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Portuguese BBQ CE2040F

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

 

"Grilled Beef Salad with Lemongrass Dressing"

 

Ingredients

DRESSING:
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice 
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar 
2 teaspoons finely chopped peeled fresh lemongrass
 
SALAD:
1 (1-pound) flank steak, trimmed 
1/8 teaspoon salt 
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce 
2 cups sliced napa (Chinese) cabbage 
1/2 cup chopped tomato 
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.

…………………………………….. 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 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

 

"Grilled Beef Salad with Lemongrass Dressing"

 

Ingredients

DRESSING:
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice 
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar 
2 teaspoons finely chopped peeled fresh lemongrass
 
SALAD:
1 (1-pound) flank steak, trimmed 
1/8 teaspoon salt 
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce 
2 cups sliced napa (Chinese) cabbage 
1/2 cup chopped tomato 
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.

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