Ferraboli Medium Skewer Grill

FERRABOLI MEDIUM SKEWER GRILL

INCLUDES Chrome Grill

Assembled size 65x14x67cmH

Now you can cook your favorite 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 flavor.

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.

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.

Features:

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 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..

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 for the past 50 years. 

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.