Easy Large Turkey on the Char-Broil Big Easy

I’ve roasted a ton of turkeys in my Char-Broil Big Easy. It’s why I originally bought the oil-less fryer. I loved it so much the first time that I bought two more, keeping one at my parents house for a fantastic holiday turkey. This time I set out to keep the process as absolutely simple as possible. No brines. No fancy rubs. Just a 16 pound turkey, a little oil, and some seasoning and 10 minutes per pound.
There’s really nothing easier than cooking poultry on the Big Easy. It really is as easy as fire it up, put it in, walk away and come back later. Unless the weather conditions are really adverse, you can count on 10 minutes per pound for a turkey. I cooked a nice big 16 pound turkey in exactly 160 minutes in 30 degree weather with a very light breeze. I kept the lid off the Big Easy until the last 30 minutes to then add a little color.

I started with a pre-brined turkey. You can certainly get a natural, un-brined turkey and go thru that process, and I have. But for this cook it was about easy, and easy means getting a turkey that’s already in a solution that brined the bird for me.

You can use the basket that comes with your Big Easy, but I admit it’s a bit challenging getting a big bird in/out of it. If you’re going to do any amount of cooking on the Big Easy (and you should) I recommend that you at least get the hinged basket like you see in the picture above. It really makes getting the turkey in or out very simple indeed. See my thoughts on the accessories for the Big Easy here.

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

Easy Large Turkey on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 big turkey
 
I used a pre-brined turkey. You can easily identify a bird that is already in a brine solution by looking for the words 'Contains up to 8% of a solution of water, salt, spices, and natural flavor' or something similar on the packaging.
Ingredients
  • 1 large turkey, up to 16 pounds (completely thawed if frozen)
  • Vegetable or canola oil
  • Your favorite seasoning (salt and pepper are just fine too!) DO NOT use a seasoning mix that contains sugar as it might burn under high temperatures.
Instructions
  1. Fire up your Big Easy.
  2. Remove the turkey from the packaging along with any turkey neck and giblets that might be there.
  3. Rinse the turkey in cold water and dab dry with paper towels.
  4. Very lightly coat the turkey (inside and out) with the oil. You only want enough to help the seasoning adhere and to help crisp the skin.
  5. Season the turkey liberally inside and out.
  6. Place the turkey into the Big Easy basket and lower into the cooker.
  7. Cook for 10 minutes per pound. Check for doneness, 180°F in the thighs and legs, and 170°F in the breast. Always check in multiple locations.
  8. Remove the basket from the Big Easy and let the turkey rest for 15 minutes before carving.

Old Bay Crab Legs on the Char-Broil Big Easy

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.

If you prefer to grill your crab legs, try my grilled Old Bay crab legs.

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

Old Bay Crab Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Note: The clarified butter takes longer to make than do the crab legs, so you'll want to start that first. You can also make the clarified butter ahead of time and just warm it for serving.
Ingredients
  • 2 pounds steamed King crab legs, defrosted
  • 2 tablespoons unsalted butter
  • Old Bay seasoning
For the clarified butter
  • 1/2 pound unsalted butter
Instructions
  1. Fire up your Big Easy.
  2. Break the crab legs at the joints if necessary so that they fit into the Big Easy basket.
  3. Take a pair of kitchen scissors and make a cut along the full length of the bottoms of the legs.
  4. Melt 1/4 cup of the butter in a small saucepan and add Old Bay to taste. Stir. Brush butter mixture over the legs. Don't be afraid to separate the cuts you made a bit to get some of the butter inside.
  5. Place legs into the Big Easy basket and lower into the cooker.
  6. Heat for 6-8 minutes. Heat less if using snow crab or smaller legs, more for bigger legs. Remember the legs are already cooked, you're just re-heating them.
For the clarified butter
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter has melted reduce the heat to the lowest setting possible and then increase to maintain a very slight boil. Heat for 45 minutes.
  3. Scoop out the top clear portion of melted butter and run thru a fine sieve. Discard the solids that remain at the bottom of the pan.
  4. Serve hot.

Croutons on the Char-Broil Big Easy

Sometimes I take a break from the big dinners and just serve up some nice tasty salads. I do require croutons on my salad, though. And since it’s hot here, I decided to cook the croutons outside, on my Char-Broil Big Easy. They came out tasty and crunchy, just like I wanted. It pays to think of your Big Easy as an outdoor oven.

Croutons on the Char-Broil Big EasyI used the Big Easy cooking rack, which sadly is no longer available. So, to make croutons you’ll need a few bunk bed baskets. Depending on the size of your bread you might have to line the baskets with foil.

Depending on conditions, the croutons on the bottom may cook at a different rate than those on the top. Check them often after 10 minutes and remove any ones that are golden brown and crispy.

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

Croutons on the Char-Broil Big Easy
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon garlic salt
  • 3 slices of bread per pie pan
Instructions
  1. Fire up your Big Easy.
  2. Combine the butter and garlic salt.
  3. Brush the butter mixture over the bread.
  4. Cut the bread into cubes.
  5. Transfer the cubes to the baskets and spread out evenly.
  6. Place pans onto the rack and lower into the cooker.
  7. Cook for 10 minutes then start checking the croutons every minute or so. Remove any croutons that might get done sooner than others.

Beer-Can Seasoned Chicken on the Char-Broil Big Easy

I’m a big fan of making beer can chicken on my Char-Broil Big Easy. Weber has a beer-can seasoning that hits the spot with the perfect combination of spices. Nothing could be easier. I will warn you, though, the crispy skin comes out absolutely delicious. The advantage of being the person cooking the chicken is that you get first dibs on it and the rest of the chicken.

The seasoning is so good you can leave out the beer can. The Big Easy cooks up chicken so moist and tender you won’t notice it’s not there, and the Weber seasoning packs such great flavor you’ll be as happy as if you did use the beer.
If you do decide to also add a beer can don’t use a strongly-flavored beer or it might drown out the great seasonings. And of course, you’re not required to use beer in a beer-can chicken. Many sodas and even wine work just as well.

For something different, try my beer can cabbage on the Big Easy. It’s different for sure!

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

Beer-Can Seasoned Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Cook time: 
Total time: 
Serves: 1 chicken
 
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly coat the outside of the chicken with oil.
  3. Sprinkle seasoning liberally all over the chicken, inside and out.
  4. Place chicken into your Big Easy basket and lower into the cooker.
  5. Cook for about 20 minutes per pound until the chicken reaches 165 F as measured in several places.
  6. Let rest 10 minutes before carving.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

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

Bacon Jalapeno Tots on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 bites
 
You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Ingredients
For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese (or your favorite cheese)
For the wrapped tots
  • 1 pound sliced bacon, cut in half (you may not use all of the bacon)
  • 24 frozen tater tots, thawed
  • 3 medium jalapenos, stems and seeds removed, then cut into 24 small strips
Instructions
For the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the salt, pepper and flour and whisk for 1 minute.
  3. Slowly whisk in the milk.
  4. Bring mixture to a very low boil. Add the cheese and stir.
  5. Reduce the heat and peep warm until ready to use.
For the wrapped tots
  1. Fire up your Big Easy.
  2. Wrap a strip of jalapeno and a tot with a piece of bacon.
  3. Place seam-side down into the Big Easy basket.. Do not let the tots touch or the bacon will not cook evenly.
  4. After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  5. Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Baby Potatoes on the Char-Broil Big Easy

I absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Baby Potatoes on the Char-Broil Big EasyAlthough you can cook a few potatoes on the rack that comes with the Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once. If you prefer a potato with a little bit of spicy kick to it try my Fire-Eater potatoes also 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!

Baby Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Grab a bunk bed basket or two to be able to cook more potatoes at once..
Ingredients
  • 1 pound baby potatoes, rinsed, patted dry
  • 2 teaspoons Olive oil
  • Kosher salt and pepper to taste
  • 2 teaspoons garlic, minced
Instructions
  1. Fire up your Big Easy.
  2. Place the potatoes in a medium bowl.
  3. Add a splash of oil and toss to coat.
  4. Season with salt and pepper. Add garlic and toss to coat.
  5. Transfer potatoes to the Big Easy basket and cook until tender, 15-20 minutes. Check for doneness by poking the potatoes with a long skewer.

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Hash Brown Patties on the Char-Broil Big Easy

I used to grill (or bake) my frozen hash brown patties. But now that I have a Big Easy, I can make them even easier than before. Just toss a few little cakes-of-potato-goodness into the cooker and in no time you have crispy golden brown hash browns. Anita likes hers plain so she can top them with ketchup. Me, I like a little cheddar and chopped chives.Hash Brown Patties on the Char-Broil Big EasyBacon. Sour cream. Butter. Green onions. BBQ sauce. Roasted red bell peppers. You name it, anything goes great on hash brown patties cooked hot and quick 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!

Hash Brown Patties on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Frozen hash brown patties
  • Your favorite toppings (ketchup, shredded cheddar, chopped chives, chopped cooked bacon, etc)
Instructions
  1. Fire up your Big Easy.
  2. Place the frozen hash brown patties into the Big Easy basket. Use a bunk bed basket to cook even more patties on the Big Easy at once.
  3. Lower the basket into the Big Easy and cook for 25 minutes or until golden brown and crunchy. Note that some patties may get done sooner than others, so start checking them after 20 minutes.
  4. Enjoy with your favorite toppings.

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.

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

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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