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Width: 145 cm
Depth: 058 cm
Height: 221 cm
Weight: 690 kg
Dimension of the cooking surface: 64x53cm
Included in the price:
- Barbecue do-it-yourself (DIY);
- Grill with removable ash collection tray
- Stainless steel grill;
- Printed assembly instructions;
- Transport insurance.
The sink can be on the left side or on the right side of the Barbecue and it can also be changed by refractory bricks. The price keeps the same!
Technical details: Cast Stone Barbecue Outdoor PR4020F
- 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
- All our stone barbecues are built with Brick and refractory stone
- You can extend the chimney height (request cote)
Available in two colours: Brown and Grey
Delivery time: 7-8 days:
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information available at: Paypal
Cast Stone Barbecue Outdoor PR4020F. 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
"Tea Smoked Duck"
There is a traditional Chinese dish where the duck is smoked with a mixture of tea leaves, rice and brown sugar. I’ve tried doing a version on my Weber with reasonably successful results. Traditionally the duck is steamed first, then smoked in a wok, then deep fried to crisp the skin, but in my version I have taken a few liberties, and give it about an hour and a half or so on the Weber, then finish it off by grilling it over the Heat Beads® coals to give a crisp finish to the skin.
1 duck approx 1.5-2kg Rub
1 tbsp five spice powder or ground Szechuan pepper
2 tbsp salt
1 tsp brown sugar Smoking Mixture
½ cup black tea leaves
½ cup brown sugar
½ cup raw white rice
1 cinnamon stick, crumbled also required: 2 sheets of good heavy-duty aluminium foil
The night before you cook - butterfly the duck, by placing it breast side down and cutting along one side of the backbone with poultry shears, then open it up and flatten it out by pressing down over the breast bone firmly with the heel of your hand.
Take the duck and give it a rinse, them dry it inside and out with a paper towel.
Coat the duck on both sides with the rub and massage it into the skin and refrigerate overnight.
The next day prepare you Weber for indirect grilling. While the Heat Beads BBQ Briquettes are lighting, prepare the smoking mixture. Combine the smoking mixture ingredients and wrap in a double layer of aluminium foil. Use a fork to prick a few holes in the top of the parcel so the smoke can escape (but take care not to pierce the bottom otherwise the mixture will leak and make a mess of your barbecue) Take the duck out of the fridge and let it come to room temperature about 45 minutes before you start to cook.
Place the duck on the grill, skin side up between the two baskets of coals over a foil drip tray and place the foil packet with the smoking mixture on top of the coals and barbecue at a moderate heat for 1-1½ hours with the lid on. Test for ‘doneness’ by moving the leg around. If the duck is near ready, you will feel the leg joint begin to relax and you should be able to move the leg around freely.
Take the lid off and flip the duck over so the skin side is over the Heat Beads coals and grill for a few minutes to crisp up the skin if necessary.
In China this would be served with peppercorn salt, which is equal quantities of Szechwan peppercorns and salt toasted in a wok or fry pan then ground to a powder with a mortar and pestle.