Cast Stone BBQ AV115R

CAST STONE BBQ AV115R

Measures:

Width: 118 cm

Depth: 056 cm

Height: 220 cm

Weight: 530 kg

Dimension of the cooking surface: 64x53 cm

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill to be placed on the worktop, with removable ash collection tray;

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

Find out about our barbecue accessories.

Technical details:

- 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

Delivery time: 7-10 days* (read our general terms and conditions)

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer

Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

Enjoy this recipe for your BBQ

"Beef Rib with BBQ Chilli & Onion Sauce"

Ingredients:

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 minutes.

Using a knife, loosen the meat from the rib bone and carve into thick slices.

Serve with the warm Chilli and Onion sauce.