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

I was already addicted to sweet corn-on-the-cob before the Char-Broil Big Easy came along. The Big Easy, though, made my addiction much, much worse. I cannot get enough of it. Just like the name of the cooker, it’s easy to make. I just take a few ears of corn, shuck them, brush on a little butter and add my favorite seasonings. I often make my own seasoning, but I’ve found that McCormick’s Perfect Pinch seasonings make for the perfect corn topping.
Easy Corn-on-the-Cob on the Char-Broil Big EasyCorn-on-the-cob takes about 25 minutes in the Big Easy. It’s sort of hard to overcook so don’t be upset it you let it go a few minutes longer.

I used McCormick’s Perfect Pinch Vegetable seasoning. Anita and I both love it. It doesn’t bury that great corn flavor, just enhances it. Perfect!

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

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

Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
Course Side
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 0
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the 8 pieces of corn onto pieces of foil.
  • Place the butter in a small saucepan over medium heat and stir until the butter is melted. Brush over the tops of the corn and sprinkle with the seasoning and a few pinches of salt.
  • Rotate and brush the other side of the corn and sprinkle with more seasoning and salt..
  • Seal tightly in the foil and place into the Big Easy basket.
  • Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

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 Caribbean Jerk marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of allspice, cinnamon, cloves and other spices, this marinade has a night light Jerk flavor to it. Caribbean jerk marinaded chicken on the Char-Broil Big Easy isn’t as spicy as if you’d sauced the chicken with a Jerk sauce. But the flavor is there.
Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

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.

Weber makes all sorts of great flavored Just Add Juice marinades. Collect them all! Looking for a great dessert to go with your chicken?

Make some Brazilian pineapple on the Big Easy!Weber Marinades

Caribbean Jerk Marinaded Chicken on the Char-Broil Big Easy

Note: I prefer to rinse the marinade off the outside of the chicken since it will tend to burn. The meat has already absorbed the flavors of the marinade.
Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 Servings
Calories 0
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.

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn’t take many ingredients to make absolutely delicious chicken. A wonderful combination of cheese, butter, and garlic. I’m a huge fan of garlic, so I loaded it on like I like it: thick.

I used drumsticks because that’s what I happened to have on hand (hey, they were on sale!) but any cuts will do. If you use split chicken breasts or even whole chickens make sure that you get the ingredients on all sides: top, sides, underneath, you name it.
Garlic Parmesan Drumsticks on the Char-Broil Big EasyThe last step of cooking these garlic Parmesan drumsticks (right before devouring them) is to brush them with a mix of melted butter, garlic, Parmesan and parsley. I use a very long nylon brush for this so that I don’t burn myself. I remove the basket from the Big Easy and place it on a large baking sheet pan. That way any butter that drips down doesn’t get onto my patio. Although the nightly visitors (raccoons and possums) would thank me for that, it’s a bit messy. The pan takes care of that for me.

Also try my Kick’N chicken legs 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!

Garlic Parmesan Drumsticks on the Char-Broil Big Easy

These garlic Parmesan drumsticks on the Char-Broil Big Easy are proof that it really doesn't take many ingredients to make absolutely delicious chicken.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 legs
Calories 0
Author Mike

Ingredients

  • 4 chicken drumsticks
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons granulated garlic
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon fresh garlic minced
  • 1 tablespoon freshly grated Parmesan
  • 1 tablespoon fresh parsley minced

Instructions

  • Fire up your Big Easy.
  • Spray the drumsticks with non-stick spray.
  • Combine the salt, pepper and granulated garlic and rub over all sides of the chicken pieces. I like my chicken pretty garlicky, so I used more of it than salt and pepper. Just make whatever ratio you want.
  • Transfer chicken to the Big Easy basket. Place into the Big Easy and cook until done. My legs took approximately 40 minutes to reach 165 F.
  • Combine the butter, fresh garlic, Parmesan and parsley. Lift up the Big Easy basket and, using a long brush, brush with the butter mixture. Return the basket to the Big Easy and cook another 5 or so minutes or until the chicken turns golden brown.
  • Remove and let rest 5 minutes before serving.