Chocolate Panettone

Knead everything well and leave it covered in the container at room temperature overnight.

Place lukewarm water (28 – 30 °C) and basic acid in the food processor, add all other ingredients and mix for 2 minutes, then knead for approx. 4 minutes on speed 2 of the food processor. Cover the pre-dough and allow it to rest for 5 – 6 hours.

The volume should have approximately tripled. The dough temperature should be between 28 and 30 °C in the initial phase.

Main dough
Put all the ingredients, except the butter and chocolate, into the food processor and mix on a low speed for about 3 minutes. Gradually add the butter to the dough and continue to knead. Knead the dough in the food processor for approx. 8 – 10 min. until it achieves a plasticity. Carefully knead the chocolate drops into the dough.

Dough rest
Cover the dough with a tea towel and leave to rest at room temperature for 90 minutes.
Tip: It works best in a plastic container with a lid.

Stretch and fold the dough 2 times: After stretching and folding, cover the dough again and let it rest further.

Turn the dough out onto a floured work surface and divide into two 1100 g pieces. Now carefully pull the dough towards the centre until it becomes nice and evenly round, preferably in such a way that the fermentation gases in the dough do not escape. Like this: To fold a piece of dough, take hold of it with a – wet or floured – hand at the edge of the dough and carefully pull it up a little and then press it lightly into the centre of the dough.

Then place the dough into the panettone moulds with the round, smooth side facing up. The mould should be filled about halfway with dough. Place the moulds on a baking tray lined with baking paper, cover with a towel/dough cloth and leave to rise at room temperature for approx. 4 hours. The panettone should have risen about 2 cm below the edge of the mould, then cut crosswise with a sharp knife.

Baking in the Monolith Classic
Preheat the Monolith to approx. 170 degrees with deflector stones, drip trays (for steaming) and two levels. Place the pizza stone on the second level and heat it up.
Bake the panettone at 170°C for approx. 45 – 50 minutes. Leave the panettone to cool upside down.

After baking, the panettone is so soft and airy that it threatens to collapse so hang it upside down. After baking, skewer the panettone with a panettone turner (or shish kebab skewers) and hang it up. After cooling, the panettone can be cut!



Brush the steaks all over with a little soybean oil, then season strongly with flame-caramel crunch salt and pepper. I’m a real pepper junkie but I leave it up to you how much pepper you think is enough.

Heat the ceramic grill to 250 °C.

In the meantime prepare the chimichurri (even better, prepare the sauce the day before so that it can fully develop its flavour) in a large mortar and pestle.

Grind all the ingredients, except the olive oil, for 1 minute, so that they form a happy liaison…

Now add the olive oil (100 ml should be enough, but the amount can vary, depending on how you like the sauce – more of a creamy pesto vinaigrette; this recipe is somewhere in the middle) in a fine stream.

Season with salt and pepper to taste. Perhaps a few squirts of lime juice can give the sauce an extra freshness.

Grill the steaks directly over the embers on a cast-iron grill for 2 minutes on each side, then move the steaks to the other side of the grill without the embers. Let the steaks rest until the cooking process is complete.

When all 4 steaks are cooked, close the dampers. Cook for another 10 minutes if you want the steaks to be pink (medium) or well done, and and 5 minutes if they are to be served medium rare.

To better control the cooking process, select a core temperature of 53 °C for medium and 56 °C for pink.

Serve the perfectly cooked steaks generously with yoghurt and chimichurri.

Enjoy the juicy steak, which is one of my absolute favourite cuts, in all its glory!



Goose with yeast stuffing:

Mix 250 ml lukewarm milk with the yeast, add a pinch of sugar and salt, mix with the flour. Cut the giblets of the goose into 0.5 cm pieces and add to the yeast dough. Season with salt and pepper. Put the stuffing into the goose and sew it up with a thread so that it does not all spill out. Season the goose with salt, pepper and paprika and heat the monolith to 130 °C and set up for indirect cooking. I place a water bath directly on the deflector stone and fill it with the red wine and I put a few sprigs of rosemary in there too. Allow the goose to cook over the wine bath for about 4 hours. Occassionally check whether the legs of the goose can be pulled apart easily, because this is the sign that the goose is cooked. Alternatively, you can poke the breast with a meat fork to see if it is soft.


Blue cabbage

Cut about 3 cm off the stalk of the red cabbage. Remove the remaining stalk and put it in the compost bin. Now scoop out a little more, but save this material and put it in a bowl and marinate it with the cranberries and red wine vinegar. Season with sugar, salt and pepper and put back into the red cabbage. Cover the cabbage with the bacon and braise indirectly at 110-130 °C in the monolith. The red cabbage should be really soft.

Tip: I always put the red cabbage on a stainless steel ring, so it can’t tip over in the grill.

If you want to prepare everything at the same time then Monolith Le Chef makes it easy thanks to the large cooking space…


Bread casserole

Put the milk on the heat, while warming, cut up the rolls and then pour the warm milk over. Season with salt, pepper and nutmeg. Chop the leaf parsley and add to the bread mix together with the eggs. Mix well and place in a buttered casserole dish.

Bake indirectly in the monolith at approx. 160 °C for 30 minutes. The baking time depends somewhat on the dish, it can sometimes take a few minutes longer. To check if it’s properly baked, I always test in the middle of the casserole.

Cordon Bleu roll roast (from pork belly) for the rotisserie

Cut the pork belly into rolls. To do this, cut the lower third and open it up. Then make another cut in the middle. Just watch a video… it’s very easy or just ask your local butcher.

Sprinkle the meat with the rub. I would only season the inside because any spice on the outside (especially the paprika) will quickly burn.

Now put the layer of ham on top. And then spread the Gouda. Don’t skimp on the cheese, as unfortunately some of it always runs out during grilling.
Roll up the roll roast tightly and tie it in a knot. Here it is helpful not to make just one loop, but 5 loops in one piece. This way the knot will hold much better (especially if you are working alone). It is also extremely important to knot the sides tightly so that the cheese doesn’t run out.

Preheat the grill to 180 – 200 degrees Celcius. I didn’t have a deflector stone in – just a pan of water.

It took me about 2 hours for the roast to reach a core temperature of 70 – 75 degrees.


A recipe by

My name is Tom and I discovered my passion for grilling about 10 years ago. When I wanted to buy a barbecue, I asked myself why kettle barbecues are so expensive and why everyone buys them. Very quickly I realised that you can do all kinds of things with a kettle grill… In the meantime I have quite a large collection of grills (you can never have enough). In the meantime, I publish my recipes on social media and on my website. Here I would like to share my recipes with other barbecue enthusiasts. I hope you enjoy the recipes. With this in mind: Fire away!

Carrot Parmesan Soup

Turn the grill on to 160 degrees Indirect and put the fire pot in.
Peel and dice the carrots, potatoes, onion and apple.
Put the oil in the pot and heat it. Add all the vegetables and sauté with a pinch of sugar.
Pour in the stock and simmer gently for about 30 minutes. The potatoes should fall apart.
At the end of the cooking time, add the Parmesan and the cream and season with salt and pepper.
Finely puree the soup with a magic wand and serve in deep plates.

A recipe by

Julian Schmitt from the Hochtaunus district is an expert in fitted kitchens and has been a passionate griller for years. On the Instagram account “@carnivorgrill” he shares his barbecue skills with his community and always presents new Kamado creations with high-quality, regional and organic food.