Modern Barbecue with Oven AV85M

MODERN BARBECUE WITH OVEN AV85M

Measures:

Width: 308 cm

Depth: 108 cm

Height: 230 cm

Weight: 2150 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

- 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. The price keeps the same! Please contact us for further information.

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 2 pallets

- 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

Grilled Chicken Tostadas with Sweet-&-Sour Vegetables

These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-bought tostada shells for convenience.

Ingredients:

Adobo-Rubbed Chicken

4 teaspoons chili powder, preferably made with New Mexico or ancho chiles

2 tablespoons lime juice

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon freshly ground pepper

3 8 -ounce boneless, skinless chicken breasts, trimmed

Mole Sauce

3 dried ancho or New Mexico chiles

2 cups boiling water

3 medium tomatoes, quartered and seeded

½ cup chopped onion

2 cloves garlic, peeled

2 tablespoons red-wine vinegar

1 tablespoon all-purpose flour

2 teaspoons sugar

½ teaspoon ground cumin

½ teaspoon freshly ground pepper

¼ - ½ teaspoon cayenne pepper

Pinch of ground cloves

1 tablespoon extra-virgin olive oil

¾ teaspoon salt

Sweet-&-Sour Vegetables

2 cups diced carrot

1 cup diced summer squash

¼ cup distilled white vinegar

1 teaspoon dried oregano

1 teaspoon sugar

½ teaspoon freshly ground pepper, plus more to taste

¼ teaspoon salt

12 tostada shells

Method:

To prepare adobo rub and chicken:

Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl.

Rub 2 tablespoons of adobo rub generously all over chicken breasts (the remaining rub can be stored in the refrigerator for  up to 3 days).

Let marinate for 30 minutes or wrap in plastic and refrigerate for up to 1 day.

To prepare mole sauce:

Tear chiles into pieces; discard stems and seeds.

Place in a bowl, add boiling water and soak until the chiles are soft, about 30 minutes.

Pour the chiles and soaking liquid into a blender.

Add tomatoes, onion, garlic, vinegar, flour, sugar,cumin, pepper, cayenne to taste and cloves; blend until smooth.

Strain the sauce through a sieve to filter out any remaining seeds and skins, pressing out as much liquid as possible from the solids. Heat oil in a large skillet.

To prepare sweet-&-sour vegetables:

Bring 2 cups water to a boil in a large saucepan.

Add carrots and cook for 7 minutes.

Add squash, vinegar, oregano, 1 teaspoon sugar, ½ teaspoon pepper and ¼ teaspoon salt.

Continue cooking until the vegetables are just tender, 2 to 3 minutes more.

Drain, transfer to a bowland season with more pepper to taste. Set aside to cool.

About 20 minutes before you’re ready to grill the chicken, preheat grill to medium.

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 6  to 8 minutes per side.

Transfer to a clean cutting board, let rest for 5 minutes and slice into ½ - inch strips.

To assemble tostadas:

Place 2 tostada shells on each plate.

Drizzle about 2 table spoons of the mole sauce over each tostada,  then top each with about 2 ½ tablespoons of the vegetables.

Divide the chicken among the tostadas and drizzle with more mole sauce.

Serve with taco garnishes as desired.