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Modern Barbecue with Oven and Sink AV80M

- Measures: Width: 300 cm; Depth: 108 cm; Height: 203 cm; Dimension of the cooking surface: 64x48 cm; Weight: 2125 kg. - 3 years Guarantee! - Free Shipping!
€3 299.00
Manufacturer: Impexfire
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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.

MODERN BARBECUE WITH OVEN AND SINK AV80M

 

 

Measures:

Width: 300 cm

Depth: 108 cm

Height: 203 cm

Weight: 2125 kg

Dimension of the cooking surface: 64x48 cm

 

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Great brick barbecue with a wood fired oven incorporated

- Sink and tap in stainless steel;

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

To view the optional Grill F50 with Flipper Grid, click HERE

Find out about our oven and barbecue accessories.

 

Important

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed. The price keeps the same!

 

Technical details:

- Great brick barbecue with a wood fired oven incorporated

- 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

 

Flank Steak Pinwheels

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they’re quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

 

Ingredients:

2/3 cup sun-dried tomatoes (not packed in oil)

2 cups boiling water

1 pound flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin

1 cup baby spinach

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

 

Method: 

Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes.

Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap.

Pound each side of  the steak thoroughly with the pointed side of a meat mallet until the steak is an even ¼ -inch thickness.

Rub garlic all over one side of the steak.

Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.

Top with the sun-dried tomatoes and spinach.

Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll.

Turn the roll so the overlapping edge is on top.

Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together.

Slice the roll into 8 equal portions, roughly 1 to 1 ½ inches thick, with a skewer in each.

Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack.

Grill  the pinwheels 3 to 4 minutes per side for medium-rare.

Use a spatula when turning them to prevent too much filling from falling out. (Don’t worry if the ends of the skewers burn. They will still hold the pinwheels together.)

Remove the skewers; let the pinwheels rest for 5 minutes before serving.

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MODERN BARBECUE WITH OVEN AND SINK AV80M

 

 

Measures:

Width: 300 cm

Depth: 108 cm

Height: 203 cm

Weight: 2125 kg

Dimension of the cooking surface: 64x48 cm

 

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Great brick barbecue with a wood fired oven incorporated

- Sink and tap in stainless steel;

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

To view the optional Grill F50 with Flipper Grid, click HERE

Find out about our oven and barbecue accessories.

 

Important

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed. The price keeps the same!

 

Technical details:

- Great brick barbecue with a wood fired oven incorporated

- 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

 

Flank Steak Pinwheels

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they’re quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

 

Ingredients:

2/3 cup sun-dried tomatoes (not packed in oil)

2 cups boiling water

1 pound flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin

1 cup baby spinach

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

 

Method: 

Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes.

Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap.

Pound each side of  the steak thoroughly with the pointed side of a meat mallet until the steak is an even ¼ -inch thickness.

Rub garlic all over one side of the steak.

Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak.

Top with the sun-dried tomatoes and spinach.

Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll.

Turn the roll so the overlapping edge is on top.

Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together.

Slice the roll into 8 equal portions, roughly 1 to 1 ½ inches thick, with a skewer in each.

Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack.

Grill  the pinwheels 3 to 4 minutes per side for medium-rare.

Use a spatula when turning them to prevent too much filling from falling out. (Don’t worry if the ends of the skewers burn. They will still hold the pinwheels together.)

Remove the skewers; let the pinwheels rest for 5 minutes before serving.