Stainless Steel main body (AISI 430) for corrosion resistance.
Body dimensions measured internal is approx 71cm x 33cm x 13cm Deep.
Internal charcoal riser grids inside for added ventilation. Lifts charcoal off the base by 4cm.
Chrome steel grill top for cooking use. 73cm long x 35cm wide. Outer grill wire thickness is 7mm and internal wire grill thickness 4mm.
Chrome handles fold out when in use. For storage, handles fold flat over the grill.
Internal charcoal grid inside to raise the fuel off the bottom so that the ash doesn’t suffocate the fire.
You can use a layer of natural wood charcoal or heat beads as fuel.
This product is for outdoor use only. Do not used during a total fire ban.
75cm Long x 37cm Wide x 74cm High
Get that amazing charcoal flavour onto your food with this high quality, Italian made BBQ. Also ideal for Kebab long metal skewer grilling!
Wide single level BBQ – made with a Stainless Steel Main Body and double bolted legs
Rectangular shape – great as a simple BBQ for grilling steaks to sausages with folding handles on the grill, for easy access to burning charcoal during grilling.
Ideal for long metal skewer grilling! (Skewers Not Included). Take the chrome grill off and use long skewers to suspend over the charcoal.
Easy to store by unscrewing the two wing nuts on each of the legs.
This product is imported direct from an Italian manufacturer specializing in charcoal grills.
Try this method = Russian Style Shashlik – Using long metal skewers directly over the burning embers is very typical in Russian cuisine. In the Caucasus, small pieces of meat and vegetables are thread onto long metal skewers. This reduces the cooking time and allows preparing the main and the side dish at the same time. It is important not to pack the skewers too tightly. Otherwise the meat will not be cooked through.
Finely chop green onions and 200g onions. Cut lamb into small cubes (20-30 grams). Place in a non-reactive tub and rub with sugar, salt and pepper. Combine with chopped onions and wine. Knead marinade into the meat. Cover and refrigerate for at least 2-3 hours. Slice remaining onions. Cut tomatoes, eggplants and capsicum into cubes and thread onto skewers in alternating order. Thread lamb onto separate skewers.
Place suspended on the BBQ and turn skewers frequently while grilling to cook meat evenly.
Slide lamb and veggies off skewers. Combine in a bowl carefully. Pour melted butter and some wine over. Sprinkle with lemon juice and chopped herbs and serve.