Moore’s Creamy Ranch Buffalo Wings

I do love eating chicken wings. They might be my favorite food. I recently picked up a bottle of Moore’s Creamy Ranch Buffalo wing sauce. It looked good and thick and flavorful. And boy, was it all that and more. Not so thick that it was gloppy, the sauce stuck to the wings just as you want it to. And flavor? Oh man. A nice mellow Ranch flavor that definitely does not overwhelm, with just a hint of spiciness. This sauce is perfect for a party because it’s sure to please all of your guests.
Moore's Creamy Ranch Buffalo WingsIf I’d known just how fantastic Moore’s Creamy Ranch sauce was I would’ve definitely left the Ranch dressing off my plate. You seriously don’t need anything else with these sauced up wings. Just grab a big ole handful of them and a lot of paper towels and get to eating!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Moore's Creamy Ranch Buffalo Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and rub, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
  6. Serve.

Cajun Marinated Chicken on the Char-Broil Big Easy

Don’t be fooled by the lightly charred chicken exterior. Inside is fantastically moist, tender, flavor-packed chicken. Just like you always get on your Char-Broil Big Easy. Marinated in Cajun seasonings, and ready in less than an hour. Perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
cajun-marinated-chicken-on-the-char-broil-big-easyI used the regular ole basket that comes with the Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.

The marinate is just a tad bit spicy, but even the most heat-fearing folk will like it.

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

Cajun Marinated Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 large chicken breasts, skin removed
For the marinade
  • 1 tablespoon ketchup
  • 1/3 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 heaping tablespoon Cajun seasoning
  • Pinch of salt
Instructions
  1. Place the chicken into a re-sealable bag or container.
  2. Whisk together the remaining ingredients and add to the bag.
  3. Seal and toss gently to coat.
  4. Refrigerate for 3 hours, turning occasionally.
  5. Fire up your Big Easy.
  6. Remove the chicken from the bag and shake off any excess marinade.
  7. Place into the Big Easy basket and lower into the cooker.
  8. Cook until chicken is done, 45 minutes to an hour.

Apple Ale Beer Can Chicken on the Char-Broil Big Easy

You can take a big ole chicken, season it, and drop it into a Char-Broil Big Easy and in no time (15-20 minutes per pound, usually), have a fantastically tender, juicy, flavorful bird. And I cook chicken in my Big Easy just like that, and often. This time, though, I decided to go the beer can route, using a flavor-packed apple ale to infuse even more flavor and moisture into the chicken. The end result was delightful with a hint of apple and as always, the crispiest skin you’ve ever had.
apple-ale-beer-can-chicken-on-the-char-broil-big-easyIf you’re not a beer person, you can substitute a good apple cider or juice instead. If it doesn’t come in a can just drink up a can of your favorite drink and pour the beer or cider or whatever into the empty can.

Be careful when you remove the chicken from the Big Easy. The beer is hot (mighty hot!) and you don’t want to slosh it onto yourself. And make sure you’re also careful when you go to remove the can. Same story: hot.

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
Apple Ale Beer Can Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
  • 1 whole chicken, 6-8 pounds
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons dried tarragon, crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Your favorite apple ale (I used Redd's Apple Ale)
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Combine the olive oil and balsamic vinegar and brush onto the chicken.
  4. Combine the taragon, salt and pepper. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
  5. Add reserved spice mixture to the beer (take a few drinks first to make room) and insert into the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15-20 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can and carving.

Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy

I use a lot of products from Stubb’s, from sauces to marinades. I’ve been very happy with them all. That’s why I decided to use some of Stubb’s chicken rub on a whole chicken and drop it into my (awesome) cooker, the Char-Broil Big Easy. As always, the Big Easy was easy, cooking the bird in 15 minutes per pound.The Stubb’s seasoning added a little sweetness, and a kinda different flavor, mustard. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
stubbs-chicken-rub-chicken-on-the-char-broil-big-easyI did make my chicken a beer can chicken by adding a bit more Stubb’s chicken rub to a can of beer that I then inserted into the chicken. You can skip that part if you wish, or use an empty soda can with chicken broth added. There’s no wrong here because the Big Easy cooks chicken right every time. And boy, does the skin comes out crispy and dangerously delicious to say nothing of how tender and moist the meat is, dark or white!

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

Stubb's Chicken Rub Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with olive oil.
  4. Generously sprinkle the chicken with the seasoning.
  5. If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can (if using) and carving.

Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.
There’s nothing fancy about this slow cooker pot pie. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Slow Cooker Pot Pie
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 (23 ounce) can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes, peeled, cut into bite-sized pieces
  • 1 small onion, diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 (10 ounce) bag frozen peas and carrots
  • 2 (7 ounce) packages crescent dinner roll dough
Instructions
  1. Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  2. Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  3. Preheat oven to 350 F (or per the crescent dough package instructions).
  4. Add the peas and carrots. Stir and cook another 10 minutes.
  5. Divide chicken mixture between two pie plates.
  6. Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  7. Place dough on top of pie plates. Trim edges.
  8. Bake per package instructions until golden brown and crispy.

Montreal Chicken on the Char-Broil Big Easy

Mmmmmm. Tasty, moist, tender chicken. Montreal seasoning combines many of my favorite things: garlic, coriander, black pepper, cayenne pepper, dill seed, and salt. Combine that with the fact that the Char-Broil Big Easy makes perfect chicken every single time and you’ve got a great dish. In fact, I cooked 6 chickens on one of my Big Easy’s just the other day.
montreal-chicken-on-the-char-broil-big-easyIt’s optional, but I went the beer can route with my Montreal chicken. It’s not any harder to do on the Big Easy than ‘regular’ chicken. Just add a bit of seasoning to an open beer can, insert, and cook. That’s it. The Big Easy cooks chicken just great without the beer can, believe me, but it does add a little coolness factor and flavor.

If you’re not a fan of beer, don’t fret. Soda works just as well. For Montreal chicken, I’d lean towards something like root beer or maybe a ginger ale.

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

Montreal Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with olive oil.
  4. Generously sprinkle the chicken with the seasoning.
  5. If opting to make beer can chicken open the can and drain (er... drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the beer can (if using) and carving.

Root Beer Can Chicken on the Char-Broil Big Easy

The Char-Broil Big Easy does a phenomenal job cooking poultry. You don’t even have to get all fancy with it, but sometimes I like to do a little extra and make a beer (or soda) can version of my favorite whole roasted chickens. This root beer can chicken came out fantastic. I used a slightly spicy but simple rub, and a good canned root beer. Moist and tender meat with great flavor. I couldn’t have been happier.
root-beer-can-chicken-on-the-char-broil-big-easyThe flavor from the root beer is subtle, but there. Use a quality root beer. If you can’t find one in a can, just empty (er… drink) a can of soda or beer and add the good root beer in.

There’s nothing complicated about cooking a whole chicken on the Big Easy. You can pretty much count on it taking 15 minutes per pound unless it’s really windy out. Of course you’ll still want to poke it with an instant-read thermometer to make sure it gets about 165 F, but I’ve cooked probably 50 chickens on my Big Easy and counting on 15 minutes per pound has never failed me.

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

Root Beer Can Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 chicken
 
I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you're using is only available in a bottle, just empty the contents into an empty beer or soda can.
Ingredients
  • 1 whole chicken, 6-8 pounds
  • Olive oil
  • 1 tablespoon garlic powder
  • 3/4 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Your favorite canned root beer
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry.
  3. Lightly brush the chicken with oil.
  4. Combine the remaining ingredients except for the root beer. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
  5. Add reserved spice mixture to the root beer and insert into the chicken.
  6. Place chicken into the basket and insert into the Big Easy.
  7. Cook for 15 minutes per pound or until the chicken has hit 165 F as measured in several locations.
  8. Let rest 15 minutes before removing the soda can and carving.

Downtown Roasted Chicken on the Char-Broil Big Easy

Any day that ends in the letter ‘y’ is a good day to roast up some chicken in my Char-Broil Big Easy. A few hours in a flavor-packed marinade, one hour on the cooker, and we sat down to enjoy some fantastic downtown roasted chicken breasts. The chicken is moist and tender with just a hint of spiciness and smokiness. I used bone-in chicken breasts, but any chicken cuts (or even a whole chicken) would work just fine.
downtown-roasted-chicken-on-the-char-broil-big-easyI removed the skin because the marinade is going to keep it from getting crispy. Also, no skin means that the marinade soaks in deep, making sure each bite is full of flavor. The marinade would also be fantastic on steaks.

When using a marinade and cooking on the Big Easy I like to lay my chicken flat so that the marinade doesn’t fun off. If you are using the basket that comes with the Big Easy you can easily cook two breasts at a time. Add the bunk bed basket and you can cook 4. Go big time and get the cooking rack and cook 6 or more. But, keep in mind that the farther the chicken is from the fire the longer it’ll take to cook, so as you get near an hour cook time watch the pieces on the bottom. They may have to be removed earlier than those higher up.

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

Downtown Roasted Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You'll need the Bunk Bed Basket or the Cooking Rack for the Big Easy to cook 4 or more chicken breasts at a time. Note that the chicken breasts on the bottom might cook faster than those on top. Begin checking for doneness after 1 hour and remove any done chicken once it hits 165 F.
Ingredients
  • 4 split bone-in chicken breasts, skin removed
For the rub
  • 5 chipotles along with 2 tablespoons of the adobo sauce they are packed in
  • 5 cloves garlic, chopped
  • 2 shallots, diced
  • 2 limes, juiced
  • 1/2 cup cilantro leaves
  • 1/2 cup olive oil
  • 2 tablespoons Kosher salt
  • 1 tablespoon freshly ground black pepper
Instructions
  1. Place the chicken in large resealable bag or container.
  2. Place all of the rub ingredients into a blender and process until smooth.
  3. Pour marinade over chicken. Close the container and toss gently to coat.
  4. Refrigerate for 1 hour.
  5. Fire up your Big Easy.
  6. Remove the chicken from the container and place into the Big Easy basket.
  7. Place into cooker and cook until the chicken hits 165 F, about 1 hour.