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Baby Back Ribs – GoSun Sport Solar Cooker Review

Baby Back Ribs – GoSun Sport Solar Cooker Review

This recipe is one of a series that features the GoSun Sport Solar Cooker.

The Challenge – 10 baby back ribs cooked in 2 hours with outdoor temperatures of 45F on a sunny day.


Print Recipe
CourseMain Course
CuisineAmerican
Keywordbaby back ribs, solar cooking
Prep Time30 minutes
Cook Time2 hours 9 minutes
Servings2
Calories669kcal
Cost12

Ingredients

Instructions

Preparation

  • Select a medium or smaller rack of Baby Back Ribs.
  • Remove the membrane from the back of the ribs.
  • Now cut the ribs into two rib sections. Each session will be two ribs.
  • We will be using Weber KC BBQ Rub.
  • Cover both sides with the rub and then let the ribs sit in the refrigerator for 1 hour. This will allow the salt in the rub to permeated the meat.
  • Now insert the ribs into the GoSun Sport cooking tray.
  • It will be a tight fit but ou should get 10 ribs into the tray.
  • Now we add the liquid smoke. Liquid smoke is nothing more than smoke that has been reduced and liquified.
  • Just a few drops on each 2 rib section.
  • We will be cooking by temperature and not time se we now insert a micro food probe in the middle between the two ribs. Make sure you do not hit the bone.
  • Now slowly load the cooking tray ino the solar cooker. making sure that the seal is completely closed.

The Cook

  • This day the sun was out but the air temperature was 45F. The Sport solar cooker is not affected by the outside temperature.
  • The ribs reached the internal temperature of 200F in a little over an hours but we allowed the ribs to cook for 2 hours and 3 minutes.
  • We then removed the ribs from the cooking tray. They looked well cooked.
  • We then sliced the 2 rib sections so that we had 10 separate ribs.
  • The sauce we used was Stubs Sweet Heat and we applied a then coat of sauce on each rib.
  • We took a bite and the rib had the perfect tug. Not fall off the bone for that is overcooked but just a small tug and the meat comes clean from the bone.
  • I gave these ribs a huge thumbs up. Bob Appetit.

Video

Nutrition

Serving: 5ribs | Calories: 669kcal

Want to really improve your barbecue. Pair the perfect wine

First my true love is barbecue but in the last 10 years barbecue has grown up. It use to be burgers on the Weber Kettle. Now it is ribeye steaks on a outside kitchen with a built in grill. As far as drinks it use to be beers and soda. Now it is kraft beers, flavored sparkling waters and wine. We also now do wine pairing

Now I am not a wine expert but through the magic of the internet you really do not have to be. In just a few minutes I found the outstanding article titled, Best wines for a barbecue on a website called Decanter. These are their recommendations or pairings when serving barbecue. I quote right from the article

“What are classic barbecue (BBQ) wine pairings?
Here are some of the top matches for classic barbecue dishes. For ease of use, we’ve overlooked the uses of marinades and sauces.

  • Steak – Malbec, Syrah/Shiraz, Zinfandel
  • Burgers – Touriga Nacional, Syrah, Zinfandel, and Côtes du Rhone.
  • Sausages – Beer, Malbec, Southern French, Tempranillo
  • Chicken – Warmer climate Chardonnay
  • Pork Chops – Cider, Valpolicella, Barbera, New World Pinot Noir, dry rosé, Riesling
  • Salmon – Rosé Champagne or Cava, New World Pinot Noir, Gamay, dry rosé, New World Riesling, Pinot Gris
  • Halloumi – Sauvignon Blanc, Sémillon, Chenin Blanc, Chablis, Friulano, Verdejo, Assyrtiko, New World Riesling, dry rosé, Prosecco”

Another great resource is the Beringer Wine website. Here is some information about Beringer Wine.

Established in 1876 by brothers Frederick and Jacob Beringer, who believed that Napa could be a premier wine growing region like the Rhine Valley in Germany from which they hailed.

Beringer has built a legacy crafting renowned wines from a prized collection of Napa Valley, Knights Valley and Paso Robles vineyards, celebrating the uniqueness of each site and a remarkable winemaking tradition.

Beringer’s tradition of winemaking has earned it critical acclaim, including:

  • Only winery to have won ‘Wine of the Year’ for both red and white wines from Wine Spectator.
  • 12-time Top 100 Winery of the Year by Wine and Spirits.
  • More Wine Spectator Top 100 list placements than any other winery in the world.

Beringer is not cheap wine (who wants to serve cheap wine) but they also have great deals. Right now you can get 20% off all their wines using the link and Coupon Code below.

The more you look into barbecue and wine you will find how both barbecue and wine are influenced by what region they come from. To understand the difference check out this article on The Four Styles of BBQ in the United States.

In closing you might think a great wine is too expensive but if you just spent over $180 for four Grass Fed Beef Tomahawk Steaks, a $35, 2013 Beringer Merlot Napa Valley bottle of wine might turn a good meal into a great one.

Bon Appetit

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”