Modern Barbecue Grill AR820F

MODERN BARBECUE GRILL AR820F

Measures:

Width: 60 cm

Depth: 45 cm

Height: 174 cm

Weight: 307 kg

Dimension of the cooking surface: 50x53 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

- All our stone barbecues are built with Brick and refractory stone

- 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

"Caprese Salad with Grilled Flank Steak"

Ingredients:

2 tomatoes, diced

1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes

1/4 cup coarsely chopped fresh basil

1 clove garlic, minced, or more to taste

1 tablespoon olive oil

1 pound flank steak

Beef London Broil 

1 clove garlic, minced

1 tablespoon olive oil

salt and ground black pepper to taste

1 (6.5 ounce) bag butter lettuce mix

2 tablespoons balsamic vinegar, or to taste

olive oil, or to taste

Method

Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat.

Cover bowl and refrigerate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper.

Seal the bag and distribute the oil mixture over the steak.

Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium.

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Let stand for 5 minutes before thinly slicing across the grain.

Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion.

Top each salad with 1/4 the steak and 1/4 the tomato mixture.