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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
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- Bank Transfer
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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
- 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
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.