The deflector stone is placed on the fire ring over the hot coals, protecting the food from the direct heat. The grill rack is raised with the distance piece. With indirect grilling you can cook large pieces of meat, whole fish and poultry gently on low temperatures. Gentle grilling of food in the grilling chamber at low temperatures (90-160 °C). The food grilled remains juicy and doesn’t get burnt. This is the most commonly used method with the BBQ Smokers. The pizza stone is raised with the distance piece and the MONOLITH is preheated to 300°C - 350°C. Different options exist for smoking food – smoking with wood, wood chips or wood flour. After heating the grill up, close the air regulator, thus minimising the intake of air. By adding different kinds of seasoning or spices destined for smoked food, you can change the fl avour of your meal as you wish. With this method the grill rack is placed on the fire ring over the hot coals. The food must be turned in order to be grilled from both sides.

BBQ Academy of Jiří Dolenský

Burger with mint mayonnaise and grilled vegetables

To prepare the burger you will need:
150g rump beef
1x burger bun
5g salt
1g black pepper
30g onion
50g pepper
50g tomatoes
10g pickled cucumbers
1 leaf of ice lettuce
10g ketchup
1g mint
30g mayonnaise

To prepare the grilled vegetables:
30g courgette
30g eggplant
30g pepper
10g garlic
1g thyme
10g dried tomatoes
5g salt
1g pepper
10ml balsamic vinegar

Preparation:
- Remove excess fat from the meat, mince it coarsely, add a pinch of salt and pepper, a bit of finely chopped onion and chopped mint.
- Slice a whole peeled onion – make thick slices. Rub with oil, add salt and place on a hot grill.
- Grill from both sides until golden.
- Place to a dish and cover with aluminium foil.
- Rub the pepper with oil and grill until black – its peel needs to be almost burnt.
- Remove the pepper from the grill and place it in a plastic bag for about ten minutes. Peel off the peel, the pepper will have and interesting, smoky flavour. Remove the seeds.
- Prepare your BURGER SET: place a slice of tomato, a slice of onion and a pickled cucumber on a leaf of ice lettuce.

Grilling:
- Halve the burger bun and toast it on the grill until crispy. Put ketchup on the bottom half, mayonnaise mixed with mint on the top half.
- Grill the meat to your taste and place on the bun with ketchup on it.
- Add grilled onion, pepper and burger set. Cover with the mayonnaise bun half.
- As a side dish, grill the sliced courgette, pepper, and eggplant with garlic and fresh thyme. When grilled, place all the vegetables in a bowl, add salt and pepper and sprinkle with quality balsamic vinegar.

Back