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Stone Barbecue Grill AV265F

- Measures: Width: 106 cm Depth: 056 cm Height: 230 cm Weight: 803 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€ 980.00

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

 

Measures:

Width: 106 cm

Depth: 056 cm

Height: 230 cm

Weight: 803 kg

 

Dimension of the cooking surface: 78x53cm

 

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: Stone Barbecue Grill AV265F

  

-  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 (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

  

Stone Barbecue Grill AV265F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us

 

* Except Corsica

  

Enjoy this recipe for your BBQ

"Lamb Chops 'Aussie' Style"

Serves 6

12 lamb loin chops

2 tbsp tomato ketchup

2 tbsp soy sauce

2 tbsp redcurrant jelly

2 tbsp brown sugar

1 tbsp dry mustard powder

1 large sealable freezer bag

3 sprigs of rosemary

olive oil

 

Method:

  • Place the lamb chops into the freezer bag
  • In a bowl mix the remaining ingredients together excluding the olive oil and rosemary and pour over the lamb chops
  • Seal the bag, give it a good shake and place in the fridge to chill at 2-4 °C for a minimum of one hour
  • Remove lamb from the marinade; discard the marinade
  • Coat and season the barbecue grill with the olive oil and rosemary
  • Grill on a medium heat for 8-10 minutes turning halfway through
  • Use your Thermapen to check the internal temperature of the lamb when cooking to a desired taste. For medium 60 °C and well done 71 °C

 

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

 

Measures:

Width: 106 cm

Depth: 056 cm

Height: 230 cm

Weight: 803 kg

 

Dimension of the cooking surface: 78x53cm

 

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: Stone Barbecue Grill AV265F

  

-  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 (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

  

Stone Barbecue Grill AV265F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us

 

* Except Corsica

  

Enjoy this recipe for your BBQ

"Lamb Chops 'Aussie' Style"

Serves 6

12 lamb loin chops

2 tbsp tomato ketchup

2 tbsp soy sauce

2 tbsp redcurrant jelly

2 tbsp brown sugar

1 tbsp dry mustard powder

1 large sealable freezer bag

3 sprigs of rosemary

olive oil

 

Method:

  • Place the lamb chops into the freezer bag
  • In a bowl mix the remaining ingredients together excluding the olive oil and rosemary and pour over the lamb chops
  • Seal the bag, give it a good shake and place in the fridge to chill at 2-4 °C for a minimum of one hour
  • Remove lamb from the marinade; discard the marinade
  • Coat and season the barbecue grill with the olive oil and rosemary
  • Grill on a medium heat for 8-10 minutes turning halfway through
  • Use your Thermapen to check the internal temperature of the lamb when cooking to a desired taste. For medium 60 °C and well done 71 °C

 

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