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Stone Barbecue Kits PR4010F

- Measures: Width: 127 cm Depth: 056 cm Height: 221 cm Weight: 790 Kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 819.00

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

 

Measures:

Width: 127 cm

Depth: 056 cm

Height: 221 cm

Weight: 790 Kg

 

Dimension of the cooking surface: 64x53cm

 

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 Kits PR4010F

 

 

 

-  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)

 

 

 

Available in two colours: Brown and Grey

 

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 Kits PR4010F. Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

 

 

* Except Corsica

 

 

 

Enjoy this recipe for your BBQ

 

"Butterfly Prawns with Garlic & Ginger"

Serves 4

16 raw giant king prawns, shell on

2 tsp olive oil

100g unsalted butter

2 red chillies, seeded and finely chopped

20g ground ginger

20g garlic granules

sea salt

4 wooden skewers

Method:

n Soak the wooden skewers in water for 20 minutes prior to cooking

n Heat the butter and add the ginger and garlic to infuse

n Butterfly each prawn by making an incision down the curved back; wipe away the dark spinal vein

n Mix the oil, chilli, sea salt and add the prawns. Toss to coat, then skewer them on head first

n Place the prawns over a high heat for about 5 minutes, turning once

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

n Pour over the hot butter, garlic and ginger and serve