Mike, Author at Life's A Tomato

Cajun-Injected Turkey Breast 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.

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and darned good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier. Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy. The skin on this bird does not crisp up thanks to the amount of liquid in the marinade. Fans of munching on crunchy skin will be disappointed with that, but the flavorful Cajun-Injected Turkey Breast on the Char-Broil Big Easy more than makes up for it.

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

(I just noticed that my turkey breast looks like a Conehead.. or an old Spanish helmet!)

Bone-In Or Boneless, Either will Do!

You could make this recipe using a boneless turkey breast, but you’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.

For injecting my turkey (and anything else), I use a meat injector. It can handle absolutely anything you put into it.

Char-Broil The Big Easy Better Basket , Silver

If you want to skip the injection, try my easy turkey recipe for the Big Easy.

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 my free Big Easy eCookbook!

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4.17 from 6 votes

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and a lot good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier.

Course Main

Cuisine American

Keyword Big Easy, Cajun, Char-Broil, turkey

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings turkey

Calories 1968kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

For the turkey

1 turkey breast bone-in
kosher salt
ground black pepper

For the marinade

2 tablespoons Worcestershire sauce
1 tablespoon liquid crab boil
¼ cup apple cider vinegar or chicken stock
¾ cup honey
1 12 ounce beer
1 tablespoon kosher salt
1 tablespoon ground allspice
½ cup Cajun seasoning
¼ teaspoon cayenne
½ cup olive oil
¼ cup garlic finely minced

Instructions

Trim any excess skin from the breast. Rinse it and pat it dry.
Place marinade ingredients into a blender and puree for 5 minutes until smooth.
Inject turkey with the marinade in many places. Go crazy, but not so crazy that you create a turkey pin cushion (I try to slide the needle under the skin and inject in several spots so there aren’t as many holes).
Fire up your Big Easy.
Spray the Big Easy basket with non-stick spray.
Insert the turkey breast and lower the basket into the Big Easy.
Cover (see my note) and cook 10 minutes per pound.
Check temperature in multiple spots. Once the turkey reaches 165 F remove it from the Big Easy and cover it in foil and let it rest for 30 minutes.
Carve as desired.

Notes

I usually don’t cover my Big Easy with the lid until the last 30 minutes of cooking, otherwise the top part of the turkey gets too dark compared to the rest of the turkey.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Cajun Seasoning

There are as many variations on Cajun seasoning as there are stars in the evening sky. Ok, well, it just seems that way. This is my go-to version. I use it on everything Cajun-ish or just anything for that matter. I like my seasoning a bit on the hot side. If you like a little more mellow flavor, cut the amount of cayenne pepper in half.

Most store-bought Cajun seasonings contain way too much sodium. Making your own at home lets you adjust the salt without sacrificing flavor.

Make sure you give your container of seasoning a good shake before using. Especially if it has been sitting for a bit. Ingredients settle. You want to make sure that you get a bit of everything in every tablespoon!

Here are some of my favorite recipes that use Cajun seasoning, besides the crazy-good grilled Cajun ribeye you see above:
Cajun Filet-o-Fish sandwiches
Cajun Grilled Baby Vegetables
Cedar Planked Cajun Mashed Potatoes

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Also try my homemade blackening seasoning.

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5 from 1 vote

Cajun Seasoning

I like my seasoning a bit on the hot side

Course Seasoning

Cuisine Cajun

Keyword Cajun, seasoning

Prep Time 5

Servings ounces

Calories 13kcal

Author Mike

Ingredients

5 teaspoons paprika
4 teaspoons kosher salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 teaspoon dried oregano
2 teaspoons dried thyme

Instructions

Combine all ingredients.

Notes

Keep in an airtight container for up to 6 months.

Nutrition

Nutritional values are approximate.

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Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.

Spice It Up A Bit

I like to serve Louisiana red bean dip drizzled with hot sauce. But, if you’re serving for a crowd you might want to skip that step. Or make two batches of dip. One for your friends that like a little kick and one for those that don’t.

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Also try my pimento olive dip.

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4 from 1 vote

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin.

Course Appetizer

Cuisine American

Keyword beans, dip

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 102kcal

Author Based on a recipe from Holly Clegg’s Trim and Terrific Gulf Coast Favorites

Equipment

Baking Dish

Ingredients

1 cup sausage spicy, cooked
2 15 ounce dark red kidney beans rinsed, drained
1 4 ounce fire-roasted diced green chiles
¾ cup salsa
½ cup sour cream
1 teaspoon chili powder
1 ½ teaspoons ground cumin
1 ½ cups Mexican cheese blend shredded, divided
Tortilla chips warmed, for serving

Instructions

Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
Preheat your oven to 350 F.
Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
Pour blended mixture into dish.
Top with the sausage and the remaining cheese.
Bake until hot and bubbly, 15-20 minutes.
Serve with warmed tortilla chips.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Copycat Hooters Fried Pickles

I can’t remember when it was that we discovered deep-fried pickles. A few years ago, I think. They’ve quickly become a favorite appetizer for us. We enjoy the crunchiness. And that great pickle pucker. They’re simple and yummy, just like this homemade version of a copycat Hooters fried pickles. Make sure you make a double batch because they’ll disappear in no time.

Serve these little delicious bites with your favorite dipping sauce. For us, that’s Ranch salad dressing. A good Ranch. No point in going through the trouble of making the crazy good pickles only to serve them with mediocre dressing.

Season ‘Em Up Your Way

Although I just sprinkled these copycat Hooters fried pickles with sea salt, you can get adventurous and use Cajun seasoning, fresh ground black pepper, or even Italian seasonings.

These fried pickles are the perfect side dish for my copycat of Hooter’s Asian chicken wings.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my Nashville hot pickles.

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5 from 1 vote

Copycat Hooters Fried Pickles

I can’t remember when it was a few years ago that we discovered deep-fried pickles. They’ve quickly become a favorite appetizer for us.

Course Appetizer

Cuisine American

Keyword deep-fried, pickles

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 171kcal

Author Mike

Equipment

Ingredients

vegetable oil for frying
1 16 ounce dill pickle chips drained
1 cup buttermilk
1 large egg beaten
4 dashes hot sauce or more
1 cup all-purpose flour
¼ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cayenne pepper

Instructions

Preheat 2″ of oil to 350 F in a deep fryer or Dutch oven.
Dry the pickles as much as possible.
In a shallow bowl, beat together the buttermilk, egg and hot sauce.
Combine the remaining ingredients in another shallow bowl.
Working in batches, stir pickles in egg mixture until well coated.
Shake off any excess and then toss the pickles into the flour mixture, coating well.
Fry for 3-5 minutes or until golden brown.
Transfer to a paper towel-lined plate to drain for 1-2 minutes.
Serve hot.

Notes

Serve with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

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Chipotle Popcorn Chicken Bites

I love fried chicken, especially if it has been marinated in buttermilk. But, silly me, I’d never thought of adding chipotles in adobo to the marinade. These chipotle popcorn chicken bites are soooo good. They’re tender and tasty thanks to the buttermilk and they have a really nice kick to them thanks to the smoked jalapenos. Not too hot, but they definitely pack a little spiciness.

Grab Some Ranch And Get To Eatin’

I served these little yummy chipotle popcorn chicken bites with your standard Ranch dressing for dipping. They’d also be great dunked my copycat Chick-fil-A sauce.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

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Also try my copycat of Popeye’s popcorn chicken bites!

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5 from 1 vote

Chipotle Popcorn Chicken Bites

I love fried chicken, specially if it has been marinated in buttermilk. But, silly me, I’d never thought of adding chipotles in adobo to the marinade.

Course Appetizer

Cuisine American

Keyword popcorn chicken, spicy

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 275kcal

Author Based on a recipe from Food Republic

Equipment

Ingredients

2 chicken breasts boneless, skinless, cut into 1/2" bites
1 cup buttermilk
½ cup chipotles in adobo sauce pureed
2 cups all-purpose flour
vegetable oil for frying
kosher salt to taste
ground black pepper
Ranch dressing make your own, or use your favorite dipping sauce

Instructions

Place chicken into a bowl.
Add buttermilk and chipotles and mix well. Cover and refrigerate overnight.
Heat oil in a Dutch oven or deep fryer to 350 F.
Working in batches, shake off excess marinade and fry chicken 2-3 minutes until done and golden brown. Remove to a paper towel-lined plate and season with salt and pepper.
Serve with Ranch dressing for dipping.

Notes

You can substitute milk for the buttermilk in a pinch.

Nutrition

Nutritional values are approximate.

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Pulled Pork on the Char-Broil Big Easy

I’m a huge fan of pulled pork cooked on a smoker. Of course, the Char-Broil Big Easy Oil-Less Fryer is not a smoker, so I was a bit skeptical when I set out to make pulled pork on it. Well, color me un-skeptical now. Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.

You Want A Bit Of Smokiness

I started with an 8 pound bone-in pork butt that I trimmed just slightly. I injected the butt with a mix of apple juice, Worcestershire sauce, salt and adobo sauce. Then I let it get happy in the fridge overnight. Why adobo sauce? I was wanting a hint of smoky flavor to the meat, and adobo gives you that. You could substitute a few drops liquid smoke instead but I like the flavor of adobo better.

The next morning I patted the butt dry on the outside and then rubbed it with a simple spice mix that had smoked paprika added in for more smoky flavor. Onto the Big Easy for 4ish hours until the meat hit 195 F, mopping the last 15 degrees of cooking.

Foiled, rested, and shredded. For a little extra smoky flavor, mix the meat with a smoky flavored BBQ sauce. If you end up with any leftovers, use it to make my pulled pork mac-and-cheese.

Char-Broil The Big Easy Bunk Bed Basket

My Maryland pit beef made on the Big Easy also makes for delicious sandwiches. Give it a try!

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 my free Big Easy eCookbook!

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2.95 from 17 votes

Pulled Pork on the Char-Broil Big Easy

Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, pulled pork

Prep Time 8

Cook Time 5

Total Time 13

Servings

Calories 24kcal

Author Mike

Equipment

Ingredients

For the pulled pork

1 8 pound bone-in pork butt trimmed of any large pieces of fat
pork injection brine see below
pork rub see below
pork mopping sauce see below

For the pork injection

1 cup apple juice
½ cup water
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon chipotles in adobo sauce just the adobo sauce. You might want to use more

For the pork rub

1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chili powder
¼ teaspoon ground mustard
1 teaspoon ground black pepper
1 teaspoon onion powder
½ teaspoon celery seed
½ teaspoon cinnamon
¼ teaspoon cumin
1 teaspoon kosher salt
1 teaspoon dried red pepper flake

For the pork mopping sauce

1 cup apple juice
1 cup water
¼ cup apple cider vinegar

Instructions

For the pulled pork

Inject pork with the injection brine every inch or so.
Place into a re-sealable container or deep baking dish, cover and refrigerate overnight.
Remove pork from container and pat dry on the outside.
Rub pork on all sides with the pork rub.
Fire up your Big Easy.
Place the pork into the Big Easy basket and lower into the Big Easy.
Cook until the internal temperature reaches 180 F.
Brush or spray the pork with the mopping sauce every 20-30 minutes until the meat reaches 195 F.
Remove meat from the cooker, wrap in foil and let rest for 30 minutes.
Shred or chop meat as desired.

For the pork injection

Combine all ingredients in a small pan over medium heat.
Stir until salt is dissolved.
Let cool before using.

For the pork rub

Combine all ingredients.
Store in an air-tight container until ready to use.

For the pork mopping sauce

Combine all ingredients.

Notes

Serve with a hickory BBQ sauce to give it that ‘just smoked’ flavor.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Chicken Nacho Dip

Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. This is a great dip, best served with tortilla chips.

Rotisserie Chicken Is Great Too

If you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. My Weber grills and smoker make for great chicken. And I often have leftover chicken. I just save it and use it in great dishes like this chicken nacho dip.

Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven. Warm chips and warm dip were meant for each other.

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Also try my Jose’s party cheese dip.

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4 from 1 vote

Chicken Nacho Dip

This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. Heck, I might eat as a soup next time!

Course Appetizer

Cuisine American

Keyword chicken, dip, nachos

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 121kcal

Author Mike

Equipment

Slow Cooker

Ingredients

10 ounce Rotel diced tomatoes with green chiles drained
1 pound Velveeta cubed
1 cup chicken cooked, shredded or cubed
⅓ cup sour cream
¼ cup green onion diced (plus more for garnish if desired)
1 ½ tablespoons taco seasoning
1 large jalapeno minced
½ can black beans rinsed, drained
Tortilla chips warmed, for serving

Instructions

Place everything except for the beans into a slow cooker and cook on high for 1 1/2 hours, stirring occasionally. If the mixture becomes too thick thin with a little milk.
Add the beans and cook another 30 minutes.
Stir before serving with warmed tortilla chips.

Notes

Use Mexican Velveeta for a nice twist.

Nutrition

Nutritional values are approximate.

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Spicy Grilled Cheese

I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes this spicy grilled cheese is nice and different. With a kick.

It’s Not That Spicy

Don’t fear the ‘spicy’ in this ‘spicy grilled cheese’. You’re just adding a little ole jalapeno and that’s for two sandwiches. I mean, you do want it to be spicy, right? At least it should have a little kick. You want to go crazy with it, add a serrano pepper or habanero. Now, that’s spicy!

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The Griddler is a champ at making grilled cheese sandwiches, like my grilled caramel apple cheese, muffuletta grilled cheese, grilled spinach and artichoke cheese, and pepperoni

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5 from 1 vote

Spicy Grilled Cheese

Done in minutes this spicy grilled cheese is and nice and different. With a kick.

Course Main

Cuisine American

Keyword grilled cheese, sandwich, spicy

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 545kcal

Author Mike

Equipment

Cuisinart Griddler or a skillet

Ingredients

2 tablespoons unsalted butter softened
4 slices Texas toast
4 slices American cheese
1 Roma tomato seeded, chopped
1 small jalapeno seeded, minced

Instructions

Heat a large skillet over medium heat.
Spread butter on one side of each slice of bread.
Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you’re a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
Cook until bread is nice and browned. Flip when ready and brown on other side if you aren’t cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
Serve hot and gooey.

Notes

Substitute Pepper jack for more kick.

Nutrition

Nutritional values are approximate.

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Chipotle Turkey Salad

This chipotle turkey salad is one of the most amazing salads I’ve ever made or had. The addition of two simple ingredients, chipotles in adobo and cilantro, to a pretty standard turkey (or chicken) salad recipe really takes it to a new level. This is a fantastic way to use up leftover turkey from Thanksgiving. I wouldn’t just make this salad when I have leftovers around. It’s worth making any time.

No Turkey? Use Chicken Instead

I used roasted turkey from my Char-Broil Big Easy. Any cooked turkey (or chicken) will do just fine in this. You want it chunky, though and not finely chopped. Or at least that’s how I like mine!

If you’re in a rush just grab a rotisserie chicken from the grocery store and shred the meat for the salad.

La Costena Chipotle Peppers 7oz.

This recipe is based on a recipe from Simply Recipes.

Print Pin

5 from 1 vote

Chipotle Turkey Salad

Course Main

Cuisine American

Keyword salad, spicy, turkey

Prep Time 15

Total Time 15

Servings

Calories 580kcal

Author Based on a recipe from Simply Recipes

Equipment

Mixing Bowl

Ingredients

1-2 chipotles in adobo sauce diced plus some of the adobo sauce, to taste
½ cup mayonnaise
2 cups turkey cooked, chopped
½ cup onion diced
½ cup celery diced
2 tablespoons cilantro chopped
kosher salt
ground black pepper

Instructions

Mix together the chipotle peppers, adobo sauce, and mayonnaise.
Place remaining ingredients except for the salt and pepper into a bowl.
Fold in the mayonnaise mixture and add salt and pepper to taste.
Serve on sandwiches, or spoon into seeded avocado halves for a delicious salad.

Notes

Substitute rotisserie chicken for the turkey and have a delicious chicken salad instead!

Nutrition

Nutritional values are approximate.

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Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.

More Cheese Sauce, More Better.

The cheese sauce on these crazy Cajun nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.

Also try my potato chip nachos.

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This recipe is based on a recipe from Chef Jamie Gwen.

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4 from 1 vote

Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good.

Course Appetizer

Cuisine American

Keyword Cajun, nachos

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 400kcal

Author Based on a recipe from Chef Jamie Gwen

Equipment

Saucepan

Ingredients

3 tablespoons olive oil divided
1 sweet onion sliced
1 red bell pepper sliced
kosher salt
ground black pepper
1 pound Andouille sausage cooked, sliced
1 4-ounce fire-roasted diced green chiles chopped
3 cups sharp cheddar cheese shredded
2 teaspoons cornstarch
1 tablespoon Cajun seasoning
1 clove garlic minced
¾ cup beer or beef broth. I used beef broth
Tortilla chips warmed
Cherry tomatoes halved
Green onions chopped
Sour cream

Instructions

Heat 2 tablespoons of the oil in a large saute pan over medium heat.
Add onion and pepper, season with salt and pepper, and cook 10 minutes.
Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
Add the chiles, stir, and reduce heat to low to keep warm.
Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
Heat the remaining 1 tablespoon of oil in a pot over medium heat.
Add the garlic and cook for 1 minute.
Add the beer (or broth) and bring to a simmer.
Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
Spread chips out onto a large platter.
Top with the cheese sauce, then the sausage mixture.
Garnish with tomatoes, green onions, and sour cream.

Notes

You may want to dice the sausage instead.

Nutrition

Nutritional values are approximate.

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