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Traditional BBQ brick CE1060F

- Measures: Width: 100 cm Depth: 060 cm Height: 240 cm Weight: 610 kg - 2 year guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 780.00

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

 

Measures:

Width: 100 cm

Depth: 060 cm

Height: 240 cm

Weight: 615 kg

 

Dimension of the cooking surface: 60x50cm

 

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: Traditional BBQ brick CE1060F

 

 

-  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

-  Brick refractory

-  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

 

 

Traditional BBQ brick CE1060F. Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Bison Burgers"

 

Ingredients

1/4 cup mayonnaise

1 Tbs. chili sauce, such as Heinz

4 tsp. smoky barbecue sauce

1 tsp. sweet pickle relish

1/4 tsp. Worcestershire sauce

1-1/2 lb. ground bison

Kosher salt and freshly ground black pepper

Oil for the grill

4 rolls or hamburger buns, split

4 leaves iceberg lettuce

1 large vine-ripened tomato, preferably heirloom, sliced

Preparation

Prepare a medium-high gas or charcoal grill fire.

Mix the mayonnaise, chili sauce, 2 tsp. of the barbecue sauce, sweet pickle relish, and Worcestershire sauce in a small bowl. Set aside.

In a medium bowl, use your hands to gently mix the bison with the remaining 2 tsp. barbecue sauce, 1 1/4 tsp. salt, and 3/4 tsp. pepper. Form into four 1/2- to3/4-inch-thick patties.

Lightly oil the grill grate and place the patties on the grate. Cover and grill for 4 to 5 minutes. Flip the burgers, cover, and cook to desired doneness, about 5 minutes for medium (130°F to 135°F on an instant-read thermometer).

While the burgers cook, toast the rolls on the grill. Spread some of the dressing on each half of the roll and arrange a lettuce leaf and a slice or two of tomato on the top halves. When the burgers are done, put them on the bottom halves. Assemble the sandwiches, cut in half if you like, and serve.