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Asian Coleslaw – Barbecue Sides

Asian Coleslaw – Barbecue Sides

Asian Coleslaw that goes great with Asian Pulled Pork.
Print Recipe
CourseSide Dish
CuisineAsian
Keywordasian coleslaw, asian pulled pork, coleslaw
Prep Time30 minutes
Sit in Refrigerator1 hour
Total Time1 hour 30 minutes
Servings6
Calories291kcal
Cost3.00

Ingredients

Cooking Ingredients

Instructions

  • On cabbage remove dirty or wilted leaves. Then cut out the stem so the cabbage and sit straight up.
  • Now cut the cabbage in half.
  • Now cut the halves into quarters.
  • With a sharp knife start making thin slices on one of the quarters. Try to keep the slices together so when you are done on the first cut you can turn the quarter 90 degrees and then start making cuts about an inch apart.
  • Keep doing this on each quarter.
  • When all four quarters are cut then out into a large bowl,
  • Now it is time to add the carrots. Here I am using pre sliced ones but by using the same technique you did with the cabbage it is not hard t o do. I;m just lazy. Cut up around one full cup of carrots.
  • Now with food preparation gloved mix the cabbage and carrots together. A lot easier than using salad forks.
  • Now we make the dressing. In a mixing bowl. First put three overfilled tablespoons of mayo.
  • Add one tablespoon of clover honey.
  • One tablespoon of sesame seed oil.
  • One tablespoon of soy sauce.
  • One half a cup of rice vinegar.
  • Mix well and add it to cabbage and carrots.
  • Using fresh food preparation gloves mix everything together in the bowl.
  • Now transfer to the refrigerator and let it sit for one hour. Then serve.

Video

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 1.8g | Fat: 19g | Saturated Fat: 3.1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 246mg | Fiber: 3.6g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 0.4mg

Sous Vide Mashed Potatoes – Barbecue Sides

Sous Vide Mashed Potatoes – Barbecue Sides

Mashed potatoes is one of the classic sides for brisket or pulled pork.
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordmashed otatoes, sous vide, sous vide potatoes
Prep Time30 minutes
Cook Time1 hour
Servings6
Calories214kcal

Ingredients

Cooking Ingredients

Instructions

  • Select 5 medium size Yukon Gold potatoes.
  • Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
  • Now take 3 garlic cloves and cut of the ends.
  • Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
  • Dice the garlic into very small pieces and put off to the side
  • Now get one stick of un-salted butter.
  • Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
  • Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
  • Set the sous vide circulator cooker to 194F and let it come up to temperature.
  • . Put bag into sous vide bath and cook for one hour.
  • Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
  • Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
  • Season potatoes to your liking and then serve.
  • Bon appetit.

Video

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.7g | Trans Fat: 0.3g | Sodium: 741mg | Potassium: 692mg | Fiber: 3.1g | Sugar: 1.2g | Vitamin A: 400IU | Calcium: 40mg | Iron: 0.7mg

Spatchcock Turkey on a Pellet Grill using a Almazan Knife

Spatchcock Turkey on a Pellet Grill using a Almazan Knife

The Challenge – Spatchcock Turkey on the GMG pellet grill. Total cook time less than 3 hours and 15 minutes.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue turkey, butterfly, flatten, spatchcock, turkey, whole turkey
Prep Time30 minutes
Cook Time3 hours 7 minutes
Servings8
Calories756kcal
Cost25

Equipment

  • Green Mountain Grill Daniel Boone

Ingredients

Cooking Ingredients

Instructions

  • Unwrap turkey and remove the neck and the giblets and place in stock pot.
  • Cutoff extra skin using poultry shears.
  • Flip turkey over so the backbone is facing up.
  • Using your poultry shears cut down both sides of the back bone until you can completely remove it. Then cut of the Pope Nose and put the backbone and Pope Nose into the stock pot.
  • Break rib cage using a heavy and sharp knife like this Almazan Knife. Make sure you do not cut all the way through the turkey but enough so the turkey can lay flat.
  • Now cut off wing tips. This is the part of the bird that always burns so best to remove and add to stock pot.
  • Flip turkey over and put on roasting rack and pan so the skin is facing upward and then season with SPG (Salt, Pepper and Garlic).
  • Now spay all the skin with olive oil. Always do this last so the no oil gets between the skin and the salt.
  • Now insert meat probes into each breast. Best to cook by temperature and not time.
  • Now put turkey on rack and pan into the barbecue grill set for 350F.
  • Cook turkey till internal temperature in the middle of the breast reaches 165F. Then remove turkey from grill. The cooking time on this turkey was 3 hours and 7 minutes.
  • While still on rack and pan rest the turkey for 30 minutes.
  • Now slice turkey and serve.

Video

Nutrition

Serving: 16ounces | Calories: 756kcal | Carbohydrates: 10.8g | Protein: 91.8g | Fat: 37.8g | Saturated Fat: 10.8g

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