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Solar Braised Orange Pork Chops

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If you made these orange pork chops on the stovetop it would only take 15 minutes so it’s not exactly the kind of recipe I’d normally adapt for solar cooking. But it's great to keep in mind when you're cooking outdoors or otherwise don't want to use a stovetop.

Solar braised orange pork chops

Even if you would rather fry up your pork chops, try the orange sauce. It's a refreshing spin on a pork chop!

I use frozen chops straight from the freezer without browning them first. Bake a couple of sweet potatoes alongside for a perfect side dish.

Solar Braised Orange Pork Chops

Solar Braised Orange Pork Chops

Bake a couple of sweet potatoes alongside for a perfect side dish
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 236 kcal

Equipment

  • 1 Sun Oven

Ingredients
  

  • 4 Frozen pork chops about ½ inch thick
  • 1 Garlic clove
  • ½ cup Orange juice
  • ¼ cup Dry white wine
  • 1 tablespoon Lemon juice
  • Salt and pepper to taste

Instructions
 

  • Set Sun Oven out to preheat.
  • Place pork chops in one layer in a pot
  • Season with salt and pepper. Add garlic, orange juice, wine, and lemon juice.
  • Cover and cook in Sun Oven until meat is tender, about 1 hour. Serve with cooking juices

Nutrition

Calories: 236kcalCarbohydrates: 4gProtein: 29gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 66mgPotassium: 579mgFiber: 0.1gSugar: 3gVitamin A: 68IUVitamin C: 17mgCalcium: 16mgIron: 1mg
Keyword orange, pork chops
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Sun Oven Savory Parmesan Muffins

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A cross between a muffin and a biscuit, these savory muffins can be served in place of bread. They go great with soup or salads. The recipe yields up to one and a half dozen muffins that can be baked in two batches.

Solar Oven Parmesan Muffins

Use two cross-stacked six-muffin tins or silicone molds placed on a baking sheet or a
combination to fit at least a dozen at a time in the cooking chamber. Any kind of milk and sour cream (whole, low-fat, or nonfat) can be used.

How to Make Parmesan Muffins

  1. Set Sun Oven out to preheat.
  2. Spray the indentations and rims of the muffin tins with cooking spray. If using silicone molds spray with cooking spray and arrange on a rimmed baking pan.
  3. Whisk the flour, ½ cup of the grated cheese, the sugar, baking powder, paprika and salt in a medium bowl until blended; set aside.
  4. In a large bowl, whisk the egg and sour cream until smooth. Whisk in the milk and oil. Using a wooden spoon stir the flour mixture into the egg mixture until moistened.
  5. Filled prepared tins or silicone molds three-quarters full. Sprinkle 1 teaspoon of the remaining cheese over each muffin.
  6. Bake in Sun Oven until muffins are pale brown with rounded cracked tops and a toothpick inserted into the center of one muffin comes out clean, about 40 minutes
Sun Oven Parmesan Muffins

Sun Oven Savory Muffins

A cross between a muffin and a biscuit, these savory muffins can be served in place of bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert, Side Dish, Sides
Cuisine Vegetarian
Servings 12
Calories 160 kcal

Equipment

  • 1 Sun Oven
  • 2 Muffin tins

Ingredients
  

  • 2 cups All purpose flour
  • ¾ cup Grated Parmesan cheese
  • ⅔ cup Milk
  • ½ cup Sour cream
  • ½ cup Olive oil
  • ¼ cup Sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Paprika
  • ½ teaspoon Salt
  • 1 Large egg room temperature

Instructions
 

  • Set Sun Oven out to preheat.
  • Spray the indentations and rims of the muffin tins with cooking spray. If using silicone molds spray with cooking spray and arrange on a rimmed baking pan.
  • Whisk the flour, ½ cup of the grated cheese, the sugar, baking powder, paprika and salt in a medium bowl until blended; set aside.
  • In a large bowl, whisk the egg and sour cream until smooth. Whisk in the milk and oil. Using a wooden spoon stir the flour mixture into the egg mixture until moistened.
  • Fill the prepared tins or silicone molds three-quarters full. Sprinkle 1 teaspoon of the remaining cheese over each muffin.
  • Bake in Sun Oven until muffins are pale brown with rounded cracked tops and a toothpick inserted into the center of one muffin comes out clean, about 40 minutes.

Nutrition

Calories: 160kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 26mgSodium: 414mgPotassium: 78mgFiber: 1gSugar: 5gVitamin A: 260IUVitamin C: 0.1mgCalcium: 149mgIron: 1mg
Keyword cornbread, muffins, parmesan
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Sun Oven Asparagus Lasagna

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This is based on an old recipe from Weight Watchers. The lightened up béchamel sauce
uses cornstarch to add body without adding as much fat. It’s an acceptable substitution (not to mention that it’s much easier to make) if you want to cut back on calories.

Asparagus lasagna

How to make Asparagus Lasagna

  1. Set Sun Oven out to preheat. Spray a 9-inch square baking dish with cooking spray.
  2. Bring 3 cups of water to boil in a sauce pan. Add the asparagus and cook for 2 minutes. Drain and set aside to cool.
  3. Whisk together the milk, cornstarch, flour, butter, salt, and pepper in a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens and comes to a boil, about 5 minutes. Remove from heat, stir in the green onions and ¼ cup of the Parmesan cheese.
  4. Spread ¼ of the sauce into the prepared baking dish; top with 2 lasagna noodles, then spread ⅓ of the ricotta and ⅓ of the asparagus over the noodles. Repeat the layers two times with the sauce, noodles, ricotta, and asparagus. End with the last 2 noodles and the remaining sauce.
  5. Cover the dish with foil then cover with a dark tea towel and bake the lasagna in the Sun Oven until heated through and noodles are soft. Remove the tea towel and the foil, sprinkle with the remaining Parmesan cheese and bake until the cheese is bubbling, about 2o minutes longer. Let stand 10 minutes before serving.
  6. Makes 4 servings
Asparagus lasagna

Sun Oven Asparagus Lasagna

A healthier vegetarian lasagna
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian, Vegetarian
Servings 4
Calories 475 kcal

Equipment

  • 1 Sun Oven

Ingredients
  

  • 1 ½ lbs Asparagus trimmed and cut into ¼ pieces
  • 2 cups Low-fat milk
  • 1 tablespoon Corn starch
  • 1 ½ teaspoon Unsalted butter
  • 1 teaspoon Salt
  • Pepper to taste
  • 5 Green onions thinly sliced
  • ½ cup Parmesan cheese freshly grated
  • 8 Lasagna noodles no-boil type
  • 1 cup Ricotta cheese part-skim if available

Instructions
 

  • Set Sun Oven out to preheat. Spray a 9-inch square baking dish with cooking spray.
  • Bring 3 cups of water to boil in a sauce pan. Add the asparagus and cook for 2 minutes. Drain and set aside to cool.
  • Whisk together the milk, cornstarch, flour, butter, salt, and pepper in a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens and comes to a boil, about 5 minutes. Remove from heat, stir in the green onions and ¼ cup of the Parmesan cheese.
  • Spread ¼ of the sauce into the prepared baking dish; top with 2 lasagna noodles, then spread ⅓ of the ricotta and ⅓ of the asparagus over the noodles. Repeat the layers two times with the sauce, noodles, ricotta, and asparagus. End with the last 2 noodles and the remaining sauce.
  • Cover the dish with aluminum foil then cover with a dark tea towel and bake the lasagna in the Sun Oven until heated through and noodles are soft.
  • Remove the tea towel and the foil, sprinkle with the remaining Parmesan cheese and bake until the cheese is bubbling, about 2o minutes longer.
  • Let stand 10 minutes before serving.

Nutrition

Calories: 475kcalCarbohydrates: 60gProtein: 27gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 889mgPotassium: 775mgFiber: 6gSugar: 11gVitamin A: 2087IUVitamin C: 12mgCalcium: 489mgIron: 5mg
Keyword Asparagus, lasagna
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Solar Garlic White Bean Dip

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Oven roasted garlic is delicious and the Sun Oven does a great job of bringing out its sweet and mellow flavor. Serve this garlicky dip with vegetable crudités and toasted French bread. The recipe calls for canned beans, but dry beans that have been cooked ahead of time work just as well.

Garlic Bean Dip

How to make garlic white bean dip

  1. Place Sun Oven out to preheat
  2. Combine beans, water, cheese, garlic, oil, sage, oregano, salt, and pepper in a 5 to 6 quart pot. Cover and cook in SO until garlic is browned, about 1 hour.
  3. Add lemon juice and zest; coarsely mash with a potato masher until all the ingredients are blended. If mixture is too dry, add warm water, 1 tablespoon at a time, until it becomes thick and spreadable
Garlic Bean Dip

Solar Garlic White Bean Dip

Oven roasted garlic is delicious and the Sun Oven does a great job of bringing out its sweet and mellow flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Snack
Cuisine American, Vegetarian
Servings 4
Calories 297 kcal

Equipment

  • 1 Sun Oven

Ingredients
  

  • 45 oz Cannellini beans drained and rinsed about 3 cans
  • ½ cup Water
  • ½ cup Grated parmesan cheese
  • 4 Garlic cloves thinly sliced
  • 2 tablespoon Olive oil
  • 2 teaspoon Dried sage
  • 1 teaspoon Dried oregano
  • ¼ teaspoon Salt
  • ¼ teaspoon Freshly ground pepper
  • 3 tablespoon Fresh lemon juice
  • 1 teaspoon Grated lemon zest

Instructions
 

  • Place Sun Oven out to preheat.
  • Combine beans, water, cheese, garlic, oil, sage, oregano, salt, and pepper in a 5 to 6 quart pot. Cover and cook in SO until garlic is browned, about 1 hour.
  • Add lemon juice and zest; coarsely mash with a potato masher until all the ingredients are blended. If mixture is too dry, add warm water, 1 tablespoon at a time, until it becomes thick and spreadable.

Nutrition

Calories: 297kcalCarbohydrates: 53gProtein: 22gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 1114mgPotassium: 58mgFiber: 16gSugar: 0.4gVitamin A: 137IUVitamin C: 6mgCalcium: 321mgIron: 7mg
Keyword bean dip
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Pan Fried Solar Simmered Bean Patties

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This is another hybrid recipe. Half-solar and half-traditionally cooked. Unlike most of my mixed cooking method dishes this one starts out in the Sun Oven, where the beans are cooked, and is finished up in a frying pan. The beans can be made ahead, while the sun’s shining. Don’t fry the patties until you’re ready to serve them.

Fried bean patties

How to make fried bean patties

  1. Soak beans in a large bowl overnight.
  2. Set Sun Oven out to preheat.
  3. Combine beans, onion, celery, and clove in a large pot. Add enough
    water to cover by two inches. Cover the pot and place it in the SO.
  4. Cook until beans are tender, about 1 ½ hours. Drain beans, remove
    and discard clove. Mash bean and vegetable mixture, add salt to taste.
  5. When mixture is cool and you’re ready to fry the patties, mix in the
    egg yolks, bread crumbs, and parmesan cheese.
  6. Heat the oil in a large frying pan. Shape bean mixture into small patties.
  7. Dip each patty in the egg whites, coat with bread crumbs and fry in batches. Drain patties on paper towels and keep warm as you continue frying.
  8. Just before serving squeeze lemon onto the warm patties. Serve with lemon wedges.
Fried bean patties

Pan Fried Solar Simmered Bean Patties

A vegetarian delight that's half-solar and half-traditionally cooked
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Breakfast, Side Dish, Sides, Snack
Cuisine American, Vegetarian
Servings 4
Calories 433 kcal

Equipment

  • 1 Sun Oven

Ingredients
  

  • 1 lb Dry red kidney beans rinsed
  • 3 Eggs separated
  • 1 Yellow onion roughly chopped
  • 1 Celery stalk roughly chopped
  • 1 Whole clove
  • 1 Lemon cut into wedges
  • 2 tablespoon Bread crumbs plus more for coating
  • 3 tablespoon Grated parmesan cheese
  • Vegetable oil for frying
  • Salt to taste

Instructions
 

  • Soak beans in a large bowl overnight.
  • Set Sun Oven out to preheat.
  • Combine beans, onion, celery, and clove in a large pot. Add enough water to cover by two inches. Cover the pot and place it in the Sun Oven.
  • Cook until beans are tender, about 1 ½ hours. Drain beans, remove and discard clove. Mash bean and vegetable mixture, add salt to taste.
  • When mixture is cool and you’re ready to fry the patties, mix in the egg yolks, bread crumbs, and parmesan cheese.
  • Heat the oil in a large frying pan. Shape bean mixture into small patties. Dip each patty in the egg whites, coat with bread crumbs and fry in batches.
  • Drain patties on paper towels and keep warm as you continue frying. Just before serving squeeze lemon onto the warm patties. Serve with lemon wedges.

Nutrition

Calories: 433kcalCarbohydrates: 77gProtein: 28gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 118mgPotassium: 1601mgFiber: 18gSugar: 4gVitamin A: 39IUVitamin C: 7mgCalcium: 145mgIron: 8mg
Keyword kidney beans
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Solar Baked Huevos Rancheros

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Solar Baked Huevos Rancheros in the Sun Oven

How to Make Huevos Rancheros in the Solar Oven

Huevos rancheros from the SO make an easy to prepare, attractive breakfast or lunch.
1. Set Sun Oven out to preheat
2. Spray a six cup muffin pan with cooking spray.
3. Soften the tortillas one at a time by covering them with a paper towel and heating in the microwave for 10 to 20 seconds each.
4. Place one corn tortilla in each muffin cup. Divide the beans among the cups and make a well in the middle of each one.
5. Crack one egg into each well. Sprinkle with salt and pepper.
6. Bake in SO approx. 30 minutes.
7. About 1 minute before eggs are cooked sprinkle cheese on each egg, continue cooking
until cheese melts.
8. Carefully transfer huevos to plates. Top with green or red salsa.
9. Serve 1 to 2 huevos per person.

Solar Baked Huevos Rancheros in the Sun Oven

Solar Baked Huevos Rancheros

Enjoy your eggs with a southwestern flair
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast, Main Course
Cuisine American, Mexican
Servings 3
Calories 302 kcal

Equipment

  • 1 Solar Oven

Ingredients
  

  • 6 Small corn tortillas
  • 16 oz Refried beans
  • 6 Eggs room temperature
  • ½ cup Shredded cheddar cheese
  • Green or red salsa to taste

Instructions
 

  • Set Sun Oven out to preheat. Spray a six cup muffin pan with cooking spray.
  • Soften the tortillas one at a time by covering them with a paper towel and heating in the microwave for 10 to 20 seconds each.
  • Place one corn tortilla in each muffin cup. Divide the beans among the cups and make a well in the middle of each one. Crack one egg into each well. Sprinkle with salt and pepper.
  • Bake in SO approx. 30 minutes. About 1 minute before eggs are cooked sprinkle cheese on each egg, continue cooking until cheese melts.
  • Carefully transfer huevos to plates. Top with green or red salsa. 1 to 2 two eggs per person.

Nutrition

Calories: 302kcalCarbohydrates: 41gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1017mgPotassium: 111mgFiber: 10gSugar: 5gVitamin A: 320IUVitamin C: 0.1mgCalcium: 229mgIron: 2mg
Keyword eggs, huevos rancheros
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Bean and Tuna Salad

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When you get into the habit of using your Sun Oven on a regular basis you almost hate to see a sunny day go to waste. When I have my dinner covered I like to throw in a big pot of beans. Once cooked, store them in their cooking liquid. They’ll keep in the fridge for 3 or 4 days. I suppose you could freeze them; mine never last that long. Once you have cooked beans on hand (and cooked dried beans are so much better than canned), you’ll be able to create everything from dips to main dishes.

Bean and Tuna Salad

Solar Oven Bean and Tuna Salad

A protein-packed side made in minutes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course Appetizer, Main Course, Salad, Sides
Cuisine American, Italian
Servings 4
Calories 192 kcal

Equipment

  • 1 Solar Oven

Ingredients
  

  • ½ Red onion thinly sliced
  • 3 cups Cooked cannellini beans cold or room temperature
  • 2 cans Tuna, packed in water
  • ¼ cup Olive oil
  • 1 tblsp Red wine vinegar
  • Salt and pepper to taste

Instructions
 

  • Soak onion slices in a small bowl with water for 10 minutes. Drain and squeeze dry.
  • Combine onions, beans, and tuna in a large serving bowl.
  • Toss with oil, vinegar. Season with salt and pepper to taste.
  • Serve with crusty bread.

Nutrition

Calories: 192kcalCarbohydrates: 22gProtein: 24gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 607mgPotassium: 175mgFiber: 7gSugar: 1gVitamin A: 82IUVitamin C: 1mgCalcium: 104mgIron: 4mg
Keyword bean salad, beans, tuna, tuna salad
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Grilled Marinaded Steak with Chimichurri Sauce

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Your family and guests will love this grilled marinaded steak with chimichurri sauce recipe. It's easy to make, cooks fast, and tastes great.

Grilled steak with chimichurri sauce

WHAT IS CHIMICHURRI?

I love to say the word “chimichurri” because it sounds exactly like what it is in texture, color, and flavor. Chimichurri is an uncooked sauce consisting of parsley, olive oil, red wine vinegar, garlic, dried oregano, and small fresh red chilies, all mixed together in a vibrant green herbaceous condiment. And somewhat surprisingly, it goes exceptionally well with grilled meats.

Although the recipe's origin, and even the name chimichurri, is not really clear, it was most likely invented by the cowboys (gauchos) of the high cattle plains of Argentina. Argentina has a long and vast history of cattle raising, with large tracts of land dedicated to ranching. At night, the gauchos would sit around the campfire, grilling meat for dinner and adding chimichurri sauce as they ate. Except for olive oil, which they carried in their saddle bags, most chimichurri ingredients were wild and easily foraged. The world later discovered that this very simple-to-prepare and delicious sauce is the perfect accompaniment to grilled meats.

To be fair, there are many unproven versions of how the sauce and name came about, and all claim to be correct, but we’ll let the food historians worry about that. We’re just thankful that the gauchos really know how to cook beef.

Types of Steak and Beef Used for Grilled Marinaded Steak with Chimichurri Sauce Recipe

You can use a variety of cuts of meat for this recipe. Just go with what is available from your local grocery store. I am using flap meat (ala carne asada meat).

You can substitute other cuts of meat for flap meat, but you don’t need to be a butcher to know where similar cuts of meat are located on a side of beef. While they might not all come from the same part of the cow, that really doesn’t matter. Just look for other cuts that are long and thin and have similar grain and texture.

A few interchangeable examples are skirt steak, flank steak, hanger steak, and flat iron steak.

FLAP MEAT WITH CHIMICHURRI SAUCE

What is this cut of meat with the funny sounding name? You probably know it as carne asada meat, found in most taco shops. But this fabulously flavorful and economical cut of meat can easily be found at your local grocery store.

In this recipe, we will marinate and grill this versatile flap meat until a delightful crusty char is achieved. As the marinade and fat in the meat are introduced to the coals, the meat is caramelized, creating a luscious texture and delectable flavor. But wait, there’s more!

We are also adding a tangy, herby sauce that pairs well with charred meats invented by the cowboys of Argentina, called “chimichurri.” The one-two punch of the combination of the charred meat and the chimichurri sauce is an unbeatable, remarkable match.

WHAT IS FLAP MEAT?

Flap meat comes from the bottom sirloin portion of a cow and is a long, thin, fibrous cut of meat and is often considered a less desirable piece of beef. This is why it is mostly used in recipes like carne asada, Philly cheese steaks, fajitas, and braised stews like the Cuban ropa vieja, or “old clothes.”

But if cooked the right way, the adaptable flap meat reveals its hidden secrets of remarkable flavor and tenderness. Flap meat also enjoys a generous bath in a marinade, which helps intensify its robust meatiness. We use an olive oil, vinegar, and herb marinade for our flap meat recipe.

Grilled Flap Meat

TIPS AND TRICKS FOR GRILLED MARINADED STEAK WITH CHIMICHURRI SAUCE

  • Let the meat sit in the marinade – Because of the porousness of the thin flap meat, the marinade has a great chance to really enhance the flavor and texture of the meat. So go ahead and let it sit in the marinade for a while. If you have the time and your family and guests are not after you to get grilling, let the flap meat marinade for up to two hours.
  • Use a charcoal chimney starter – As we are going to grill our marinaded flap meat, we need intense heat to quickly grill this thin piece of beef. And nothing does the job better than a charcoal chimney starter for preparing your coals. Simply fill the chimney with charcoal briquettes, put newspaper in the bottom, light the newspaper, and in 15 minutes, your hot coals are ready to go; no lighter fluid to ruin the taste of our delectable, marinated flap meat. Of course, if you use a gas grill, ignore this step. But remember it the next time you use a charcoal grill!
  • Grill the flap meat quickly – Remember, this is a thin piece of meat, not a 2-inch thick porterhouse. It will cook extremely quickly. Don’t walk away and grab an adult beverage. Stand at the grill, and turn the flap meat often to achieve a dark brown char. Of course, you don’t want to burn the meat but don’t be afraid to get a really dark char crust on each side. You will thank me when you put the first bite in your mouth, and the charred meat goodness hits your pallet. 
  • Let the meat rest – This is one of the most important steps you can take to ensure your flap meat will be tender and juicy in the middle. Let the meat rest on your cutting board for at least 10 minutes before cutting into it. This allows the juices to redistribute inside the meat. If you cut the meat too soon, all the delicious juice will just run onto your cutting board, leaving your hard-earned grilled flap meat dry and chewy.
  • Cut against the grain – The grain in the flap meat is very easy to see. In order to get very tender and moist slices of meat, be sure to cut ACROSS the grain. Find the grain and slice at a 90-degree angle across the grain. Your sliced pieces of meat should look like an accordion. If you cut with the grain, you will produce a tough, chewy, somewhat tasteless piece of meat. And we don’t want that!
  • Add red pepper flakes to the chimichurri – There are many variations on the recipe and ingredients in chimichurri as it has been passed from one South American country to another. We are cooking the standard green version of chimichurri. If you find that this version is too mild for you, simply add dried red pepper flakes to the sauce until the heat you desire is reached.

INGREDIENTS AND DIRECTIONS FOR PREPARING FLAP MEAT MARINADE

  • 1 cup balsamic vinegar
  • 1 cup apple cider vinegar
  • 1 cup olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder 
  • 1 tablespoon Italian seasoning
  • 2 pounds flap meat or similar cut of beef

Combine all marinade ingredients together and mix well. Place the flap meat in a shallow baking dish and cover it with the marinade, making sure that all surfaces of the meat are covered. Marinate for up to two hours.

Jump to Recipe

INGREDIENTS AND DIRECTIONS FOR PREPARING CHIMICHURRI SAUCE

  • 1 cup olive oil
  • 4 tablespoons red wine vinegar
  • 1 cup parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 small fresh red chilies, deseeded and finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper

Combine all chimichurri sauce ingredients together and mix well.

Jump to Recipe

DIRECTIONS FOR GRILLING AND FINISHING THE FLAP MEAT

1. Grill the flap meat – Remove the flap meat from the marinade. Place it on either a gas or charcoal grill over intense high heat and grill roughly 5 – 8 minutes per side, flipping often. Be sure to grill the meat long enough to create a crusty black char without burning it.

2. Let the meat rest  - Allow the meat to rest on your cutting board for at least 10 minutes.

3. Cut against the grain – Be sure to slice the pieces of meat at a 90-degree angle against the grain.

4. Serve with the chimichurri sauce – Generously slather the slices of meat with the chimichurri sauce. Now, have lots of napkins ready to wipe your chin as you gobble up your marinated, grilled flap meat with chimichurri sauce! Delicious and so satisfying!

More Steak Ideas

Looking for something different to do with your flap steak? Try the Jamaican Jerk Mop sauce. Originally made for ribs, it would taste great with this cut of meat.

Grilled steak with chimichurri sauce

Grilled Marinated Steak with Chimichurri Sauce

Using flap meat, carne asada, flank steak, or flat iron steak you can create an amazing grill experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 566 kcal

Equipment

  • Grill Gas, pellet, or charcoal

Ingredients
  

  • 2 lbs. Flap meat or similar cut of beef Flap meat, flat iron, skirt steak, etc.

Marinade Ingredients

  • 1 cup Balsamic vinegar
  • 1 cup Apple cider vinegar
  • 1 cup Olive oil
  • 1 tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Italian seasoning

Chimichurri Sauce Ingredients

  • 1 cup Olive oil
  • 4 tablespoon Red wine vinegar
  • 1 cup Parsley finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Small fresh red chilies finely chopped
  • 2 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Instructions
 

Marinate the Beef

  • Combine all marinade ingredients together and mix well. Place the flap meat in a shallow baking dish and cover it with the marinade, making sure that all surfaces of the meat are covered. Marinate for up to two hours.
  • Remove steak from marinade. Set on plate and allow it to come to near room temperature. The steak is thin so this won't take long. About 30 minutes.

Make the chimichurri sauce

  • Combine all chimichurri sauce ingredients together and mix well. Set aside.

Grill the meat

  • Place on grill over intense high heat and grill roughly 5 to 8 minutes per side, flipping often. Be sure to grill the meat long enough to create a crusty black char without burning it.
  • Rest the meat. Allow the meat to rest on your cutting board for at least 10 minutes.

Serve

  • Cut against the grain. Slice the meat at a 90-degree angle against the grain.
  • Plate the slices, and generously slather the slices with the chimichurri sauce

Nutrition

Calories: 566kcalCarbohydrates: 24gProtein: 53gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 145mgSodium: 1906mgPotassium: 1139mgFiber: 5gSugar: 13gVitamin A: 2016IUVitamin C: 86mgCalcium: 150mgIron: 7mg
Keyword chimichurri, grill, marinade, steak
Tried this recipe?Let us know how it was!

Sun Chipotle-Lime Veggie Chips

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The Sun Oven does not need to be at maximum temperature for these chips to come out. If condensation builds up during cooking, unlatch the glass door to let it escape. The temperature will go down a little but it will keep the chips from getting soggy.

Spicy Solar Snack

Sun Oven Chipotle-Lime Veggie Chips

A spicy solar snack
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Snack
Cuisine Dairy free, Gluten Free, Vegetarian
Servings 4 People
Calories 94 kcal

Equipment

Ingredients
  

  • 1 carrot (scrubbed)
  • 1 zucchini
  • 1 small sweet potato (scrubbed)
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoon grated lime zest
  • ½ teaspoon kosher salt
  • ⅛ teaspoon chipotle chile powder

Instructions
 

  • Set Sun Oven out to preheat
  • Line baking racks with parchment paper.
  • Use a mandolin slicer, food processor slicing attachment, or a sharp knife and a lot of patience to slice the vegetables very thin.
  • Place the vegetables in a large bowl. Add the oil, lime zest, salt, and chile powder. Toss to coat.
  • Arrange the slices in a single layter on the prepared racks. Back until browned, checking often and removing chips as they brown. 45 minutes to 1 hour.
  • Chips will crisp as they cool.

Notes

The Sun Oven does not need to be at maximum temperature for these chips to come out. If condensation builds up during cooking, unlatch the glass door to let it escape. The temperature will go down a little but it will keep the chips from getting soggy.

Nutrition

Calories: 94kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 337mgPotassium: 369mgFiber: 3gSugar: 4gVitamin A: 10680IUVitamin C: 11mgCalcium: 30mgIron: 1mg
Keyword chipotle, dairy free, gluten free, spicy, vegetarian
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Solar Roasted Onions in Balsamic Marinade

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These scrumptious onions are delicious when served with an antipasto
platter.

Solar roasted onions in balsamic marinade recipe

Keep a close eye on them while they’re baking, if they get too soft they will get way too soft.

Solar Roasted Onions in Balsamic Marinade

These scrumptious onions are delicious when served with an antipasto platter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Salad, Side Dish, Sides
Cuisine Dairy free, Gluten Free, Vegetarian
Servings 4 People
Calories 92 kcal

Equipment

  • 1 All American Sun Oven
  • 1 Large canning jar Plastic Tupperware container is a suitable alternative
  • 1 Small canning jar Plastic Tupperware container is a suitable alternative

Ingredients
  

  • 1 lb pearl onions (unpeeled)
  • ⅓ cup balsamic vinegar
  • ⅓ cup olive oil
  • 1 tablespoon soft brown sugar

Instructions
 

  • Set Sun Oven out to preheat
  • Spread the onions out in a single layer in a pot or baking dish. Cover and bake in the Sun Oven until tender but still firm. About 1 to 1.5 hours.
  • When cool enough to handle, trim the stems from the onions and peel. The onions should remain intact.
  • Put the onions in a large, clean, canning jar. In a small jar, combine the vinegar and sugar, stirring to dissolve. Add the oil, put the lid on the jar and shake until mixture is fully combined. Pour the vinegar mixture over the onions. Seal tightly.
  • Turn the jar upside-down a few times to coat.
  • Marinate in the refrigerator overnight or up to 3 days, turning the jar occasionally.
  • Bring to room temp before serving.

Notes

Important note: Keep a close eye on them while they’re baking, if they get too soft they will turn to mush.

Nutrition

Calories: 92kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 186mgPotassium: 198mgFiber: 2gSugar: 11gVitamin A: 46IUVitamin C: 8mgCalcium: 40mgIron: 0.5mg
Keyword Antipasto, balsamic, onion
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Solar Roasted Carrot Dip

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This spicy dip goes great with tortilla chips and will be a big hit at any party.

Solar roasted carrot dip
Solar Roasted Carrot Dip

Solar Roasted Carrot Dip

This spicy dip goes great with tortilla chips and will be a big hit at your Super Bowl party.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Appetizer, Sides, Snack
Cuisine Mediterranean
Servings 4 People
Calories 52 kcal

Equipment

  • 1 All American Sun Oven
  • 1 Food processor

Ingredients
  

  • 1 yellow onion (finely chopped)
  • 3 large carrots (peeled and grated)
  • 1 orange (zest and juice only)
  • ⅔ cup plain yogurt
  • ¼ cup fresh basil leaves (torn into small pieces)
  • 1 tablespoon hot curry paste (Patak's is a good choice)
  • 1 tablespoon fresh lemon juice
  • salt and pepper (to taste)

Instructions
 

  • Set Sun Oven out to preheat
  • In a medium-sized pot, combine the onion, carrots, orange zest and juice, and curry paste. Stir well.
  • Cover and place in the Sun Oven until carrots are very tender. About 2 hours.
  • Once removed from Sun Oven, let cool in the pot for about 10 minutes. Transfer the cooked carrot mixture to a food processor and process until smooth.
  • Scrape the puree into a bowl and let cool completely. (NOTE: This and preceding steps can be made in advance to this point, for later enjoyment. Refrigerate the puree in an airtight container for up to 3 days).
  • Add the yogurt and torn basil pieces to the pureed carrots and stir well.
  • Stir in the lemon juice and season to taste with salt and pepper.
  • Serve at room temp.

Nutrition

Calories: 52kcalCarbohydrates: 8gProtein: 4gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 2mgSodium: 13mgPotassium: 155mgFiber: 1gSugar: 6gVitamin A: 746IUVitamin C: 21mgCalcium: 65mgIron: 0.3mg
Keyword carrot, dip
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Solar Roasted Eggplant Spread

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Eggplant is one of those vegetables that somehow manage to hide in my refrigerator until it’s time to use it or lose it. This versatile recipe is perfect for rescuing the ones I catch in time. It can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna. It will keep in the refrigerator for a couple of days

Solar Roasted Eggplant Spread
Solar Roasted Eggplant Spread

Solar Roasted Eggplant Spread

Enjoy as a spread on crackers, a dip for pita chips, or as a layer in lasagna.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Snack
Cuisine Gluten Free, Vegetarian
Servings 6 People
Calories 46 kcal

Equipment

  • 1 All American Sun Oven
  • 1 Food processor

Ingredients
  

  • 1 eggplant (medium)
  • 1 red onion
  • 2 red bell peppers
  • 2 sun dried tomatoes
  • 2 garlic cloves (minced)
  • 3 tablespoon olive oil (extra virgin)
  • 1 teaspoon kosher salt (to taste)
  • ½ teaspoon black pepper (freshly ground)

Instructions
 

  • Set Sun Oven out to preheat
  • Cut the eggplant, bell peppers, and onion into 1-inch cubes
  • Toss them with the oil, salt, and pepper in a large bowl. Spread on a large rimmed baking pan.
  • Cook uncovered in the Sun Oven until the vegetables are soft. About 1-1.5 hours.
  • While the vegetables are cooking soak the sun dried tomatoes in hot water for 10 minutes. Drain and squeeze out excess water.
  • Remove vegetables from Sun Oven and cool slightly. Put the vegetables and sun dried tomatoes in a food processor and pulse until blended.
  • Adjust for salt and pepper.

Notes

This versatile recipe can be used as a spread on crackers, a dip for pita chips, or as a layer in lasagna. It will keep in the refrigerator for a couple of days

Nutrition

Calories: 46kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 649mgPotassium: 314mgFiber: 4gSugar: 5gVitamin A: 1282IUVitamin C: 54mgCalcium: 19mgIron: 0.5mg
Keyword eggplant, vegetarian
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Solar Simmered Cannellini with Kale

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These beans make a great side dish all on their own, but be sure and set some aside (and save the cooking liquid) for a delicious soup later in the week. If you can’t find cannellini, any white bean will do. Same goes for the greens, curly kale can be substituted for the Tuscan.

Solar Simmered Cannellini with Kale

Solar Simmered Cannellini with Kale

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 People
Calories 298 kcal

Equipment

  • 1 All American Sun Oven

Ingredients
  

  • 8 cups Water
  • 4 cups Tuscan kale Stemmed and coarsely chopped
  • 1.5 cups Dried cannellini beans Picked over and rinsed
  • 1 Medium yellow onion Chopped
  • 3 Cloves garlic Peeled
  • 1 Bay leaf
  • 1 teaspoon Dried sage
  • 1 teaspoon Salt
  • 6 tablespoon Olive oil Extra virgin
  • 3 tablespoon Lemon juice
  • Dried crushed red pepper Optional - to taste

Instructions
 

  • Put beans in a large bowl and add enough water to cover by 3 inches. Soak overnight.
  • Set Sun Oven out to preheat
  • Drain beans. Put beans in a large pot. Add 8 cups of water, onion, garlic, bay leaf, and sage.
  • Cover and place pot in Sun Oven. Cook until beans are tender, about 2 hours.
  • Stir in salt. Add kale, cover and cook another 30 minutes or until kale softens up.
  • Drain beans and kale. (Optional - reserve cooking liquid and store in fridge in a covered container for soup later).
  • Add oil, lemon juice, add red pepper to taste. Season with salt and pepper to taste.

Notes

These beans make a great side dish all on their own, but be sure and set some aside (and save the cooking liquid) for a delicious soup later in the week. If you can’t find cannellini, any white bean will do. Same goes for the greens, curly kale can be substituted for the Tuscan.

Nutrition

Calories: 298kcalCarbohydrates: 51gProtein: 20gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 322mgPotassium: 1517mgFiber: 13gSugar: 3gVitamin A: 2151IUVitamin C: 27mgCalcium: 269mgIron: 8mg
Tried this recipe?Let us know how it was!

Asparagus & Brown Rice Casserole

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A Sun Oven recipe.

This casserole is better than it looks in the picture. It can be served as a
side dish or paired with solar roasted squash to make a nice vegetarian
main course. Broccoli can be used in place of the asparagus.

Asparagus and Brown Rice Casserole
Asparagus and Brown Rice Casserole

Asparagus and Brown Rice Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Sides
Servings 6
Calories 339 kcal

Equipment

  • 1 All American Sun Oven
  • 1 Stove or grill To saute
  • 1 Casserole dish

Ingredients
  

  • 2 cups Brown rice
  • 4 ½ cups Water
  • ¼ cup Salt
  • 3 tablespoon Olive oil
  • 1 cup Celery Finely chopped
  • 1 Yellow onion Finely chopped
  • 4 cups Asparagus Cut into 1-inch pieces
  • 4 ounces Neufchatel cheese
  • 1 tablespoon Fresh basil Chopped
  • Salt and pepper To taste

Instructions
 

  • Set the Sun Oven out to preheat
  • Combine water, rice, and ¼ teaspoon salt in a dark pot, cover and place in Sun Oven, Cook until the rice is tender. About 1 hour.
  • While the rice is cooking, heat the olive oil in a skillet over medium-high heat. Add celery and onion and sauté until the onions are translucent, about 5 minutes.
  • Add the asparagus, stir to combine and sauté for another 3 minutes.
  • Add the cheese to the skillet, breaking it up as you stir to coat the vegetables. Season to taste with salt and pepper.
  • Combine the vegetable cheese mixture with the rice and fresh basil in a large bowl.
  • Spread the mixture in an oiled casserole dish, cover tightly with tin foil and a dark tea towel.
  • Place in Sun Oven and bake until heated through. About 45 minutes to 1 hour.
  • Serve hot,

Nutrition

Calories: 339kcalCarbohydrates: 55gProtein: 15gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 846mgPotassium: 596mgFiber: 5gSugar: 3gVitamin A: 957IUVitamin C: 7mgCalcium: 99mgIron: 3mg
Keyword Asparagus, Casserole
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Sun Oven Savory Solar Potato and Green Bean Pie

by Leave a Comment

For my everyday cooking I usually choose a cooking method based on convenience
and results. I cook the green beans for this savory pie the way they do in Italy,
because I think they taste better, and since the potatoes cook while I’m preparing
the beans I boil them inside too. Once the pie is assembled it goes into the Sun
Oven to bake.

Sun Oven Savory Solar Potato and Green Bean Pie
Sun Oven Savory Solar Potato and Green Bean Pie

Savory Solar Potato and Green Bean Pie

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Appetizer
Servings 6
Calories 141 kcal

Equipment

Ingredients
  

  • ½ lb Boiling potatoes
  • 1 lb Fresh green beans
  • 2 Eggs - Lightly Beaten
  • 1 cup Freshly grated Parmesan cheese
  • 1 teaspoon Dried marjoram
  • Salt and pepper To taste
  • Olive oil Extra virgin
  • Plain bread crumbs

Instructions
 

  • Set Sun Oven out to preheat.
  • Wash the potatoes, put them in a pot with enough cold water to cover them well and bring to a boil.
  • Trim the green beans and soak them in a large bowl of cold water for 10 minutes.
  • Bring 4 quarts of water to a boil. Add 1 tablespoon salt. When water returns to a rapid boil, add the drained green beans. Adjust heat so that it boils at a moderate pace. Drain the beans when they are just tender and have lost their raw flavor, 6 to 10 minutes.
  • Chop the beans until very fine in a food processor; do not puree.
  • Drain the potatoes when tender. Peel them and pass them through a food mill or potato ricer.
  • Combine beans, potatoes, eggs, salt, pepper, and marjoram in a large bowl. Mix thoroughly.
  • Lightly smear the baking pan with olive oil. Sprinkle bread crumbs generously over the bottom and the sides of the pan; invert the pan to shake out excess crumbs.
  • Put bean and potato mixture into the pan, distributing it evenly and leveling it with a spatula. Top with more bread crumbs and a drizzling of olive oil.
  • Bake in the SO for about 90 minutes.
  • Cool on a rack for about ten minutes, run a knife around the edges and carefully release the ring of the pan. Serve warm or at room temperature.

Nutrition

Calories: 141kcalCarbohydrates: 13gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 324mgPotassium: 383mgFiber: 3gSugar: 3gVitamin A: 749IUVitamin C: 12mgCalcium: 188mgIron: 1mg
Keyword green bean, potato
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The Game-Changing Technique for Sun Oven BBQ Ribs.

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Are you tired of the same old barbecue baby back ribs recipe that everyone seems to be using? Get ready to up your grilling skills with a game-changing method for delicious solar-cooked ribs!

I'll teach you how to cook delicious ribs using just the sun and an All American Sun Oven. Get ready to wow your friends and family at your next backyard gathering with this fun and innovative approach to barbecuing.

Sun Oven BBQ ribs
Sun Oven BBQ Ribs

Why Cook BBQ Ribs in the Sun Oven?

When it comes to cooking pork ribs, most people immediately think of firing up their trusty grill. But there's another choice that gives a special cooking experience and also saves energy and reduces carbon footprint - the solar oven.

A Sun Oven is a solar-powered appliance that utilizes the heat from the sun to cook food. The reflective panels harness sunlight and direct it into an insulated chamber where they place the food. This ingenious device allows for slow and even cooking, perfect for those mouthwatering BBQ ribs.

So why would someone choose a sun oven over a traditional grill? Using a sun oven reduces reliance on fossil fuels because it only uses renewable solar power. It is eco-friendly, and is a perfect solution for living off the grid, or when the power it out.

Equipment needed for cooking ribs in the Sun Oven

You need two things – A Sun Oven and a roasting pot. Having a grill nearby is helpful for quickly searing the ribs before cooking them in the pot. More on the grill shortly.

Preparing the ribs for cooking

Remove the membrane.

Preparing ribs for cooking is a crucial step that can make or break your barbecue experience. One essential task is removing the membrane, also known as the silver skin, from the back of the ribs.

This thin layer can prevent seasonings and smoke from fully penetrating the meat, resulting in a less flavorful and tender ribs.

To remove it, first loosen a corner of the membrane with a knife or your fingers. Sometimes it works best to stick a knife under the membrane first to get a space started. Then wiggle your finger in, slowly working the membrane up. Then, use a paper towel for better grip and pull it off quickly.

Apply a dry spice rub.

Another key step in preparing ribs is applying a dry spice rub prior to cooking. A dry rub is a mixture of spices and herbs. It adds flavor and creates a tasty crust on the surface of the meat.

Dry the ribs with paper towels, then apply mustard before adding the seasoning for better sticking.

Apply rub 24 hours before cooking for best results. However, if you end up applying the rub just an hour before cooking, that's okay too.

A Grill Jet tip – Get a quick sear on the ribs before putting in the Sun Oven

Before cooking the ribs in the Sun Oven, briefly grill them on high heat for a few minutes. This is optional.

It gives the ribs that traditional grilled color – a darker texture, which you won’t get from the Sun Oven. In addition, this adds a “bark” to the ribs, which will make the end result closer to true BBQ.

Searing the ribs prior to Sun Oven cooking

Cooking process using the Sun Oven

To start, place the ribs in a roasting pot. You will have to cut your rack in half most likely, to get the ribs to fit. Place the ribs in a way to where they are not overlapping – allowing air to circulate evenly. This allows for even cooking and ensures that every bite will be tender and succulent.

Cooking ribs in the Sun Oven

Next, align your Sun Oven to face the direction of the sun, maximizing its power and efficiency.

Cook it Slow (2 to 2.5 hours): Set temp to 300-325 degrees for the first hour. Then reduce the temp to 225 degrees for another 1 hour to 1.5 hours.

You may need to move your Sun Oven to lower the heat, depending on your location and the time of year.

Low and Slow (3 to 4 hours): If you have more time, you can go fully low-and-slow. Set your oven's temperature to around 200-250°F (121°C) to achieve that perfect fall-off-the-bone tenderness. Keep the heat low while cooking to make the meat tasty and fall-off-the bone delish.

Apply the MOP Sauce

Before taking the ribs out of the Sun Oven for dinner, you can choose to put the mop sauce on them. BBQ sauce is a standard, but a good Jamaican Jerk sauce can be delicious too.

Pull the ribs out, apply the sauce, and put them back into the pot.

Applying Mop Sauce to your Sun Oven Ribs

How can you determine when the ribs are done?

If you notice condensation forming on the inside of the Sun Oven door, it means the meat is cooked. However, you do not have to pull the meat at that time.

You can continue to cook for even more fall-off-the-bone goodness. To remove the condensation buildup, just place the end of a chopstick or a pencil between the door and the seal.

You can also tell the ribs are done when you see the bones coming out from the sides of the rib rack.

Sun Oven BBQ Ribs are done

Super tender BBQ ribs just fall off the bone

Enjoying your deliciously cooked Sun Oven ribs

Enjoying your deliciously cooked Sun Oven ribs can be a delightful and satisfying dining experience. But to truly elevate your meal, it's important to consider the best way to serve ribs for dinner.

A common choice is to showcase the ribs by putting them in the spotlight on a big plate. This allows guests to easily grab their desired portion while showcasing the mouthwatering aroma and perfectly caramelized crust of the ribs. To enhance the flavors, add barbecue sauce to the ribs before serving or offer separate dipping bowls.

When it comes to side dishes for BBQ ribs, there are countless options that complement. Some classic side dishes for solar oven baked ribs are:

  • Potato Salad
  • Beans
  • Potatoes
  • Corn on the cob
  • Green beans
  • Corn bread
Sun Oven BBQ ribs

Conclusion: Embrace eco-friendly cooking with Sun Oven

Using the Sun Oven for eco-friendly cooking is a wise and responsible option. It helps people lessen their impact on the environment and support a sustainable future. This solar-powered cooking device saves energy and keeps the natural taste and nutrients in your food. Its usefulness and ease of use make it an ideal option for both outdoor enthusiasts and home cooks alike.

So why not join the growing number of individuals who have made the switch to eco-friendly cooking? Invest in a Sun Oven today and start enjoying delicious meals while making a positive impact on the environment.

Recipe for Solar-Cooked BBQ Ribs

Sun Oven BBQ Pork Ribs

Make fall-off-the-bone ribs in your Sun Oven
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine American
Servings 4
Calories 630 kcal

Equipment

  • 1 Sun Oven
  • 1 Grill Optional. Any type.

Ingredients
  

  • 1 Rack Pork ribs baby back or spare

Instructions
 

  • Prepare ribs. Remove membrane from back side. Remove any broken ends or loose bone fragments.
  • Apply light coat of yellow mustard by hand. Then apply dry spice rub. Refrigerate until about 30-60 minutes prior to cooking.
  • Heat grill to high. Put ribs on grill under direct heat. About 2 minutes per side, or until you see some darkening on the ribs. Remove.
  • Add ribs into a cooking pot. You may have to cut the rack of ribs in half.
  • Cook at 300-350 for one hour.
  • Lower temp to 200-225 for two hours. After one hour, remove ribs from Sun Oven and apply your mop sauce (optional). Put back into Sun Oven for the rest of the time.
  • Remove from Sun Oven and enjoy!

Nutrition

Calories: 630kcalProtein: 35gFat: 53gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 182mgSodium: 184mgPotassium: 551mgCalcium: 34mgIron: 2mg
Keyword bbq, ribs, sun oven
Tried this recipe?Let us know how it was!

Jamaican Jerk Mop Sauce Recipe

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This mop sauce works great with our Jamaican Jerk Rub recipe!  Use the rub before you put your dinner on the grill or in the Sun Oven. Then finish it off with this sweet and spicy Jamaican Mop Sauce!

Jamaican mop sauce for ribs

This rib sauce is a different spin on BBQ ribs. When combined with my Jamaican Jerk Rub, you'll find a warm and sweet unique flavor.

Best to apply this sauce to your chicken or ribs toward the end of the cooking cycle. Don't put it on too early, or it will burn!

If smoking my ribs, I'll put this on about an hour before I pull the ribs. If grilling with higher heat, then anywhere from 5-10 minutes will work (depending upon how long and how hot your cook is).

When cooking ribs in the Sun Oven, you can pretty much apply this at any point since nothing will burn in the Sun Oven. I will generally apply the sauce about an hour before I pull the ribs.

This also serves as a great dipping sauce! So what you don't use on the grill you can set on the table.

Jamaican Jerk Mop Sauce

Great for ribs or chicken. A combo of sweet and spicy!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8
Calories 102 kcal

Equipment

  • 1 Medium Sauce Pot

Ingredients
  

  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ¼ tablespoon Ground cloves
  • ¼ tablespoon Red pepper flakes More or less to taste
  • ¼ tablespoon Nutmeg
  • ½ tablespoon Garlic powder
  • ½ tablespoon Ground ginger
  • ½ tablespoon Paprika
  • 1 tablespoon Siracha
  • 1 tablespoon Minced garlic
  • ½ cup Brown sugar
  • 1 cup Chicken stock
  • 1 cup Ketchup

Instructions
 

  • Mix all ingredients into a medium sauce pot
  • Cook at medium until it starts boiling
  • Immedietly turn burner to low. Stir until it thickens to the consistency of a glaze

Nutrition

Calories: 102kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 658mgPotassium: 171mgFiber: 1gSugar: 20gVitamin A: 449IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Keyword marinade, rib sauce, sauce, slop sauce
Tried this recipe?Let us know how it was!

Jamaican Jerk Rub Recipe for Pork, Chicken, Ribs

by

This works great with our Jamaican Jerk Mop Sauce recipe!  Rub your meat with this rub, and then finish off the cook with the mop sauce. Do something amazing with your grilling this weekend!

 

Jamaican Jerk Spice Rub

A sweet and spicy rub - great for ribs, pork, or chicken on the grill
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Snack
Cuisine American
Servings 8
Calories 40 kcal

Equipment

  • 1 Mixing bowl

Ingredients
  

  • ½ tablespoon Red pepper flakes More or less to taste
  • 1 tablespoon Ground nutmeg
  • 1 tablespoon Ground ginger
  • 1 tablespoon Smoked paprika
  • 1 tablespoon Dried thyme
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 tablespoon Chili powder More or less to taste
  • 2 tablespoon Garlic powder
  • 3 tablespoon Brown sugar

Instructions
 

  • Mix all ingredients in a small bowl. Stir well.
  • Rub meat with a layer of yellow mustard. This the holding agent, and will help the rub stick to the ribs. Mustard will cook off and you won't taste it when done.
  • Rub on prepared meat. If you can do this 24 hours in advance, great. If only a few hours prior, that works too. At the very least, give it an hour between the time you apply the rub and put this on the grill or in the Solar cooker.

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 900mgPotassium: 105mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
Keyword bbq, rub, spicy
Tried this recipe?Let us know how it was!

Weber Spirit E-210 and Spirit II Gas Grill Reviews and Ratings

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The Weber Spirit E-210 gas grill is one of Weber's compact models (aside from the portable Q line).  The Weber Spirit E-210 is popular grill that offers a variety of useful features for a moderate price.

To help you decide if the Spirit E-210 is the model for you, we have put together some reviews and ratings from top stores.

Before we get into it, it is important to know that there are two versions of the Spirit E-210 available on the market.  There is the original, and the newer Spirit II version.

Differences between the Spirit E-210 and the Spirit II E-210

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Weber Spirit E-210

Weber Spirit E-210 Specs

Model: 46110001
Burners: Two 26,500 BTUph burners
Dimensions Lid Closed: 45.5"H x 50"W x 24"D
Dimensions Lid Open: 63"H x 50"W x 32"D
Warming Rack Area: 90 square inches
Primary Cooking Area: 360 square inches
Total Cooking Area: 450 square inches

Storage: Enclosed storage and grease retention system

MSRP: $469 USD

From Amazon.com:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 1,686 (as of June 11, 2021)
Read the reviews

From Home Depot:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 4,410 (as of June 11, 2021)
94% of customers recommend this grill.
Read the reviews

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Weber Spirit II E-210Weber Spirit II E-210 Specs

Model: 44010001
Burners: Two 26,500 BTUph burners
Dimensions Lid Closed: 44.5"H x 48"W x 27"D
Dimensions Lid Open: 57"H x 48"W x 26"D
Warming Rack Area: 90 square inches
Primary Cooking Area: 360 square inches
Total Cooking Area: 450 square inches

  • Storage: Open and grease retention system
  • Equipped with the GS4 Grilling System
  • iGrill 3 compatible

MSRP: $419 USD

From Amazon.com:
Four stars
Overall Rating: 4.8/5
Number of Reviews: 2,226 (as of June 11, 2021)
Read the reviews

From Home Depot:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 10,910 (as of June 11, 2021)
95% of customers recommend this grill.
Read the reviews

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Primary Differences and Similarities Between Models

For the most part, the specifications between the grills are the same.  Just about the same size, they have the same BTUs, etc.  The main differences and why these are important are:

The original has an enclosed propane tank, and the grease tray is enclosed.  The Spirit II does has an open system. 

This would really be important if you have animals that might enjoy licking the grease pan, or if you are in an area with a lot of insects.   I personally use a Weber Genesis II E-410 which has the open system like the Spirit II.  I have to make sure to keep the grill covered or else the flies, and my dog, will be all over the exposed grease tray.  If you get a good cover for your grill, then this may not be any issue at all. A cover certainly takes care of it for me.

The open system of the Spirit II is what makes the cost lower than the original Spirit.  Less steel material, less weight for transport and manufacture, and few parts.

The Spirit II has the G4 Grilling System and the iGrill3.  The original Spirit does not.

The iGrill 3, in a nutshell, is a system where you can use two temperature probes for your food.  These probes will connect with the iGrill 3 app on your phone and alert you to temperature. Insert one or both into your food and you can be alerted when your food is at temp.

I personally don't use the iGrill system on my Genesis II.  I do have it installed and have used it a couple of times. I found the alerts obnoxious.  I prefer to grill "old-school" and use my senses - along with a digital temperature probe.

The GS4 grilling system however, is wonderful.  My Weber cooks like no other grill I've ever owned, and I attribute that to the GS4 system.  The GS4 System consists of the following four items:

  • Electronic ignition. Calling it the Infinity Ignition, Weber says it is guaranteed to light the burners every time. All you need to do is turn a knob to ignite the individual burners.
  • High performance burners. The new design makes gas flow more consistent, so heat is distributed evenly over the entire cooking surface.
  • Flavorizer bars. The Flavorizer bars have been a big selling point for Weber for years. They catch drippings and vaporize them, adding a smoky flavor to the food.
  • Grease Management System. The grease management system catches the drippings that aren’t vaporized, which lessens the risk of flare-ups. Grease is directed away from the burners and into a drip tray, which is disposable. It is a simple matter to slip out the catch pan and switch out the used drip tray for a new one.NOTE: The original Spirit E-210 has these items as well - they just did not call it the GS4 system then.

The Spirit II is available in more colors.  You can find the Spirit II in red, black, sapphire, and ivory.

The Spirit II catch pan is different from other Weber II grills in that is is a slide-out design.  I use a Weber Genesis II E-410 and I wish this grill's catch pan was designed like the Spirit II.Weber Spirit II Catch Pan

In this author's opinion, it comes down to the open vs. closed storage and grease system, and the GS4 cooking system.  If you can be okay with the open storage, then I'd highly suggest going with the Spirit II and the GS4 system.

Weber Spirit E-210 Overview

Note: The below information primarily focuses on the original Spirit grill, and does not get into the Spirit II.  The above information has been updated to reflect the Spirit II.  However, the information is still viable due to the similarities between the two models.  We suggest using the below information as consideration if you're thinking about purchasing a Weber Spirit grill.

The Weber Spirit E 210 Liquid Propane Grills have two burners made of stainless steel. They put out 26,500 BTU an hour. Though compact in size, it has 360 square inches for cooking and an additional 90 square inches to use for warming.

It has both cast-iron cooking grates and Flavorizer bars that are porcelain-enameled. The shroud is also porcelain enameled, which reduces the chances of rusting and peeling. Casters make it easy to move. There are two front-locking casters and two back swivel casters, all heavy duty.

The unit operates off a 20-pound liquid propane tank. A handy fuel gauge tells you when fuel is getting low. Other convenient features include a thermometer and tool hooks.

It has two fold-down tables made of stainless steel and the control panel is mounted in the front.

The Weber Spirit E-210 has a bigger sibling, which is the Weber Spirit E-310.  The E-310 is slightly larger at 424 square inches of cooking space and features three burners instead of two.

Users Speak: The Spirit E 210's Best Features

Users are impressed with five features in particular:

  • The cooking grates are cast iron that is porcelain-enameled, which retains heat and spreads it evenly.
  • The unit is relatively easy to clean.
  • The Flavorizer bars are made to catch the drip from meat and other food.
  • Juices that aren’t turned into vapor by the bars are channeled into a grease tray.
  • It’s has a fuel gauge that tells you when propane levels are low.
  • The side tables fold down, which makes this grill easier to store in small spaces.

Weber Spirit E-210 Grill SurfaceThe Weber Spirit E-210's PROs as reported by users

 Here is a roundup of reviews, listing the features that most appeal to people who have bought the S-210:

  • Easy, quick assembly. The directions are entirely in pictures. One user was especially happy that both the gas line and the firebox are pre-assembled.
  • The cast iron grates are the same quality as that on the much pricier E-310, though smaller.
  • It gets hot quickly, up to 550 degrees in 10 minutes. It heats uniformly.
  • The fuel gauge is much appreciated by grillers.
  • The side tables fit securely and fold down when you don’t need them.
  • It is aesthetically pleasing, with an attractive shape.
  • It is durable. People report using it all four seasons and it just keeps on working.
  • It’s easy to clean.
  • The electronic ignition is handy.

 

What users didn't like

Here is a look at what users didn’t like about the S-210:

  • It is compact and has limited cooking space. If you are transitioning from a big grill to a smaller one, it takes some getting used to.
  • A couple people felt the casters were cheap.
  • The handle on the grill close to the grates got too hot to touch.

Weber Spirit E-210 Grill SurfaceWeber Spirit E-210 Compare and Contrast with Similar Grills

Here is a quick look at the differences between the E-210 and other similar Weber Spirit grills.

The Spirit S-210 has a shroud made of stainless steel, not porcelain enameled, and it has a stainless steel door, not a painted steel door on the cabinet.

The Spirit E-310 has three burners, which put out 32,000 BTU an hour. The cooking area is 424 sq. in., with 105 sq. in. of warming area. The Weber Spirit E-310 DOES NOT feature stainless steel fold-down tables like the E-210 does. The Spirit E-310 can also uses natural gas, with the 10’ flexible hose included.  Click here for more information on the Weber Spirit E-310 grill.

The Spirit E-210 Grill May Be Right For

  • People who feel comfortable doing minor assembly can put the E-210 together.
  • People who cook for four or less people will find this grill the right size for their needs.
  • People with small spaces, like an apartment deck, summer home or simply don’t want a big grill.
  • Those who move their grill from place to place often will appreciate the compact size.

The Spirit E-210 Grill May Not Be Right For

  • If you have trouble assembling things, this may not the grill for you. Though assembly is often available where you buy it (Amazon, Home Depot, Lowes, etc).
  • If you need to cook for 5-10 or more, this grill is too small.

The overall reaction from uses to the Weber E-210 Liquid Propane Grill is very positive. It is compact in size but big on handy features. It cooks quickly and evenly, is durable and looks attractive.

 

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Weber Q1200 Portable Grill Review Summary (Summer 2021)

by

Weber has been making grills for half a century. The company says they live and breath grilling. And eat it too.

The Weber Q1200 Liquid Propane Grill shows their ongoing focus on innovation. This updated version of the Q120 offers portability with advanced features that make it easy to start, grill and clean.

Here is a look at the features of the Q1200, and what reviewers who have bought it think about it, both what they like and what they don’t.

From Amazon.com:
Five stars
Overall Rating: 4.8/5
Number of Reviews: 4,448 (as of May 30, 2021)
Read the reviews

From Home Depot:
Five stars
Overall Rating: 4.8/5
Number of Reviews: 2,866 (as of May 30, 2021)
95% of customers recommend this grill.
Read the reviews

The Weber Q1200 Overview

The Weber Q1200 Liquid Propane Grill has a stainless steel burner that supplies 8500 BTU an hour. This heats a cooking area of 189 square inches. The cooking grates are made of porcelain-enameled cast iron.

The grill starts with an electronic ignition switch. The burners are controlled with infinite setting valves. It operates with disposable 14.1 or 16.4 oz. LP cylinders. But you can buy an adapter hose separately that lets you use standard 20-lb. propane tanks.

Because it has a split grate, you can use a griddle, which is sold separately. This lets you cook bacon and other types of foods at the same time you grill. The lid is tall, which makes it possible to cook roasts and whole chickens and other birds. The unit has a built-in thermometer so you can monitor the temperature inside the grill at all times.

It is made to be portable. It weighs under 30 lbs. and its dimensions are 20.5” x 40.9” x 24.6”. The materials used are durable. The outside is cast aluminum, which is easy to clean and lightweight.

This is an updated version of the Q120. The differences are found in the larger handles for gripping, larger control knobs and the sturdier cradles at the front and the rear. The side tables made to fold out have more room and are made with more rigid materials. The newer Q1200 is easier to clean than the old Q120.

Q1200 Temerature Gauge

Vs. the Q1000 and the Q2200

People who are shopping for a portable grill often look at the Q1200, Q1000 and the Q2200. Here is an overview of the differences.

The Q1200 has a temperature gauge and side tables. The Q1000 has neither.

The Q1200 produces 8500 BTU, has 189 square inches of cooking space and weighs 42.5 lbs. The Q2200 produces 12,000 BTU, has 280 square inches in its cooking area and weighs just under 30 lbs.

Best Features of the Q1200

The Q1200 has four features that people especially love:

  • It is almost fully assembled, right out of the box. What is left to do takes just minutes using a screwdriver.
  • It is super-portable, weighing just a big less than 30 lbs.
  • It uses smaller size disposable propane tanks on the go, with the option of hooking up to standard 20-lb. tanks at home.
  • It is easy to clean.

What Users Like About It

  • People who have bought the Q1200 love the fact that it is almost completely assembled. Using a screwdriver, it takes just a few minutes to finish the job.
  • The small size is a big plus. It will fit on a small table, making it perfect for apartment dwellers.
  • It fits comfortably in a car, motorhome or at a tailgate party.
  • The side tables provide extra space, which is handy. They fold over when you put the Q1200 in storage.
  • It is lightweight, but has a very solid feel.
  • The exterior is easy to keep clean and looking new.
  • The grates are simple to clean because of the porcelain finish. Many people just soak them to get them clean.
  • It has a slide-out grease container to catch drippings.
  • The electronic ignition makes it easy to operate.
  • The temperature gauge is helpful for keeping track how food is cooking.
  • The unit produces an even, strong heat, which is easy to adjust up or down.
  • The manual is easy to follow and the guide that comes with the unit has accurate cooking times.

 

Weber Q1200 Grill Electronic Ignition
Weber Q1200 Grill Electronic Ignition

 

Weber Q1200 Grill Easy-Clean Cooking Surface
Weber Q1200 Grill Easy-Clean Cooking Surface

 

Weber Q1200 Catch Pan
Weber Q1200 Catch Pan

 

What Users Don’t Like

  • A couple people commented that it seemed to take a long time to heat up fully, which wastes fuel.
  • On the right side, some people felt it was very hard to get their fingers around the handle because the burner control knob was in the way.

Who Is It Right For?

  • If you live in an apartment and have little space, this is an excellent unit to get.
  • If you camp and like to take your grill, this is very handy.
  • If you travel in a car or motorhome, it takes up very little room.
  • If you like tailgating parties, this is an excellent choice.
  • If you cook for up to four people, this is a good grill to get.
  • If you hate cleaning grills, this is a good unit to buy because the grates are easy to keep clean

Q1200 Color Choices

Q1200 in Titanium
Q1200 in Titanium

 

Q1200 in Green
Q1200 in Green

 

Q1200 in Blue
Q1200 in Blue

 

Q1200 in Black
Q1200 in Black

 

Q1200 in Purple
Q1200 in Purple

 

Q1200 in Orange
Q1200 in Orange

Weber Genesis II Series 400 Comparisons : E-410, LX E-440, LX S-440 Reviews

by

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The new line of Genesis II grills by Weber is getting a lot of attention from backyard chefs. The grills debuted in November 2016, when we first wrote about this grill. Weber is touting the GS4 Grilling System, a central feature on this major update of the Genesis line.

Features standard on all the 400 Series grills:

Weber is very proud of the GS4 Grilling System, with four components that are aimed at making grilling easier, safer and more reliable.

  • Electronic ignition. Calling it the Infinity Ignition, Weber says it is guaranteed to light the burners every time. All you need to do is turn a knob to ignite the individual burners.
  • High performance burners. The new design makes gas flow more consistent, so heat is distributed evenly over the entire cooking surface.
  • Flavorizer bars. The Flavorizer bars have been a big selling point for Weber for years. They catch drippings and vaporize them, adding a smoky flavor to the food.
  • Grease Management System. The grease management system catches the drippings that aren’t vaporized, which lessens the risk of flare-ups. Grease is directed away from the burners and into a drip tray, which is disposable. It is a simple matter to slip out the catch pan and switch out the used drip tray for a new one.

In addition, all of the 400 Series are iGrill ready. This is Weber’s entry into digital grilling, with the Bluetooth thermometer. The iGrill must be bought separately.

A Look at the iGrill

Grilling comes of age with digital temperature readings available on your smartphone or tablet. And many chefs think it’s about time. It lets you enjoy your conversation or do chores away from the grill, but still monitor your food.

The 400 series is iGrill ready, meaning you still need to buy the iGrill separately. Once you purchase iGrill, you can then download the app and connect it to Bluetooth. It lets you use up to 4 probes so you can keep an eye on an entire meal. It also tells you how much fuel you have in your tank, a real advantage so there aren’t any surprises if you’re cooking for a crowd.

Weber Genesis E-410, LX E-440, and LX S-440 Overviews

Click on a box below for grill details.

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Genesis E-410 Grill

Weber Genesis E-410

From Amazon.com:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 116 (as of May 25, 2021)
Read the reviews

From Home Depot:
Five stars
Overall Rating: 4.7/5
Number of Reviews: 1,033* (as of May 25, 2021)
* = Combing reviews of NG and LP versions
Read the Reviews

  • MSRP: $899
  • Stainless steel burners: 4
  • Porcelain-enameled, cast-iron cooking grates
  • Porcelain-enameled Flavorizer bars
  • Main burners: BTU-per-hour input: 48,000
  • Primary cooking area (square inches): 646
  • Tuck-Away warming rack area (square inches): 198
  • Total cooking area (square inches): 844
  • Height (lid closed): 45"
  • Width (lid closed): 61"
  • Depth (lid closed): 29"

Features

  • Fuel gauge (LP models only)
  • Limited warranty
  • Side tables with integrated tool hooks
  • iGrill 3 ready
  • Open cart design
  • Easy access gas tank storage (LP only)

Weber Genesis E-410 Open

Genesis E-410 Grill Details

The E-410 is the standard model for the 400 series. It has four stainless steel burners and porcelain-enameled Flavorizer bars. The cooking grates are cast iron and porcelain-enameled.

This is a good choice for chefs who regularly invite friends over for outdoor feasts. The cooking area is 646 square inches and the warming rack adds 198 square inches.

The unit is easy to move, with 2 swivel, locking casters and 2 big wheels. It has a porcelain-enameled lid with a thermometer. It is also iGrill ready. It has side tables with tool hooks so there is plenty of counter space. The 410 has an open cart design, without the cabinets that the original Genesis model had.

What sets this model apart is the choice of colors, something you can’t get with other units in this line. Choose from black, copper, crimson, smoke and the standard porcelain-enameled steel. If color is your thing, then the E-410 might be your grill.

Genesis E-410 Copper
Genesis E-410 in Copper Color
Genesis II E-410 in Crimson
Genesis II E-410 in Crimson Color
Genesis E-410 in Smoke Color
Genesis E-410 in Smoke Color

 

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Genesis LX E-440 Grill

Genesis II LX-440

From Amazon.com:
Four stars
Overall Rating: 4.5/5
Number of Reviews: 140 (as of May 25, 2021)
* = One of the two reviews was for three stars.  However, the rating was not based on grill performance. The rating was low because when the grill arrived there were no instructions in the box. User had to obtain instructions online.
Read the reviews

From Home Depot:
Five stars
Overall Rating: 5/5
Number of Reviews: 3 (as of April 5, 2017)

  • MSRP: $1,499
  • Exterior Surface: Porcelain-enameled steel
  • 7 mm diameter stainless steel rod cooking grates
  • Stainless steel Flavorizer bars
  • Main burners: BTU-per-hour input: 50,000
  • Side burner: BTU-per-hour input: 12,000
  • Primary cooking area (square inches): 646
  • Tuck-Away warming rack area - Elevations compatible (square inches): 198
  • Total cooking area (square inches): 844
  • Height (lid closed): 48"
  • Width (lid closed): 65"
  • Depth (lid closed): 29"

Features:

  • Limited warranty
  • LED fuel gauge (LP models only)
  • Side tables with integrated tool hooks
  • iGrill 3 ready
  • Easy access gas tank storage (LP only)
  • High+ heat setting
  • Handle light(s)
  • Lighted control knobs
  • Grill cabinet
  • Higher lid

Weber Genesis LX 440 Open
Weber Genesis LX 440 Open

  • The LX E-440 and LX S-440 are the deluxe models. They are identical except for the finish: E means porcelain-enameled and S means stainless steel.

     

  • The 440 model has 646 square inches of cooking space, plus 198 square inches on the warming rack. It has four stainless steel burners, as well as stainless steel rod cooking grates and Flavorizer bars.
  • A helpful addition to these deluxe models is the High+ setting, which lets the cook add a burst of heat at the touch of the dial. The handy side burner is perfect for heating sauces while the rest of the meal cooks under the lid.
  • To better see the real color of what you’re cooking, the 440 has a light on the handle. This goes off automatically when you close the lid. The control knobs are also lighted.
  • The 440 model has a porcelain-enameled lid with a thermometer, and it is iGrill ready. The finishes are black or stainless steel. You can use either liquid propane or natural gas.

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Genesis LX S-440 Grill

Weber Genesis II LX S-440
Weber Genesis II LX S-440

From Amazon.com:
Four stars
Overall Rating: ⅘*
Number of Reviews: 2 (as of April 5, 2017)
* = One of the two reviews was for three stars.  However, the rating was not based on grill performance. The rating was low because when the grill arrived there were no instructions in the box. User had to obtain instructions online. Note that Amazon seems to combine the reviews for the LX and LX S models.
Read the reviews

From Home Depot:
Four stars
Overall Rating: ⅘
Number of Reviews: 3 (as of April 5, 2017)

  • MSRP: $1,599
  • Same grill as the LX 440 with the exception of the exterior surface material.
  • Exterior Surface: Stainless Steel
  • 7 mm diameter stainless steel rod cooking grates
  • Stainless steel Flavorizer bars
  • Main burners: BTU-per-hour input: 50,000
  • Side burner: BTU-per-hour input: 12,000
  • Primary cooking area (square inches): 646
  • Tuck-Away warming rack area - Elevations compatible (square inches): 198
  • Total cooking area (square inches): 844
  • Height (lid closed): 48"
  • Width (lid closed): 65"
  • Depth (lid closed): 29"

Features:

  • Limited warranty
  • LED fuel gauge (LP models only)
  • Side tables with integrated tool hooks
  • iGrill 3 ready
  • Easy access gas tank storage (LP only)
  • High+ heat setting
  • Handle light(s)
  • Lighted control knobs
  • Grill cabinet
  • Higher lid

Weber Genesis LX 440 Open
Weber Genesis LX 440 Open

  • The LX E-440 and LX S-440 are the deluxe models. They are identical except for the finish: E means porcelain-enameled and S means stainless steel.

     

  • The 440 model has 646 square inches of cooking space, plus 198 square inches on the warming rack. It has four stainless steel burners, as well as stainless steel rod cooking grates and Flavorizer bars.
  • A helpful addition to these deluxe models is the High+ setting, which lets the cook add a burst of heat at the touch of the dial. The handy side burner is perfect for heating sauces while the rest of the meal cooks under the lid.
  • To better see the real color of what you’re cooking, the 440 has a light on the handle. This goes off automatically when you close the lid. The control knobs are also lighted.
  • The 440 model has a porcelain-enameled lid with a thermometer, and it is iGrill ready. The finishes are black or stainless steel. You can use either liquid propane or natural gas.

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Genesis II Features

The new series of Genesis grills by Weber is getting a lot of attention from backyard chefs. In addition to new technologies, there are more options. We can choose from two, three, four, or six burners now.

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Weber is touting the GS4 System, a central feature on this major update of the Genesis line.

GS4 Features on all of the 400 Series Grills

  • Electronic Ignition. Weber says it is guaranteed to light the burners each and every time. All you have to do is turn the knobs and press one button to ignite the burners.
  • Powerful and Dependable Burners. The brand new design makes gas movement more constant, so temperatures are distributed evenly over the  cooking surface.
  • Flavorizer Bars. The Flavorizer bars have been a huge feature for Weber for a long time. Adding a smoky taste to your dinner, which is great coming from a gas grill.
  • Grease Management System. The disposable great management system really is straightforward. It's a simple matter to remove the grease pan and replace the used drip tray for a fresh one. In addition, the new Genesis II series is Weber’s initial entrance into digital grilling, with the Bluetooth i3 thermometer.

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A Look at the iGrill

Grilling comes of age with digital temperature readings available on your smartphone or tablet. And many chefs think it’s about time. It lets you enjoy your conversation or do chores away from the grill, but still monitor your food.

The 400 series is iGrill ready, meaning you still need to buy the iGrill separately. Once you purchase iGrill, you can then download the app and connect it to Bluetooth. It lets you use up to 4 probes so you can keep an eye on an entire meal. It also tells you how much fuel you have in your tank, a real advantage so there aren’t any surprises if you’re cooking for a crowd.

 

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User Raves and Rants of the Weber Genesis 400 Series

BEST FEATURES OF THE 400 SERIES

  • Many chefs have been looking for digital thermometers for grilling. That’s one of the big selling features on the new Genesis 440 models, both standard and deluxe.

  • The updated GS4 system, with its excellent grease management system and better burner control, are big plusses. These make it easier for even new chefs to be comfortable with their grilling efforts.
  • People get tired of the basic black and stainless steel for grills. Offering a range of colors for the E-410 was a smart move on Weber’s part.
  • The warranties on all the 400 series are long, which is reassuring to families who use their Weber grills for many years.

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Pros and Cons of the Genesis E-410

Pros:

  • Quick assembly, about 1.5 hours, which included 45 minutes getting it out of the packaging
  • Great cooking quality
  • Wheels are sturdy and easy to roll around

Cons:

  • One reviewer didn’t like the fact that the left side table is fixed, and can’t be folded down.
  • This model is lighter and doesn’t seem to be made as well as older Weber grills.
  • Plastic washers and push pins on the tank shrouds

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Pros:

  • Easy assembly
  • Attractive design

Cons:

  • The illustrations in the Weber assembly instructions could be better and more detailed.

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The Genesis Warranties

Weber warranties different parts for varying amounts of time. Overall, they are very generous. See your documentation or look online for specifics, but here is a quick overview:

  • Cookbox and lid section: 10 years for no rust or burn through. 2 years on the paint, though that doesn’t cover discoloration and fading
  • Ignition system: 10 years, except the battery
  • Stainless steel Flavorizer bars, grease management system, burners and cooking grates: 10 years
  • Porcelain-enameled, cast iron cooking grates and Flavorizer bars: 5 years
  • Other parts: 2 years

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Weber Q2200 Grill Review Summary (Summer 2021)

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Weber, a leader in grill manufacturing, keeps innovating. Their story is they just wanted to cook a better steak 50 years ago. They’re still on their quest. The Weber Q2200, an updated version of the Q220, shows Weber's innovative touch. It is an affordable grill that suits the needs of many grillers.

To help you decide if this is the grill for you, here is a close up look at the Weber Q2200, a summary of multiple reviews posted by people just like you. It covers the grill’s features, and what people liked about it and didn’t like.Weber Q2200 Open GrillingThe Weber Q2200 Overview

  • The Weber Q2200 Liquid Propane Grill has 280 square inches of cooking space, heated by a burner that puts out 12,000 BTUs an hour. The burners are made of stainless steel.
  • It uses the Weber cast-iron cooking grates with their porcelain-enameled covering. It has split grates, which lets you use one with the grate and one with the griddle accessory, which is sold separately.
  • The body and the lid are made out of cast aluminum. The lid is tall enough to make it easy to cook small roasts, chicken and other birds.
  • The unit weighs 42.5 pounds and is 25.1” x 51.4” x 26”.
  • The grill has an electronic ignition for easy starts. To set the heat for the burners, it uses control with infinite control valves. It also has a thermometer built in so you can keep an eye on the temperature inside the grill.
  • The grill is powered by disposable 14.1 or 16.4 oz. liquid propane cylinders. You can also buy separately an LP adapter hose that lets you hook it up to standard 20-lb. tanks.

This is a redesign of the older Q220. The difference is mostly in appearance and ergonomics.

  • The handles are easier to grip, front and rear cradles have been added.
  • The fold-out tables on each side are both larger and more rigid.
  • For a better grip, the handles and the control knobs are bigger.

Best Features

Five features are standout with the Q2200:

  • The electronic ignition makes it simple to start.
  • It is almost fully assembled right out of the box. It just takes a few minutes with a screwdriver to finish up.
  • It is totally portable and lightweight.
  • The aluminum hood is high enough to handle roasts, whole chickens and other birds.
  • The cooking surface easily handles enough food for 4 to 8 people.

The Q2200 Reviews - What Real Users Think

Amazon.com
Overall Rating: 4.7/5
4.7 stars
Number of Reviews: 1,745 (as of May 16, 2021)
Read the reviews

From Home Depot:
Five stars
Overall Rating: 4.7/5
Number of Reviews: 1,183 (as of May 16, 2021)
92% of customers recommend this grill.
Read the reviews

The Weber Q2200 Split Grill Surface
What Users Like About It

  • The Q2200 is already assembled, a fact that many reviewers were grateful for. There is a very small amount that needs to be connected, but all it takes is a screwdriver. They also liked its small size, which makes it easy to put in the car or RV and travel. It is a good size for camping and tailgating.
  • The manual is written clearly so instructions are simple to understand. It also has a handy reference chart, which is water resistant, with grilling tips and a time guide.
  • It is just the right size for making meals for four to eight people. If you already have a cart from the Q200, this unit will fit it.
  • The fact that the grates are split makes it simple to take them off for cleaning and the they are easy to clean. The unit comes with a disposable aluminum liner pan so permanent aluminum pan stays clean.
  • Cooking is efficient. The grates get hot quickly and the grill doesn’t use a lot of fuel. It has even heat distribution.

What Users Don’t Like

  • Some people commented that the lowest setting is still fairly hot, which makes it difficult for true slow roasting.
  • To some users, the plastic parts seemed cheap and flimsy.
  • Though many loved the even heat distribution, it has its drawbacks. If you want to use pots and pans, they take a very long time to heat, even for boiling water.

Who Is It Right For?

  • If you are retired and like to travel, this is a good choice.
  • If you live in an apartment and have small deck space, this is the right size.
  • If you do a lot of camping, it is easy to tote around and setup.
  • If you love tailgating parties, this is the perfect grill, especially since it uses smaller propane tanks.
  • If you don’t want to assemble a grill, this one comes almost entirely pre-assembled.
  • If you regularly grill for four to eight people, this will cook that amount handily.

Who Is It Not Right For

  • If you grill for less than four people, it makes sense to get a smaller unit. It will save you fuel.
  • If you use pots and pans, this is not the grill for you.
  • If you do a lot of slow roasting, this is not the best unit for you.
  • Overall, the grillers who buy the Weber Q2200 Liquid Propane Grill love it. It is portable, quick cooking, easy to clean and uses fuel sparingly.

Weber Q2200 vs. Q2000 and the Q1200 - What's Different?

People interested in the Q2200 often look at the Q2000 and the smaller Weber Q1200. Here is a quick overview of similarities and differences.

Q2200 vs. the Q2000

  • The Q2200 and the Q2000 are very similar in looks and capacity.
  • The Q2000 uses a single cooking surface and no temperature gauge, while the Q2200 has a split plate and a temperature gauge.
  • The handles and controls are somewhat different.

The Q2200 Open

Q2200 vs. the Q1200

  • The Q2200 and the Q1200 are similar in size and weight.
  • The Q1200 puts out 8500 BTU an hour compared to the Q2200's 12,000 BTU power.
  • The cooking area is smaller on the Q1200 at 189 square inches. The Q2200 features 280 square inches of cooking space.
  • The lid is taller on the Q2200, which allows you more options in grilling.
  • Of the two, the Q1200 is considered a more portable size than the Q2200.

Weber Genesis E-410 & 400 Series Grills : Reviews and Ratings

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The new Weber Genesis E-410 grill, as well as other grills in the 400 series, are getting a lot of attention from backyard chefs. The Weber Genesis II grills debuted in November 2016. Weber is touting the GS4 Grilling System, a central feature within the new updated Genesis Collection.

Weber Genesis E-410 & The GS4 Grilling System

Weber Genesis E-410 GS4 Cooking SystemWeber Genesis E-410 features the new GS4 Grilling System. The GS4 is a key component in the Series II upgrade (from the original Genesis series).  The system consists of four main components:

  • Electronic ignition.  Weber calls it the Infinity Ignition and guarantees it to light the burners each time with one quick push of a button. All you have to do is spin the individual burner knobs to the start setting and push the button.
  • Powerful high-performance burners.  The brand-new design makes gas movement more constant, so heat is distributed evenly over the whole} cooking surface.
  • Flavorizer bars. The Flavorizer bars are not new but have been a primary feature on Weber gas grills for a long time.  The Flavorizer bars are angled so that juices drip on them and are immediately vaporized, adding a smoky flavor to your food.
  • Grease Management System.    Which is disposable.  It really is a straightforward matter to remove the catch pan and replace the used disposable drip tray for a fresh one.

In addition, Weber makes entry into digital grilling with the optional iGrill system.  The iGrill system is designed to allow the cook to monitor internal meat temperatures on a Bluetooth device using the iGrill system's Bluetooth thermometer.

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The iGrill

Grilling gets modern with digital temperature on your bluetooth-enabled smartphone or tablet. The iGrill system lets you enjoy your company, or do whatever you need to do away from the grill while still closely monitoring your food’s temperature

The system is optional, meaning that you need to buy the iGrill separately. Once you have the iGrill,  you can use up to 4 probes for watching temperature.  In other words, you can monitor up to four different items cooking on the grill (even if they need different internal temps. In addition, it lets you know how much propane you have in your tank.

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Base Model: Weber Genesis E-410

Weber Genesis E-410 CrimsonThe Weber Genesis E 410 is the base model for the 400 series. The Genesis E-410 features four stainless steel burners and porcelain-enameled Flavorizer bars. The cooking| grates are cast iron and porcelain-enameled.

The cooking surface is 646 sq. inches and the warming rack provides an additional 198 sq. inches.

The Weber Genesis E-410 is simple to move with 2 swivel wheels. As with all Genesis II models, it is iGrill ready.  The 410 has an open cart design, without the lower cabinets that the previous Genesis grill had.

What sets the 400 series apart is the choice of colors.  You can choose from black, copper, crimson, smoke and porcelain-enameled steel. You can opt for liquid propane (LP) or natural gas (NG) versions.

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Our Weber Genesis II E-410 Assembly

Click on any image for a larger view.  The Outsiding.com crew ordered a Weber Genesis II E-340 grill for the office.  This is us as we assemble it on a Wednesday night at the house.

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Real Weber Genesis II E-410 User Reviews

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Amazon Reviews
Four Point Five

4.3 out of 5 Stars
33 Reviewers
as of 7/24/2020
See the reviews

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Home Depot Reviews
Four Point Five

4.7 out of 5 Stars
817 Reviewers
as of 5/30/2021
See the reviews

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Raves and Rants from users of the Weber Genesis E-410

With popular products such as Weber Grills, one can find many online reviews.  We’ve read a bunch, and below are items that were trending from users of this grill.

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Raves:

  • Quick assembly, about 45 minutes to 1.5 hours for most users. Author’s note:  My wife and I put ours together one evening in our living room.  It took about 15 minutes to unpack and unwrap all the parts, and about 45 minutes to completely assemble the grill.  All parts fit together nicely.
  • Great cooking quality.
  • Well thought out construction.
  • The propane gauge is a nice touch. It is based on tank weight, so there's nothing that should stop working as time goes on.
  • It looks and feels great.
  • The burners allow flame from front to back - no uneven spots.
  • Wheels are durable and the grill is easy to roll.
  • It is built like a tank.
  • Overall high quality and very durable.
  • It looks great. If a grill can be sexy, this one would do it.
  • Cooks perfectly even and has plenty of room for whatever you a grilling. Has a very nice push button propane starter. Fires off first click on all 4 burners

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Rants:

  • Most of the 1-star &  2-star reviews were about the delivery process and outsourced assembly process, and not so much about the grill itself.  People expected to have the delivered grill fully assembled, or there was some sort of damage during delivery.
  • The grease system is exposed.  Some reviewers thought this is unsightly, and may be easy for animals to get at. Also, there were concerns that the wind would make a mess of the grease.  If I have one complaint about the grill, this would be it.  When the grill is covered, there's no problem.  However, when I uncover the grill and fire it up my dog notices - he loves to go for the grease tray which is easy to reach for him.
  • Some say the grill doesn’t get hot enough.  Reviewers say they were able to get the grill to 550 degrees at the highest.  They say this isn’t hot enough for a good sear. Author's note:  The highest I ever got mine was about 550 degrees as well, but I wasn’t trying to go higher. That seemed to be where it naturally topped out.  I have noticed this in general on larger gas grills (not just this Weber model). However, the Genesis 440 models seem to address this with the High + heat setting feature.

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More Genesis II E-400 Series Information

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 Differences

The Genesis E-400 series comes in three separate models.  There is the E-410 of course, but then there is also the LX-440 and the LX S-440.

  • A helpful addition to these deluxe models is the High+ setting which enables the cook add a burst of heat at the touch of the dial.  This gives a nice sear.
  • The 440 models also feature a side burner.  The convenient side burner is ideal for heating sauces or beans as the food cooks under the lid.
  • The LX 440 models include a grill cabinet, hiding the grease system.
  • For night cooking, the integrated light lets you see the real color of what you’re cooking. The 440 has a light on the handle. The light will go off automatically when you close the lid. The control knobs are also lighted.
  • The 440 models feature stainless steel cooking grates and flavorizer bars.
  • The difference between the LX E and LX S models is that the LX S features a stainless steel finish.
  • Great features for sure, but the MSRP is $650 higher for the LX E model and $800 higher for LX S model.

Weber Genesis II LX E-440

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Overall, they are extremely generous. See your included documents or go online for details, but this is a quick overview:

  • Cook box and lid section: 10 years for no rust or burn through. 2 years on the paint, though that doesn’t cover discoloration and fading.
  • Ignition system: 10 years, except the battery
  • Stainless steel Flavorizer bars, grease management system, burners and cooking grates: 10 years
  • Porcelain-enameled, cast iron cooking grates and Flavorizer bars: 5 years

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The Weber Genesis II E-410 requires Weber 6417 drip pans. This also applies to the 440 models.

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Weber Spirit E-310 Gas Grill Reviews and Comparisons

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Weber is one of the oldest grill makers in the U.S., coming out with new lines for over 50 years. One of their recent slogans is "it has to be uncomplicated…and it has to be delicious." The Weber Spirit E-310 model seems to meet those standards, according to reviews by users.

The Weber Spirit E-310 Liquid Propane Gas Grill is a mid-size model with three burners. Both beginning, intermediate and advanced grillers were impressed with it.  The Spirit E-310 builds on Weber's best-selling Spirit E-210 model by adding one additional burner and extra grilling surface space.

Here is a closer look at the Weber Spirit E-310, what people liked about it and what they didn’t. It will help you decide if this model is the best one for your needs.

Differences between the Spirit E-310 and the Spirit II E-310

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Weber Spirit E-310

Weber Spirit E-310 Specs

Model: 46510001
Burners: Three 32,000 BTUph burners
Dimensions Lid Closed: 45.5"H x 52"W x 24"D
Dimensions Lid Open: 63"H x 52"W x 32"D
Warming Rack Area: 105 square inches
Primary Cooking Area: 424 square inches
Total Cooking Area: 529 square inches
Available in Natural Gas: Yes

Storage: Enclosed storage and grease retention system

MSRP: $569 USD

From Amazon.com:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 1,491 (as of June 11, 2021)
Read the reviews

From Home Depot:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 4,184 (as of June 11, 2021)
93% of customers recommend this grill.
Read the reviews

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Weber Spirit II E-210Weber Spirit II E-310 Specs

Model: 45010001
Burners: Three 30,000 BTUph burners
Dimensions Lid Closed: 44.5"H x 52"W x 27"D
Dimensions Lid Open: 57"H x 52"W x 26"D
Warming Rack Area: 105 square inches
Primary Cooking Area: 424 square inches
Total Cooking Area: 529 square inches
Available in Natural Gas: Yes

  • Storage: Open and grease retention system
  • Equipped with the GS4 Grilling System
  • iGrill 3 compatible

MSRP: $519 USD

From Amazon.com:
Four stars
Overall Rating: 4.7/5
Number of Reviews: 823 (as of June 11, 2021)
Read the reviews

From Home Depot:
Four stars
Number of Reviews: 10,443 (as of June 11, 2021)
94% of customers recommend this grill.
Read the reviews

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Primary Differences and Similarities Between Models

For the most part, the specifications between the grills are the same.  Just about the same size, they have the same BTUs, etc.  The main differences and why these are important are:

The original has an enclosed propane tank, and the grease tray is enclosed.  The Spirit II does has an open system. 

This would really be important if you have animals that might enjoy licking the grease pan, or if you are in an area with a lot of insects.   I personally use a Weber Genesis II E-410 which has the open system like the Spirit II.  I have to make sure to keep the grill covered or else the flies, and my dog, will be all over the exposed grease tray.  If you get a good cover for your grill, then this may not be any issue at all. A cover certainly takes care of it for me.

The open system of the Spirit II is what makes the cost lower than the original Spirit.  Less steel material, less weight for transport and manufacture, and few parts.

The Spirit II has the G4 Grilling System and the iGrill3.  The original Spirit does not.

The iGrill 3, in a nutshell, is a system where you can use two temperature probes for your food.  These probes will connect with the iGrill 3 app on your phone and alert you to temperature. Insert one or both into your food and you can be alerted when your food is at temp.

I personally don't use the iGrill system on my Genesis II.  I do have it installed and have used it a couple of times. I found the alerts obnoxious.  I prefer to grill "old-school" and use my senses - along with a digital temperature probe. The GS4 grilling system however, is wonderful.

My Weber cooks like no other grill I've ever owned, and I attribute that to the GS4 system.  The GS4 System consists of the following four items:

  • Electronic ignition. Calling it the Infinity Ignition, Weber says it is guaranteed to light the burners every time. All you need to do is turn a knob to ignite the individual burners.
  • High performance burners. The new design makes gas flow more consistent, so heat is distributed evenly over the entire cooking surface.
  • Flavorizer bars. The Flavorizer bars have been a big selling point for Weber for years. They catch drippings and vaporize them, adding a smoky flavor to the food.
  • Grease Management System. The grease management system catches the drippings that aren’t vaporized, which lessens the risk of flare-ups. Grease is directed away from the burners and into a drip tray, which is disposable. It is a simple matter to slip out the catch pan and switch out the used drip tray for a new one. NOTE: The original Spirit E-310 has these items as well - they just did not call it the GS4 system then.

The Spirit II catch pan is different from other Weber II grills in that is is a slide-out design.  I use a Weber Genesis II E-410 and I wish this grill's catch pan was designed like the Spirit II.

Weber Spirit II Catch Pan

In this author's opinion, it comes down to the open vs. closed storage and grease system, and the GS4 cooking system.  If you can be okay with the open storage, then I'd highly suggest going with the Spirit II and the GS4 system.

Weber Spirit E-310 Features:

  • The Weber Spirit E-310 Liquid Propane Gas Grill has three burners and porcelain-enameled, cast-iron cooking grates.
  • The burners put out 32,000 BTU an hour. It is started using an electronic ignition system.
  • The Weber Spirit E-310 has a total cooking area of 529 sq. in., divided into 424 sq. in. of main cooking space plus 105 sq. in. for the warming rack. This is room enough to cook a 20 lb. turkey or roast both vegetables and meats or chicken at the same time.
  • It has two work surfaces that are made of stainless steel, with the control panel is mounted in front. The shroud is porcelain-enameled, with a thermometer at the center. It has four heavy-duty casters, two front-locking and two swivel.
  • There is a fuel gauge for the liquid propane models. You can also buy a natural gas model with a 10’ flexible hose.

Weber Spirit E-310 Liquid Propane Gas Grill Review Summary

Best Features

Five features that reviewers especially noted were:

  • The construction is solid.
  • Assembly took time, but wasn’t actually difficult. The instructions are very easy to follow.
  • It is easy to control the heat and you get even cooking.
  • The grates heat quickly and evenly.
  • The fuel gauge is very handy so you don’t run out of fuel.

Spirit E-310 cooking surfaceSpirit E-310 Positives

Here is a look at what reviewers commented favorably on:

  • The cast iron grates are a delight to cook on, providing high heat and even temperature.
  • Food comes out juicy.
  • The temperature gauge is very handy.
  • The propane gauge makes it easy to see how much fuel is left.
  • It has lots of cooking space and it is very easy to cook two chickens on a rotisserie at the same time, or 10 or more hamburger patties.
  • Several people commented that Weber products last for years and years.
  • The warranty is very good and parts are easy to find.
  • There is a useful amount of storage beneath the grill.
  • It is easy to clean.
  • The stainless steel gas tubes are solidly constructed.
  • It is very quiet.

Spirit E-310 Negatives

Here is a look at what users didn’t like:

  • The side tables don’t fold down.
  • Some models have do not have a hinged front door to get to the propane tank. Instead it has an inconvenient cheap panel. This does not seem to be true of all models but depends on where you buy it, for example, Lowe’s.
  • The cover is an additional cost, not included with the original purchase.
  • Some reviewers felt the casters were cheaply made.

Comparing Grills

If you are looking at similar Weber grills, here is a quick look at differences.

Weber Spirit E-310 Propane CompartmentThe Weber Spirit E-210 has 360 sq. in. cooking space and stainless steel fold-down tables.  The biggest difference though is that the Spirit E-210 sports two burners instead of three.  The Spirit E-210 is designed for small spaces.  Click here to learn more about the Weber Spirit E-210.

The Genesis E-310 has two differences:

  • 38,000 BTU
  • 637 sq. in. cooking and warming area

Who Is It Right For:

  • The E-310 Liquid Propane Gas Grill is a good choice if you are cooking for 2-7 people.
  • It is a mid-size grill that fits easily on most patios.
  • It works well for beginner, intermediate and advanced grillers.
  • If you can use a screwdriver fairly well and follow instructions, you should be able to assemble it.

 

The Spirit E-310 Might Not Right For You If:

  • If you live in an apartment or otherwise have limited space, it is probably a little large.  You might want to look at Weber's portable grills instead.
  • If you routinely cook for four eaters or less, it might be bigger than you need.  Though if you have room for it, it's nice to have extra grill space for entertaining.
  • If you can’t assemble appliances using a screwdriver, this will cause you a headache. You can buy it with assembly provided for an additional price, or have a local handyman assemble it.

Overall, this is a good choice if you feed more than four people on a regular basis. A mid-size model, it will fit in well on most patios. It is a well made, easy to use grill for all levels of cooks.

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Weber Q 3200 Portable Grill Reviews and Ratings

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The Weber Q 3200 portable grill is one of Weber's best sellers. It is the updated version of their Q320, a very popular model.  The Weber Q 3200 is available in both a liquid propane and a natural gas version.  Because the Weber Q 3200 is billed as a portable unit, we find that the liquid propane version is a more popular seller.  As a result, that's the version we focus on in our ratings.  Weber has been making grills for five decades, the granddaddy of barbecues. And they’re still cooking, still innovating and coming up with advanced models and accessories. Their motto is "By grillers, for grillers."

Here is a look at the Weber Q 3200 from a user’s point of view to help you decide if this is the right model for you. There is an overall summary of its features, then a look at what people like about it and what they don’t.

From Amazon.com:
Five stars
Overall Rating: 4.7 out of 5
Number of Reviews: 455 (as of May 30, 2021)
Read the reviews

From Home Depot:
Five stars
Overall Rating: 4.7/5
Number of Reviews: 1,675* (as of May 30, 2021)
95% of customers recommend this grill.
* Total reviews are liquid propane and natural gas units combined.
Read the reviews

Weber Q 3200 in a Nutshell

The Q 3200 Liquid Propane Grill has two burners made of stainless steel that produce 21,700 BTU an hour. This is enough to heat 393 square inches of cooking space. It operates off a 20-pound propane tank, which is not included. The Q3200 also comes in a natural gas version, but that one is currently difficult to find on the market. The cost for the NG version runs about $20 more than the LP version.  In addition:

  • The grates are cast iron with porcelain-enamel coating. The body and lid are made of cast aluminum. It is mounted on a wheeled cart for ease of movement.
  • The split grates make it easy to use it for a combination of foods, both grate and griddle, at the same time. The griddle is sold separately.
  • The burner valve uses infinite control and will lock in at the temperature you specify. Starting is easy, just push a button with the electronic ignition.
  • It has a warming rack, built in thermometer and a grill handle light. To organize tools, there are three hooks and a place to stow the warming rack. The propane tank is secured on a bracket in back.

This is the new redesign of the Q320, which has been discontinued. Here’s how the Weber Q 3200 is different than the Q 320:

  • More ergonomic side handles
  • New front and rear cradles
  • New larger fold-down side tables with better rigidity
Weber Q 3200 lid open
Q 3200 Open with Dinner

 

Weber Q 3200 Grease Tray
Convenient Grease Tray

 

Picture of the Weber Q3200
Q 3200 Closed

 

Best Features of the Weber Q 3200

Six features stand out on the Weber Q 3200:

  • The push button ignition means turning it on is a snap.
  • Porcelain enameled iron cooking grates heat evenly and are easy to clean.
  • The aluminum hood is lightweight.
  • The side tables provide extra room while cooking and can be dropped down to take up less room when you are finished.
  • The large cooking surface means you can cook a lot of food at once.
  • The optional griddle is handy makes it versatile; for example, if you want to cook bacon for breakfast.

What Users Like and Dislike About the Weber Q 3200 - The Reviews

From Amazon.com:
Five stars
Overall Rating: 4.7 out of 5
Number of Reviews: 455 (as of May 30, 2021)
Read the reviews

From Home Depot:
Five stars
Overall Rating: 4.7/5
Number of Reviews: 1,675* (as of May 30, 2021)
95% of customers recommend this grill.
* Total reviews are liquid propane and natural gas units combined.
Read the reviews

Users Particularly Liked:

  • The Q3200 gets high marks, especially when it comes to cleanup, temperature control and size.
  • Cooks love the porcelain cooking grids because they are easy to clean. The entire unit is made for quick cleanup.
  • Users also like the fact that the grates heat quickly and uniformly and the grill has few flare ups. Once you set the temperature, it heats up rapidly.
  • It works well for all types of meat and vegetables.
  • The cooking surface is large relative to the size of the unit. It can cook meat and vegetables for six quickly and conveniently.
  • It can be used for breakfast, lunch and dinner. The optional griddle gets rave reviews. One advantage is that if you bacon and eggs outside, you don’t have to worry about bacon grease in the house.
  • It can easily handle a large mound of home fries. Burgers, hot dogs and steaks cook quickly and are juicy. The unit sears food evenly and speedily.
  • It can be used to slow-cook ribs, briskets and whole chickens. It is perfect for roasting, even a 20-lb. turkey comes out cooked to perfection. If you like to smoke food, it has a handy smoke tube.

What Users Don’t Like

  • One major drawback is the fact that it has no flavor bar like the larger Weber grills, and offers no option for using lava rock or briquettes. This is a problem for those who like using them.
  • Though it comes on a sturdy cart with wheels, it is heavy and fairly large, making it what one user called "semi-portable." The warming rack is handy but it would be nice if it were larger.
  • It’s a bit of a challenge to assemble. Some people find the instructions less than crystal clear. It takes about 1.5 hours to assemble.

Is the Weber Q 3200 Right For You?

Who Is It Right For?

  • If you live in an apartment, it is an excellent size. If you don’t like a lot of cleanup, this is a good model for you.
  • If you use your grill often, this is a good choice because it is easy to turn on, easy to clean. This also makes it convenient if you are grilling for just one or two people.
  • If you routinely grill for six or more, the big cooking surface makes this a handy model to get.
  • If aesthetics are important to you, this is a good choice. The overall design is sleek. And the food comes out looking attractive.

Not Right For?

  • If you don’t have the space, patience or ability to assemble it, you might have problems when it arrives. One way around this is to pay Amazon to put it together for you and ship it complete, for an additional fee.
  • If flavor bars, briquettes and lava rock are important parts of your grilling routine, this is not the right model for you.
  • If you need to move the grill around a lot and you don’t have much room, this may not be the best choice. It is considered semi-portable and is heavy, though it does have wheels on its cart.

Overall the Weber Q3200 Liquid Propane Grill gets high marks from users. It looks sleek and is easy to start and to clean. It cooks a wide range of food quickly and evenly.

Weber Q 3200 Specifications

Cooking System

  • Stainless steel burner(s): 2
  • Main burners: BTU-per-hour input: 21,700
  • Infinite control burner valve(s)
  • Electronic ignition system
  • Hose and regulator for 20-lb LP tank

Cooking Area

  • Primary cooking area (square inches): 393
  • Warming rack area (square inches): 69
  • Total cooking area (square inches): 468

Construction

  • Cast aluminum lid and body
  • Glass-reinforced nylon frame
  • Two removable folding work tables
  • Removable catch pan
  • Built-in lid thermometer

Color/Item

  • Painted, cast aluminum lid finish

Dimensions (lid open, tables out)

  • Height (inches): 55.5
  • Width (inches): 50.2
  • Depth (inches): 30

The BEST Easy Smoked Green Chile Enchiladas

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Ready for a new take on enchiladas?  Ready for something new to cook on your smoker grill?  Get ready to chow down on some Smoked Green Chile Enchiladas.  The smoky flavor combined with the Hatch green chiles will make this a family favorite for years to come.

Smoked green chile enchiladas

I cook this recipe on my Pit Boss 820 smoker/grill.  But as long as you can maintain a low 200-225 degrees you can do this on any grill.  If you're not using a smoker, and are using a gas or charcoal grill, I highly recommend using a smoker tube such as this on on Amazon.  Besides just this recipe, I think you'll find other uses for it.  FWIW, I have this exact one in my outdoor cooking toolbox.  Just load some pellets in it and it'll produce a good amount of smoke for you, particularly for as short of a time as you'll be cooking your enchiladas.

Easy Smoked Green Chile Enchiladas

  • Use as few as 5 simple ingredients.
  • Cook the chicken in the slow cooker during the day.
  • Prep the enchiladas in 15-20 minutes
  • Put on the smoker and/or grill. Outdoors - no heating up the house in the summer time!

Green Chile Sauce Guide:

You can use pretty much any brand of green chile sauce you like. Our preferences are the Fresh Chile Company Green Chile Sauce and the Hatch Valley 505 Green Chiles.  Both are born in the Hatch Valley, New Mexico and are fantastic.

The spice level and vary from mild to hot depending upon your taste.  I've found that during the longer cooking time, the natural heat level of the chiles can increase.  That means that if you're using a medium 2.5 star heat (out of 5), the heat may feel more like a 3 star when served.

If you are serving children, I suggest you stick with mild.  Make it so the kids enjoy it and get addicted to that smoked green chile goodness.

Smoked Green Chile Enchiladas - Low and Slow Family Favorite

Matt Fay
Easy to prep. Easy to cook. A sure family favorite for years to come. Real New Mexican flavor right off of your pellet smoker or grill.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 People
Calories 1276 kcal

Equipment

  • Smoker, or
  • Charcoal Grill, or
  • Gas Grill with Smoker Tube

Ingredients
  

  • 2 lb Chicken Breast Cooked & shredded
  • 25 Corn Tortillas Cut into 4 strips each
  • 32 oz Green Chile Sauce / Salsa Heat optional
  • 2 cups Heavy Whipping Cream Unsweetened
  • 1 lb Cheddar Cheese Shredded
  • 1 lb Monterey Jack Cheese Shredded

Instructions
 

  • Fire up your smoker to 200-225 degrees.
    If you are using a grill, use the same temp (highly suggest you supplement grilling with a smoking tube to get that all-important smoky flavor).
  • 32 ounces of green chile sauce with 2 cups of heavy whipping cream.
  • Cheddar and jack cheese. Mix together in a bowl.
  • Slice your tortillas into 4 strips. This is optional, but will make serving your enchiladas much easier than using whole tortillas.
  • Spray 9 x 13 baking dish with non-stick cooking spray.
  • Layer your ingredients evenly in baking dish in this order:
    1. Green chile sauce on bottom
    2. Sliced tortillas
    3. Shredded chicken
    4. Shredded cheese
    Repeat one more time (for two layers) starting with the sauce like the first layer.
  • Top with one more layer in this order:
    1. Tortillas
    2. Green chile sauce
    3. Shredded cheese
  • Once prepped, transfer outside to cook.
  • Place on smoker for 1 hour 15 minutes at 200-225 degrees
  • Increase temperature to 350 degrees at 20 minutes to finish. The temp increase will get that slightly crisp tortilla edge, and brown the cheese.
    If your smoker does not allow temperature increases, then you may want to transfer to a preheated grill or oven for this step.
  • You're done! Garnish with sour cream, cilantro, and serve with black beans and a salad.

Notes

Want more great recipes and outdoor fun?  Come back to Outsiding.com.

Nutrition

Calories: 1276kcalCarbohydrates: 64gProtein: 72gFat: 84gSaturated Fat: 49gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 310mgSodium: 3176mgPotassium: 1111mgFiber: 9gSugar: 5gVitamin A: 2711IUVitamin C: 52mgCalcium: 1310mgIron: 5mg
Keyword cheese, easy, enchilada, green chili, smoker, spicy
Tried this recipe?Let us know how it was!

Torch the Party with Smoked Queso Dip

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Smoked queso dip

Cheese dip, or queso dip is always a fun and easy addition to your weekend cookout or evening party.  Usually people will go boring with it - go to the store and buy jars of the pre-made stuff. It's okay - we've all had it.  But it's boring and forgettable.  How about making your queso dip the talk of the event?  Here is a very easy recipe to make a home made queso dip that people will rave over.

The secret here is the smoking process.  I use a pellet smoker for this because it's easy to do (2 hours on the pellet smoker at 200-225 degrees), and there is just a hint of smoke in the dish.  That mild smokey flavor is the key.  It adds a "mystery" taste to the dish. It's delicious, and most won't know what it is.  They'll just know that they love it and that you made it.

Mild or Hot?

My recipe calls for medium green chile.  But really, use what you like.  I sometimes back off the heat and use mild chile depending upon who will be enjoying this.  Kids for instance usually don't handle heat well.  Want it hotter?  Heck yes, crank it up!

As I wrote this, the recipe below is intended for a wide audience - including seniors and kids.  Since kids generally shy away from spicy foods I kept this recipe on the mild side. 

The introduction of the two poblano peppers does not make this a spicy dish, but what the peppers do is leave a little tingle on the tongue after eating.  Enough to make it interesting.  We added just two ounces of diced jalapeno to make it interesting.  My kids commented on the spiciness, but it was just enough spice that they didn't shy away, though they were pretty proud of themselves for eating it.

Customization Options:

If you want to spice up this dish we recommend adding more peppers.  You can use hot green chiles instead of mild, You can add more jalapeno.  You can use ancho or jalapeno chiles instead of poblano.  You might even decide to add some chorizo.

Meats:

I have created this recipe using pork sausage, both the sweet and the hot varieties.  The consensus was that the sausage didn't add anything to this queso dip.  As a matter of fact, tasters routinely said that the sausage got in the way of the smoked tingle of the queso. As much as I LOVE sausage, I find that this recipe is better without meat.

Smoker or Grill?

This queso turns out best when cooked on a smoker.  The smoke adds that special "something", and is what makes this dip a WOW food.  However, if no smoker is available a grill will do just fine.

What kind of chile?

You can use pretty much any green chile you want.  Store bought or fresh.  I LOVE the Hatch green chile sauce available from the Fresh Chile Company in Las Lunas, NM.  Highly recommend.

Can I add meat?

Sure - this recipe is highly customizable.  I've added sausage and chorizo to this recipe before.  It's good, but the meat felt like more of a distraction to the wonderful smoked flavor of the creamy queso dip.

How best to eat it?

The idea is as a queso dip - with tortilla chips.  But you can also use this on burgers, dogs, poured over chips as nachos, and more.  

Matt's Southwestern Smoked Cheese Queso Dip

Matt Fay
This smoked queso dip is absolutely certain to be a party hit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine Mexican
Servings 10
Calories 478 kcal

Equipment

  • Smoker

Ingredients
  

  • 1 Red Onion Finely diced
  • 2 Poblano Peppers Finely diced
  • 7-8 Green Onions Chopped, white and green parts
  • 10 oz Rotel Diced Tomatoes and Grill Chili (canned)
  • 1 lb Shredded Mozzarella Cheese
  • 1 lb Shredded Medium Cheddar
  • 1 Block of Velveeta Cheese
  • 1.5 cup Heavy Whipping Cream Unsweetened / Unflavored. Add 1 cup when you place all the other ingredients in the pan. Save .5 cup for later use.
  • 32 oz Diced Green Chile Mild, medium, or hot depending upon your taste
  • 4 oz Diced Jalapeno (canned)

Instructions
 

  • Preheat smoker or grill to 225 degrees F.
  • Add all ingredients into the pan evenly. Save the cream for last. The order of which all other ingredients are placed does not matter since you'll stir often.
  • Once all ingredients are in the pan, drizzle with 1 cup of heavy whipping cream. Save the other .5 cups for later. The whipping cream helps your queso have that wonderful creamy texture.
  • Place pan on your smoker or grill at a low heat. 200-225 degrees recommended.
  • Stir every 30 minutes. Watch for separation of the cheese (watery substance floating on top). If you see this, stir well and check your heat. Separation might be an indicator that your heat is too high.
  • After two hours your queso should be ready to go. We like to transfer it from the cooking pan into a slow cooker, on low, for serving purposes. This makes it possible to keep your queso warm and creamy. You can put the queso into smaller bowls for table serving.

Nutrition

Calories: 478kcalCarbohydrates: 11gProtein: 23gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 122mgSodium: 607mgPotassium: 437mgFiber: 2gSugar: 6gVitamin A: 1720IUVitamin C: 46mgCalcium: