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

Grilled flank steak with Ratte potatoes, snow peas and Port wine sauce

You will need:
150g flank steak
50ml extra virgin olive oil
10g garlic
1g thyme
30g snow peas
salt
black pepper
150g Ratte potatoes
2g rosemary
bay leaf

For the sauce:
10ml Port wine
5g Dijon mustard
20g demi-glace
10g butter

Preparation:
- Place the meat, cleaned and cut to steaks, into the olive oil. Add the garlic, thyme, and crushed black pepper a leave to rest for at least a day in the fridge.
- Clean and cut your snow peas to desired shape and pour hot water over them. Cool in ice, add olive oil and salt.
- Slice lenghwise your cleaned, unpeeled potatoes and put them into an aluminium bowl with olive oil. Add halved unpeeled garlic, one bay leaf, and rosemary. Place on a moderately heated grill and leave there for approximately two hours. The oil shouldn’t be too hot, just about 95 °C.

Grilling:
- Rub your heated grill with a small piece of lard. Remove the meat from the oil, leave excess oil to drip off and place the meat on the grill. Grill about three minutes from each side.
- Let the meat rest for a while; you can place it into the warm smoke of a smoker.
- In the meantime, remove the potatoes from the oil and grill them together with the snow peas.
- Place in a bowl and add salt and pepper to taste.
- Place potatoes and snow peas in the middle of a plate, slice the flank steak and place it on top, then pour over the sauce made of demi-glace, Port wine, Dijon mustard and butter.

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