Stone Barbecue Kits PR4010F

STONE BARBECUE KITS PR4010F

Measures:

Width: 127 cm

Depth: 056 cm

Height: 221 cm

Weight: 790 Kg

Dimension of the cooking surface: 66x53 cm

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

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

- Available in two colours: Brown and Grey

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

"Butterfly Prawns with Garlic & Ginger"

Ingredients:

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:

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

Heat the butter and add the ginger and garlic to infuse

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

Mix the oil, chilli, sea salt and add the prawns.

Toss to coat, then skewer them on head first

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

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

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