Lemon Pepper 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. They’re perfect for flavoring chicken like this lemon pepper marinaded chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Lemon Pepper marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A little garlicky, a little herby and a little lemony, it’s a nice light refreshing marinade.
Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy

Since it cooks at a high temperature you do have to watch that your lemon pepper marinaded chicken on the Char-Broil Big Easy 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. Check out my garlic and herb marinaded chicken, also cooked on the Big Easy.Weber Marinades

Lemon Pepper Marinaded 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: 2 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.

Pickle Poppers on the Char-Broil Big Easy

Sure, you’ve made jalapeno poppers on your Char-Broil Big Easy. And you loved them. But Aunt Martha didn’t like them one bit. “They’re too darned spicy”, she said. Well, today is Aunt Martha’s lucky today because now she can chow down on some super-tasty pickle poppers without worrying about the heat.
Pickle Poppers on the Char-Broil Big Easy
Make sure you read my notes in the recipe. They’ll make making these pickle poppers on the Char-Broil Big Easy a breeze. I really liked the change from the ‘usual’ jalapeno poppers. They’re hard to stop eating, so make sure you make a big batch. If you haven’t already, invest in a Bunk Bed Basket or two for your Big Easy. It gives you a lot more cooking space.

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

Pickle Poppers on the Char-Broil Big Easy

Note: You'll need a Bunk Bed basket for your Big Easy to cook more than 4 or so pickle halves at a time. Poppers can be assembled in advance to finish cooking on the Big Easy.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Servings: 12 poppers

Ingredients

  • 6 baby dill pickles
  • 6 slices of bacon
  • 4 ounces cream cheese softened
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 clove of garlic minced
  • Toothpicks
  • Your favorite seasoning

Instructions

  • Preheat oven to 350 F.
  • Meanwhile, slice the pickles in half horizontally. Using a melon baller carefully scoop out the centers of the pickles. Set aside. NOTE: I found it much easier to just use my finger nail (with a food-safe glove on) to do this.
  • Line a baking sheet with foil. Add bacon slices and bake for 20 minutes to partially cook the bacon. Remove to a paper towel-lined plate to drain. Cut each pieces in half lengthwise. NOTE: The easiest way to do this is to roll each piece up and then make a single cut down the middle.
  • Combine the cream cheese, cheddar, and garlic, Working in batches, form about a tablespoon of the cheese mixture into a shape like a fat cigarette that will fit into the cavity of the pickles.
  • Working in batches, add shaped cheese to the pickle centers. Secure one end of a piece of bacon to the end of the pickle slice by inserting a toothpick horizontally. Wrap the bacon around the rest of the pickle, also securing the other end with a toothpick.
  • Fire up your Big Easy.
  • Lightly dust pickle poppers with your favorite seasoning and transfer to a Big Easy basket.
  • Cook in the Big Easy for 20 minutes or until the bacon starts to char and the cheese has melted.
  • Let cool slightly before serving.

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!

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.