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Boneless Chicken Thighs – GoSun Sport Solar Cooker Review

Boneless Chicken Thighs - GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked boneless and skinless chicken thighs that reach an internal temperature of 185F in under 60 minutes.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, solar cooking
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings2
Calories160kcal
AuthorWiley

Instructions

  • We first start off with 3.3 pounds of boneless and skinless chicken thighs. The GoSun Sport manual says that it can handle up to 3 pounds of food so this should be a good test.
  • The cooking tray is made out of stainless steel so it is best to spray the inside of the tray with a cooking oil.
  • When loading the chicken thighs it is best to start from the other end away from the handle. Now, this is important and differs from what you would do in a conventional oven. Pack the chicken in as tight as you can. Because you are cooking with radiant heat and not hot air there is no need have any air spaces. Also because I had to make room for the ambient temperature probe I could only put 2.5 pounds of chicken in the tray. Without that probe, it would have held a full 3pounds of chicken. Enough chicken for 3 to 4 people if served with a salad.
  • I learned a long time ago the best way to cook food is by temperature and not time. So we will be monitoring both the chicken temperature and also the ambient or air temperature inside the cooker. Our target temperature will be 175F for the chicken.
  • When placing the meat temperature probe make sure it is in the middle of the thickest part of the thigh. Also, make sure you are in the middle of the tray and stay away from the space by the handle.
  • Another very important part of using the GoSun Sport is do not preheat the cooker. The cooker gets real hot, real quick in the sun but the cooker can actually get too hot if it lacks food in the chamber. You have been warned.
  • With food loaded it is time to put the cooker in the sun. Just point the cooker as direct as you can by looking at the cooker shadow. You do not need to be perfectly aligned and don't worry it is going to get hot. REAL HOT.
  • Here is the temperature chart of both the chicken temperature and the ambient temperature. A note is the ambient temperature was actually not correct. Because it was near the opening and as the food got above 212F or boiling it produces steam. A lot of steam. That steam is water evaporating and evaporating water has a cooling effect on the probe so the real temperature was much higher.
  • Ambient temperature or air temperature in the cooker started at 82F. The chicken that had come out of the refrigerator started at 49.7F
  • Now here is where I made a mistake but also found out the cooker is extremely forgiving. I lost track of time and cooked the chicken to 187F or 12 degrees hotter than my target. Now in a regular oven that could end up drying the chicken out or makes it mushy. The total cooking time to get to 187F was only 55 minutes. Remember this was without any preheating.
  • So when the cook was complete here is what the chart recorded. Ambient temperature was 232.7F but we know that was not correct due to cooling affect from the water evaporating. Final chicken temperature was 187.4F or 12.4F hotter than our target. Total cooking time 55 minutes.
  • What we found out is because the chicken is being cooked using radiant heat and not hot air the chicken never dries out. That is why the cooker is so forgiving.
  • In this picture, you can actually see the steam. Also, please note the outside of the tube NEVER gets hot but where the steam comes out gets really hot so please use heat resistant gloves when removing the food.
  • Here is what the chicken looks like when removed from the tray. It is very moist and extremely tender. I could and did easily cut it with the side of a fork. Check out the video below to see that section. It also tasted great for the seasoning, due to the steaming effect the seasoning, especially the salt permeates the meat.

Video

Nutrition

Calories: 160kcal

Quarter Pound Hot Dogs – GoSun Sport Solar Cooker Review

Quarter Pound Hot Dogs - GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker. The Challenge – from a room temperature GoSun Sport to cooked quarter-pound hot dogs that reach an internal temperature of 155F in under 30 minutes.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordhot dogs, quarter pound, solar cooking
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings1
Calories360kcal
AuthorWiley

Instructions

  • We start off with a pack of Hebrew National Quater Pound Beef Hot Dogs. These hot dogs are twice the size of regular hot dogs so they will have a hard time fitting into a regular hot dog bun.
  • Take two out of the package for these hotdogs are large and the GoSun Sport can only handle two.
  • So we can monitor the internal temperature of the hot dog we insert a needle temperature probe right into the middle of the hot dog.
  • We then insert the cooking tray with both hot dogs into the GoSun Sport solar cooker.
  • Position GoSun Sport facing towards the sun. The cooker does not require and GoSun also would you rather not preheat the cooker. The tube can get extremely hot inside without the food and tray.
  • Here is the chart from our Fireboard Thermometer. As you can see the internal temperature of the cooker heated quickly. Also, the hot dogs were right behind.
  • The ambient or internal temperature started it off at 71.3F and the hot dogs that had just come from the refrigerator started at 53.5F.
  • Our cooking objective and temperature target were to get the hotdogs up to 155F. We find that is the perfect serving temperature for the hot dogs are hot but they are not overcooked where they might split.
  • Total cooking time was 25 minutes.
  • For those that wonder if the cooker gets hot. The picture is showing steam that is coming out of a cooker that is at 350F. Highly recommend you use heat resistant gloves when removing the food.
  • Here is a picture when I took the hot dogs out. They were perfectly cooked.
  • When cutting the hot dogs they were not only hot but extremely juicy. The GoSun Sport might be the best way to cook hot dogs and you cannot beat the fact that the only fuel I used was the sun.

Video

Nutrition

Calories: 360kcal

GoSun To Provide 1,500 Solar Cookers to Support American Red Cross

Relief Efforts in Response to Typhoon Yutu in the South Pacific

GoSun, the world’s leading solar cooking brand, will provide 1,500 of their GoSun Sport portable solar ovens to the American Red Cross to support relief efforts in the aftermath of Super-Typhoon “Yutu”. Yutu struck the U.S. Territories of the North Mariana Islands on Friday, October 26. The durable, portable eight-pound device cooks a wide variety of foods, anywhere under any conditions, fueled solely by Continue reading “GoSun To Provide 1,500 Solar Cookers to Support American Red Cross”

GoSun Solar Cooking Products – Get 10% off your Total Order

gosun grill

GoSun Solar Cooking Products

This is a great incentive to try Solar Cooking. 10% off your Total Order and that is even if you buy a product already on sale. A good example is the GoSun Grill is normally $699. Today it is on Sale for $599 but if you use our Promo Code you get an additional 10% off.

So go check out the complete product line consisting of the Sport, Go, and the truly amazing GoSun Grill. The Grill that can feed eight people or more.

Go to our GoSun Shop and as long as you Continue reading “GoSun Solar Cooking Products – Get 10% off your Total Order”

Solar BBQ – How to Cook Barbecue without Charcoal, Gas, Pellets or Electricity

I love Barbecue

I Love Barbecue. At home, at a campground, at a picnic or anywhere you can enjoy the outdoors and have well-prepared BBQ food. The problem is the moment you leave your backyard so you can enjoy the great outdoors you have to start hauling grills, charcoal, gas cylinders or even a generator so you can cook anything. Continue reading “Solar BBQ – How to Cook Barbecue without Charcoal, Gas, Pellets or Electricity”

Sous Vide Asian Pulled Pork

asian pulled pork
asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it's superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal

Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

Spare Ribs 3-2-1 Method on the GMG Daniel Boone Grill

We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
Print Recipe
CourseMain Course
CuisineAmerican
Keyword3-2-1 method, daniel boone, gmg, spare ribs
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Servings4
Calories669kcal
AuthorWiley

Ingredients

Ingredients

Instructions

  • We will be doing this cook on the Daniel Boone Grill from Green Mountain Grills. We start with a large spare rib. There is actually two and I bought them at our local market for $13 a piece.
  • First step is we need to square up the ribs by doing a St. Louis cut. First I find the end of the ribs and make a shallow cut. Using the knife you keep making deeper cuts till you cut all the way through. What you want is as close to a rectangle as possible with both sides parallel with each other. Now do not throw away and of the extra meat. That meat makes fantastic rib meat tacos or pork shepherd's pie.
  • Now with everything squared up you can now trim the flap meat that sits on top. These ribs had the membrane already removed but if the membrane is present it needs to be removed.
  • Repeat the same procedure on the second rack of ribs and then put both racks into a full-size foil pan.
  • Now it is time for the rub. On this cook, I am using the Everything Rub for Loot N Booty. It is a great pork rub but like they say it is good on everything, On these ribs, you need to use a lot of rub and you need to cover every inch. One reason why I use a foil pan is first I do not want to make a mess but second I do not waste any rub.
  • In a preheated grill set at 225F put ribs directly on the grate.
  • Now cook for 3 hours.
  • Remove ribs and place in to the same full size foil pan from before. I use a foil pan so I can put the sauce on right away and do have to worry about foil wrap messing up my sauce. The glazing sauce we are using is Southwest Sweet Heat BBQ sauce. Apply sauce to the top side of the ribs. I usually put two coats but just on top. Leaving one side dry make is a lot easier to handle the ribs and with two coats you have plenty of sauce and glaze.
  • Now this part is very important. You need to use a new lid. You then put the lid on and make sure that it Is completely sealed. The pan has to be airtight. By being airtight the ribs will not dry out and even more important the sauce will not burn.
  • Now it is back to the 225F grill to cook for 2 more hours.
  • Then remove lid and let ribs sit uncovered but still in pan for 1 more hour. Check at 30 minutes to make sure the sauce does not burn. After the final hour pull ribs for grill.
  • So this is how they should look. You want that dark mahogany color and the glaze should firm and not runny. When you cut the ribs the meat should stay together and the cuts should look very clean. No mushy ribs. As you can see as I cut the ribs they cut real clean and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board.
  • As you can see the ribs are firm, have a clean cut and have a great smoke ring. Also the glaze is staying on the ribs and not getting all over the cutting board. This method will give you perfect ribs every time.

Video

Nutrition

Calories: 669kcal

Lollipop Chicken on the GMG Daniel Boone Grill

lollipop chicken
lollipop chicken

Lollipop Chicken on the GMG Daniel Boone Grill

If you have not guessed by now this recipe is about making Lollipop chicken. I was having a small group of people over so I got two chicken packs for a total of 17 drumsticks.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken drumsticks, daniel boone, gmg, lollipop chicken
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings17
Calories167kcal
AuthorWiley

Ingredients

Ingredients

Instructions

  • I was having a small group of people over so I got two chicken packs for a total of 17 drumsticks.
  • There is some work involved so I took both packs and combined them into one foil pan that will also be the cooking container.
  • Safety first I always wear disposable kitchen gloves when I handle raw chicken. The first step is to make a complete cut around the leg about one inch from the knuckle.
  • There are some tendons so make sure you cut all the way through. Now pull the meat and the skin together and away from the knuckle. Using kitchen scissors trim the tenons away from the meat.
  • Now the last part of making this chicken look like a lollipop id remove the joint from the knuckle. With a small and sharp knife get under the joint and cut it away from the knuckle. This usually takes two to three cuts before you can remove the complete joint. As you see this takes some time and you need to be careful.
  • Next thing is to add the Gold Star Chicken rub. This is now my goto rub for most chicken recipes. Make sure you cover every inch of the meat and skin.
  • Get a measuring cup that can handle being in the microwave. Get one stick of unsalted butter and put into the cup. Now off to the microwave using the melt butter mode or on low power. You do not want to overcook the butter.
  • Pour melted butter into the bottom of the pan. Be very care for you want to add the butter to the bottom of the pan without getting butter on the skin of the chicken.
  • Put chicken into a 325F preheat grill like the Daniel Boone. And if you do have a Daniel Bone grill with Wifi you can program the grill to do the complete cook from this point on.
  • What you see is a profile that I set up for this cook. There are two steps to the profile and both are based on reaching a temperature. Step one is running the grill at 325F.
  • Stay at this grill temperature till the meat probe hits 165F.
  • At that point, we go to step two which will increase the grill temperature to 400F.
  • Will maintain that grill temperature till the meat probe reaches 185F. At that point, the grill will shut itself off.
  • What we are looking Is the beginning of step two where put foil on the knuckles and add a glaze to the chicken.
  • The glaze is Southwest Sweet Heat BBQ Sauce. This sauce is a very balanced sweet sauce but with a kick of heat at the end.
  • I let the lollipops rest for about 5 minutes. The lollipops had a great color and were well cooked. The skin was completely rendered and you could easily bite through. But the best part was the taste. Between the rub and the glaze, these lollipops were flavor bombs.

Video

Nutrition

Calories: 167kcal

Beer Marinated Chicken Thighs on the Rec Tec Trailblazer

Simple Chicken Thighs
Simple Chicken Thighs

Beer Marinated Chicken Thighs on the Rec Tec Trailblazer

This recipe we are cooking beer marinated chicken thighs on the Rec Tec Trailblazer. Making the marinade is very straight forward but there are a few steps.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbeer marinade, beer marinated, chicken thighs, rec tec trailblazer
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings5
Calories260kcal
AuthorWiley

Instructions

Marinade

  • One Tablespoon of Sea or Kosher Salt.
    Salt
  • One Tablespoon of Course Black Pepper.
    black pepper
  • One Tablespoon of Granulated Garlic.
    granulated garlic
  • One Tablespoon of Onion Powder.
    onion powder
  • One Tablespoon of Red Chili Powder.
    red chili powder
  • One Tablespoon of Cumin.
    cumin
  • One Tablespoon of Smoked Paprika.
    smoked paprika
  • 1/2 Cup of Olive Oil.
    olive oil
  • 1 & 1/2 Cups (12 oz.) of a Good Kraft Beer.
    beer
  • Mix all ingredients well.
    mix well
  • Place 10 Chicken Thighs in a One Gallon Zip Lock Bag.
    chicken in bag
  • Pour Marinade into the Bag with Chicken. Try and get most of the air out of the bag.
    add marinade
  • Place Bag with Marinade into the refrigerator for at least 4 hours.
    put into refrigerator
  • Remove chicken from bag and place on frogmat. Make sure that chicken skin covers the top side of the chicken thigh.
    chicken on frog mat
  • Season chicken thighs using SPG, (Salt, Pepper, and Garlic)
    add spg

Cook

  • Place Chicken on Frogmat into Pre-heated Grill set at 425F. Put meat probe into thickest thigh in the middle of the Frogmat.
    place chicken on grill
  • Pull Chicken when internal temperature hit 175F.
    pull chicken
  • Rest Chicken for 3 to 5 Minutes. Then Serve.
    rest chicken

Video

Nutrition

Calories: 260kcal