Social Networks

Featured products
MAXIMUS wood oven protection AC15F
Attractive , Black covers to Protect your oven from the elements all year round. Made from Heavy duty Polyester with PVC backing this will keep your oven in excellent condition all year!!
€ 59.00
Wood oven protection 90cm AC10F
Attractive , Black covers to Protect your oven from the elements all year round. Made from Heavy duty Polyester with PVC backing this will keep your oven in excellent condition all year!!
€ 59.00
Outdoor BBQ and Pizza Oven AV240F
- Measures: Width: 250 cm Depth: 58 cm Height: 220 cm Weight: 970 kg - 2 year Guarantee! - Free Shipping!
€1 750.00
Wood Fired Oven and Brick BBQ AV5550F
- Measures: Width: 260 cm Depth: 105 cm Height: 260 cm Weight: 1650 kg - 2 year Guarantee! - Free Shipping!
€1 750.00
Mobile Pizza Oven - Black MAXIMUS PRIME
- 2 year guarantee! - Free Shipping!
€ 999.00
Mobile Pizza Oven MAXIMUS PRIME
- 2 year guarantee! - Free Shipping!
€ 999.00
Mobile Pizza Ovens - MAXIMUS
- 2 year guarantee! - Free Shipping! -Inside Diameter: 60x60cm -External Dimensions: Width: 70cm Depth: 70cm Height: 65cm Weight: 55kgs
€ 740.00
Red MAXIMUS PRIME - Black Support
- 2 year guarantee! - Free Shipping!
€1 240.00
Wood Burning Pizza Oven Black MAXIMUS PRIME with Black Stand
- 2 year guarantee! - Free Shipping!
€1 240.00
Portable Wood Burning Pizza Oven Black MAXIMUS-Black Stand
Portable Wood Burning Pizza Oven Black MAXIMUS with Black Stand - 2 year guarantee! - Free Shipping!
€ 840.00

Modern Barbecue AV20M

- Measures: Width: 080 cm Depth: 056 cm Height: 203 cm Weight: 620 kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 820.00

…………………………….. Free Shipping ……………………………

 

Measures:

Width: 080 cm

Depth: 056 cm

Height: 203 cm

Weight: 620 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: Modern Barbecue AV20M

 

-  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

 

Modern Barbecue AV20M. 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

 

 

"Butterfly Lamb"

 

Tony Grigg

 

Ingredients:

 

1 leg of lamb, butterflied

 

Marinade

 

bunch of mint

 

bunch of coriander, well bashed and chopped

 

400g can chickpeas

 

250g natural yoghurt

 

2 cloves garlic, finely chopped

 

Roast Vegies

 

carrots

 

red onion

 

potato

 

baby squash

 

ground cumin

 

ground coriander seeds

 

sea salt

 

cracked black pepper

 

Method:

 

Have your butcher bone and butterfly a nice leg of lamb.

 

Mash half the chickpeas and combine with balance of marinade ingredients. Score the skin of the leg and rub well with marinade. Place in a large zip lock bag with the marinade (keep about half of it for the sauce – see below) and the leg, refrigerate til ready to cook (overnight if possible).

 

Light Weber in the usual way and have ready a Heat Beads® BBQ foil drip tray. Cut carrots, red onion, potato, baby squash – and any other roastable vegies you like – into small chunks. Place into drip tray, sprinkle with ground cumin and ground coriander seeds, sea salt and black pepper and remainder of whole chickpeas.

 

When Weber is ready, put the vegie tray between the charcoal buckets on the lower level and place leg on upper grill so that juices will drip onto vegies. Cook lamb to your liking and then let rest for 10-15 mins. Vegies should be just right by now, also. I make a sauce with white wine and the balance of the marinade and a little seasoning to taste. Enjoy.