Corner BBQ with sink CE7020B

CORNER BBQ WITH SINK CE7020B

Measures:

Width: 2.65x2.10 cm

Depth: 060 cm

Height: 250 cm

Weight: 1200 kg

Dimension of the cooking surface: 67x50 cm

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill 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

- Brick refractory

- 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

"Barbecued Pig"

Ingredients:

2 cups vegetable oil

1 cup achiote (annatto) seeds

24 cloves garlic, peeled

3 tablespoons dried oregano

3/4 cup salt

1/2 cup sour orange juice

1 whole (25 pound) suckling pig, dressed

16 cloves chopped garlic

16 peppercorns

12 fresh jalapeno pepper, seeded

2 cups extra virgin olive oil

1 cup distilled white vinegar

1 cup lime juice

2 tablespoons salt cheesecloth

Method:

Annatto Oil: In a small saucepan, heat oil over low heat.

Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally.

Cool, and strain it before use, removing the seeds.

In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt.

Stir in the sour orange juice. Set aside.

Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs.

Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig.

Cover the pig with cheesecloth, and refrigerate overnight.

Build an open charcoal fire over a bed of stones.

Hot coals may need to be added during the long cooking period.

Place a post with a Y shape on either end of the fire.

Pass a smooth pole with no bark through the body of the pig.

Tie the front legs tightly around the pole.

Do the same with the hind legs, stretching them as far as possible.

Resting the ends of the pole on the Y posts, place the pig over hot coals.

Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil.

Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 145 degrees F (63 degrees C).

Carve.

Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar.

Transfer mixture to a small bowl.

Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt.

Serve with carved meat.