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Stone Barbecue Grill GR68F

- Measures: Width: 165 cm Depth: 058 cm Height: 190 cm Weight: 1200 Kg - 2 year Guarantee! - Free Shipping!
€1 790.00
Manufacturer: Impexfire
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EORI Number:

Any business or individual that ships to or from non-EU countries for commercial or trading purposes must have an EORI Number. More information here: Get an EORI number - GOV.UK (www.gov.uk)

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

- Please read the general delivery conditions carefully for more information.

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Measures:

Width: 165 cm

Depth: 058 cm

Height: 190 cm

Weight: 1200 Kg

 

Dimension of the cooking surface: 72x53cm

 

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment method:

- 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

Gingery Salmon With Peaches

 

Serves: 4

Hands-On Time 

Total Time 

 

tablespoon rice vinegar

tablespoon grated fresh ginger

teaspoon fresh thyme leaves

tablespoons extra-virgin olive oil

kosher salt and pepper

medium red onions, cut into wedges

peaches, cut into wedges

46 -ounce salmon steaks (about 1 inch thick)

 

  • Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  • In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  • Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  • After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  • Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

 

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……………………….. Free Shipping …………………………

 

Measures:

Width: 165 cm

Depth: 058 cm

Height: 190 cm

Weight: 1200 Kg

 

Dimension of the cooking surface: 72x53cm

 

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment method:

- 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

Gingery Salmon With Peaches

 

Serves: 4

Hands-On Time 

Total Time 

 

tablespoon rice vinegar

tablespoon grated fresh ginger

teaspoon fresh thyme leaves

tablespoons extra-virgin olive oil

kosher salt and pepper

medium red onions, cut into wedges

peaches, cut into wedges

46 -ounce salmon steaks (about 1 inch thick)

 

  • Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  • In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  • Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  • After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  • Drizzle the salmon with the vinaigrette and serve with the onions and peaches.