Italian Ranch BBQ Chicken on the Char-Broil Big Easy

I made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Italian Ranch BBQ Chicken on the Char-Broil Big EasyThe original recipe for Italian Ranch BBQ chicken called for marinating the chicken in the BBQ sauce and the dressings. Since I was using a BBQ sauce made with molasses I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Italian Ranch BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You'll need a Big Easy Bunk Bed basket to be able to double this recipe.
Ingredients
  • 4 large split chicken breasts, skin removed
  • 3/4 cup Italian dressing
  • 3/4 cup Ranch dressing
  • 3/4 cup BBQ sauce, divided
Instructions
  1. Place the chicken into resealable container or baggie.
  2. Whisk together the Italian dressing, Ranch dressing, and 1/2 cup of the BBQ sauce.
  3. Add the marinade to the container. Seal and shake gently to coat. Let marinate overnight.
  4. Fire up your Char-Broil Big Easy.
  5. Shake off any excess marinade and add the chicken to the Big Easy basket.
  6. Cook until chicken is done or just shy of done, 10-15 minutes per pound.
  7. Brush remaining BBQ sauce onto chicken and if desired, return to the Big Easy for 5 minutes to 'set' the sauce.

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!
Quick Pickled Jalapeno RingsYou can use this recipe for other peppers too, so go to your farmer’s market at peak pepper time and grab a variety.

Quick Pickled Jalapeno Rings
Author: 
Prep time: 
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Total time: 
 
Ingredients
  • 1/2 cup water
  • 1 1/2 cups white wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 4 whole cloves garlic, peeled
  • 8-10 large or 20 small jalapeno peppers (it’s hard to be exact here, but it’s about a pound) rinsed, and sliced into thin rings
Instructions
  1. In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
  2. Sterilize the jars and lids.
  3. Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
  4. Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
  5. Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
  6. Clean the top of the jars. Add the tops and screw on the lids.
  7. Place into a hot water bath for 15 minutes then remove.
  8. Let cool and test that the jars are sealed.
  9. Store in a cool dark place for up a year.

 

Garlic Parmesan Wings

These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
Garlic Parmesan WingsI cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Garlic Parmesan Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Ranch seasoning (or use a 1 ounce packet)
  • Fresh parsley, chopped, for garnish
For the sauce
  • 1/2 cup unsalted butter
  • 4 teaspoons garlic powder
  • 6 tablespoons freshly grated Parmesan cheese, divided
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the Ranch seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
  7. Serve hot sprinkled with remaining cheese and garnished with the parsley.
For the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the garlic powder and 4 tablespoons of the cheese.
  3. Heat until the garlic has dissolved and the cheese and melted.

Texas Crutch Smoked Brisket

Some folk aren’t fans of the ‘Texas crutch’ method of cooking brisket (in this case, a brisket flat). Some folks do the crutch with butcher paper. Some crutch with foil. This here is how I smoke my brisket using the Texas crutch. The end result is packed with flavor, tender and juicy. I slice it thin then pile it on buns for sandwiches or just eat it right off the plate. And yes, a good amount of it disappears while I’m slicing it.
Texas Crutch Smoked BrisketI do not sauce my brisket before slicing it, but you can if you like. Wait until it’s almost done to sauce it and don’t use too much sauce. You don’t want to hide the fantastic brisket flavor. The rub really adds fantastic flavor to the meat and you don’t want to miss out on that!

Texas Crutch Smoked Brisket
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Brisket
  • 1 4-5 pound brisket flat
For the rub
  • 2 tablespoons beef base
  • 2 tablespoons garlic salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chile powder
  • 1 tablespoon Turbinado sugar
  • 1 tablespoon smoked paprika
Texas Crutch sauce
  • 2 tablespoons Turbinado sugar
  • 2 tablespoons chopped shallots
  • 2 tablespoons apple juice
Instructions
  1. Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
  2. Combine the rub ingredients and rub all over the brisket.
  3. Transfer to a resealable container or wrap in foil and refrigerate overnight.
  4. Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel's whiskey barrel chunks.
  5. Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
  6. Remove the brisket and place it onto a large piece of foil.
  7. Combine the crutch sauce ingredients and pour over the brisket.
  8. Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
  9. Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
  10. Remove from the smoker and let rest 30 minutes before slicing against the grain.

Rotisserie-Style Chicken on the Char-Broil Big Easy

I’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!
Rotisserie-Style Chicken on the Char-Broil Big EasyThe rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Char-Broil Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Rotisserie-Style Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 whole chicken, rinsed, patted dry (I used a 6 pound chicken)
For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)
  • 3/4 cup Kosher salt
  • 1/4 cup paprika
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/4 cup Italian seasoning
  • 1/4 cup brown sugar (Note: The sugar will caramelize and make your chicken darker in color and may char on thinner parts of the chicken, such as the wings. Omit the sugar if you are concerned about the chicken being too dark. You can always add it in for applications where you're not cooking under such high heat as you are within a Big Easy.)
  • 2 tablespoons dried thyme
  • 2 tablespoons dry mustard
  • 2 tablespoons cayenne pepper
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Fire up your Big Easy.
  2. Spray the Big Easy basket with non-stick spray.
  3. Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don't be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don't mind darker skin.
  4. Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
  5. Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!

Cola Milkshake

Coke in a milkshake??? That’s what I was thinking. But then I saw the light. This cola milkshake was fantastic. Easy, of course. The soda adds a malt-like flavor, which I didn’t expect. I guarantee that this milkshake disappeared a lot quicker than it took to make.
Cola MilkshakeI used decaf diet Coke. You don’t want a strong-flavored soda that would overwhelm the ice cream flavors. Regular Coke would work perfectly as well. This cola milkshake is somewhat reminiscent of a float, but with all the flavors in a creamy shake.

Cola Milkshake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 1 pint
 
Serves 2
Ingredients
  • 4 scoops (1 1/3 cups) vanilla ice cream
  • 2 scoops (2/3 cup) chocolate ice cream
  • 1/2 cup Coke, cold (I used Diet decaf Coke)
  • 1/4 cup whole milk
Instructions
  1. Place all ingredients into a blender and process until somewhat smooth but still a little chunky.

 

Black Pepper Wings

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade.
Black Pepper WingsYou don’t want to be shy with the black pepper on these wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Black Pepper Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 family pack (3-4 pounds) chicken wings, flats and drumettes (tips saved for making broth)
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 2 tablespoons (more or less) coarsely ground black pepper, plus a little more
  • Stubb's Black Pepper Anytime Sauce
Instructions
  1. Place wings in a resealable bag or container.
  2. Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
  3. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  4. When wings are done, sprinkle with a bit more pepper.
  5. Serve with Stubb's Black Pepper Anytime sauce, for dipping.

Grilled Bell Pepper Pizza

Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!
Grilled Bell Pepper PizzaGrilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!

You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Grilled Bell Pepper Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bell peppers (various colors)
  • Olive oil
  • Pizza sauce
  • Your favorite toppings (black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc)
  • Shredded mozzarella cheese
Instructions
  1. Fire up your grill for direct cooking over medium-high heat.
  2. Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
  3. Remove any seeds.
  4. Brush the outsides of the peppers with the oil.
  5. Add your favorite toppings up to the top of the pepper 'bowls'.
  6. Add cheese and place onto the grill.
  7. Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.