<
10 Years Expertise     -    100% Secure Payment    -       Free Shipping     -      infos@my-barbecue.com     -       02034996851     -       Contact Us
 02034996851     -       Contact Us

Corner BBQ with sink CE7020B

Measures: Width: 2.65x2.10 cm; Depth: 060 cm; Height: 250 cm; Dimension of the cooking surface: 67x50 cm; Weight: 1200 kg. - 3 years guarantee! - Free Shipping!
€1 835.00
Manufacturer: Impexfire
Free shipping
*
*
*
*
+ -

Secure Payment:

 

EORI Number:

Any business or individual that ships to or from non-EU countries for commercial or trading purposes must have an EORI Number. More information here: Get an EORI number - GOV.UK (www.gov.uk)

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

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

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.

*
*
*
*

I accept the Terms and Conditions and Privacy Policy 


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.