Author: Mike

Bacon-Wrapped Shrimp on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I really should’ve listened to my inner voice. You know the one. The one that says “You should make a double batch of these bacon-wrapped shrimp on the Char-Broil Big Easy“. But I didn’t listen. I fired up my cooker and made just one batch. One little ole batch. I knew as soon as the bacon started cooking that I was in a for a treat. In almost no time, I was enjoying hot, tender, moist shrimp wrapped in tasty bacon, seasoned with my favorite Fire-Eater rub, dipped in a cool remoulade sauce. You can’t beat it. And you can’t eat just one. Or ten.

Bacon-Wrapped Shrimp on the Char-Broil Big Easy

Eat ‘Em Like Popcorn

Darn near anything wrapped in bacon is good. Bacon-wrapped shrimp and cooked on the Char-Broil Big Easy is crazy good. Try my bacon-wrapped appetizer sausages. Or bacon-wrapped Brussels sprouts. And of course, bacon-wrapped tater tots.

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Stainless steel oyster shells are great for cooking shrimp on the Big Easy. Try my BBQ shrimp, you’ll love them!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Bacon-Wrapped Shrimp on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Bacon-Wrapped Shrimp on the Char-Broil Big Easy

I really should’ve listened to my inner voice. You know the one. The one that says “You should make a double batch of these bacon-wrapped shrimp.
Course Appetizer
Cuisine American
Keyword bacon, Big Easy, Char-Broil, shirmp
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 110kcal
Author Mike

Equipment

Ingredients

  • 4 bacon 1 slice for every 3 shrimp
  • 12 shrimp shelled and deveined (I was able to cook 12 24-30 count shrimp at a time in the bottom of the Big Easy basket)
  • Your favorite seasoning I used our Fire-Eater Rub
  • Remoulade sauce for dipping (try our spicy Creole remoulade)

Instructions

  • Stick the bacon into the freezer for 15 minutes to make it easier to slice.
  • Fire up your Big Easy.
  • Slice the bacon into thirds and wrap around the shrimp.
  • Sprinkle the shrimp with the seasoning and place into the Big Easy basket.
  • Cook in the Big Easy for 20 minutes for large shrimp. Do not overcook or the shrimp will get tough.
  • Remove and let cool for 10 minutes to help crisp up the bacon.
  • Serve with remoulade sauce for dipping.

Notes

These shrimp are also great dunked in cocktail sauce!

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 286mg | Potassium: 58mg | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Fire-Eater Campfire Beans

Who doesn’t love a big pot of beans? Even on a hot summer day, give me some spicy beans and cornbread and I’m set. These fire-eater campfire beans combine a simple, straight-forward bean recipe with the kick from Steven Raichlen’s fire-eater rub. I started out using the rub just on chicken (and mainly chicken wings, for a seriously good hot wing!), but now I find myself using it in a lot of dishes.

Fire-Eater Campfire Beans

Add Meat And Call It Dinner

If you have a few spare chunks of smoked pulled pork or brisket, toss them in the pot with these Fire-Eater Campfire beans. They’ll add even more great smoky flavor, plus also a nice texture. Heck, it’s a meal-in-a-bowl! I’ve also enjoyed a big bowl of these beans with a grilled hot dog, sliced, thrown in. Smoked sausage is great too. It makes for a great quick lunch!

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my super-easy doctored baked beans!

Fire-Eater Campfire Beans
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5 from 1 vote

Fire-Eater Campfire Beans

These fire-eater campfire beans combine a simple, straight-forward bean recipe with a nice kick.
Course Side
Cuisine American
Keyword beans, spicy
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 12
Calories 267kcal
Author Mike

Equipment

Ingredients

Instructions

  • Check beans for any rocks or bad beans. Rinse well.
  • Transfer beans to a large pot and cover with water by 2 inches.
  • Add the ham hock and cover.
  • Bring to a boil, then reduce to a simmer and simmer for 2 hours. Add more water as needed.
  • Add the garlic, peppers, and onion.
  • Cover again and cook another hour or two. The beans should be starting to soften.
  • Add the rub.
  • Cover and cook another 20-30 minutes or until the beans are tender. The liquid should be nice and thick.
  • Serve hot.

Notes

Best served with cornbread.

Nutrition

Calories: 267kcal | Carbohydrates: 43g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 984mg | Fiber: 10g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 4mg

Nutritional values are approximate.

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Grilled Zucchini Roll-Ups

I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling and wrapping them around cheese, they are going to be seen and seen often.

These grilled zucchini roll-ups are stuffed with a wonderful mixture of feta, plain crumbled goat cheese, sun-dried tomatoes, chives and basil, and red pepper flakes. You can omit them, but the sun-dried tomatoes are what makes these bites really delicious.

Grilled Zucchini Roll-Ups

Great Flavors In A Single Bite

Don’t omit the red pepper flakes when you make these grilled zucchini roll-ups. They don’t make the roll-ups particularly spicy, but just add enough heat to complement the creamy sweet goat cheese.

I used a very sharp Wusthof knife to cut the zucchini into thin strips, but you could also use a mandolin (you might have to cut the zucchini into halves so they aren’t so long). Make sure you sharpen your knives regularly. Not only will they obviously work better, they’re safer when sharpened. I recently picked up an electric sharpener that I absolutely love. I found that my manual sharpening skills weren’t doing the job. This sharpener does an amazing job, and it works on 20 degree (European) and 15 degree (Asian) knives, so it handles everything in my knife block without a problem.

I recommend that you use a grill basket when making these roll-ups. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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Also check out my very popular cucumber roulades. They don’t require grilling, are easy to make, and taste fantastic. Ditto for my Greek salad bites.

Grilled Zucchini Roll-Ups
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4 from 1 vote

Grilled Zucchini Roll-Ups

I have to admit, zucchini isn’t something you often see around our kitchen. But now that I’ve discovered grilling them and wrapping them around cheese, zucchini are going to be seen and seen often.
Course Appetizer
Cuisine American
Keyword grilled, zucchini
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 30 rolls
Calories 44kcal
Author Based on a recipe from Chile Pepper Magazine August 2015

Equipment

Ingredients

  • 4 large zucchini cut lengthwise into 1/4″ strips
  • 2 ½ tablespoons sun-dried tomatoes chopped, plus 2 tablespoons of the oil from the jar
  • 4 ounces feta cheese crumbled
  • 6 ounces goat cheese crumbled
  • 1 tablespoon chives chopped (or 1 teaspoon dried)
  • 1 tablespoon basil chopped (or 1 teaspoon dried)
  • ½ tablespoon dried red pepper flake

Instructions

  • Fire up a grill for direct cooking.
  • Brush both sides of the zucchini strips with 1/2 tablespoon of the oil from the sun-dried tomatoes.
  • Place onto grill and grill until slightly tender and you get good grill marks.
  • Remove to a cooking rack and let cool completely.
  • Meanwhile, in a bowl, combine the sun-dried tomatoes, remaining oil, the cheeses, chives, basil, and red pepper flakes.
  • Spread 1 teaspoon (or maybe a bit more depending on how big your zucchini are) of the cheese mixture onto the zucchini strips.
  • Roll up and secure with toothpicks.

Notes

You can serve these immediately or refrigerate and serve later.

Nutrition

Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Denny’s Club Sandwich (Copycat Recipe)

This is ALMOST a copycat recipe for a Denny’s club sandwich. I had to add a slight twist. After enjoying a copycat of Applebee’s Clubhouse Grille sandwich, which has BBQ sauce slathered on the bread, I just had to do the same with this club sandwich. Otherwise, yeah, it’s a spot-on fantastic copycat of the classic. So don’t hate me that it’s “almost” a copycat. It’s darned close.

I love the tang of the BBQ sauce. I used a hickory-smoked flavored sauce, which I think is the perfect sauce for this sandwich. What? You never thought of putting BBQ sauce on a club sandwich? Me either. But I’ve changed since I did. I’m much happier now. Club sandwiches need that little ‘twist’. You’ve been having the same sandwiches for years and years now. Make a simple change that has a huge impact on the flavor!

Denny's Club Sandwich (Copycat Recipe)

This Is The Perfect Club Sandwich

Now, if BBQ sauce isn’t your thing, substituting Sriracha instead would make for a totally different (and yummy spicy) copycat recipe of a Denny’s Club sandwich. In fact, that’s a great idea. I am going to make my next club sandwich with Sriracha on it instead! I’m glad I thought of it! Again, it’s not a ‘copycat’ exactly, but darned close!

I like to keep some pre-cooked bacon on-hand for sandwiches like these. I grab a few packs at the store and bake them up. It’s super-easy to do. After they’ve cooled off I wrap them in paper towels and put them into a container that goes into the freezer. When it’s time to use them, I just pull out whatever I need, wrap it in a paper towel, and microwave it for about 10 seconds. Boom! Great crispy home-cooked bacon!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my deviled egg salad sandwich.

Copycat Denny's Club Sandwich
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5 from 1 vote

Denny’s Club Sandwich (Copycat Recipe)

This is ALMOST a copycat version of Denny’s club sandwich. I had to add a slight twist.
Course Main
Cuisine American
Keyword copycat, sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 sandwiches
Calories 743kcal
Author Mike

Ingredients

  • 6 slices bread
  • 2 tablespoons Mayonnaise
  • 2 tablespoons your favorite BBQ sauce
  • 4 ounces turkey breast thinly sliced sandwich meat
  • 4 ounces ham thinly sliced sandwich meat
  • ½ cup Iceberg lettuce shredded or leaves
  • 4 slices bacon cooked
  • 4 slices tomato

Instructions

  • Toast the bread as desired.
  • Slather one side of two of the slices of the bread with mayonnaise.
  • Top with some lettuce, a slice of tomato, a slice of bacon, and the turkey.
  • Top each sandwich stack with a piece of bread.
  • Add more lettuce, tomato, another slice of bacon, and the ham.
  • Slather one side of two other slices of the bread with BBQ sauce (optional).
  • Add to sandwich.
  • Secure with toothpicks or skewers and serve.

Notes

For a nice twist, use a spicy BBQ sauce!

Nutrition

Calories: 743kcal | Carbohydrates: 52g | Protein: 40g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1790mg | Potassium: 736mg | Fiber: 5g | Sugar: 13g | Vitamin A: 618IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 4mg

Nutritional values are approximate.

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Caribbean Shrimp Pasta

I love Louisiana gulf shrimp. Nothing tastes better, in my opinion, and it’s night-and-day different than the ‘other’ shrimp you get in your grocer’s freezer. It’s probably sacrilege then to have used a bottled salsa in this dish. But time was of the essence the night I made it. And I was very happy with the end result. This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.

Caribbean Shrimp Pasta

Different Fruits, Different Dish!

You could easily make this Caribbean Shrimp Pasta a completely different dish just by using a different fruit salsa, such as citrus pineapple, or mango and habanero.

This dish is best prepared in a cast iron skillet. Nothing conducts heat better!

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Also try my pesto shrimp with mushrooms.

Inspired by a recipe from Kevin and Amanda.

Caribbean Shrimp Pasta
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4 from 1 vote

Caribbean Shrimp Pasta

This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.
Course Main
Cuisine American
Keyword caribbean, pasta, shrimp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 492kcal
Author Based on a recipe from Kevin and Amanda

Equipment

Ingredients

Instructions

  • Place the shrimp into a large bowl. Season well with salt and pepper.
  • Sprinkle some of the flour over the shrimp and toss to coat. Continue adding flour and tossing the shrimp until they are coated and are no longer sticky.
  • Heat one tablespoon of the oil in a large skillet over medium-high heat.
  • Add the shrimp but do not overlap them. If you have to, work in batches.
  • Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.
  • Add the broth to the skillet then stir in the cream, salsa and pasta.
  • Bring to a boil then reduce to a simmer, cover and simmer for 15 minutes or until the pasta is cooked through.
  • Add the shrimp and remove from heat. Stir and serve topped with avocado and cilantro.

Notes

Any tropical salsa works on this pasta dish.

Nutrition

Calories: 492kcal | Carbohydrates: 12g | Protein: 39g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 510mg | Sodium: 2108mg | Potassium: 713mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1218IU | Vitamin C: 25mg | Calcium: 308mg | Iron: 5mg

Nutritional values are approximate.

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Frozen Yogurt Dots

Sure, I’ve heard of Go-Gurt, but I’ve never had a reason to buy any. Then I came across this idea for frozen yogurt dots that uses Go-Gurt. I had to get some and try it. Just like those ice cream dots you can find at the mall, these little dots are packed with great flavor. They really make eating yogurt fun.

Frozen Yogurt Dots

We don’t have kids. So I have an excuse for not knowing you can also freeze Go-Gurt tubes for great yogurt-flavored popsicles. People should tell those of us without kids these awesome ideas! Heck, I’m lucky I knew about frozen yogurt dots!

Frozen Yogurt Dots on Sheet Pan

Lots And Lots Of Dots!

You can get a good number of dots out of a tube of Go-Gurt. It’s about a half of a full sheet pan’s worth. That’s a good bit for sure.

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Also try my homemade red velvet klondike bars.

Frozen Yogurt Dots
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Frozen Yogurt Dots

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Author Mike

Equipment

Ingredients

Instructions

  • Line a baking sheet with parchment or wax paper.
  • Cut just the very corner out of a tube of Go-Gurt. Don’t cut off much, just enough so you can squeeze the yogurt out through the opening.
  • Squeeze small dots of yogurt out onto the parchment paper.
  • Place in the freezer until completely frozen, about 2 hours.
  • Remove dots from parchment paper and enjoy!

Notes

I found that the easiest way to remove the frozen dots from the pan was to use the back of a regular old kitchen knife, scraping it along the paper.

Nutritional values are approximate.

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Cajun-Style Smothered Cabbage

In just a short time, my wife and I have gone from rarely eating cabbage to having it on a regular basis. Sure, it’s great in slaws, but also great cold and fresh with a dip such as hummus or ranch salad dressing. Or roasted in the oven. Or grilled on cedar planks. And also, smothered and cooked in Cajun-style flavors.

This Cajun-style smothered cabbage comes out tender, with just a little crunchy bite to it. And great flavors. The cabbage soaks up the chicken broth flavors along with a nice hit from spicy Cajun seasoning. I added a few chopped bell peppers for a little crunch and some needed color. This is one of those side dishes that tastes and looks like you spent more time on it than you did.

Cajun-Style Smothered Cabbage

Better With Peppers, But Great Without!

This Cajun-style smothered cabbage is absolutely perfect without the peppers, so if you don’t have any, don’t fret. But I’d get some if I were you. They do add a wonderful flavor, texture, and some color!

In a pinch you can add jarred pimento peppers. Just drain them real well first. You might want two jars worth. Or just one. Up to you. Roasted red bell peppers (the kind you get in a jar) are great in this also. Again, just make sure you drain them real well first. I’d add at least 1/2 cup’s worth of the jarred stuff. I’d chop them roughly first.

I like to use my good ole trusty Dutch oven to make this cabbage dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my Cajun mashed potatoes and my crazy-good bacon-smothered cabbage.

Cajun-Style Smothered Cabbage
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Cajun-Style Smothered Cabbage

This Cajun-style smothered cabbage comes out tender, with just a little bite to it. And great flavors. The cabbage soaks up the chicken broth flavors along with a nice hit from spicy Cajun seasoning. 
Course Side
Cuisine American
Keyword cabbage, Cajun
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 59kcal
Author Based on a recipe from the Mar/April 2016 issue of Louisiana Kitchen & Culture

Equipment

Ingredients

Instructions

  • Heat oil in a large skillet.
  • Add the onion and peppers and cook until starting to soften, about 8 minutes.
  • Add the cabbage and sprinkle with half of the Cajun seasoning. Turn and season other side.
  • Add 1/2 cup of the broth and cover.
  • Reduce heat to low and simmer for 20 minutes. Add more broth, checking every 5 minutes. Cook until the cabbage is tender.
  • Season with salt and pepper and serve.

Notes

You might want to use more seasoning if your head of cabbage is particularly large!

Nutrition

Calories: 59kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 349mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 68mg | Calcium: 65mg | Iron: 1mg

Nutritional values are approximate.

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Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine. Fried or boiled are my favorites. One of my favorite ways to devour shrimp is on a po boy sandwich. Tender with just a bit of coating and plenty of spicy flavor, I cannot stop devouring them shrimp after shrimp. I was already a borderline shrimp addict before these came along. These made it worse.

Southern Fried Shrimp

Spicy Crunchy Deliciousness

If you can’t find Tony Cachere’s fish fry in your grocery store you can use other fish fry mixes or just substitute all-purpose flour that has been seasoned with salt and pepper. You want the good stuff for these southern fried shrimp.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, coconut fried shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Southern Fried Shrimp
Print Pin
5 from 1 vote

Southern Fried Shrimp

These southern fried shrimp are darned good shrimp. I love shrimp, cooked any way you can imagine.
Course Appetizer
Cuisine American
Keyword crispy, deep-fried, shrimp, southern
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
Calories 563kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place shrimp into a resealable container or baggie.
  • In a large bowl whisk together the buttermilk and mustard.
  • Pour mixture in with the shrimp, seal, and shake gently to coat.
  • Refrigerate for 1 hour.
  • Whisk together the fish fry mix and cayenne.
  • Heat 3″ of oil in a Dutch oven to 325 F.
  • Working in batches, remove shrimp from container.
  • Shake off excess marinade then transfer to the fry mix.
  • Roll and coat. Shake off any excess coating and place in hot oil.
  • Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.

Notes

Serve with your favorite dipping sauce or on a po boy.

Nutrition

Calories: 563kcal | Carbohydrates: 9g | Protein: 98g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1161mg | Sodium: 3750mg | Potassium: 613mg | Fiber: 1g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 20mg | Calcium: 847mg | Iron: 10mg

Nutritional values are approximate.

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Creamy Cajun Sausage Ravioli

These creamy Cajun sausage ravioli are dangerous and I definitely cannot be trusted to control myself around them. Not even the least bit. I knew I was going to love them because I love absolutely anything with andouille sausage. These ravioli are packed with andouille, then topped with a simple Cajun-spice sauce. It takes a while to assemble and cook these little morsels, but once you get a system and assembly line down, you’ll be turning them out left and right.

Creamy Cajun Sausage Ravioli

Got Leftovers?

On the off chance that you have some leftover creamy Cajun sausage ravioli, store them in the fridge on wax paper and make sure they do not touch each other. They like to stick together, and not just a bit either. We’re talking seriously stuck together here. Trust me. I speak with experience.

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Also try my grilled creamy shrimp and mushroom pasta and my mushroom ravioli.

Creamy Cajun Sausage Ravioli
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5 from 1 vote

Creamy Cajun Sausage Ravioli

These creamy Cajun sausage ravioli are dangerous and I definitely cannot be trusted to control myself around them. Not even the least bit. 
Course Main
Cuisine American
Keyword Cajun, creamy, ravioli, sausage
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 28 raviolis
Calories 45kcal
Author Based on a recipe from Bev Cooks

Equipment

Ingredients

For the ravioli

For the sauce

Instructions

For the ravioli

  • Place the sausage into a food processor and pulse until it is minced.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the meat and garlic and cook for 1 minute, stirring.
  • Bring a large pot of salted water to a boil.
  • Working in batches, lay out the wonton wrappers and place one tablespoon of the meat into the middle.
  • Dip your finger in warm water and run it along the edges of the wrapper.
  • Take one corner of the wrapper and fold the filling, forming a triangle.
  • Push down on the meat filling to get as much air out as possible, then pinch the edges to seal.
  • Lower 5-6 ravioli at a time into the boiling water and boil for 1 minute. I found that using a spider (or large slotted spoon) helped make sure that the ravioli don’t fall apart.
  • Remove cooked ravioli to a plate but do not stack them or they will stick together.
  • Continue working in batches until all of the ravioli are cooked.
  • Serve with the sauce.

For the sauce

  • Melt the butter in a medium saucepan over medium-high heat.
  • Whisk in the flour and continue cooking for 1 minute.
  • Slowly add the milk while whisking.
  • Reduce the heat to a simmer and continue whisking until the sauce is as thick as you like.
  • Add Cajun seasoning, stir, and serve.

Notes

You can substitute smoked sausage if you cannot find andouille.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Beets on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Now, sure you can roast beets in your oven. Or even on your grill. But if you have a Char-Broil Big Easy, you should use it instead. The Big Easy is one of the best and easiest outdoor cookers you can find. No mess. No fuss. Perfect for everything from chicken to pies to yes, beets. Just brush the beets with a little oil, vinegar and spices and into the cooker. An hour or so later, perfectly roasted beets on the Char-Broil Big Easy.

Roasted Beets on the Char-Broil Big Easy

Perfect Roasted Beets!

After the beets cooled I peeled them and sliced them for topping a great side salad. These roasted beets on the Char-Broil Big Easy were perfect!

Using beets that are roughly the same size will ensure that they all get done at the same time, a big plus.

To make these beets on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Roasted Beets on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Roasted Beets on the Char-Broil Big Easy

Now, sure you can roast beets in your oven. Or even on your grill. But if you have a Char-Broil Big Easy, you should use it instead. 
Course Side
Cuisine American
Keyword beets, Big Easy, Char-Broil
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 3 beets
Calories 77kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • You can peel your beets before or after cooking. It’s easier to peel them first, but I think they stay moister if you peel them after they cook.
  • Cut the root end off so that the beets stand straight up.
  • Combine remaining ingredients and brush onto the beets.
  • Place beets into the Big Easy basket and lower into the cooker.
  • Roast for about 60 minutes or until beets are tender but not mushy.
  • Let cool before peeling and slicing.

Notes

Be careful removing the beets as they and the Big Easy basket are hot!

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

Nutritional values are approximate.

Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon