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.

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.

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
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.

Beer Can Chicken Jambalaya

I made a lot, and I do mean a lot, of beer can chickens on my Char-Broil Big Easy last weekend. So, I had a good amount of chicken on hand, and that got me to thinking jambalaya. I took the classic jambalaya recipe from Chef John Folse and used my tender, incredibly flavorful beer can chicken instead of browned fresh chicken.

There’s no loser in this beer can chicken jambalaya, but for me the winner is the rice (well, and me for getting to eat it). It absorbs flavors from the vegetables and meats and broth and spices and turns out just flat-out incredible.

You can add shrimp to this jambalaya if you want, but I prefer mine without it. It’s hard to re-heat shrimp leftovers without them becoming way too tough. Since this recipe make a big, big batch and there’s only two of us, I was guaranteed to have leftovers and then some.

Beer Can Chicken Jambalaya
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14-18 servings
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 pounds smoked sausage, sliced
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup garlic, minced
  • 8 cups chicken stock
  • 3 pounds cooked beer can chicken, shredded or cubed
  • 2 cups mushrooms, sliced
  • 1 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • Salt and cayenne pepper (I used 2-3 tablespoons), to taste
  • Louisiana style hot sauce (I used 1/4 cup or more), to taste
  • 5 cups uncooked long grain rice
Instructions
  1. Heat oil in a very large (7 quart or larger) Dutch oven.
  2. Add the sausage and brown lightly on all sides. Remove.
  3. Add the onion, celery, and bell pepper. Saute for 5 minutes.
  4. Add the garlic and cook another minute.
  5. Add the stock. Bring to a boil and reduce to a simmer and continue simmering for 15 minutes.
  6. Add the chicken, reserved smoked sausage, mushrooms, green onions, parsley, salt, cayenne pepper and hot sauce.
  7. Cover and simmer another 15 minutes.
  8. Add the rice, reduce heat to low, cover and cook for 45 minutes or until the rice is tender, stirring every 15 minutes.

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.