Roasted Carrots on the Char-Broil Big Easy

Mmmm. Lovely sweet delicious roasted carrots. Made on the Char-Broil Big Easy in no time at all. Nothing fancy, nothing hard, just great flavor. You might think that your Big Easy is just for poultry or pork, but it’s great for making sides too. These carrots take no time at all, so you can toss them on your Big Easy while your turkey is resting.

I like to partially cook my carrots first before putting them on the Big Easy. Cooking raw carrots over high heat  can make them dry out a bit. Cooking them just a bit first and then roasting them produces tender, juicy, flavorful carrots every single time. The same approach can be used with cauliflower and broccoli.

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

Roasted Carrots on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: I prefer to pre-cook my carrots before putting them on the Big Easy. You can skip that step and put them directly into the Big Easy if desired. Just add a few minutes to the cooking time to get them tender.
Ingredients
  • 12 large carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped
Instructions
  1. Bring an inch of water to a boil in a large skillet or shallow pot.
  2. Add carrots and boil until just tender. Drain and rinse with cold water.
  3. Fire up your Big Easy.
  4. Transfer the carrots to the Big Easy (you'll need a Bunk Bed Basket or two to fit them all in at once, or you can roast them in batches).
  5. Roast the carrots until golden brown, 5-10 minutes.
  6. Remove carrots to a plate and drizzle with the oil. Season with salt and pepper.
  7. Serve garnished with the chopped parsley.

Spicy Roasted Chicken Legs on the Char-Broil Big Easy

The Kick’N chicken legs I made on my Char-Broil Big Easy not too long ago really got me going on cooking legs. Usually I’m a split chicken breast guy, even though the Big Easy cooks any cut perfectly. Legs cook quickly and always come out juicy and tender. These spicy roasted chicken legs have a little kick to them too, with a wonderful buttery flavor kissed with a bit of citrus.
Even if you like spicy, go easy on the cayenne first as you add it to the butter. Don’t go too crazy. Feel free to adjust all of the seasonings to your taste. No matter what, these spicy roasted chicken legs are a treat.

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

Spicy Roasted Chicken Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: You'll need a Bunk Bed Basket for your Big Easy to cook more than 4 legs at a time.
Ingredients
  • 8 whole chicken legs
  • 6 tablespoons butter
  • 2 tablespoons freshly squeeze lemon juice
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon (more or less, to taste) cayenne pepper
  • 1/2 teaspoon garlic powder
Instructions
  1. Fire up your Big Easy.
  2. Place the legs into the Big Easy baskets. Try to not crowd them.
  3. Melt the butter in a small bowl.
  4. Add the remaining ingredients and stir. Brush 1/3rd of the mixture over the legs and transfer to the Big Easy.
  5. Cook for 30 minutes then brush with another 1/3rd of the butter mixture.
  6. Cook another 15 minutes or until the chicken temperate reaches 165 F as measured in several places, making sure to not touch the bone.
  7. Brush with the remaining butter mixture and cook 5 more minutes.
  8. Remove and serve.

Garlic and Herb 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 garlic and herb marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A hint of garlic, a hint of lemon, and a mix of earthy herbs.
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. I’ve also made chicken marinaded in their fantastic citrus herb marinade.

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

Garlic and Herb Marinaded Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
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.
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

Honey-Butter Corn on the Char-Broil Big Easy

Corn, glorious corn! Fresh sweet corn is everywhere and that means time to fire up the Big Easy and make some honey-butter corn-on-the-cob. A little added sweetness and ready in no time at all. I actually made this honey-butter corn (on the left) along with my Buffalo blue cheese corn (on the right) so that I’d have a nice mix of sweet and savory corn-on-the-cob for dinner.
You can cook the corn at the same time you’re cooking something else in the Big Easy. Just place the corn in a Bunk Bed basket above your other food. Depending on what all you are cooking you can squeeze two bunk bed baskets into the Big Easy at once.

Also try my Cajun corn-on-the-cob, done up right on the Char-Broil 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!

Honey-Butter Corn on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
Ingredients
  • 4 ears corn-on-the-cob, husks and silks removed, cut in half
  • 4 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 pinch Kosher salt
Instructions
  1. Fire up your Big Easy.
  2. Place the 8 pieces of corn onto pieces of foil.
  3. Place the butter, honey and salt in a small saucepan over medium heat and stir until the butter is melted and the honey is dissolved. Brush over the tops of the corn. Rotate and brush the other side of the corn.
  4. Seal tightly in the foil and place into the Big Easy basket.
  5. Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Citrus Herb 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 Citrus Herb marinade is mixed with orange juice to produce wonderfully seasoned chicken. A hint of garlic and herbs and a hint of sweetness, it’s a nice, light refreshing marinade.

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. Check out chicken marinaded in their garlic and herb marinade!

Citrus Herb Marinaded Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
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.
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.

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

The Char-Broil Big Easy is a fantastic all-around cooker. And as much as I use it to cook poultry, that’s not all it does perfectly. This Cajun corn-on-the-cob is just another great side dish. As with just about anything on the Big Easy, it’s no-fuss and as easy as can be. The corn comes out packed with spicy buttery goodness, cooked perfectly.
There is a nice little kick to Cajun corn-on-the-cob. If you’re worried it might be too spicy (it’s really perfect to me), cut back on the cayenne and red pepper flake. I wouldn’t eliminate them completely. That little heat balances well with the sweetness of the corn.

Also try my Buffalo blue cheese and honey-butter corn 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!

Cajun Corn-on-the-Cob on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: To cook all 4 ears (8 pieces in all) of corn you'll need a Bunk Bed basket for your Big Easy.
Ingredients
  • 4 ears corn-on-the-cob, husks and silks removed, cut in half
  • 1/2 stick butter, melted
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
Instructions
  1. Fire up your Big Easy.
  2. Place the 8 pieces of corn onto pieces of foil.
  3. Combine the remaining ingredients and brush over the tops of the corn. Rotate and brush the other side of the corn.
  4. Seal tightly in the foil and place into the Big Easy basket.
  5. Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Garlic Lobster Tails on the Char-Broil Big Easy

This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook these little lovelies on my Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.
You could add whatever seasonings you want to the lobsters. I figured since this was my first experience with cooking lobster tails I would go simple. Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.

Crab legs are also fantastic 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 Lobster Tails on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Two cook 4 lobster tails at once you'll need a Char-Broil Big Easy Bunk Bed Basket.
Ingredients
  • 4 (4-5 ounce) lobster tails (thawed, if frozen)
  • 4 teaspoons garlic, minced
  • 6 tablespoons unsalted butter, cut into cubes
  • 1 lemon, juiced
  • 1 lemon, quartered
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon seafood seasoning, such as Chef Paul Prudhomme's Seafood Magic
Instructions
  1. Fire up your Big Easy.
  2. Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
  3. Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
  4. Divide garlic and butter between the tails.
  5. Drizzle with the lemon juice and sprinkle with the seasonings.
  6. Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
  7. Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
  8. Serve with the lemon wedges.

Fowl Play Chicken on the Char-Broil Big Easy

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.

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

Fowl Play Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Place the chicken into a resealable bag or container.
  2. Add marinade to taste. Toss to coat.
  3. Seal and refrigerate for at least 4 hours, turning occasionally.
  4. Fire up your Big Easy.
  5. Transfer the chicken to the Big Easy basket.
  6. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  7. Remove and let rest 10 minutes before serving.