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One piece stainless steel body BBQ with ventilation holes down the side for the charcoal to “breath”.
Measures approx 65cm long x 12 cm deep x 14cm wide
Legs are made of painted steel and bolt on with a wing nut and bolt.
Cooking area is 63cm x 12cm and it holds approximately 30 short skewers at a time.
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.
Allow the charcoal to fully light and keep a thin layer of heat to grill on for best results.
Grill and double satay bar is made of chrome and is easily cleaned with soapy warm water and sponge. Do not use abrasive cleaners as to will scratch the chrome off the Grill/bar.
Assembled size 65 x 14 x 67cm.
Now you can cook your favourite short skewers without burning your fingers!These narrow charcoal grills can be used for Malaysian or Indonesian Satay skewers, French style brochettes, Greek mini souvlaki or kalamaki, Italian Spiedini or just simply for skewered BBQ’d King prawns.
Best method to grill is to suspend individual skewers directly over the heat of natural charcoal for that optimal smoky BBQ flavour.
Its recommended to use 20-25cm long metal or bamboo skewers with approximately 10cm of skewered food which starts 1cm away from the tip of the skewer.
If your skewered food has a heavier side then use the double satay bar accessory to support the skewer so it doesn’t flip down to the same side all the time. You can also use the grill which is also handy to grill steaks, sausages or corn on a cob if you didn’t want to use skewers.
Treat your family and friends to a skewer feast – as finger food or even as a main course! They will love the idea and enjoy watching you cook and serve hot skewers straight off the grill.
This product is for outdoor use only. Do not used during a total fire ban.
This product is imported direct from an Italian manufacturer specializing in charcoal grills.
Try this method = Arrosticini! – Grilling Arrosticini originated in Italy from the Abruzzo region near the Adriatic Sea. Simply cube up 1.4cm sized pieces of shoulder lamb leg and skewer onto a pre-soaked 25cm long bamboo stick. You should have around 10-11cm of meat on each skewered leaving 1cm bare from the pointed tip. When your charcoal is nice and hot suspend each skewer directly over and grilled slowly. Allow the smoke to rise from any fats dripping on the hot ash – it should take between 6 to 10 minutes to cook. The actual secret to perfect Arrosticini is the inclusion of lamb fat in each skewer and to serve hot off the grill as a bunch with a generous sprinkling of salt, making them quite flavoursome and addictive. Its possible that an average adult could eat 20 to 30 skewers in this method at one sitting.
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