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Outdoor Portuguese BBQ CE2050F

- Measures: Width: 158 cm Depth: 060 cm Height: 240 cm Weight: 720 kg - 2 year guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 870.00

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

 

Measures:

Width: 158 cm

Depth: 060 cm

Height: 240 cm

Weight: 720 kg

 

Dimension of the cooking surface: 60x50cm

 

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: Outdoor Portuguese BBQ CE2050F

 

 

-  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

-  Brick refractory

-  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

 

 

Outdoor Portuguese BBQ CE2050F. Free shipping to England, Holland, Germany, 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

 

"Grilled Stuffed Portobello Mushrooms"

 

Ingredients

2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese 
1 teaspoon olive oil, divided 
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper 
1 garlic clove, crushed 
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice 
2 teaspoons low-sodium soy sauce 
Cooking spray 
2 teaspoons minced fresh parsley

Preparation

Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.