Ferraboli Barbecue Picnic

$95.00

Setup is easy – fold out the tube legs, unclip the latch and open the lid. Take out the side supports and slot in to hold the lid as a windbreak. Start your charcoal on the internal raised ventilation tray and put the chrome grill at any of the 3 levels to start cooking.

Ground clearance when assembled and standing is approximatelly 31.5cm from the base of the BBQ to the ground, which keeps the heat from scotching whatever is underneath it – perfect if you want to cook on a raised platfom like an outdoor picnic table.

Easy control of hot embers falling out as the unit does not have ventilation holes all way around except for the front air port which draws air under the raised charcoal tray.

Solid and compact it also has a total weight of 5KG.

Option also to add a small rotisserie rod & battery motor to roast anything from a chicken to chunks of marinated sirloin steak.

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 flavorsome and addictive. Its possible that an average adult could eat 20 to 30 skewers in this method at one sitting.

Ferraboli Long Skewer Grill (Satay Bar Excluded)

Ferraboli Freestanding Kebab Grill

$325.00

Kebab Grill Charcoal Barbecue

75cm Long x 37cm Wide x 74cm High

Sturdy Stainless Steel Rectangular Body

MADE IN ITALY by FERRABOLI

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.

OPTIONAL SKEWERS can be purchased with these grills at extra cost.

Features:

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.

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 localdlish 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, egg plants 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.

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