Portuguese Cast Stone BBQ AV320F

PORTUGUESE CAST STONE BBQ BBQ AV320F

Measures:

Width: 118 cm

Depth: 056 cm

Height: 222 cm

Weight: 650 kg

Dimension of the cooking surface: 64x53 cm

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill to be placed on the worktop, with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

To view the optional F50 swivel grill, click HERE 

Find out about our barbecue accessories.

Technical details:

-  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

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

"Cajun Tiger Prawn Skewers"

Ingredients:

12 large, raw, tiger prawns, shell on

8 leaves of basil

8 sprigs of flat parsley

20g parmesan cheese, grated

3 garlic cloves, chopped

olive oil

salt and pepper

20g pine nuts

20g Cajun seasoning

4 wooden skewers, soaked in water

Method:

To make the Cajun pesto, place the nuts, parsley, basil, garlic, cheese and some oil in a food processor and process until finely chopped.

Mix half the pesto paste with the prawns in a bowl, toss them well, then cover and chill in the fridge at 2-4 °C for one hour.

Thread the prawns on the skewers, season with the salt and pepper and cook over the hot coals on an oiled grill rack for 4-5 minutes, turning once.

Use your Thermapen to check that the internal temperature of the prawns are a minimum of 60 °C.

Serve with the remaining pesto.