Kick’N Chicken Legs on the Char-Broil Big Easy

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.

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5 from 1 reviews
Kick'N Chicken Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
 
I used a bunk bed basket because it makes for easier cleaning. You can fit two bunk bed baskets into the Big Easy basket at once.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Lightly brush the chicken legs with oil and season, to taste, with the Kick'N chicken seasoning.
  3. Transfer legs to the Big Easy.
  4. Lower the basket into the Big Easy and cook for approximately 20 minutes per pound, or until the legs reach 165-175 F as measured in several spots.
  5. Remove and let rest 10 minutes before serving.

New Char-Broil Big Easy Cookbook

It’s here! I just wrapped up the late 2017 Life’s A Tomato free cookbook of recipes for the Char-Broil Big Easy. Now with over 270 pages, it’s bigger than ever!

Here’s just a sample of what you’ll find:

Stubb’s Chicken Rub Chicken
Apple Ale Beer Can Chicken
Bacon BBQ Chicken Bombs
Beer-Can Cabbage
Baby potatoes
Daddy’s BBQ Chicken
Hot Dogs

To download the new Char-Broil Big Easy cookbook, just click Our Free eCookbooks in the menu on the right.

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Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy

Cauliflower is something we make often on the Big Easy. It takes absolutely no time at all to prepare and always comes out perfect. In the past I’ve roasted entire heads of cauliflower in the Big Easy. The only trick to using a whole head of cauliflower is that you have to make sure you buy one that’ll fit into the Big Easy basket. This time (aka Version 2.0) I thought I’d try using florets instead. And for a little color and ‘ahhhhh’ factor, I used a combination of purple and orange cauliflower. Topped with what has become our house-favorite seasoning, Casa Seasoning from AlbuKirky Seasonings, this cauliflower was tender and tasty. Perfect.
To keep the florets from failing thru the Big Easy baskets I lined them foil. With the addition of two bunk bed baskets you could easily cook a good-sized head of cauliflower. You can also use this same recipe for making broccoli.

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

5 from 1 reviews
Roasted Cauliflower Version 2.0 on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Too cook a medium head of cauliflower all at once I used two bunk bed baskets, both lined with foil. You could get by with a single bunk bed basket and then also line the bottom of the Big Easy basket with foil.
Ingredients
Instructions
  1. Note: I prefer to remove the florets from the cauliflower and then steam them. You can also boil them, but steaming them isn't as violent so they tend to stay together. Also, if you are using purple or orange cauliflower boiling tends to remove some of the color.
  2. Fire up your Big Easy.
  3. Lay a single layer of foil inside the basket and/or bunk bed baskets.
  4. Add the cauliflower in a single layer. Try to not over-crowd too much. A little is ok, but stacking them won't result in even roasting.
  5. Lower the basket into the cooker and cook for 10-20 minutes depending on how done you want your cauliflower.
  6. Remove and let cool slightly before seasoning with your favorite seasoning and serving.

Peach BBQ Chicken on the Char-Broil Big Easy

Roasted chicken on the Char-Broil Big Easy is something I could make and eat all day long. I never get tired of it. I usually make split chicken breasts or whole chickens. This time I used a great off-the-shelf rub, Dizzy Pig’s Raging River, and cooked the chicken until done. I then brushed on my fantastic homemade peach BBQ sauce. Wow, what great chicken!
You can make chicken using this same technique but substitute your own rub or seasoning and any sauce you want. Just make sure that you don’t put the sauce on until the end (after the chicken is fully cooked) or it will burn. The Big Easy cooks at a high temperature. It won’t take long for it to set the sauce.

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

5 from 1 reviews
Peach BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Use the Bunk Bed basket to double or triple your cooking space.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry. Apply the seasoning and transfer the chicken to the Big Easy basket.
  3. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  4. Remove the Big Easy basket and carefully brush the chicken with the sauce. Return the basket to the Big Easy for another 5 minutes to set the sauce.
  5. Remove and let rest 10 minutes before serving.

Shake ‘N Bake Pork Chops on the Char-Broil Big Easy

Oh how I do love Shake ‘N Bake pork chops. And as much as they are great made in the oven, I was completely blown away by how fantastic they were cooked in my Char-Broil Big Easy. Crazy tasty, the chops were unbelievably moist and tender. Every bite was so good, I hated coming to the end. Well, except that I saved the bone for last. You can’t have a Shake ‘N Bake chop and not gnaw on the bone. It’s almost a law. You could use boneless chops, but bone-in have much more flavor.
I used 3/4″ bone-in chops, which took just over 20 minutes to cook to 160 F. I cooked the chops in Bunk Bed baskets lined with foil for easy clean up. Depending on the size of your chops, you might be able to cook two at a time per basket, but don’t crowd them or they won’t cook completely or consistently. If you use multiple bunk bed baskets so you can cook multiple chops at once keep in mind that each level might cook at a different rate. Try to use same-thickness chops on each level so they all finish at the same time.

You can use any flavor Shake ‘N Bake you like. Read the package instructions to decide how much you’ll need for the chops you have. I prefer my homemade chipotle Shake ‘N Bake. It takes just like the classic mix, but with a nice little smoky kick.

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

5 from 1 reviews
Shake 'N Bake Pork Chops on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You can cook only one large pork chop (or maybe two small ones) at a time in the Big Easy basket. But, with a little finagling you can also add up to three Bunk Bed Baskets, giving you room for four large pork chops at once. Note that the chops at the top of the basket may cook at a different rate than those at the bottom, so start checking the temperatures after 20 minutes for chops that are around 3/4" thick. Thinner chops will of course take less time and thicker ones will take longer.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Working one at a time, place a pork chop into a resealable bag containing the Shake 'N Bake mix. Seal and shake until coated. Alternatively, pour the Shake 'N Bake out onto a plate and press the chop into the mixture, flipping and pressing the other side to also coat it.
  3. Line the Big Easy basket and any bunk bed baskets with foil. I sprayed mine with non-stick spray but I don't think it's absolutely necessary.
  4. Lower basket into the Big Easy.
  5. Cook for 20 minutes then check the temperature in multiple places. The minimum safe temperature is 145 F, but I personally aim for 160 F as measured in several places.
  6. Remove from the Big Easy and rest 5 minutes before serving.

Colombian-Style Chicken on the Char-Broil Big Easy

There’s no denying that the Char-Broil Big Easy makes mighty fine chicken. Mighty tasty, mighty moist and mighty pretty. This Colombian-style chicken sets the bar really high when it comes to poultry on the Big Easy. Every bite is packed with a fantastic combination of spices and vegetables. I was reminded of the roasted chicken you could buy on the streets in South America.
Whenever I make a perfect chicken like this Colombian-style chicken on my Big Easy I laughingly ask myself: should I hire security to guard the patio? It’s just so good that I wouldn’t be surprised if some passerby jumped the fence to grab a taste! The aroma alone while the chicken is cooking is enough to drive you crazy!

I (obviously) used a whole chicken for this recipe, but pieces would work just as fine. Just don’t overlap them in the Big Easy or they won’t cook evenly.

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

5 from 1 reviews
Colombian-Style Chicken on the Char-Broil Big Easy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
Ingredients
  • 5 green onions, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon ground cumin (I used less)
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white vinegar
  • 1 whole chicken 4-5 pounds, rinsed
Instructions
  1. Place all but the chicken into a blender and process until it forms a paste.
  2. Rub the paste all over the chicken, inside and out.
  3. Place in a large resealable bag or container and let marinade overnight.
  4. Fire up your Big Easy.
  5. Remove any remaining paste from the outside of the chicken (it will burn in the Big Easy if you do not).
  6. Transfer the chicken to the Big Easy basket and lower into the cooker.
  7. Cook for approximately 20 minutes per pound, checking for 165 F in several places before removing.

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Bacon on the Char-Broil Big Easy

It had to be done. I was sitting there looking at my Char-Broil Big Easy pondering what I haven’t yet cooked on it and then it hit me. Bacon. I knew I’d have to go vertical with the bacon, so I grabbed a Big Easy kabob rack, some bacon, and proceeded to make bacon ‘curtains’, hanging the bacon down into the cooker. The bacon cooked up quickly and came out super crispy. And oh, did it ever smell soooo good!
Since the bacon is hung over the kabob rack I didn’t end up with perfectly flat bacon, but I did get pieces that were perfect for BLT sandwiches. The point at which the bacon is bent cooks up the fastest, as did the bacon closest to the edges of the cooker. It’s easy to over-cook the bacon, so I recommend pulling it out of the Big Easy sooner than you think you should and letting it cool and crisp up. Also, it’s easier to remove the bacon from the rack if it is still slightly soft. Once it cools and gets crispy it will tend to break.

Although I haven’t yet tried it, I’m pretty sure you could use a Bunk Bed basket to hang the bacon if you don’t have the Big Easy kabob rack.

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

5 from 1 reviews
Bacon on the Char-Broil Big Easy
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bacon
Instructions
  1. Fire up your Big Easy.
  2. Drape the bacon over the Big Easy basket. or kabob holder. Do not overlap.
  3. Lower the basket into the Big Easy and cook 15-20 minutes. Do not let the bacon get too brown, it will crisp while cooling.
  4. Remove and let cool before removing.

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Daddy’s BBQ Chicken on the Char-Broil Big Easy

I’m not one to rename other folk’s recipes, so when I came across Daddy’s BBQ chicken I couldn’t call it something else even though it’s not my daddy’s BBQ chicken. If it was though, I’d say “Dad, that’s amazingly great chicken!”. Like any other poultry made on the Char-Broil Big Easy it’s tender, juicy and of course, there’s crispy crazy yummy skin. The marinade is the perfect combination of Worcestershire sauce and steak sauce with just a hint of citrus.
I would make Daddy’s BBQ chicken on my Big Easy again. And again. People might look at it first and expect a fairly simple chicken but that’s not what they’ll get. Packed with flavor it’s a nice change from your standard roasted chicken or chicken that has been covered in a traditional BBQ sauce.

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

5 from 1 reviews
Daddy's BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Depending on the side of your chicken breasts you might need a Bunk Bed basket to fit all of the chicken into your Big Easy.
Ingredients
  • 4 split bone-in chicken breasts, skin removed if desired
  • 2 lemons, juiced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup A-1 steak sauce
  • 1/2 stick unsalted butter, melted
  • Kosher salt and freshly ground black pepper
Instructions
  1. Place the chicken into a large resealable bag or container.
  2. Whisk together the lemon juice, Worcestershire, steak sauce and butter.
  3. Pour the marinade over the chicken.
  4. Cover and refrigerate for 2-4 hours, turning the chicken every 30 minutes.
  5. When ready to cook, fire up your Big Easy.
  6. Remove the chicken from the marinade and shake off any excess.
  7. Season the chicken liberally with salt and pepper and transfer to the Big Easy basket.
  8. Cook until the chicken measures 165 F as measured in several places, generally 20 minutes per pound.
  9. Let rest for 10 minutes before serving.