Cajun Corn-on-the-Cob on the Char-Broil Big Easy

The Char-Broil Big Easy is a fantastic all-around cooker. And as much as I use it to cook poultry, that’s not all it does perfectly. This Cajun corn-on-the-cob is just another great side dish. As with just about anything on the Big Easy, it’s no-fuss and as easy as can be. The corn comes out packed with spicy buttery goodness, cooked perfectly.
There is a nice little kick to Cajun corn-on-the-cob. If you’re worried it might be too spicy (it’s really perfect to me), cut back on the cayenne and red pepper flake. I wouldn’t eliminate them completely. That little heat balances well with the sweetness of the corn.

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Cajun Corn-on-the-Cob on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
Ingredients
  • 4 ears corn-on-the-cob, husks and silks removed, cut in half
  • 1/2 stick butter, melted
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
Instructions
  1. Fire up your Big Easy.
  2. Place the 8 pieces of corn onto pieces of foil.
  3. Combine the remaining ingredients and brush over the tops of the corn. Rotate and brush the other side of the corn.
  4. Seal tightly in the foil and place into the Big Easy basket.
  5. Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Chili-Stuffed Mushrooms on the Char-Broil Big Easy

Well now, these were different! I’d never thought of stuffing mushrooms with chili. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).

You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!

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

Chili-Stuffed Mushrooms on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 bites
 
Ingredients
  • 16 cremini mushrooms, stems removed
  • 1/2 cup chili
  • 1/4 cup cream cheese, softened
  • 1/4 cup shredded cheddar cheese, plus a bit more for topping
  • Kosher salt and freshly ground black pepper. to taste
Instructions
  1. Fire up your Big Easy.
  2. Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
  3. Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It's ok to mound it up a good bit too.
  4. Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
  5. Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
  6. You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.

Chiavetta’s Chicken on the Char-Broil Big Easy

I’ve been reading about Chiavetta’s BBQ marinade on various online forums for a while now. It’s out of Buffalo, NY, which sadly means that it’s not in our local grocery store. But, of course you can order it online, which I did. I got a big ole jug of Chiavetta’s and quickly got busy marinating a few split chicken breasts. Roasted on the Char-Broil Big Easy, the chicken had a wonderful garlicky, vinegary flavor with wonderfully crunchy skin.
Chiavetta’s is quite vinegary. I love that because I’ve always been a fan of vinegary things like eastern North Carolina BBQ sauces or Buffalo wing sauce. If you’re not as big a fan of vinegar as I am, you’ll still love Chiavetta’s. Just shorten the time the chicken spends marinating.

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

Chiavetta's Chicken on the Char-Broil Big Easy
Author: 
Recipe type: American
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for 1-4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

Garlic Lobster Tails on the Char-Broil Big Easy

This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook these little lovelies on my Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.
You could add whatever seasonings you want to the lobsters. I figured since this was my first experience with cooking lobster tails I would go simple. Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.

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

Garlic Lobster Tails on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Two cook 4 lobster tails at once you'll need a Char-Broil Big Easy Bunk Bed Basket.
Ingredients
  • 4 (4-5 ounce) lobster tails (thawed, if frozen)
  • 4 teaspoons garlic, minced
  • 6 tablespoons unsalted butter, cut into cubes
  • 1 lemon, juiced
  • 1 lemon, quartered
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon seafood seasoning, such as Chef Paul Prudhomme's Seafood Magic
Instructions
  1. Fire up your Big Easy.
  2. Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
  3. Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
  4. Divide garlic and butter between the tails.
  5. Drizzle with the lemon juice and sprinkle with the seasonings.
  6. Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
  7. Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
  8. Serve with the lemon wedges.

Fowl Play Chicken on the Char-Broil Big Easy

Fowl Play marinade by The Shed BBQ adds tremendous flavor to any cut of chicken. As soon as I opened it I knew that I was in for nothing but goodness. I detected soy sauce. Apple juice. Citrus. It’s tangy with a slight hint of vinegar. Chicken marinated in Fowl Play comes out incredibly flavorful all the way through.
I used split bone-in chicken breasts, marinating them for 4 hours before placing them into the Big Easy. The skin doesn’t get crispy because of all that time in the marinade, but the meat… oh my goodness. So tender and juicy and good! Incredible. If you’re looking for a quick, painless way to make masterful chicken on the Big Easy this is it.

I was a bit worried that maybe some of the spices in Fowl Play might burn from the high heat in the Big Easy but they did not. You have to watch for that if you’re using anything with large chunks of things like minced garlic.

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

Fowl Play Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

Char-Broil The Big Easy Better Basket

This is a preliminary look at the new Char-Broil The Big Easy Better Basket. I haven’t cooked with mine yet, but since I was so excited to get it I thought I’d share my first thoughts. I have 3 Big Easy oil-less fryers (NOT the Smoker Roaster & Grill!) and many of the rigid baskets. I was looking forward to this basket if nothing else because it folds up to a smaller size.

Ok, so first out of the box. It’s flat. Cool! You just pick up on the handle and BOOM a basket!

The basket unfolds easily and becomes a big basket, bigger than the standard basket. It’s a little taller and a little wider (at the top). Better for bigger birds, for sure! It is made of stainless steel. The base is the same size as a standard basket. The rings are connected by stainless steel wires that are on swivels so they can rotate as you unfold the basket. With the wires being non-rigid I think inserting/removing a turkey or large chicken will be easier with this basket.

Here’s a close-up of how the wires connect. I’m guessing that they might be a little challenging to clean. The basket is dishwasher safe. I admit that I usually just toss my other Big Easy baskets into the dishwasher after I use them (I do knock off any easy-to-remove remnants of whatever I was cooking first) and I don’t worry so much about them looking like I just bought them.

There’s a handle, just like on the regular basket. It’s easy to pick up.
The basket slid into my Big Easy with no problem.The basket is smaller at the bottom than the top (that’s how it collapses on itself). Just something to keep in mind when you pick a bird for cooking. The bottom of the basket is the same size of the standard basket, 9″ across.When you unfold the basket you have to rotate your hand a bit, allowing for the basket to twist. If you don’t the rings and wires and swivels can get caught up on themselves. It’s an easy thing to untangle, and not anything to complain about. Once you realize you need a soft touch on the handle it’s easy to unfold the basket time-and-time again.Unlike the standard basket, there’s no way you’ll get a bunk bed basket into the Better Basket, at least not on the lower level. It does fit, but it leaves you with only about a 1″ gap below the bottom rack. You can, however, put a bunk bed basket at the top, giving you two cooking levels which is usually crucial when cooking something other than full birds. The bunk bed would be near the top of the Big Easy, higher than if you put it into a standard basket, so foods there will cook at a different rate.

I’ll pick up a whole chicken or turkey soon and give my Better Basket a whirl. I’ll let you know how it goes. Until then, happy cooking!

Fiery Chicken Breasts on the Char-Broil Big Easy

Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade!
I’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.

Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right.

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

Fiery Chicken Breasts on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

Loaded Roasted Twinkies on the Char-Broil Big Easy

Oh how I do love cooking Twinkies on my Char-Broil Big Easy. They’re the world’s easiest dessert. And they can be topped with darn near anything you have in the pantry, fridge or freezer. The Twinkies only take a few minutes to get a nice little crunch on the outside, while the insides get all oooey gooey. I topped my loaded roasted Twinkies with Nutella, marshmallows, whipped cream, toffee and for a hint of healthy, some fresh strawberries.
Spreading a bit of Nutella on the Twinkies first gives the remaining ingredients something to hold onto. They don’t slide off and into the pan. Now, I’m not saying that if they did slide off that it’d be the end of world, no, but loaded roasted Twinkies need to be mounded with toppings. The more, the better.

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

Loaded Roasted Twinkies on the Char-Broil Big Easy
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
You'll need a small pie pan or other dish for the Twinkies. Do not roast them directly on the Big Easy rack.
Ingredients
  • 1/4 cup Nutella, divided
  • 2 Twinkies
  • Handful miniature marshmallows
  • Whipped cream
  • 1/4 cup Toffee pieces
  • Fresh berries
Instructions
  1. Fire up your Big Easy.
  2. Spread most of the Nutella out on the bottom of the pie pan.
  3. Add the Twinkies then top with the remaining Nutella (It gives the marshmallows something to stick to).
  4. Place into the Big Easy for 10 minutes or until the Twinkies start to brown and crisp a bit and the marshmallows have melted.
  5. Remove and add whipped cream, Toffee and berries. Serve.