A simple summer snack based on smoked bacon, the taste of which is complemented by crispy toast, melted cheese and a light highlight in the form of onion slices, garlic cloves or chili pepper. Cook more – you want more.
Immerse the grill board in water for 1-10 hours so that it is completely under water.
A few hours before cooking, cut the bread (preferably rye) into quarters and leave it in the air so that the pieces dry slightly.
While the 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.
As soon as the temperature of the coals reaches the optimum, place the grill board on the grill grate on top of the coals face down. In this position, hold the board for 1-2 minutes until smoke starts (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 extinguishing, lightly sprinkle the edges of the board with water)!
Tip: if you don't have the opportunity to buy ready-made bacon, cut frozen pork belly into strips.