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Modern Barbecue AV20M

- Measures: Width: 080 cm Depth: 056 cm Height: 203 cm Weight: 620 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€ 820.00

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

 

Measures:

Width: 080 cm

Depth: 056 cm

Height: 203 cm

Weight: 620 kg

 

Dimension of the cooking surface: 64x48cm

 

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, 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.

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

 

Measures:

Width: 080 cm

Depth: 056 cm

Height: 203 cm

Weight: 620 kg

 

Dimension of the cooking surface: 64x48cm

 

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, 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.

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