Sesame Ginger Chicken on the Char-Broil Big Easy

Sesame ginger chicken on the Char-Broil Big Easy is a mighty fine example of just how easy making good chicken can be. A quick marinade in salad dressing and into the cooker. No mess, no fuss, no baby sitting a grill. In no time you get juicy, tender, super tasty chicken with a hint of sesame and ginger.

I prefer split chicken breasts, but any cut of chicken will do. I tend to prefer bone in pieces, since they will end up being juicier and more flavorful than boneless cuts.
Sesame Ginger Chicken on the Char-Broil Big EasyI used a bottle of Newman’s Own Sesame Ginger salad dressing as the marinade for the chicken. You can use your favorite brand or flavor of dressing, but steer clear of any that contain sugary things like… sugar. Or honey. Or brown sugar. The Big Easy cooks at a fairly high temperature. Sugary marinades will char and char good in no time. If you do use one that contains sugar, you’ll want to rinse off the chicken before putting it into the cooker. Yes, you’ll loose some flavor (the marinade will still be inside of the chicken), but you won’t run the risk of burning your dish.

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Sesame Ginger Chicken on the Char-Broil Big Easy

Prep Time4 hrs
Cook Time1 hr 20 mins
Total Time5 hrs 20 mins
Course: Main
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Buttermilk-Marinated Turkey on the Char-Broil Big Easy

“Crazy good” are the first words that came to mind when I first tasted this buttermilk-marinated turkey. Cooked up on the Big Easy it was very, very tender and juicy and absolutely packed with flavor. Delicious. Every bite. I’ve cooked a lot of turkey on my Big Easy and I have to say I’ll probably never do breasts any other way. Sure I may mix up the seasonings I add, but the underlying recipe of marinating the breast for a few hours in buttermilk and lemon will stay the same – they are what make the meat so tender and juicy.
Buttermilk-Marinated Turkey on the Char-Broil Big EasyI cooked a 10 pound breast in almost exactly 100 minutes. It needed a little more time thanks to a cool light breeze. On a perfect day with perfect conditions 10 minutes per pound would’ve been all I would’ve needed.

Does it get any easier than that? I left the lid off my Big Easy for the first 30 minutes then added it to get more color on top. I probably could’ve used an extra 10 minutes with the lid on just to get the color a bit more even but hey, it was fantastic anyway!

The next question is: Can I use the same technique for cooking a whole turkey? I don’t see why not! As long as it’ll fit in a large turkey bag (I used a small one for just the bone-in breast) I suspect that this approach will be perfect for any bird.

Do not marinate for over eight hours. The lemon juice will start to break down the meat. Eight hours max is the rule you want to go by.

Also try my easy large turkey on the Char-Broil Big Easy.

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Buttermilk-Marinated Turkey on the Char-Broil Big Easy

Prep Time8 hrs
Cook Time2 hrs
Total Time10 hrs
Servings: 1 turkey breast

Ingredients

  • 1 quart buttermilk
  • 6 large garlic cloves minced
  • 1 lemon thinly sliced
  • 2 sprigs fresh rosemary
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 whole bone-in turkey breast 5 to 6 pounds, rinsed
  • Olive oil

Instructions

  • Combine buttermilk, garlic, lemon, rosemary, salt and pepper in a large bowl.
  • Place turkey in a large resealable container or baggie.
  • Pour in the buttermilk mixture. Seal the container and place in refrigerator for 8 hours, turning the breast every hour so that each side gets some time in the marinade.
  • Fire up your Big Easy.
  • Remove the turkey breast from the marinade, which you will discard.
  • Pat the breast dry and rub a small amount of olive oil all over the turkey. Transfer to the Big Easy basket
  • Transfer basket to the Big Easy and cook until the breast measures 165 F as tested in several locations. Use 10 minutes per pound as your starting point. My turkey, a 10 pounder, took 110 minutes.
  • Remove the basket from the Big Easy. Let cool slightly before removing the breast to a cutting board. Let rest another 15 minutes before carving.

Roasted Peanuts on the Char-Broil Big Easy

Woo hoo! I love it when an idea hits me in the middle of the night and it actually turns out to be a great idea! Roasted peanuts on the Char-Broil Big Easy? I have no idea where the idea came from, but boy, they came out fantastic! These little beauties are highly addicting. And easy? What’s easier than ‘Turn on Big Easy. Add peanuts.’?

Roasted Peanuts on the Char-Broil Big EasyYou might want to use your first batch of peanuts to gauge the cook time on your Big Easy. Arrangement of the basket, wind and other factors might influence the roasting time. My first batch was a bit over-done (but darned tasty, I have to admit). I learned that the peanuts need to be removed once they look like they are changing color. If they turn dark, they’re burnt. They do crisp up as they cool so don’t just grab a hot one and think they’ll stay tender. They won’t.Roasted Peanuts on the Char-Broil Big Easy

I cooked my peanuts in two Bunk Bed baskets lined with foil. You can use the standard basket instead if you don’t have any bunk bed baskets. Note that the top basket tended to cook a little slower than the bottom. Using a single basket will give you more control over the cooking.

Also try my bacon-wrapped jalapeno tots made on the Big Easy!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Roasted Peanuts on the Char-Broil Big Easy

Use a Bunk Bed basket to cook more peanuts at once.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 2 cups
Author: Mike

Ingredients

  • 2 cups raw peanuts in shell
  • 1 teaspoon kosher salt

Instructions

  • Fire up your Big Easy. Line your basket with foil.
  • Add the peanuts and spread out evenly. Sprinkle with the salt.
  • Place basket into the Big Easy and roast for 15-20 minutes or until the peanuts just start to change color.
  • Remove and let cool before eating. The peanuts will get crisper as they cool.

Firemen’s Field Day Chicken on the Char-Broil Big Easy

This Firemen’s Field Day chicken 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 on my Big Easy. It always turns out fantastic, but this here was divine.

The flavor was fantastic. The meat was tender and juicy. 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.
Firemen's Field Day Chicken on the Char-Broil Big EasyFiremen’s Field Day chicken 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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Firemen's Field Day Chicken on the Char-Broil Big Easy

Prep Time1 d
Cook Time45 mins
Total Time1 d 45 mins
Course: Main
Servings: 4 servings
Author: Inspired by a recipe from Grumpy's Honey Bunch

Ingredients

  • 6 chicken legs or 4 split chicken breasts or 8 bone-in chicken thighs, or a combination of pieces
  • 1 cup vegetable oil
  • 2 cups apple cider vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon poultry seasoning
  • 1 egg

Instructions

  • Place chicken pieces in a large resealable bag or container.
  • Whisk together the remaining ingredients and add to the chicken.
  • Seal and toss gently to coat.
  • Refrigerate for up to 24 hours, turning often if the chicken isn't fully submerged in the marinade.
  • Fire up your Big Easy.
  • Remove chicken from the marinade and shake off any excess. Discard the marinade.
  • Place chicken into the Big Easy baskets and then into the cooker.
  • Cook 45 minutes or about 20 minutes per pound, until the chicken reaches 165 F as measured in several locations.
  • Remove, let cool slightly and devour!

Southern Honey Glazed Ham on the Char-Broil Big Easy

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!
Southern Honey Glazed Ham on the Char-Broil Big Easy

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. 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!

Southern Honey Glazed Ham on the Char-Broil Big EasyCooking 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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Southern Honey Glazed Ham on the Char-Broil Big Easy

The Better Basket makes getting the ham in and out much easier.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main
Servings: 1 ham

Ingredients

  • 8-10 pound bone-in spiral sliced cooked ham

For the glaze

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup sweet tea
  • 1 tablespoon your favorite BBQ rub
  • 1 tablespoon coarse grain mustard
  • 1 tablespoon bourbon optional
  • 1 tablespoon corn starch
  • 1 tablespoon cold water

For the pineapple gravy

  • 1/3 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 cup pineapple juice
  • 1 cup water
  • 1 tablespoon unsalted butter
  • 2 teaspoons apple cider vinegar
  • Pinch kosher salt

Instructions

  • Fire up your Big Easy.
  • 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.

Roasted Pumpkin Seeds on the Char-Broil Big Easy

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!
Roasted Pumpkin Seeds on the Char-Broil Big EasyIf 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!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Roasted Pumpkin Seeds on the Char-Broil Big Easy

To make things easier, you'll need a bunk bed basket.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 1 cup
Author: Mike

Ingredients

  • 1 cup pumpkin seeds
  • 2 cups water
  • 1 tablespoon kosher salt plus a little more for sprinkling
  • Olive oil

Instructions

  • 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.
  • Let cool slightly then serve.

Roasted Carrots on the Char-Broil Big Easy

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.

Roasted Carrots on the Char-Broil Big EasyI 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.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Roasted Carrots on the Char-Broil Big Easy

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side
Servings: 4 servings
Author: Mike

Ingredients

  • 12 large carrots peeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley chopped

Instructions

  • 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.
  • Serve garnished with the chopped parsley.

Spicy Roasted Chicken Legs on the Char-Broil Big Easy

The Kick’N chicken legs I made on my Char-Broil Big Easy not too long ago really got me jonesin’ for more legs. These spicy roasted chicken legs have a nice little kick to them. And they also have a wonderful buttery flavor kissed with a bit of citrus. Although I’m usually a split chicken breast guy, the Big Easy cooks any cut, such as legs, absolutely perfect.
Spicy Roasted Chicken Legs on the Char-Broil Big EasyEven if you like spicy, go easy on the cayenne first as you add it to the butter. But, don’t go too crazy. No matter what, these spicy roasted chicken legs are a treat that cook up in no time on your Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
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Spicy Roasted Chicken Legs on the Char-Broil Big Easy

Note: You'll need a Bunk Bed Basket for your Big Easy to cook more than 4 legs at a time.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Servings: 4 servings

Ingredients

  • 8 whole chicken legs
  • 6 tablespoons butter
  • 2 tablespoons freshly squeeze lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon more or less, to taste cayenne pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Fire up your Big Easy.
  • Place the legs into the Big Easy baskets. Try to not crowd them.
  • Melt the butter in a small bowl.
  • Add the remaining ingredients and stir. Brush 1/3rd of the mixture over the legs and transfer to the Big Easy.
  • Cook for 30 minutes then brush with another 1/3rd of the butter mixture.
  • Cook another 15 minutes or until the chicken temperate reaches 165 F as measured in several places, making sure to not touch the bone.
  • Brush with the remaining butter mixture and cook 5 more minutes.
  • Remove and serve.