The Sun Oven and backyard cookouts are a match made in heaven. Here are some links to a few of my favorite crowd-pleaser recipes. And don’t forget the corn on the cob. Just give it a good wash and put in in the cooking chamber unhusked next to, or on top of, whatever else is in there.
All these recipes can be made in advance. I usually make the pulled pork and the baked beans the day before since they can be easily reheated and kept warm in crock pots. That frees up the Sun Oven for the mac’n'cheese on the day of the cookout.
I love pulled pork from the Global Sun Oven, but turkey thighs are almost as good and are a lot lower in calories. Keep the shredded meat in the fridge and use it for week-day sandwiches.
GSO Turkey Thighs
Two turkey thighs
1/4 cup liquid smoke
Set Global Sun Oven out to preheat.
Remove skin from turkey thighs; rinse under cold water and pat dry with paper towels. Place thighs in a dark, light-weight, lidded roasting pan and sprinkle with dry rub. Pour liquid smoke over thighs, cover and cook in GSO until meat is fork tender, approx. 2 hours. Place thighs on a cutting board and shred.
Serve with bbq sauce.
Makes 4 to 6 servings
Sun Oven® pulled pork has to be one of the easiest things in the world to make. Just take a pork shoulder roast, if it’s really big cut it into two or three pieces, season it with a dry rub, and put it in a pot with about 1/4 a cup of liquid smoke. Cook it in the Sun Oven until the meat is tender. Remove the roast from the cooking juices then let it cool down a bit before pulling it into strands. Serve with your favorite barbecue sauce. It’s so good everyone will want seconds.
Commercial dry rubs will do, but making your own is easy and less expensive. Here’s the spice mixture I use:
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Combine all the ingredients in a jar, close the lid, shake to combine