This may well be some of the best chicken I’ve ever made on my Char-Broil Big Easy. And trust me, I’ve made my share of chicken. The flavor was fantastic. The meat was tender and juicy. And the skin was crispy. I used chicken legs, but any cuts of chicken will do, just remember that you’ll likely need a Bunk Bed basket to fit them all into your cooker. I was reminded a bit of the time I used Chiavetta’s marinade on some chicken I cooked on the Big Easy. There’s a slight hint of vinegar, but definitely not an overpowering one. I didn’t have any poultry seasoning on hand (I’m not sure how that happened) so I ended up using Famous Dave’s Roast Chicken rub.
Yeah baby! Back up the truck to some fantastic ham flavor! This southern honey glazed ham, cooked up crazy good on my Char-Broil Big Easy, was the epitome of easy to make. Using the new Better Basket I was able to fit a 10 pound ham into my Big Easy with plenty of room to spare. The glaze adds a wonderful sweetness and elevates this ham way beyond just a plain ole pre-cooked spiral ham. Tender and moist with a nice little light crunch around the edges, this is my kind of yummy!
I just glazed the ham, wrapped it in foil, and let it ‘get happy’ on the Big Easy for 10 minutes per pound. The Better Basket made getting the ham in and out a breeze. You can certainly use the standard basket that comes with the Big Easy but you might have to use a little more elbow grease getting it in and out of the basket. Also be careful that you don’t get a ham that is bigger than your basket!
Cooking a spiral ham on a Big Easy is super easy. If you buy a spiral ham that is pre-flavored and doesn’t require a glaze, try my spiral ham on the Big Easy.
I’ve also included the recipe for my favorite ham gravy. It has a nice pineapple flavor that compliments the ham perfectly. Just drizzle a bit over the sliced ham before serving.
Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
Combine the honey, brown sugar, tea, rub, mustard and bourbon (if using) in a small saucepan over medium heat. Bring to a slow boil and let simmer for 10 minutes or until reduced by a third.
In a small glass combine the corn starch and water. Slowly whisk the mixture into the glaze. Continue whisking until thick.
Brush half of the glaze over the ham. Seal tightly in the foil, leaving the seam at the top for easy access later. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.
Remove the basket from the Big Easy and carefully remove the foil. It's ok if you don't remove the foil under the ham, just remove it from the top and sides. The Better Basket makes this very easy to do. With the regular basket you'll need to be very careful not to burn yourself on the basket, or remove the ham first to un-foil it.
Brush the ham with the remaining glaze and return to the Big Easy, un-foiled, for 10-15 minutes more to set the glaze.
Remove the basket from the Big Easy. Carefully remove the ham to a cutting board and cover with foil. Let rest at least 15 minutes before slicing.
For the pineapple gravy
Whisk together the brown sugar and cornstarch in a large bowl.
Whisk in the pineapple juice and water.
Add to a medium saucepan. Bring to a slow boil over medium heat, stirring constantly until thick.
Remove from heat and stir in the butter, apple cider and a pinch of salt until the butter has melted.
Good bye ho-hum roasted pumpkin seeds. I’ve made them, and made plenty. It’s not that they were bad, but they were never the things dreams were made of. Fear not, because pumpkin seeds roasted on the Char-Broil Big Easy ARE the thing dreams are made of. They are perfectly crunchy, but not over-done. They are tasty, but not over-seasoned. They’re just… great! If you prefer to flavor your seeds, do so after you’ve roasted them. Do it pretty much immediately after you remove them from your Big Easy. As they cool they won’t ‘take’ the seasoning as well. I felt that these seeds were absolutely perfect with just a little salt!
1 tablespoon kosher salt (plus a little more for sprinkling)
Fire up your Big Easy.
Line your Bunk Bed basket with foil. This will make a nice little 'bowl' for your seeds. Alternatively you can line the bottom of the Big Easy basket with foil but I find the basket to be easier. Plus, you can fit two Bunk Bed baskets in the Big Easy at once.
Clean the pumpkin seeds. Remove all of the pulp then transfer them to a colander and rinse well with water. Drain.
Bring the water to a boil and stir in the salt.
Add the seeds and reduce to a simmer and continue simmering for 10 minutes. Drain well and transfer to a bowl.
Drizzle the seeds with just a few splashes of oil. Don't add much, less is more.
Transfer the seeds to the oil-lined basket and place inside the Big Easy.
Roast for 10-15 minutes. Do not let the seeds get brown, they will burn easily. They will just start turning golden and they are done. You can actually reach in (carefully) and grab one or two for testing as they roast.
Remove and dump the basket into a bowl and sprinkle lightly with more salt.
Mmmm. Lovely sweet delicious roasted carrots. Made on the Char-Broil Big Easy in no time at all. Nothing fancy, nothing hard, just great flavor. You might think that your Big Easy is just for poultry or pork, but it’s great for making sides too. These carrots take no time at all, so you can toss them on your Big Easy while your turkey is resting.
I like to partially cook my carrots first before putting them on the Big Easy. Cooking raw carrots over high heat can make them dry out a bit. Cooking them just a bit first and then roasting them produces tender, juicy, flavorful carrots every single time. The same approach can be used with cauliflower and broccoli.
Note: I prefer to pre-cook my carrots before putting them on the Big Easy. You can skip that step and put them directly into the Big Easy if desired. Just add a few minutes to the cooking time to get them tender.
12 large carrots, peeled
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
Bring an inch of water to a boil in a large skillet or shallow pot.
Add carrots and boil until just tender. Drain and rinse with cold water.
Fire up your Big Easy.
Transfer the carrots to the Big Easy (you'll need a Bunk Bed Basket or two to fit them all in at once, or you can roast them in batches).
Roast the carrots until golden brown, 5-10 minutes.
Remove carrots to a plate and drizzle with the oil. Season with salt and pepper.
The Kick’N chicken legs I made on my Char-Broil Big Easy not too long ago really got me going on cooking legs. Usually I’m a split chicken breast guy, even though the Big Easy cooks any cut perfectly. Legs cook quickly and always come out juicy and tender. These spicy roasted chicken legs have a little kick to them too, with a wonderful buttery flavor kissed with a bit of citrus. Even if you like spicy, go easy on the cayenne first as you add it to the butter. Don’t go too crazy. Feel free to adjust all of the seasonings to your taste. No matter what, these spicy roasted chicken legs are a treat.
Perhaps ‘carrot candy’ would be a better name for these maple bacon carrots, done up right using the Char-Broil Big Easy. Who knew that carrots could be so addictingly good? Slightly sweet, slightly smoky with a little crispy bacon, these treats disappeared in no time. Fortunately you can fit up to two bunk bed baskets into a Big Easy so you can actually make a pretty good sized batch at once. You’ll want to make as many as you can. I used baby carrots, but you can also use full-sized carrots. Try to pick ones that are all roughly the same size or your cook times will vary. That’s why I went with the baby version. They’re all roughly the same size so they all got done at the same time.
For a little kick, sprinkle the carrots with a little bit of cayenne pepper or chipotle pepper powder just before serving.
Carrots (baby carrots or equally-sized big carrots, peeled and cut down to fit into a Big Easy)
Thin-sliced bacon (cut into thirds for baby carrots, use full-sized pieces if using large carrots)
Freshly ground black pepper
Maple syrup (use the Grade A real stuff, not the fake syrup)
Fire up your Big Easy.
Wrap carrots in bacon and sprinkle with pepper.
Transfer carrots to the Big Easy basket, bacon seam side down.
Place into the Big Easy and cook until the bacon starts to brown and shrink and the larger of the carrots is slightly tender, 25-30 minutes. I lifted the basket out and poked them with a long bamboo skewer.
Brush the carrots with maple syrup. I use a long brush for this. Just lift the basket up, holding it with one hand, and brush with the other. Return to the cooker and cook another 3 minutes.
Remove the basket from the Big Easy and remove the carrots to a platter to cool a bit. The bacon will crisp while they cool.
Weber has a line of marinade mixes that you add juice to that are really, really good. And they’re perfect for flavoring chicken before cooking it on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The garlic and herb marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A hint of garlic, a hint of lemon, and a mix of earthy herbs. Since the Big Easy cooks at a high temperature you do have to watch that your chicken doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference.
I don’t know when the idea of doing a stir-fry on the Big Easy first occurred to me. Probably late at night. Probably around the same time I came up with the idea of cooking bacon in the Big Easy. I wasn’t optimistic when I started, but boy was I ever happy when I tasted the final product.
Note: I doubt that using a wok on the Big Easy was something the original designers thought of. Doing so might violate your warranty.
So obviously you’ll need a wok. A wok big enough so it doesn’t fall into the Big Easy. In my case, I used one with a nice long handle and a good sturdy short handle. No fear of it falling in or sliding off. I took a paper towel and wiped down the inside of the wok with a little vegetable oil as I lit the Big Easy. It took no time at all for the wok to get super-crazy hot.
This being my first time trying this I decided to go the simple route. I wanted to prove the concept, and I did that and then some. I added a few tablespoons of oil into the bottom of the wok along with a head of cut broccoli and two sliced shallots. I gave it a good stir and let it cook. It was easy and oh what an aroma.
In about 6 minutes or so the broccoli was crisp-tender. I sprinkled a little red pepper flake over the top and served it up. A great side in under 10 minutes!
My only concern during my cook was that the Big Easy seemed to get pretty hot. My suspicion is that the wok is trapping most of the heat inside the unit (and hence my disclaimer at the top of this post). That’s great for cooking, but only time will tell if it’s a negative for the lifespan of my Big Easy.
I couldn’t have been happier with my first attempt at stir-fry on the Big Easy. You’ll be seeing me cooking this way a lot more in the future. If you try it, please let us Big Easy fans know your thoughts in the comments below.