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MAXIMUS wood oven protection AC15F
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Outdoor BBQ and Pizza Oven AV240F
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Wood Fired Oven and Brick BBQ AV5550F
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Cast Stone BBQ AV115R

- Measures: Width: 118 cm Depth: 056 cm Height: 220 cm Weight: 530 kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 725.00

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

 

Measures:

Width: 118 cm

Depth: 056 cm

Height: 220 cm

Weight: 530 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.

 

 

 

Technical details: Cast Stone BBQ AV115R

 

 

 

-  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)

 

 

 

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

 

 

 

Cast Stone BBQ AV115R. Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

 

 

* Except Corsica

 

 

 

Enjoy this recipe for your BBQ

 

 

"Beef Rib with BBQ Chilli & Onion Sauce"

 

Serves 4

 

Chilli & Onion Sauce:

 

20ml BBQ sauce

 

30g butter

 

1 large red onion, sliced

 

200ml red wine

 

200ml beef stock

 

15g redcurrant jelly

 

1 red chilli, finely chopped fresh basil, chopped

 

1 beef rib on the bone (approx. 1.5kg x 2in thick)

 

1 tsp Worcestershire sauce

 

1 tsp Tabasco sauce

 

20g butter, melted

 

black peppercorns, crushed

 

sea salt

 

1 large sealable freezer bag

 

Method:

 

n Mix the beef ingredients together and rub onto both sides of the meat. Leave the meat to stand at room temperature for 2 hours in the freezer bag

 

n To make the sauce; melt the butter over a medium heat, add the onion and cook until soft

 

n Add the wine and reduce by half, then add the stock, jelly, chilli, basil and bring to the boil. Simmer until the liquid has evaporated and the sauce has thickened.

 

Season and keep warm

 

n Remove the meat from the marinade, brush with oil and grill over a high heat for 10-15 minutes each side

 

n Use your Thermapen to check the internal temperature of the beef when cooking to a desired taste. For rare 52 °C, medium 60 °C and well done 71 °C

 

n Transfer the beef to a board, cover loosely and leave to stand for 10 minutes

 

n Using a knife, loosen the meat from the rib bone and carve into thick slices. Serve with the warm Chilli and Onion sauce