A simple summer appetizer, based on smoky bacon, the taste of which is complemented by crunchy toast, melted cheese and a slight kick in the form of slices of onion, cloves of garlic or chilli. Cook more – want more.
Immerse the grill Board in water for 1-10 hours so that it is completely under water.
A few hours before cooking, slice the bread (preferably rye) into quarters and leave it on the air that the pieces are slightly a little dried out.
While the barbecue/grill is warming up, marinate the bacon in soy sauce for 10 minutes.
At this time, cut the filling (cheese, onion, garlic, tomato) into slices.
Wrap the slices of bread with strips of bacon filling.
Once the temperature of the coals has reached optimum, place the grill Board on the grill grate, over the coals, face down. In this position, hold the Board for 1-2 minutes until the smoke goes (the dried front side will not allow the grill Board to bend excessively during baking).
Then turn the grill Board face up and place the bacon rolls on top.
If there is a lid — cover with a lid and bake for 15-20 minutes until Golden brown. If there is no lid – bake for 20-30 minutes, the Board should smolder, but not burn (during the fire, lightly sprinkle water on the edges of the Board)!
Tip: if you can not buy ready-made bacon, cut strips frozen pork brisket.