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Outdoor BBQ and Pizza Oven AV240F
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Wood Fired Oven and Brick BBQ AV5550F
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Traditional Brick BBQ CE2070F

- Measures: Width: 158 cm Depth: 060 cm Height: 240 cm Weight: 720 kg - 2 year guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 870.00

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

 

Measures:

Width: 158 cm

Depth: 060 cm

Height: 240 cm

Weight: 720 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 Brick BBQ CE2070F

 

 

-  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 Brick BBQ CE2070F. 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

 

"Barbecue black peppercorn and garlic steak baps"

 

Ingredients

For 6 

  • 900g skirt or flank steak in one thickish piece (about 2cm thick or so, if possible)
  • 2-3 cloves garlic, very thinly sliced
  • 2 tbsp olive oil
  • 2-3 tsp black peppercorns, crushed
  • Sea salt flakes, to taste
  • 6 soft baps, cut in half
  • 1 old-fashioned round English lettuce, leaves separated, washed and dried
  • Mustard or mayo, to taste

Preparation

Lay the steak on a board and pierce all over using the tip of a cook's knife.

Stuff slivers of garlic inside the slits, tucking it well inside the meat so it doesn't burn on the outside. Rub the steak all over with the oil, then sprinkle on the black pepper, rubbing it in on both sides. At this point your steak is ready to cook.

Get your barbecue really hot. Sear the steak over the barbecue for about 3 minutes on each side for a 2cm-thick steak, then remove and leave to rest on a board, loosely covered with foil, for about 10 minutes. This should give you a medium-rare steak; cook it for a little less if your steak is thinner, or more if it is thicker.

After resting, season with sea salt flakes, then thinly slice the steak across the grain and stuff into the baps with the lettuce leaves and a smear of hot mustard or mayo.