Oh how I do love Shake ‘N Bake pork chops. And as much as they are great made in the oven, I was completely blown away by how fantastic they were cooked in my Char-Broil Big Easy. Crazy tasty, the chops were unbelievably moist and tender. Every bite was so good, I hated coming to the end. Well, except that I saved the bone for last. You can’t have a Shake ‘N Bake chop and not gnaw on the bone. It’s almost a law. You could use boneless chops, but bone-in have much more flavor. I used 3/4″ bone-in chops, which took just over 20 minutes to cook to 160 F. I cooked the chops in Bunk Bed baskets lined with foil for easy clean up. Depending on the size of your chops, you might be able to cook two at a time per basket, but don’t crowd them or they won’t cook completely or consistently. If you use multiple bunk bed baskets so you can cook multiple chops at once keep in mind that each level might cook at a different rate. Try to use same-thickness chops on each level so they all finish at the same time.
You can use any flavor Shake ‘N Bake you like. Read the package instructions to decide how much you’ll need for the chops you have. I prefer my homemade chipotle Shake ‘N Bake. It takes just like the classic mix, but with a nice little smoky kick.
Shake 'N Bake Pork Chops on the Char-Broil Big Easy
Recipe type: Main
You can cook only one large pork chop (or maybe two small ones) at a time in the Big Easy basket. But, with a little finagling you can also add up to three Bunk Bed Baskets, giving you room for four large pork chops at once. Note that the chops at the top of the basket may cook at a different rate than those at the bottom, so start checking the temperatures after 20 minutes for chops that are around 3/4" thick. Thinner chops will of course take less time and thicker ones will take longer.
Working one at a time, place a pork chop into a resealable bag containing the Shake 'N Bake mix. Seal and shake until coated. Alternatively, pour the Shake 'N Bake out onto a plate and press the chop into the mixture, flipping and pressing the other side to also coat it.
Line the Big Easy basket and any bunk bed baskets with foil. I sprayed mine with non-stick spray but I don't think it's absolutely necessary.
Lower bask into the Big Easy.
Cook for 20 minutes then check the temperature in multiple places. The minimum safe temperature is 145 F, but I personally aim for 160 F as measured in several places.
Remove from the Big Easy and rest 5 minutes before serving.
When I saw that AlbuKirky Seasonings was having a sale, I jumped on it. I knew that Kirk’s Green Chile rub was going to be amazing on a chicken cooked in the Char-Broil Big Easy. Just that perfect hint of green chile peppers made each bite of this chicken perfect. You’re not talking spicy here, just wonderful pepper flavor. No need to add anything else. I used a whole chicken but you can of course use pieces or halves or heck, just wings. This right here is why I have a Big Easy. Well, three actually. Seriously, the skin on this green chile rubbed chicken was crazy good. You have to exercise serious restraint. I recommend having a friend on hand to keep you from eating the entire thing before it’s even done resting.
There’s no denying that the Char-Broil Big Easy makes mighty fine chicken. Mighty tasty, mighty moist and mighty pretty. This Colombian-style chicken sets the bar really high when it comes to poultry on the Big Easy. Every bite is packed with a fantastic combination of spices and vegetables. I was reminded of the roasted chicken you could buy on the streets in South America. Whenever I make a perfect chicken like this Colombian-style chicken on my Big Easy I laughingly ask myself: should I hire security to guard the patio? It’s just so good that I wouldn’t be surprised if some passerby jumped the fence to grab a taste! The aroma alone while the chicken is cooking is enough to drive you crazy!
I (obviously) used a whole chicken for this recipe, but pieces would work just as fine. Just don’t overlap them in the Big Easy or they won’t cook evenly.
It had to be done. I was sitting there looking at my Char-Broil Big Easy pondering what I haven’t yet cooked on it and then it hit me. Bacon. I knew I’d have to go vertical with the bacon, so I grabbed a Big Easy kabob rack, some bacon, and proceeded to make bacon ‘curtains’, hanging the bacon down into the cooker. The bacon cooked up quickly and came out super crispy. And oh, did it ever smell soooo good! Since the bacon is hung over the kabob rack I didn’t end up with perfectly flat bacon, but I did get pieces that were perfect for BLT sandwiches. The point at which the bacon is bent cooks up the fastest, as did the bacon closest to the edges of the cooker. It’s easy to over-cook the bacon, so I recommend pulling it out of the Big Easy sooner than you think you should and letting it cool and crisp up. Also, it’s easier to remove the bacon from the rack if it is still slightly soft. Once it cools and gets crispy it will tend to break.
Sometimes I take a break from the big dinners and just serve up some nice tasty salads. I do require croutons on my salad, though. And since it’s hot here, I decided to cook the croutons outside, on my Char-Broil Big Easy. They came out tasty and crunchy, just like I wanted. It pays to think of your Big Easy as an outdoor oven.
I used the Big Easy cooking rack, which sadly is no longer available. So, to make croutons you’ll need a few bunk bed baskets. Depending on the size of your bread you might have to line the baskets with foil.
Depending on conditions, the croutons on the bottom may cook at a different rate than those on the top. Check them often after 10 minutes and remove any ones that are golden brown and crispy.
I’m not one to rename other folk’s recipes, so when I came across Daddy’s BBQ chicken I couldn’t call it something else even though it’s not my daddy’s BBQ chicken. If it was though, I’d say “Dad, that’s amazingly great chicken!”. Like any other poultry made on the Char-Broil Big Easy it’s tender, juicy and of course, there’s crispy crazy yummy skin. The marinade is the perfect combination of Worcestershire sauce and steak sauce with just a hint of citrus. I would make Daddy’s BBQ chicken on my Big Easy again. And again. People might look at it first and expect a fairly simple chicken but that’s not what they’ll get. Packed with flavor it’s a nice change from your standard roasted chicken or chicken that has been covered in a traditional BBQ sauce.
I’m a big fan of making beer can chicken on my Char-Broil Big Easy. Weber has a beer-can seasoning that hits the spot with the perfect combination of spices. Nothing could be easier. I will warn you, though, the crispy skin comes out absolutely delicious. The advantage of being the person cooking the chicken is that you get first dibs on it and the rest of the chicken.
The seasoning is so good you can leave out the beer can. The Big Easy cooks up chicken so moist and tender you won’t notice it’s not there, and the Weber seasoning packs such great flavor you’ll be as happy as if you did use the beer. If you do decide to also add a beer can don’t use a strongly-flavored beer or it might drown out the great seasonings. And of course, you’re not required to use beer in a beer-can chicken. Many sodas and even wine work just as well.
I’m a big fan of making beer-can chicken on my Big Easy. I end up with tender, moist flavor-packed chicken every time. That’s why I was so intrigued with the idea of making beer-can cabbage. Just like with chicken, the cabbage came out tender and tasty. Absolutely perfect, chopped and mounded on top of a pulled pork sandwich.I used a head of purple cabbage. You want to make sure you get one that is big enough to hold a beer can. The can doesn’t have to fit entirely inside of the cabbage, but you want it to go at least three inches. The hardest part of making beer-can cabbage is definitely the process of hollowing out the center of the cabbage. You don’t want to hollow out too much, so be careful.
Of course, the stronger the beer, the stronger the beer flavor will be in the cooked cabbage. I used a very light American beer. Since I was using the cabbage on a pulled pork sandwich I didn’t want something overwhelming.