Daddy’s BBQ Chicken on the Char-Broil Big Easy

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.

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5 from 1 reviews
Daddy's BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Depending on the side of your chicken breasts you might need a Bunk Bed basket to fit all of the chicken into your Big Easy.
Ingredients
  • 4 split bone-in chicken breasts, skin removed if desired
  • 2 lemons, juiced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup A-1 steak sauce
  • 1/2 stick unsalted butter, melted
  • Kosher salt and freshly ground black pepper
Instructions
  1. Place the chicken into a large resealable bag or container.
  2. Whisk together the lemon juice, Worcestershire, steak sauce and butter.
  3. Pour the marinade over the chicken.
  4. Cover and refrigerate for 2-4 hours, turning the chicken every 30 minutes.
  5. When ready to cook, fire up your Big Easy.
  6. Remove the chicken from the marinade and shake off any excess.
  7. Season the chicken liberally with salt and pepper and transfer to the Big Easy basket.
  8. Cook until the chicken measures 165 F as measured in several places, generally 20 minutes per pound.
  9. Let rest for 10 minutes before serving.

Beer-Can Seasoned Chicken on the Char-Broil Big Easy

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.

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

5 from 1 reviews
Beer-Can Seasoned Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Cook time: 
Total time: 
Serves: 1 chicken
 
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly coat the outside of the chicken with oil.
  3. Sprinkle seasoning liberally all over the chicken, inside and out.
  4. Place chicken into your Big Easy basket and lower into the cooker.
  5. Cook for about 20 minutes per pound until the chicken reaches 165 F as measured in several places.
  6. Let rest 10 minutes before carving.

Beer-Can Cabbage on the Char-Broil Big Easy

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.

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

5 from 1 reviews
Beer-Can Cabbage on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cabbage
 
You'll want to use a beer can chicken holder from Char-Broil to help keep the cabbage from falling over.
Ingredients
  • 1 head purple or green cabbage
  • 1 can beer
  • Olive oil
  • Kosher salt and freshly ground black pepper
Instructions
  1. Fire up your Big Easy.
  2. Cut out the core of the cabbage.
  3. Open beer. Drink half and then place the can in the holder, if using.
  4. Using a spoon, carve out enough of the center of the cabbage so that the beer can (and holder) fit at least halfway inside the cabbage
  5. Insert the beer can.
  6. Rub the outside of the cabbage with a little bit of oil, then sprinkle with salt and pepper.
  7. Transfer to the Big Easy basket and lower into the cooker.
  8. Cook for 1 hour or until tender. (Test by carefully inserting a skewer).
  9. Carefully remove the basket from the Big Easy. You don't want to spill the hot beer on yourself.
  10. Let cool for 15 minutes before removing the cabbage to chop or slice as desired.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

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

5 from 1 reviews
Bacon Jalapeno Tots on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 bites
 
You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Ingredients
For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese (or your favorite cheese)
For the wrapped tots
  • 1 pound sliced bacon, cut in half (you may not use all of the bacon)
  • 24 frozen tater tots, thawed
  • 3 medium jalapenos, stems and seeds removed, then cut into 24 small strips
Instructions
For the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the salt, pepper and flour and whisk for 1 minute.
  3. Slowly whisk in the milk.
  4. Bring mixture to a very low boil. Add the cheese and stir.
  5. Reduce the heat and peep warm until ready to use.
For the wrapped tots
  1. Fire up your Big Easy.
  2. Wrap a strip of jalapeno and a tot with a piece of bacon.
  3. Place seam-side down into the Big Easy basket.. Do not let the tots touch or the bacon will not cook evenly.
  4. After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  5. Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Baby Potatoes on the Char-Broil Big Easy

I absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Baby Potatoes on the Char-Broil Big EasyAlthough you can cook a few potatoes on the rack that comes with the Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once.

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

5 from 1 reviews
Baby Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Grab a bunk bed basket or two to be able to cook more potatoes at once.</a>.
Ingredients
  • 1 pound baby potatoes, rinsed, patted dry
  • 2 teaspoons Olive oil
  • Kosher salt and pepper to taste
  • 2 teaspoons garlic, minced
Instructions
  1. Fire up your Big Easy.
  2. Place the potatoes in a medium bowl.
  3. Add a splash of oil and toss to coat.
  4. Season with salt and pepper. Add garlic and toss to coat.
  5. Transfer potatoes to the Big Easy basket and cook until tender, 15-20 minutes. Check for doneness by poking the potatoes with a long skewer.

Bacon BBQ Chicken Bombs on the Char-Broil Big Easy

These bacon BBQ chicken bombs have been on my to-do list for a while now. I was definitely looking forward to making them on my Char-Broil Big Easy, which is about as fuss-free as you can get. Good doesn’t even come close to describing them. Each bite pops with tender, moist chicken, cheese-stuffed jalapenos, bacon and BBQ sauce.

Don’t fear the jalapenos if you’re not into spicy foods. They mellow out a lot while cooking. If you’re still not sure about using them, you can substitute poblanos. Just halve them lengthwise, remove the seeds, then halve them again depending on how big the peppers are. You’ll still get that great pepper flavor but without any heat.
These bacon BBQ chicken bombs may seem to be complicated to make on the Char-Broil Big Easy, but they are not. You’re just pounding out some chicken breast, wrapping it around cheese-stuffed jalapenos, rolling it up and wrapping it in bacon. Then onto the Big Easy until done, basted with BBQ sauce, and devoured. That’s it. They’re highly addicting. I recommend making extra because they’re just as good leftover.

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

5 from 1 reviews
Bacon BBQ Chicken Bombs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 bombs
 
Note: You'll need at least one Bunk Bed basket for your Big Easy, or even two, or you might have to cook these bombs in batches.
Ingredients
  • 5 small boneless skinless chicken breasts, butterflied and pounded thin (about 1/4") Note: You can also substitute chicken tenderloins
  • Kosher salt and freshly ground black pepper
  • 4 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 5 large jalapenos, halved lengthwise, seeds removed
  • 20 slices bacon
  • 1 cup your favorite barbecue sauce
Instructions
  1. Note: You want each piece of chicken to be approximately the width of the length of the jalapenos.
  2. Season the chicken with salt and pepper.
  3. In a bowl, combine the cream cheese and cheddar.
  4. Spoon the cheese mixture into each jalapano half.
  5. Working in batches, place the jalapenos onto the chicken and roll up. Place seam-side down when done so they don't unroll. If you're chicken pieces are too big you might have to trim them a bit.
  6. Wrap 2 pieces of bacon around each rolled chicken. Tuck ends under the bacon to seal. The first few might not be pretty, but once you get a hang of it they're fun to make. And they'll taste great no matter what when they are done!
  7. Fire up your Big Easy.
  8. Add the chicken bombs to the Big Easy basket (and bunk bed basket(s) if using). Do not let them touch. If you have to, cook them in batches.
  9. Lower the basket into the Big Easy and cook for 20-30 minutes, basting with the BBQ sauce every 10 minutes. Note: I use a very long basting brush to get down inside the basket and get the sauce on all of the chicken bombs. Be careful to not burn yourself. If you can't reach them, just baste them after they are cooked.
  10. Remove and check for doneness (165 F) on all cooking levels.
  11. Let rest for 5 minutes then serve.

Cajun Marinated Chicken on the Char-Broil Big Easy

Don’t be fooled by the lightly charred chicken exterior. Inside is fantastically moist, tender, flavor-packed chicken. Just like you always get on your Char-Broil Big Easy. Marinated in Cajun seasonings, and ready in less than an hour. Perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
cajun-marinated-chicken-on-the-char-broil-big-easyI used the regular ole basket that comes with the Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.

The marinate is just a tad bit spicy, but even the most heat-fearing folk will like it.

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

Cajun Marinated Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 large chicken breasts, skin removed
For the marinade
  • 1 tablespoon ketchup
  • 1/3 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 heaping tablespoon Cajun seasoning
  • Pinch of salt
Instructions
  1. Place the chicken into a re-sealable bag or container.
  2. Whisk together the remaining ingredients and add to the bag.
  3. Seal and toss gently to coat.
  4. Refrigerate for 3 hours, turning occasionally.
  5. Fire up your Big Easy.
  6. Remove the chicken from the bag and shake off any excess marinade.
  7. Place into the Big Easy basket and lower into the cooker.
  8. Cook until chicken is done, 45 minutes to an hour.

Apple Ale Beer Can Chicken on the Char-Broil Big Easy

You can take a big ole chicken, season it, and drop it into a Char-Broil Big Easy and in no time (15-20 minutes per pound, usually), have a fantastically tender, juicy, flavorful bird. And I cook chicken in my Big Easy just like that, and often. This time, though, I decided to go the beer can route, using a flavor-packed apple ale to infuse even more flavor and moisture into the chicken. The end result was delightful with a hint of apple and as always, the crispiest skin you’ve ever had.
apple-ale-beer-can-chicken-on-the-char-broil-big-easyIf you’re not a beer person, you can substitute a good apple cider or juice instead. If it doesn’t come in a can just drink up a can of your favorite drink and pour the beer or cider or whatever into the empty can.

Be careful when you remove the chicken from the Big Easy. The beer is hot (mighty hot!) and you don’t want to slosh it onto yourself. And make sure you’re also careful when you go to remove the can. Same story: hot.

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

5 from 1 reviews
Apple Ale Beer Can Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
  • 1 whole chicken, 6-8 pounds
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dried tarragon, crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Your favorite apple ale (I used Redd's Apple Ale)
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Combine the olive oil and balsamic vinegar and brush onto the chicken.
  4. Combine the taragon, salt and pepper. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
  5. Add reserved spice mixture to the beer (take a few drinks first to make room) and insert into the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15-20 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can and carving.