Grilling with flame, totally get it. Grilling with the sun, what? Well it’s the hottest flame there is and it’s pretty fun to tell your friends that the food they’re eating was grilled using the sun. But just putting a piece of meat on your patio table and expecting it to cook probably won’t work. You need a device, a device to harness the sun. Solar powered cooking is unique and there are a few companies making products to accomplish this goal, one of which is the GoSun. From breakfast to dessert the GoSun slides out some great creations, two of which we have shared below. Of course these grilling recipes don’t have to be made using the sun, you can use an ordinary grill – but what’s the fun in that?
Indian-Spiced Sweet Potato Sausage Bake
It’s a real twist on your average meat and potatoes that you may be used to. Grilled potatoes and sausage is a meal on many menus when camping, but a little spice can go a long way in changing up the flavors. For this dish the Indian spice pairs perfectly with the Sweet Potato and Kielbasa, giving you that melt in your mouth flavor.
- 2 tbsp olive oil
- ½ cup onion, diced
- 2 medium sweet potato, peeled and diced
- 13 oz. kielbasa or smoked sausage links, sliced
- 1 apple, peeled and diced
- ½ tsp curry powder
- ½ tsp turmeric
- ¼ tsp ground coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- Lightly grease inside of GoSun cooking tray with a little olive oil. In large bowl, combine olive oil, onion, sweet potato, sausage, and apple pieces. Toss to coat.
- Combine all spices, then sprinkle spices mixture over other ingredients and gently toss to distribute the spices.
- Spoon mixture into prepared GoSun cooking tray, being careful to not overfill. Bake for 25 to 30 minutes in full sun, until potatoes and onions are tender.
Lemon Rosemary Turkey Meatballs
You may have never thought of grilling meatballs, but a solar cooker makes it easy and a perfect meal when camping. The combination of rosemary and lemon in the meatballs give it a rich flavor and when you combine it with the sauce – whoa. Most of this meal can easily be prepared ahead of time, making it an easy meal at the campsite.
- 1 medium onion, cut into chunks
- ½ tsp garlic, minced
- 2 tbsp fresh rosemary, chopped & divided
- 1 lb ground turkey
- ¾ cup breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- ¾ tsp kosher salt, divided
- ¼ tsp freshly ground pepper, plus more to taste
- 2 tsp extra-virgin olive oil
- ½ cup dry white wine
- 1 14-ounce can chicken broth
- 4 tsp lemon juice
- 1 tbsp butter
- 1 tbsp flour
- ¼ tsp salt
- Before leaving for the campsite, place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary and pulse just until the mixture is finely and evenly chopped (but not mushy).
- When ready to make. Add the rosemary mixture to a medium bowl and mix in turkey, breadcrumbs, Parmesan, ½ teaspoon salt and pepper until combined. Shape the mixture into 12 meatballs (about 1½ inches in diameter).
- Lightly grease the inside of the GoSun cooking tray and add the meatballs, be careful to not overfill. Bake for 25 to 30 minutes in full sun, until meatballs are no longer pink in the center.
- On a camp stove or over the campfire, add wine and the can of broth and bring to a boil, let it reduce to about 1 cup. Add lemon juice, butter, salt and 1 tablespoon of flour; whisking constantly. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Add the meatballs and the remaining 1 tablespoon of rosemary. Let cook for 1 minute and serve.