Roasted Hatch Chiles

I received an email the other day from our local Fresh Market saying they had cases of Hatch chiles available for order. Well, I thought, that’s something new for me, so I’ll do it. I’ve never prepared or cooked fresh Hatch chiles, I’ve just used the canned ones you get in the supermarket. My plan was to roast them all, and I did. I also got to find out how big a case of Hatch chiles is: 18 pounds. Over 150 peppers. Yep, over 150 peppers.
I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. My plan was to only use a few of the roasted chiles immediately, so most went into bags and then the freezer for use later. After I got a system down roasting them was actually very easy. And boy, did it ever smell fantastic on the desk. I can getting a case of Hatch chiles becoming a yearly thing in our household.

I froze the chiles whole without removing stems, membranes or seeds. I found that they clean up quite easily when thawed and maybe (maybe) have more flavor that way. Plus, with 150+ peppers, I was definitely not up to cleaning that many peppers in one evening. Roasting them was enough of a chore!

Perhaps I should get one of those big chile roasters you see in serious pepper-roasting folk’s yards…. Hmmmm…. A new toy!

5 from 1 reviews
Roasted Hatch Chiles
Author: 
 
Ingredients
  • Hatch chiles, rinsed, patted dry
Instructions
  1. Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
  2. Place the chiles directly over the fire.
  3. Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.
If using the peppers immediately
  1. Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
  2. Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.
If saving to freeze
  1. Place the peppers in large resealable bags.
  2. Seal and let sit out until cooled.
  3. Open the bags and remove as much air as possible. Re-seal and freeze until needed.
  4. To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.

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!

5 from 1 reviews
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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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!

Stubb’s also makes a chicken and citrus marinade that is also great on chicken cooked in 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!

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.

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Cajun Shrimp-Stuffed Poblano Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 large poblano peppers
  • 1/2 pound shrimp, raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil (if you are using raw shrimp)
  • 1 tablespoon Cajun seasoning
  • 1/4 cup ounces feta cheese, crumbled
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons dried basil, crumbled
  • 1 tablespoon hot sauce
  • Cilantro, chopped, for garnish
Instructions
  1. Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  2. Preheat oven to 375 F.
  3. Cut the peppers in half lengthwise. Remove any stems or seeds.
  4. If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  5. If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  6. Add the cheeses, basil and hot sauce to the shrimp Stir.
  7. Transfer shrimp mixture to the poblanos and place on a baking dish.
  8. Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  9. Serve garnished with chopped cilantro.

 

Roasted Cauliflower on the Char-Broil Big Easy

As much as I use my Char-Broil Big Easy to cook up fantastic chicken, I also use it just as much for side dishes. This roasted cauliflower came out absolutely delicious. Tender and flavor-packed, with just a hint of smokiness from the bacon. And as with anything I cook on my Big Easy, it was easy to make.

Make sure when you pick out the head of cauliflower at the store that you don’t get a really big one or it won’t fit into the Big Easy. Shoot for one that is about 8″ wide.
roasted-cauliflower-on-the-char-broil-big-easyFor a little kick don’t be afraid to add a few pinches of dried red pepper flake to the chicken broth as you cook the cauliflower. It won’t be overwhelmingly hot, but it’ll give you a slight hint of heat.

You can roast cauliflower in the standard basket that comes with the Big Easy or a bunk bed basket (lined with foil to keep the liquid in), or the Big Easy cooking rack.

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

Roasted Cauliflower on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 small or medium head cauliflower, leaves removed, stem trimmed
  • 4 cups chicken stock
  • Fresh thyme (or dried)
  • 2 bay leaves
  • 4 tablespoons butter, melted, divided
  • 4 slices thick-cut smoked bacon, cooked, crumbled
  • Kosher salt and freshly ground black pepper
Instructions
  1. Place the cauliflower in a pot and add the chicken stock.
  2. Add the thyme and bay leaves.
  3. Bring to a boil and reduce heat to a simmer. Simmer for 12 minutes.
  4. Drain but reserve some of the cooking liquid.
  5. Fire up your big easy.
  6. Place the cauliflower into a pie pan and place into the cooking rack.
  7. Pour 1/4 cup of the cooking liquid over the cauliflower.
  8. Pour half of the butter over the cauliflower.
  9. Sprinkle with more thyme and a few pinches of salt and pepper.
  10. Place rack into the Big Easy and cook 10-15 minutes or until the cauliflower starts to turn golden in color.
  11. Remove from cooker and drizzle with remaining butter.
  12. Transfer to a serving platter and sprinkle with bacon and more thyme, salt and pepper to taste.

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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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.

Roasted Harissa Cauliflower

So long and goodbye to boring cauliflower. Bring on the spiciness of harissa, a Mediterranean hot chile pepper paste that is so flavorful I’m quickly finding myself using on just about everything. Rubbing the paste on a head of cauliflower and roasting it results in an unbelievably tasty side dish. The heat gets tamed a bit (but it’s still there), leaving you with a wonderful garlicky, earthy bite. Roasted harissa cauliflower is quite possibly the perfect side dish (and it’s low in carbs too!).
roasted-harissa-cauliflowerYou can make the cauliflower in the grill too, just place the harissa-covered head directly on a hot grill over indirect heat and cook until tender. Specially when grilled over charcoal, the cauliflower will also get a nice light smoky flavor along with the taste of harissa. And don’t hesitate to make more than one head at a time. The leftovers are just as good as (and maybe a bit better) than the night you make them. The harissa flavors penetrate the cauliflower even more overnight.

For a little citrus flavor, squeeze fresh lemon over the roasted cauliflower just before serving.

Roasted Harissa Cauliflower
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 1 head
 
Ingredients
  • 1 head cauliflower
  • Harissa paste
Instructions
  1. Preheat your oven to 375 F. You can also roast the cauliflower on a grill over indirect heat.
  2. Bring a large pot of water to a boil.
  3. Remove any leaves from the bottom of the head of cauliflower but do not remove the stem.
  4. Lower the head into the boiling water and return to a boil and boil for 4 minutes.
  5. Remove and let cool.
  6. Rub harissa paste over the cauliflower. No need to be shy.
  7. Transfer the cauliflower to a sheet pan and place in the oven for 20-30 minutes until softened. I used a small sharp knife to test for doneness by poking the stem.
  8. Remove and serve.