Beef stew with pumpkin in a Halloween wrap


Divide the Monolith SGS setup half indirect and half direct. The fire pot should be heated directly. Heat the Monolith grill to 150 °C.

In the meantime, cut the meat into long strips and the onion into half rings.

Peel the butternut and cut the pumpkin in half. Remove the pumpkin seeds with a spoon and then cut the halves lengthwise into strips.

Fry the onion in oil, add the strips of meat and fry them until brown all over.

Roast the cut pumpkin over the indirect part of the grill on a rack.

When the meat is brown all over, add the bock beer and stir everything well.
After 10 minutes, add the beef stock and stir well again, put the lid on the fire pot and let it simmer gently.

Turn the pumpkin regularly and remove from the grill when it is soft.

Turn the fire pot every 15 minutes to make sure it does not boil dry. When most of the moisture has evaporated, add a little water.

After 60 minutes, check if the meat is tender/cooked. If not, continue cooking until the meat is cooked.
Cut the grilled pumpkin into cubes and set aside.

When the meat is cooked, remove the fire pot from the grill and prepare the grill for indirect cooking at 180 degrees with a pizza stone.

Add the sliced pumpkin to the meat and stir well, seasoning the stew with salt and pepper to taste.

Make pumpkins out of the orange wraps by cutting out the eyes and mouth on one half. Spread the stew on the uncut half of the wrap and sprinkle with the grated cheese. Now fold the wraps in half, making sure the face is on top.

Place the wraps on the pizza stone and bake until the wrap is crispy.

Halloween spooky fun for your guests! Enjoy your meal!

Chicken goulash using the fire pot

Cut the carrots, spring onions and red onions into small pieces.
Chop the parsley and coriander.

Heat up the Monolith Classic to approx. 100 – 120°C. To do this, we need the Smart Grid System with half a deflector stone, approx. 1.5 kg of Monolith charcoal and light it with the Monolighter.
Now we hang the Classic fire pot securely into the Smart Grid System, so that the fire pot can gently warm through.
Place the regular grill grate on the other side.

Season the chicken breast fillets and grill them thoroughly on the hot grate (so that they develop a roasted aroma).
then cut into approx. 2 cm cube pieces.

Now slide all the charcoal under the fire pot with an ash hook and sauté the carrots and red onions, gradually deglazing with white wine and always loosening from the bottom with a cooking spoon. Add the 2 red and yellow peppers, finely diced.

After about 20 minutes, add 1/2 tube of tomato purée and sauté (for a nice brownish-red colour), then add the carrots and red onions, the 2 tins of peeled tomatoes, half the chilli and add the bay leaves and juniper berries in a spice bag.
Put the lid of the fire pot on top and close the lid of the Classic so that everything can be reduced slowly at about 120 °C.
Add the chicken stock after about 30 minutes, replace the lid and continue to simmer.
After another 20 minutes, add the finely chopped chicken breast fillets and spring onions to the fire pot and season with salt and pepper.
Now bring to the boil again by putting the lid on and leaving the grill open.

Finally, add the chopped parsley, chopped chives and chopped coriander to the fire pot, stir and serve with rice.

Tip: Instead of rice, you can of course also use pasta – or with less reduction, serve as a soup, in which case a homemade white wine ciabatta or other bread from the Monolith is a great acompaniment!

Grilled saddle of venison with crayfish

Our “surf n’ turf” variation comes with seasonal vegetables, venison and crustaceans. Fresh and fierce!


  1. Saddle of venison: Remove as much of the sinew and silver skin as possible, season with salt and a little sugar, leave to rest briefly. Drizzle with sunflower oil and roast over direct heat for about three minutes. Now leave to marinate over indirect heat for a further ten minutes. In order for the meat to be tender pink inside, a core temperature of 60 degrees should not be exceeded.
  2. Put the live crayfish into boiling salted water and simmer for five minutes. Then cut in half lengthwise, remove the insides, salt, drizzle with oil and grill briefly with the cut surface.
  3. Wash the kale thoroughly, drain and remove the stalks. Place in a hot, non-stick pan with a good dash of sunflower oil. Fry until the kale has taken on colour. Season with sugar, salt, pepper and paprika.
  4. Roast the pumpkin wedges on the grill, then cook until soft. Pour off the water, add the cream, grate the fresh ginger and mash into a puree. Fold in a finely chopped chilli pepper if desired. Season to taste with salt and a little sugar.
  5. For the chutney, fry the diced onion in clarified butter, add the blueberries, toss briefly in the pan over a high heat, deglaze with white wine and balsamic, and then simmer over a medium heat. Add thyme sprigs to the pan, stir in honey and season with salt and pepper. Simmer until the pan contents have reached the desired thickness.
  6. Garnish with celery and grilled leeks.