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Brick BBQ CE2050G

- Measures: Width: 170 cm Depth: 070 cm Height: 252 cm Weight: 820 kg - 2 year guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€ 949.00

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 170 cm

Depth: 070 cm

Height: 252 cm

Weight: 820 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

 

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: Brick BBQ CE2050G

 

 

-  Charcoal and firewood can be used as fuels

-  Adjustable cooking heights

-  Weather resistant                                   

-  Easy assembly with adhesive (not provided)

-  Retains its good looks after years use

-  Supplied unassembled in component parts shrink wrapped on a pallet

-  Brick refractory

-  You can extend the chimney height (request cote)

 

Delivery time: 7-8 days

 

Payment methods:

 

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more

  information available at: Paypal

 

 

Brick BBQ CE2050G. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Cajun-Spiced Smoked Shrimp with Rémoulade"

 

Ingredients

1 1/2 cups hickory wood chips
SHRIMP:
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt 
1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder 
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil 
1 1/2 pounds large shrimp, peeled and deveined 
RÉMOULADE:
1/2 cup reduced-fat mayonnaise 
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery 
2 tablespoons ketchup 
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice 
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs 
Cooking spray

Preparation

Soak wood chips in water 1 hour; drain.

To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 170 cm

Depth: 070 cm

Height: 252 cm

Weight: 820 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

 

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: Brick BBQ CE2050G

 

 

-  Charcoal and firewood can be used as fuels

-  Adjustable cooking heights

-  Weather resistant                                   

-  Easy assembly with adhesive (not provided)

-  Retains its good looks after years use

-  Supplied unassembled in component parts shrink wrapped on a pallet

-  Brick refractory

-  You can extend the chimney height (request cote)

 

Delivery time: 7-8 days

 

Payment methods:

 

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more

  information available at: Paypal

 

 

Brick BBQ CE2050G. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Cajun-Spiced Smoked Shrimp with Rémoulade"

 

Ingredients

1 1/2 cups hickory wood chips
SHRIMP:
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt 
1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder 
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil 
1 1/2 pounds large shrimp, peeled and deveined 
RÉMOULADE:
1/2 cup reduced-fat mayonnaise 
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery 
2 tablespoons ketchup 
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice 
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs 
Cooking spray

Preparation

Soak wood chips in water 1 hour; drain.

To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

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