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

Tiger prawns with Italian risotto and cherry tomatoes

You will need:
100g prawns
50ml extra virgin olive oil
50g lemon
salt
pepper
10g chilli peppers
10g garlic
coriander
80g arborio rice
20g white onion
30g butter
100ml chicken broth
5g Parmeggiano
80g cherry tomatoes

Preparation:
- Shell and clean the raw tails of tiger prawns and put to a marinade made of olive oil, lemon juice, chilli peppers, white pepper, coriander leaves and hand-squashed garlic. Leave to rest for at least a day in the fridge to enable the flavours to blend.
- Fry gently your finely chopped white onion in olive oil; it should remain white. Add the arborio rice and pour over a bit of white wine. Fry until dry, then add some more wine and the chicken broth. Don’t cook the rice too soft. Add the Parmeggiano cheese and butter and salt to taste.

Grilling:
- Heat up the grill, then place on it the prawns, oil removed, and grill for about a minute from each side
- Move to a tray and salt with coarse sea salt.
- Take cherry tomatoes rubbed with oil and place them on the grill. Leave them on until they are slightly brown, then add salt and white pepper.
- Dish the risotto, place grilled prawns an cherry tomatoes on top of it and sprinkle with quality olive oil.

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