Buns with mushrooms and bacon:
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a starter, place the cast iron grates, and wait until the temperature reaches 200°C. Partially close the upper and lower air vents to maintain a stable temperature. Insert a cast iron pan.
Pour oil into the pan and sauté the diced onion. Add the chopped bacon and sausage, fry until golden, then grate in some garlic and mix in the chopped mushrooms.
Pour in soy sauce, season with salt and pepper. Finally, add a tablespoon of mayonnaise and ketchup.
Cut the puff pastry into squares, add the filling, cover, and press the edges together. Brush with beaten egg.
Bake with indirect heat at 200°C on a well-heated baking stone for 20 minutes.