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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

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce
pulled pork with white sauce

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, daniel boone, gmg, gmg daniel boone, pulled pork, white sauce
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings7
Calories690kcal
AuthorWiley

Instructions

  • Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce. We will start with my favorite rub and that is SPG. 1/2 cup of Kosher or Sea Salt.
    salt
  • 1/2 cup of Coarse Black Pepper.
    black pepper
  • 1/2 cup of Granulated Garlic.
    garlic
  • Mix Well.
    mix well
  • Apply Rub. When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender. If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.
    apply rub
  • This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.
    spray oil
  • Pre-heat grill to 275F.
    pre heat 275F
  • Place pork butt in the middle of the grate and insert meat temperature probes.
    butt in grill
  • When pork butt is at 160F internal temperature it is time to foil the roast.
    160F
  • Add 1/2 cup of Apple Juice to the pan.
    apple juice
  • Seal foil around pan.
  • Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.
  • Shred pork until pork is the right size for sandwiches.
  • here is the chart showing each part of the cook.
  • Add 1/2 cup of Big Bob Gipson White BBW Sauce.
  • Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.
  • Bon Appetite.

Video

Nutrition

Calories: 690kcal

Adobo Chicken Thighs with Garlic Jalapeno Seasoning on the GMG Daniel Boone Grill

chicken thighs
chicken thighs

Adobo Chicken Thighs with Garlic Jalapeno Seasoning on the GMG Daniel Boone Grill

I will be cooking adobo chicken thighs with garlic and jalapeno seasoning.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, daniel boone, garlic jalapeno, gmg
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings5
Calories260kcal

Instructions

  • When cooking thighs for competition or just having the neighbors over the skin can either make or break the cook. If undercooked the skin is rubbery and if burnt well it is burnt. You can see as I prepare these thighs I pull the skin back over the meat and get rid of any folds or gaps.
    chicken thighs
  • We will be applying two seasonings. The first is Adobo with pepper. The adobo seasoning first ingredient is salt and we want to make sure the chicken skin is fully covered.
    adobo seasoning chicken thighs
  • The second seasoning is garlic jalapeno and has a bite so add based on your tolerance to spicy foods.
    garlic jalapeno chicken thighs
  • Now it is off to the refrigerator to sit uncovered for 6 hours.
    in refrigerator
  • Get a Frogmat and position the thighs evenly on the mat. The reason the chicken sat for six hour is the salt acted as a dry brine and also dried the chicken skin.
    frogmat
  • Now it is off to the 425F preheated Daniel Boone Grill. Position the chicken right in the middle of the grate.
    preheat 425F
  • After 30 minutes start checking for doneness. The minimum temperature has to be 165F. I usually pull the chicken when all pieces are at least 170F to 175F.
    check temperature
  • The chicken is done. The skin is crisp and not rubbery and it is also a nice golden brown. Now some observations about the Daniel Boone Grill. It held the 425F temperature extremely well. Also the chicken cooked very evenly meaning there no hot or cools spots inside the chamber. For this hot and fast cook I give it very high marks.
    remove chicken
  • Now on to the finished chicken.
    prepare to cut chicken
  • The skin was crisp and the meat was cooked through but very juicy. The adobo with garlic gave it a lot of extra flavor and the jalapeno gave it a nice kick. Here I just eat the skin and it was really good.
    eat skin
  • Overall I gave it one big thumbs up.
    thumbs up
  • As I just keep on eating let close with the three things that made this a great cook. Great seasoning and drying the skin in the refrigerator. Cooking hot at 425F and last a great grill like the Daniel Boone.
    second bite

Video

Nutrition

Calories: 260kcal

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

pulled pork
pulled pork

Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill

Pulled Pork with White Sauce. This recipe review is my first on the Rec Tec Trailblazer grill. It is pulled pork with a simple homemade rub but also using Bib Bob Gibson White Sauce. Total cook time is just under 6 hours. We also incorporated the FireBoard Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, fireboard, pulled pork, white sauce
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings7
Calories706kcal
AuthorWiley

Instructions

  • To do this cook we started with a 7-pound pork shoulder with blade bone.
    pork shoulder
  • First, we need a simple rub.
    the rub
  • 4 tablespoons of kosher or sea salt.
    salt
  • 4 tablespoons of black pepper.
    black pepper
  • 4 Tablesppon of Minced Onion.
    onion
  • 4 Tablespoons of Garlic Powder.
    garlic powder
  • Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
    mix well
  • Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
    apply rub
  • Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
    spray oil
  • Preheat Trailblazer to 275F and then add pork shoulder to grill.
    preheat
  • Insert meat probes for both the grill and the FireBoard thermometer.
    meat probes
  • The Rec Tec App allows you to have full control over the grill as long as you have access to the internet. As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
    rec tec app
  • Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook. As you can see here is when the shoulder hit 160F and had to be foiled.
    160F
  • Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
  • Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
    remove bone
  • Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
    bear claws
  • As you can see the very dark part is the bark and the darker red sections are the smoke ring.
    finished pork
  • To finish this pulled pork I am going to use Big Bob Gibson's white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
    white sauce
  • Highly recommend the Rec Tec Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.
    firebpard thermpmeter

Video

Nutrition

Calories: 706kcal