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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 BBQ CE1060F
- 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 BBQ CE1060F. 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
Ingredients
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons finely chopped peeled fresh lemongrass
1 (1-pound) flank steak, trimmed
1/8 teaspoon freshly ground black pepper
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup thinly vertically sliced red onion
Preparation
Prepare grill.
To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat.
