Colombian-Style Chicken on the Char-Broil Big Easy

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.

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
Colombian-Style Chicken on the Char-Broil Big Easy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
Ingredients
  • 5 green onions, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon ground cumin (I used less)
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white vinegar
  • 1 whole chicken 4-5 pounds, rinsed
Instructions
  1. Place all but the chicken into a blender and process until it forms a paste.
  2. Rub the paste all over the chicken, inside and out.
  3. Place in a large resealable bag or container and let marinade overnight.
  4. Fire up your Big Easy.
  5. Remove any remaining paste from the outside of the chicken (it will burn in the Big Easy if you do not).
  6. Transfer the chicken to the Big Easy basket and lower into the cooker.
  7. Cook for approximately 20 minutes per pound, checking for 165 F in several places before removing.

Save

Scorpion Tails

I’ve made ‘normal’ jalapeno poppers on my grill, smoker and using my Char-Broil Big Easy many, many times. These scorpion tales are like jalapeno poppers, but they’re a bit more fru-fru shall we say. Instead of cream cheese I used velvety smooth Havarti cheese (the favorite cheese in our household, often found on our sandwich wraps and grilled cheese sandwiches). Instead of smoky bacon I used prosciutto. You still get that same wonderful pepper flavor, and a little kick, and pork yummy-ness. Just a bit more special, and definitely something different to amaze and wow your guests!
I often dust my jalapeno poppers with my favorite rub before cooking them. I decided to skip doing that with these scorpion tales. I didn’t want anything to mask the flavors of the cheese and prosciutto. You can certainly add some rub or seasoning if you wish. But if it was me, I’d skip it or keep it very light.

5 from 1 reviews
Scorpion Tails
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 bites
 
Ingredients
  • 9 jalapenos, halved, membranes and seeds removed
  • 9 ounces jalapeno Havarti cheese, softened
  • 18 slices prosciutto
Instructions
  1. Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  2. Fill the jalapeno halves with the cream cheese. Iv'e found that I can spread the cheese in with a knife if it has softened enough. If not, just cut the cheese into thin slices and then fill the peppers.
  3. Wrap each pepper in a slice of prosciutto.
  4. Smoke for 20-30 minutes or until softened.

2-2-1 Smoked Baby Back Ribs

I’m a huge fan of spareribs trimmed St. Louis-style and smoked low-and-slow. I have to admit, my favorite part are the rib tips that come from trimming the spareribs. And that’s why, until recently, I haven’t really smoked a lot of baby back ribs, which have less fat and no tips. Well, now I cannot stop making them. This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. They’re truly easy to make and are about as fool-proof as you can get, and you get the same results time after time.
Don’t be afraid of the mustard on these smoked baby back ribs. It’s there to help the seasoning adhere to the ribs. Trust me, you won’t taste it a bit when the ribs are done.

So why are they called 2-2-1 ribs? Because you smoke them uncovered for 2 hours, then smoke them wrapped in foil for another 2 hours, and finally finish them off uncovered for another hour. Now, depending on the size of the ribs and the temperature of your smoker, they might be done a bit earlier or later, but a minute here or there won’t make a big difference. Just make sure they’re nice and tender before removing from the foil.

If you prefer spareribs, check out my technique for making 3-2-1 smoked St. Louis-style ribs. Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

5 from 1 reviews
2-2-1 Smoked Baby Back Ribs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 rack
 
Ingredients
  • 1 rack baby back ribs, any loose meat removed, membrane on back removed, rinsed and patted dry
  • Prepared yellow mustard (generic is fine)
  • Your favorite BBQ rub
  • Honey
  • Chili sauce
  • Margarine (the kind in a squeeze bottle works best)
  • Your favorite BBQ sauce
Instructions
  1. Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple.
  2. Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub.
  3. Smoke for 2 hours, bone-side down.
  4. Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a thin line of honey, a few teaspoons of chili sauce, and a line of margarine.
  5. Place the ribs bone-side down onto the center of the foil.
  6. Squeeze out another line of honey, a few teaspoons of chili sauce, and some more margarine along the meat side of the ribs. No need to spread out the ingredients.
  7. Seal the foil tightly and return to the smoker for 1 hour or until you can easily slide a toothpick between the ribs.
  8. Carefully open the foil (the escaping steam will burn!) and remove the ribs, placing them directly on the smoker grates. Reserve the basting juices and brush them onto the ribs.
  9. Smoke another 30 minutes, brushing with the basting juices every 10 minutes.
  10. Now, brush the ribs the BBQ sauce and smoke another 30 minutes or until the sauce is set as you desire.
  11. Let rest 10 minutes before slicing and serving.

Save

Save

Country Coleslaw

Chef John Besh’s book, Besh Big Easy, is full of easy-to-make recipes. The kind that I like. Southern- and Lousiana-inspired. Take this wonderful country coleslaw. It has your ‘usual’ ingredients, but with a twist (to me, at least). I’ve never had sweet pickle relish in a slaw, and I found it to be absolutely fantastic. So is the addition of rice wine vinegar. Great flavors out of such a simple dish. That’s key.I wouldn’t be afraid to add fresh jalapeno rings to this country coleslaw. Anita would tell me to not do it, though. I’d have to add it to my bowl and just enjoy the heat on my own.

Country Coleslaw
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 1 head cabbage, chopped or sliced thin
  • 1 onion, chopped or sliced thin
  • 2 (I used 6) green onions, chopped
  • 1/4 cup sweet pickle relish
  • 1/4 cup shredded carrot
  • 1/2 cup mayonnaise
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sugar
  • Kosher salt and ly ground black pepper, to taste
Instructions
  1. Place the cabbage, onion, green onions, relish and carrot into a large bowl. Mix well.
  2. In a medium bowl, whisk together the remaining ingredients. Add to vegetables and fold to combine.
  3. Refrigerate for 1 hour before serving.

Red Chile BBQ Wings

Boy was I ever happy that I bought a sampling of the seasonings, sauces, and jellies from AlbuKirky Seasonings. Everything in the online store looked and sounded so good. I anxiously awaited the day my package arrived (which was very soon after I clicked ‘Check out’). I knew exactly what I was going to do first: chicken wings made with Kirk’s red chile rub and sauced with his red chile BBQ sauce. The perfect combination of southwestern flavors and a little kick of heat, the rub and sauce made for fantastic wings.
I’ve used the red chicle rub and BBQ sauce on many things since making these wings. Ribs, burgers, chicken, you name it, all came out great. But, oh, how I do love the wings. There’s no flavor like it to be found in any wing place around here, that’s for sure. There should be.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

5 from 1 reviews
Red Chile BBQ Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub, to taste. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.

Chipotles in Adobo

I go thru a lot of chipotles in adobo sauce. I have an entire section of one of my pantry shelves devoted to cans of them. So it occurred to me that I should try my hand at making them at home. These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
I dried my smoked jalapenos in my Nesco Snackmaster Pro dehydrator. If you don’t have a dehydrator you can place the jalapenos on a baking sheet and place in the oven at the lowest temperature setting. Rotate the jalapenos every few hours until dried.

You can also skip the smoking and drying of the jalapenos and buy dried chipotles at your marketplace. In our grocery store the dried peppers can be found by the produce section.

5 from 1 reviews
Chipotles in Adobo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 54 hours
 
Ingredients
  • 12 jalapenos
  • Boiling water
  • 1 cup tomato puree
  • 1 teaspoon honey
  • 1/2 cup water
  • 1 medium onion, sliced thin
  • 4 large garlic cloves, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon black peppercorns
Instructions
  1. Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
  2. Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
  3. Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
  4. Remove the stems (and seeds, if desired) and transfer to a large bowl.
  5. Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
  6. Remove 4 of the peppers and transfer to a blender.
  7. Add the tomato puree and honey and 1/2 cup of the soaking water.
  8. Blend until you have a paste.
  9. Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
  10. Add the onion, garlic, vinegar, salt and peppercorns.
  11. Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
  12. Store in the freezer or use within a month.


Save

Sausage-Stuffed Hatch Chiles

I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes. I could’ve served this as an appetizer or as a main dish. I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.
For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.

For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.

You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.

5 from 1 reviews
Sausage-Stuffed Hatch Chiles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 chiles
 
Ingredients
  • 10 large Hatch green chiles
  • 2 pounds Sweet Italian pork sausage (casings removed if using sausages)
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 pound bacon, cooked, chopped
  • Shredded cheese, if desired
Instructions
  1. Fire up a smoker for smoking at 250 F. Use any wood you desire.
  2. Slice the chiles horizontally. Remove the membrane and seeds.
  3. Combine the sausage, fennel, pepper and garlic in a bowl.
  4. Divide the sausage between the peppers, gently pushing down to fill them completely.
  5. Sprinkle the peppers with the bacon.
  6. Smoke for 1 1/2 hours.
  7. Sprinkle with cheese (if using) and smoke until the cheese has melted.

Bacon on the Char-Broil Big Easy

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.

Although I haven’t yet tried it, I’m pretty sure you could use a Bunk Bed basket to hang the bacon if you don’t have the Big Easy kabob rack.

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 on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bacon
Instructions
  1. Fire up your Big Easy.
  2. Drap the bacon over the Big Easy basket. or kabob holder. Do not overlap.
  3. Lower the basket into the Big Easy and cook 15-20 minutes. Do not let the bacon get too brown, it will crisp while cooling.
  4. Remove and let cool before removing.

Save