Suitable for both meat and fish. Also, as a vegetarian dish with other grilled vegetables.



  • Half the tomatoes – use medium-sized tomatoes
  • Remove part of the juice and seeds (so that herbs fit into the tomato and it cooks)
  • Season the tomatoes with salt, pepper, honey (sugar), balsamic cream
  • Bake in a pan or charcoal grill for a few minutes- in a pan, cook on both sides
  • Before the end of baking add the herbs: oregano, thyme, basil- according to the taste


Since the tomato is acidic, the sweet should be added more than salt or balsamic cream. Add the herbs only at the end of the baking, otherwise they will simply burn.


One good mop sauce is sweet, sour and spicy. The intensity of the tastes should be balanced exactly in this order. There are recipes online where the sauce has a lot of ingredients and it is boiled for hours. It can be done faster, and it’s not worse than that. Our sauce is good for pork and beef.



  • To simmer the mop, choose a sauce pan that you don’t feel sorry for ruining it. Keeping the mop on the hot plate of the BBQ smoker can burn it. It happens when the sauce pan stays for a long time and the liquid evaporates;
  • First, bring the pan to a boil with a little water;
  • For a thicker consistency, take some apple jam or crushed pineapple preserve (use a blender if necessary).
  • Both apple and pineapple give sweet and sour undertones. Pineapple also has the softening properties for the meat;
  • Add a couple of tablespoons of tomato sauce or ketchup;
  • Add chopped chilli. Use the quantity as desired, consider that the longer you simmer, the spicier it gets.
  • However, when tasting hot, the taste of chilli is much more intense;
  • Extend the sauce with water or wine. Note that the wine adds a sour undertone;
  • You can add fresh herbs such as rosemary, thyme or oregano;
  • Simmer for about 15-20 minutes and season with salt. In seasoning with salt, the saltiness of the meat must be considered. If the meat is rather salty, hold it back and vice versa. So, taste the meat before and then season the mop sauce with salt;
  • Add the butter and place the sauce to the BBQ smoker hot plate to keep it warm;

A healthy, very low-fat, delicious snack. You can prepare it in a Smoky Beast smoker or in a special cold-smoke oven-cabinet.



  • Prepare the meat for smoking: cut the piece of fillet into strips about 3 cm wide – cut the meat along the fibre.
  • Season with salt, black pepper and crushed juniper berries. Add about 20 to 25 grams of salt per kilo of meat.
  • One teaspoon of salt = 20 grams;
  • Rub the seasoning evenly into the meat. Let it stand in the fridge for 2-24 hours;
  • Light a cold smoke generator in the fireplace and place the meat to the rack;
  • When it is cold and the temperature is low, the smoke can also be given by two logs. One log must be dry (to smoulder and slightly burn) and the other moist to give the smoke;
  • Make sure that the temperature in the smoker does not rise above 30 degrees;
  • Smoke the meat in the smoker for 12-24 hours. The meat is ready if, after cutting it, the colour is even and the texture is soft and moist;
  • If the meat gets too high temperature, the result is a hot smoked ham. It’s not that soft and delicious, but it’s still very tasty.
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