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Brick BBQ with sink CE4030F

Measures: Width: 240 cm Depth: 060 cm Height: 250 cm Weight: 940 kg Dimension of the cooking surface: 60x50cm - 2 year guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€1 020.00

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

 

Measures:

Width: 240 cm

Depth: 060 cm

Height: 250 cm

Weight: 940 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 with sink CE4030F

 

-  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 with sink CE4030F. 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

 

"Barbecue Ribs"

 

Ingredients

4 pounds pork spareribs

1 cup brown sugar

 1/4 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chile sauce

2 cloves garlic, crushed 1 teaspoon dry mustard

1 dash ground black pepper

 
 

Preparation

Prep: 15 m

Cook: 2 h

Ready In: 3 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

Preheat grill for medium heat. Position grate four inches above heat source.

Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

 

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

 

Measures:

Width: 240 cm

Depth: 060 cm

Height: 250 cm

Weight: 940 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 with sink CE4030F

 

-  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 with sink CE4030F. 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

 

"Barbecue Ribs"

 

Ingredients

4 pounds pork spareribs

1 cup brown sugar

 1/4 cup ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chile sauce

2 cloves garlic, crushed 1 teaspoon dry mustard

1 dash ground black pepper

 
 

Preparation

Prep: 15 m

Cook: 2 h

Ready In: 3 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.

In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

Preheat grill for medium heat. Position grate four inches above heat source.

Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

 

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