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

Sous Vide BBQ Brisket – Keto – LCHF

brisket
brisket

Sous Vide BBQ Brisket - Keto - LCHF

This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordbrisket, sous vide brisket
Prep Time1 hour
Cook Time1 day 3 hours
Total Time1 day 4 hours
Servings12
Calories1338kcal
AuthorWiley

Instructions

  • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
    cow diagram brisket
  • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam's Club. That is $2.71 a pound. A lot cheaper than any steak.
    raw brisket
  • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
  • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
    brisket diagram fat cap
  • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
  • Now it time to cut out the flat.
  • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
  • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
  • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
  • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
  • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
  • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.

Video

Nutrition

Calories: 1338kcal

Smoked Prime Rib – Keto – LCHF

Smoked Prime Rib - Keto - LCHF

Prime Rib is not cheap and if you are new to your smoker I'd wait till you really have your smoker dialed in. If you do it right it will be one of the best meals you have ever had and I try and do one once a year around the holidays.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordprime rib
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings16
Calories1589kcal

Instructions

  • Place dry rub seasonings over the entire roast surface. Preheat smoker or grill set up for indirect cooking to 250 degrees and expect the roast to take 3 to 4 hours to reach the internal temperature of 140 degrees (for Medium). I prefer hickory or oak wood for smoking. Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F
  • Sprinkle crushed rosemary leaves three-quarters of the way through the cooking time. To minimize opening the lid to check the temperature I would use a remote thermometer that will let you know the moment the Prime Rib is done. If you want a sear then I would use a torch or Searzall. The extra taste and texture can take a good prime rib and take it over the top.

Nutrition

Serving: 1g | Calories: 1589kcal | Protein: 102g | Fat: 127g | Saturated Fat: 51g | Cholesterol: 384mg | Sodium: 96mg | Potassium: 1472mg | Calcium: 21% | Iron: 43%

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket - Keto - LCHF

Aaron Franklin’s Butcher Paper Brisket. If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him. The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob. In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award. Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordaaron franklin, brisket, texas bisket
Prep Time1 hour
Cook Time10 hours
Total Time11 hours
Servings12
Calories1338kcal

Instructions

Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

Video

Nutrition

Calories: 1338kcal