Modern Barbecue with Oven and Sink AV910F

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Measures:

Width: 295 cm

Depth: 100 cm

Height: 215 cm

Weight: 1800 kg

Dimension of the cooking surface: 64x53cm

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.

 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: Modern Barbecue with Oven and Sink AV910F

-  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 (request cote)

Delivery time: 7-10 days

Payment method for the Modern Barbecue with Oven and Sink AV910F

- Debit / Credit Card - 100% secure payment

- Bank transfer
Free shipping of the Modern Barbecue with Oven and Sink AV910F
for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. 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.

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Set for Furnace with Wood Handle:

- Shovel

- Scaper

- Ashes Shovel

- Hook to remove firewood and Broom

- Wall support

 Measure: 140cm / Weight:4,7kg

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Modern Barbecue with Oven and Sink AV910F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

Enjoy this recipe for your BBQ

Pork Chops with Peach Barbecue Sauce

The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in pork chops are less likely to dry out, and be sure to trim excess fat.

¼ cup plus

½ teaspoon kosher salt, divided

¼ cup firmly packed brown sugar

2 cups boiling water

3 cups ice cubes

4 bone-in, center-cut pork chops,

½ - ¾ inch thick (13/4-2 pounds), trimmed

2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches

1 medium tomato, quartered and seeded

2 tablespoons cider vinegar

1 tablespoon canola oil

½ cup chopped onion, preferably Vidalia

2 teaspoons finely chopped fresh ginger

2 tablespoons honey

¼ teaspoon freshly ground pepper, plus more to taste

1. Place ¼ cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.

2. Puree peaches, tomato and vinegar in a food processor until smooth.

3. About 30 minutes before you’re ready to  cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining ½ teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve ¼ cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.

4.Preheat grill to medium.

5.Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with ¼ teaspoon pepper and brush both sides with some of the reserved sauce.

6.Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.