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Width: 113 cm
Depth: 062 cm
Height: 181 cm
Weight: 500 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: Masonry Barbecue AR8110F
- 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
Delivery time: 7-8 days:
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information available at: Paypal
Masonry Barbecue AR8110F. 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
"Grilled corn with jerk butter"
For the butter
2 thumb-sized pieces ginger
250g pack butter, softened
2 tbsp thyme leaves, roughly chopped
½ tsp ground allspice
½ tsp freshly ground nutmeg
3 garlic cloves, crushed
3 spring onions, finely chopped
1-2 scotch bonnet chillies, finely chopped
1 tbsp maple syrup (or use light brown sugar)
zest 2 limes
For the corn
8 large sweetcorn cobs
8 rashers streaky bacon (optional)
To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.
Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.
Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!