Maple Bacon Carrots on the Char-Broil Big Easy

Perhaps ‘carrot candy’ would be a better name for these maple bacon carrots, done up right using the Char-Broil Big Easy. Who knew that carrots could be so addictingly good? Slightly sweet, slightly smoky with a little crispy bacon, these treats disappeared in no time. Fortunately you can fit up to two bunk bed baskets into a Big Easy so you can actually make a pretty good sized batch at once. You’ll want to make as many as you can.
I used baby carrots, but you can also use full-sized carrots. Try to pick ones that are all roughly the same size or your cook times will vary. That’s why I went with the baby version. They’re all roughly the same size so they all got done at the same time.

For a little kick, sprinkle the carrots with a little bit of cayenne pepper or chipotle pepper powder just before serving.

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Maple Bacon Carrots on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Use a bunk bed basket or two to be able to cook more carrots at once.
Ingredients
  • Carrots (baby carrots or equally-sized big carrots, peeled and cut down to fit into a Big Easy)
  • Thin-sliced bacon (cut into thirds for baby carrots, use full-sized pieces if using large carrots)
  • Freshly ground black pepper
  • Maple syrup (use the Grade A real stuff, not the fake syrup)
Instructions
  1. Fire up your Big Easy.
  2. Wrap carrots in bacon and sprinkle with pepper.
  3. Transfer carrots to the Big Easy basket, bacon seam side down.
  4. Place into the Big Easy and cook until the bacon starts to brown and shrink and the larger of the carrots is slightly tender, 25-30 minutes. I lifted the basket out and poked them with a long bamboo skewer.
  5. Brush the carrots with maple syrup. I use a long brush for this. Just lift the basket up, holding it with one hand, and brush with the other. Return to the cooker and cook another 3 minutes.
  6. Remove the basket from the Big Easy and remove the carrots to a platter to cool a bit. The bacon will crisp while they cool.

Fire-Eater Potatoes on the Char-Broil Big Easy

Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness.
Fire-Eater Potatoes on the Char-Broil Big EasyYou can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix. For a little more mellow (but still super yummy!) potato using the Big Easy, try my roasted baby potatoes.

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Fire-Eater Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need a Big Easy Cooking Rack fitted with 9" pie pans as shown in the picture above, or you can use a Big Easy Bunk Bed basket lined with foil.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Place the potatoes in a large bowl.
  3. Drizzle with just enough oil to lightly coat the potatoes.
  4. Add the Fire-Eater seasoning and toss to coat.
  5. Add potatoes to your Big Easy and lower into the cooker and cook until tender, 15-20 minutes depending on the size. I use a long bamboo skewer to poke the potatoes to test for doneness.

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French Fries on the Char-Broil Big Easy

Woo hoo! French fries on the Char-Broil Big Easy! Crispy, hot French fries! Perfection in a pan, and ready in only minutes. Don’t want to heat up the house with the oven making fries during the warmer months? Just toss some (frozen) fries into the Big Easy!
French Fries on the Char-Broil Big EasyI found the cook time on the fries to pretty much match the times on the package, so it’s about as no-brainer as you can get.

These fries would not have been possible without Char-Broil’s Big Easy Cooking Rack. It adds a ton of cooking area to the fryer. And best, you can add 9″ pie pans, giving you the ability to cook a whole bunch of things, like fries! Check out my post on the rack for tips and tricks.

You can also cook potato skins and hash brown patties 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!

French Fries on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need the Big Easy Cooking Rack and some 9" pie pans to make these French Fries.
Ingredients
  • Frozen fries, such as Ore-Ida
  • Your favorite toppings and condiments
Instructions
  1. Fire up your Big Easy.
  2. Divide fries between 9" pie pans. Do not overcrowd.
  3. Lower rack into the Big Easy and cook until fries are crispy, 20 minutes or so.
  4. Remove and top and garnish.

Corn in Packets on the Char-Broil Big Easy

Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Char-Broil Big Easy. In no time I am enjoying delicious, sweet, juicy corn. There’s nothing wrong with eating corn with nothing added, but sometimes I like to add a little twist, from Mexican- or Italian-inspired flavors or a bit of smokiness. You can’t go wrong no matter what you add. Or don’t add.
Corn in Packets on the Char-Broil Big EasyChar-Broil makes a few different racks that make it easy to add more cooking space to your Big Easy, so you can cook chicken (or whatever) down below and corn in packets up top. Try out the Big Easy bunk bed basket, for example. Double the space, instantly.

Also try my corn-on-the-cob recipe on the Big Easy.

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Corn in Packets on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basket to double the amount of cooking area or a cooking rack to make 6 or more ears at once.
Ingredients
  • Corn-on-the-cob, shucked and cut in halves
For Mexican-style corn
  • Unsalted butter, melted
  • Cotija cheese, crumbled
  • Cayenne pepper
  • Freshly squeezed lime juice
  • Fresh cilantro, chopped, for garnish
For Italian-style corn
  • Unsalted butter, melted
  • Parmesan cheese, grated
  • Freshly squeezed lemon juice
  • Fresh Italian parsley, chopped, for garnish
For Smoky corn
  • Unsalted butter
  • Smoked paprika
  • Cayenne pepper
  • Fresh Italian parsley, chopped, for garnish
Instructions
For Mexican-style corn
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with Cotija cheese, cayenne pepper and lime juice.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped cilantro and serve.
For Italian-style corn
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with Parmesan cheese and lemon juice.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped Italian parsley and serve.
For Smoky corn
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with smoky paprika and cayenne pepper.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped Italian parsley and serve.

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Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure!
Pesto Stuffed Mushrooms on the Char-Broil Big EasyIf you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.

Also try my chili-stuffed mushrooms and my herb roasted mushrooms 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!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You'll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.
Ingredients
  • 4 large or 8 medium portobello mushrooms, stem and gills removed
  • 1 tablespoon oil
  • 1 cup pre-made pesto sauce
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes with oil, chopped
  • 1/2 cup Panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1 cup cheese (Mozzarella, Swiss, or my favorite for these mushrooms, Asiago)
Instructions
  1. Fire up your Big Easy.
  2. Wipe the mushrooms off and brush both sides with the oil.
  3. Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl. Season with salt and pepper.
  4. Divide the pesto mixture between the mushrooms and top with the cheese.
  5. Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
  6. Serve immediately.

Southwestern Stuffed Peppers on the Char-Broil Big Easy

Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding. These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

Southwestern Stuffed Peppers on the Char-Broil Big EasyI served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.
Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off if you aren’t into spicy foods. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods. And you can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.

Also try my sausage-stuffed peppers 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!

Southwestern Stuffed Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
If you are cooking these peppers in a Char-Broil Big Easy you'll need a bunk bed basket to be able to cook all 6 pepper halves at once.
Ingredients
  • 1 (16 ounce) jar salsa, divided, if cooking in the oven
  • OR 1 cup salsa, if cooking in a Char-Broil Big Easy
  • 2 hot peppers, minced (I used jalapenos, but you can use whatever pepper you wish)
  • 1/2 cup mushrooms, diced
  • 1/2 cup fresh spinach, chopped
  • 1 cup shredded habanero jack cheese, plus more for garnish
  • 3 tablespoons sour cream
  • 1 (15 1/2 ounce) can beans (black beans, kidney beans, pinto beans, whichever you prefer), rinsed and drained
  • 3 eggs, beaten
  • Salt and pepper to taste
  • 3 bell peppers, halved lengthwise, seeded, with membranes removed
  • Fresh cilantro, chopped, for garnish
Instructions
Cooking in the oven
  1. Preheat oven to 400 F if cooking in the oven
  2. Evenly spread out half of the salsa in the bottom of a casserole dish.
Cooking in the Big Easy
  1. Fire up your Char-Broil Big Easy.
Then...
  1. In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
  2. Add the beaten eggs and season with salt and pepper. Mix well.
  3. Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
  4. Serve garnished with more cheese and chopped fresh cilantro, if desired