Well now, these were different! I’d never thought of stuffing mushrooms with chili. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).
You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!
Fowl Play marinade by The Shed BBQ adds tremendous flavor to any cut of chicken. As soon as I opened it I knew that I was in for nothing but goodness. I detected soy sauce. Apple juice. Citrus. It’s tangy with a slight hint of vinegar. Chicken marinated in Fowl Play comes out incredibly flavorful all the way through. I used split bone-in chicken breasts, marinating them for 4 hours before placing them into the Big Easy. The skin doesn’t get crispy because of all that time in the marinade, but the meat… oh my goodness. So tender and juicy and good! Incredible. If you’re looking for a quick, painless way to make masterful chicken on the Big Easy this is it.
I was a bit worried that maybe some of the spices in Fowl Play might burn from the high heat in the Big Easy but they did not. You have to watch for that if you’re using anything with large chunks of things like minced garlic.
I’m a big fan of store-bought marinated chicken like this Fowl Play chicken or Chiavetta’s chicken cooked on the Big Easy. It’s as simple as it gets.
Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade! I’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.
Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right. If you can’t find it in your local store or don’t want to order it online, try my Kick’N Chicken Legs instead.
Oh how I do love cooking Twinkies on my Char-Broil Big Easy. They’re the world’s easiest dessert. And they can be topped with darn near anything you have in the pantry, fridge or freezer. The Twinkies only take a few minutes to get a nice little crunch on the outside, while the insides get all oooey gooey. I topped my loaded roasted Twinkies with Nutella, marshmallows, whipped cream, toffee and for a hint of healthy, some fresh strawberries. Spreading a bit of Nutella on the Twinkies first gives the remaining ingredients something to hold onto. They don’t slide off and into the pan. Now, I’m not saying that if they did slide off that it’d be the end of world, no, but loaded roasted Twinkies need to be mounded with toppings. The more, the better.
I could’ve fired up my gas grill to cook a batch of hot dogs. Or lit some charcoal. That’s when I had a ‘duh’ moment. The Big Easy! It cooks everything great, so why not use it! So that’s what I did and wow, I have to say it cooks up hot dogs about as quick and as easy as you could possibly get. Just fire it up, load it up and wait. Read a book, watch some TV, play a game, because there’s no turning, no worrying, no burning. Done in no time and roasted perfectly! Say hello to the new way to cook up hot dogs! For something totally different, try marinating your hot dogs first.
It just occurred to me the other day. I have never cooked chicken legs by themselves on my Char-Broil Big Easy. I’ve done plenty of whole chickens, and tons of wings and breasts, but never legs. What the heck was I thinking? I immediately set out to remedy that situation. These Kick’N chicken legs came out fantastic, just like all the other poultry I’ve ever cooked on the Big Easy. Super moist and tender, and thanks to Weber’s Kick’N seasoning, nice and spicy! You won’t end up with crispy skin when you make these Kick’N chicken legs, but you will end up with delicious meat bite after bite. I’d say I used the right amount of the seasoning because I do prefer a little kick to my chicken, but not so much that I’m balled up on the floor crying. These legs were fantastic and spiced perfectly.
I’ve been using seasonings from Dizzy Pig for years. Everything they make is packed with flavor and is of the highest quality. Dizzy Pig has a wide variety of spice mixes available, like this Raging River seasoning that is absolutely perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Either way, you get a great maple-infused herby flavor with just a slight spicy kick that is out-of-this-world great.
Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting. So is my rotisserie-style chicken, also made on the Big Easy, which you should also try. It’s amazing how great poultry on the Big Easy is, with just a few store-bought ingredients.
I can eat a scary amount of crab legs. Fortunately, I don’t have to tell you just how much a ‘scary amount’ is, but when the crab legs are as great as these Old Bay crab legs cooked on my Char-Broil Big Easy, I cannot control myself. From the moment they go into cooker the aroma hits you and your stomach will start growling. In just minutes you too can be enjoying nice big ole meaty crab legs covered in Old Bay seasoning. For dipping, I made a bit of clarified butter, which is also something I cannot control myself around. This was a bonus meal for sure! You can make Old Bay snow crab legs too, if you wish, but you’ll probably want to cut back on the heating time. It doesn’t take long to re-heat the already-steamed thawed crab legs.