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Portuguese Stone Barbecue and Oven GR66F

- Measures: Width: 390 cm Depth: 170 cm Height: 235 cm Weight: 2500 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
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€3 580.00

……………………….. Free Shipping …………………………

 

Measures:

Width: 390 cm

Depth: 170 cm

Height: 235 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-10 days

Payment method for the Portuguese Stone Barbecue and Oven GR66F

- Debit / Credit Card - 100% secure payment

- Bank transfer
Free shipping of the Portuguese Stone Barbecue and Oven GR66F
for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. 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 Salmon with Black Bean Salsa Recipe"

 

Ingredients

1/4 cup white wine or reduced-sodium chicken broth

1/4 cup reduced-sodium soy sauce

1-1/2 teaspoons brown sugar

1 garlic clove, minced

6 salmon fillets (4 ounces each)

SALSA:

1 can (15 ounces) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

1/2 cup seedless red grapes, chopped

1/4 cup fat-free Italian salad dressing

1 tablespoon canned chopped green chilies

1 teaspoon brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.Yield: 6 servings.

……………………….. Free Shipping …………………………

 

Measures:

Width: 390 cm

Depth: 170 cm

Height: 235 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-10 days

Payment method for the Portuguese Stone Barbecue and Oven GR66F

- Debit / Credit Card - 100% secure payment

- Bank transfer
Free shipping of the Portuguese Stone Barbecue and Oven GR66F
for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. 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 Salmon with Black Bean Salsa Recipe"

 

Ingredients

1/4 cup white wine or reduced-sodium chicken broth

1/4 cup reduced-sodium soy sauce

1-1/2 teaspoons brown sugar

1 garlic clove, minced

6 salmon fillets (4 ounces each)

SALSA:

1 can (15 ounces) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

1/2 cup seedless red grapes, chopped

1/4 cup fat-free Italian salad dressing

1 tablespoon canned chopped green chilies

1 teaspoon brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.Yield: 6 servings.

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