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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!
Manufacturer: Impexfire
Free shipping
€ 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, 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:

 

  • 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
  • To make the sauce; melt the butter over a medium heat, add the onion and cook until soft
  • 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
  • Remove the meat from the marinade, brush with oil and grill over a high heat for 10-15 minutes each side
  • 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
  • Transfer the beef to a board, cover loosely and leave to stand for 10 minute
  • Using a knife, loosen the meat from the rib bone and carve into thick slices. Serve with the warm Chilli and Onion sauce

 

…………………………………….. 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, 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:

 

  • 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
  • To make the sauce; melt the butter over a medium heat, add the onion and cook until soft
  • 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
  • Remove the meat from the marinade, brush with oil and grill over a high heat for 10-15 minutes each side
  • 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
  • Transfer the beef to a board, cover loosely and leave to stand for 10 minute
  • Using a knife, loosen the meat from the rib bone and carve into thick slices. Serve with the warm Chilli and Onion sauce

 

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