Author: Mike

Slow Cooker Roasted Garlic

Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long. Slow cooker roasted garlic is easier than the same thing made any other way. And cleanup is a breeze, too.

Slow Cooker Roasted Garlic

Storing Your Garlic

Slow cooker roasted garlic will last up to 1 week in the fridge. Keep the final product in a tightly sealed container or resealable baggie. Roasted garlic is perfect for making our roasted garlic hummus and roasted garlic salad dressing.

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You can always roast garlic in the oven instead!

Slow Cooker Roasted Garlic
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5 from 1 vote

Slow Cooker Roasted Garlic

Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long. 
Course Sauce
Cuisine American
Keyword crockpot, garlic, slow cooker
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 heads
Calories 42kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cut 1/2″ off the pointed end of each bulb.
  • Place bulbs onto aluminum foil and drizzle with a little olive oil.
  • Seal and place into slow cooker.
  • Cook on low 3-4 hours or until the garlic is soft.
  • Remove and let cool slightly before squeezing the heads to remove the roasted garlic.
  • Store in the fridge for up to 1 week.

Notes

Store in an air-tight container or you’ll give your fridge a garlic aroma.

Nutrition

Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

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Sweet and Savory Turkey Panini

We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made a sweet and savory turkey panini that was beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.

Sweet and Savory Turkey Panini

Oh, The Chipotle Mayonnaise!

After making a sweet and savory turkey panini you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.

I made this sandwich on my Cuisinart Griddler. It is a sandwich-cooking beast of a kitchen tool. I use mine often, for a heck of a lot more than sandwiches, too. Breakfast, lunch or dinner, it doesn’t matter. It can handle it.

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My toasted Italian sandwich, also made using a Griddler, is also fantastic.

Sweet and Savory Turkey Panini
Print Pin
5 from 1 vote

Sweet and Savory Turkey Panini

Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 926kcal
Author Based on a recipe from Aaran McCargo Jr

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
  • Add enough oil to a small Dutch oven or pot to have 2″ of oil. Heat to 375 F.
  • Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
  • Add the shallots and toss to coat well.
  • Working in batches, shake off excess flour mixture and add shallots to the hot oil.
  • Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
  • Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
  • Cut bread loaf in half horizontally.
  • Slather bread with chipotle mayonnaise on both cut sides.
  • Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
  • Brush tops of sandwiches with melted butter.
  • Preheat a large skillet, Griddler, or panini press.
  • Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.

Notes

You can make these using thick-cut turkey sandwich meat, too.

Nutrition

Calories: 926kcal | Carbohydrates: 67g | Protein: 42g | Fat: 54g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1378mg | Potassium: 728mg | Fiber: 7g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 6mg

Nutritional values are approximate.

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Sausage Sandwiches 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 picked up a set of kabob holders for my Char-Broil Big Easy Oil-Less Fryer from Amazon the other day. I’m always excited to try something new in my Big Easy. Besides roasting some red potatoes (hiding in the background in the first picture below), I decided to use the kabobs to make some super-easy (and tasty) sausage sandwiches. I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later my sausage sandwiches on the Char-Broil Big Easy were done.

Sausage Sandwiches on the Char-Broil Big Easy

Great Sandwiches, Ready In No Time

I chopped up the peppers and onion and mixed them with a bit of Zatarain’s Creole mustard and some brown mustard. The combination of the two mustards (I call it Spicy Breole mustard….) is fantastic. A serious kick with serious mustard flavor. Served on a toasted hoagie roll. Oh, and I also made these same sandwiches using smoked sausage (as shown below). Perfect!

If you don’t have a set of kabobs for the Big Easy, you can also make these great sandwiches using the standard basket along with the available bunk basket, which gives you a lot more cooking space.

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

Char-Broil 2425514W12 Big Easy Grease Tray...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
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The Char-Broil Big Easy 22-piece turkey fryer accessory kit has everything you need to make ribs, chicken legs, kabobs and just about anything else!

Char-Broil The Big Easy 22-Piece Turkey Fryer...
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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!

Sausage Sandwiches on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Sausage Sandwiches from the Char-Broil Big Easy

I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later everything was done.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, sandwich, sausage
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 623kcal
Author Mike

Equipment

Ingredients

  • 3 Italian sausages or your favorite sausage
  • 1 green bell pepper cut into wide strips
  • 1 red bell pepper cut into wide strips
  • 1 medium sweet onion quartered
  • 1 tablespoon Creole mustard
  • 1 tablespoon spicy brown mustard
  • 3 Hoagie rolls toasted if desired

Instructions

  • Fire up your Big Easy.
  • Thread the sausages, pepper strips, and onion onto the kabobs.
  • Lower into the Big Easy and cook for about 20 minutes or until the sausage reaches 150-155 F internal temperature and the peppers and onion have started to soften and char.
  • Remove from the Big Easy.
  • Chop the peppers and onion and place in a large bowl. Stir in the mustards.
  • Serve sausages on rolls topped with plenty of the veggie-mustard mix.

Notes

If you don’t have kabobs, just use the standard Big Easy basket with the available bunk basket.

Nutrition

Calories: 623kcal | Carbohydrates: 46g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1236mg | Potassium: 582mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1397IU | Vitamin C: 90mg | Calcium: 61mg | Iron: 13mg

Nutritional values are approximate.

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Pizza 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 recently picked up a few stackable ovens for my oil-less fryer. For everything from pizza on the Char-Broil Big Easy to bread to pies, I knew I’d get a lot of use out of them. I actually bought a single oven to try and then after great success I ordered two more. The ovens fit together so that you can have up to 3 at a time in the Big Easy. Each has a lid, but of course I removed the lid for the picture below… otherwise you’d just see a black lid!

Pizza on the Char-Broil Big Easy

Perfect For Small Pizzas

I picked up some store-bought mini crusts (the insides of the ovens are about 9″ in diameter) and made some super-simple pizzas: homemade sauce, fried pepperoni (if you can fry pepperoni slices without sampling any, you are super human or from another world), mushrooms, and cheese. 10 or so minutes later we were enjoying a great little pizza hot off the Big Easy!

Note: When you first get your ovens I suggest you ‘season’ them a bit by first washing them with soap and water, and then put them into a hot Big Easy for 20 or so minutes to burn off the ‘new’. Let them cool completely before using. Also, stacking the ovens can be a challenge if they aren’t nice and round. Mine weren’t very round when I first received them. But with a little work you can get them to fit inside each other.

You can also use a bunk bed basket.

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  • Perfect for cooking two chickens at once
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You can also bake cornbread in the Big Easy. It’s a very versatile cooker for sure!

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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Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
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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!

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

Pizza on the Char-Broil Big Easy

Mini pizzas cooked on the Char-Broil Big Easy Oil-less Fryer. Easy and delicious!
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, pizza
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 547kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Slather crusts with the sauce and add your desired toppings.
  • Place pizzas into the Big Easy ovens and stack them if using more than 1.
  • Cook for 10-15 minutes or until the cheese is melted (well, assuming you’re using cheese) and has started to brown.

Notes

Use caution removing the pizza from the hot basket.

Nutrition

Calories: 547kcal | Carbohydrates: 98g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Sodium: 1210mg | Potassium: 101mg | Fiber: 3g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 6mg

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
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Primanti Brothers Sandwich (Copycat Recipe)

Ever since my wife and I went to Pittsburgh a few years ago and had lunch at Primanti Brothers, I have been jonesin’ bad for another one of their sandwiches. Good sandwich meat, warm fries, and the best part, fantastic slaw. All on good fresh bread. Soft on the inside, with a chewy crust, bread. Time to make a copycat recipe of a Primanti Brothers sandwich, by golly! Time to bring back those great memories. Oh how I wish there was a Primanti Brothers here!

Note: There was a restaurant in Indianapolis for a brief time, and I was lucky enough to eat there a few times. That’s where I also discovered Terror Tots! You need to make those too!

Primanti Brothers Sandwich (Copycat Recipe)

One Great Sandwich

Some folk complain about these sandwiches getting a bit soggy. I’ve never had one last long enough for that to happen, but if you drain the slaw really well you shouldn’t have a problem. That’s the beauty of making a copycat recipe of a Primanti Brothers sandwich at home. You can tweak it to your liking. But I gotta say, make it like it’s written and you’ll enjoy the heck out of this sandwich. I sure did.

Squeeeeeze

I like to squeeze my sandwich before I eat it. They a bit thick. Oh, I don’t mean that in a bad way, nope. But I like to pile my toppings high and well, it’s hard to get my dainty (ha!) mouth around them. So I put a hand on top of the bread and push down and give it a good squeeze first!

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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Before you dive into your sandwich, serve up a batch of Primanti Brother’s Terror Tots.

Copycat Primanti Brothers Sandwich
Print Pin
4.50 from 2 votes

Primanti Brothers Sandwich (Copycat Recipe)

Good sandwich meat, warm fries, and the best part, fantastic slaw. Time to make a copycat Primanti Brothers sandwich, by golly!
Course Main
Cuisine American
Keyword copycat, fries, sandwich
Prep Time 1 hour 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Servings 1 sandwich
Calories 1547kcal
Author Mike

Equipment

Ingredients

For the sandwich (makes 1 sandwich)

  • 1 splash vegetable oil
  • 4-6 slices sandwich meat thin slices of your favorite
  • 2 slices Italian bread thick
  • 2 slices provolone cheese
  • mayonnaise
  • 1 handful French fries cooked, warm
  • 1/4-1/2 cup coleslaw see below
  • 2 slices tomato

For the coleslaw (makes enough for 4-6 sandwiches)

Instructions

For the coleslaw (makes enough for 4-6 sandwiches)

  • Bring the vinegar and oil to a slow boil in a small sauce pan over medium heat.
  • Add the sugar and stir to dissolve.
  • Remove from heat and let cool completely.
  • Place slaw mix and onion into a resealable container.
  • Add in the vinegar mix and stir well.
  • Season with salt and pepper.
  • Refrigerate for 1 hour.

For the sandwich (makes 1 sandwich)

  • Heat oil in a small skillet over medium heat.
  • Add the sandwich meat and heat for 1 minute.
  • Flip the meat over, top with cheese, cover, and heat until the cheese melts.
  • Slather one side of each slice of bread with mayonnaise. Add meat and cheese.
  • Add fries, tomato, and slaw. Top with other slice of bread.
  • Enjoy.

Notes

Serve with even more fries on the side.

Nutrition

Calories: 1547kcal | Carbohydrates: 123g | Protein: 41g | Fat: 101g | Saturated Fat: 67g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1855mg | Potassium: 1106mg | Fiber: 6g | Sugar: 104g | Vitamin A: 806IU | Vitamin C: 30mg | Calcium: 383mg | Iron: 3mg

Nutritional values are approximate.

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Roasted Brussels Sprouts on the 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 use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy (and second-and-a-half, they cook up fast). And third, they free up the oven in the house if I’m doing a large cook for the holidays. Cooking on the Big Easy is always a win-win, whether you’re cooking the main dish or a side.

Roasted Brussels Sprouts on the Big Easy

Great Roasted Flavor In Every Bite

I didn’t pre-cook the sprouts at all. Just drizzled and seasoned them, skewered them, and then cooked them. Done. I used the kabob skewers available from Char-Broil but you could also just place the sprouts in the standard Big Easy basket (or get more on with the optional bunk basket). These roasted Brussels sprouts on the Char-Broil Big Easy came out great!

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
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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.

Char-Broil 2425514W12 Big Easy Grease Tray...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
  • SIZE: Measures 6” x 10” across the top and…
Buy on Amazon

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 Brussels Sprouts on the Big Easy
Print Pin
4 from 1 vote

Roasted Brussels Sprouts on the Big Easy

I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy.
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 49kcal
Author Mike

Equipment

Ingredients

Instructions

  • Wash sprouts. Remove any large stems and loose leaves.
  • Place sprouts into a bowl and drizzle with a bit of olive oil.
  • Season with salt and pepper.
  • Thread sprouts onto skewers and lower into a pre-lit Big Easy.
  • Cook for approximately 20 minutes or until sprouts begin to char and are mostly tender when poked with a toothpick (check the larger ones).
  • Sprinkled with a bit more salt and pepper if desired and serve immediately.

Notes

Add a little crunched cooked bacon over the sprouts for more yumminess!

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

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

Slow Cooker Caramelized Onions

Wow. Slow cooker caramelized onions were so much better than I ever thought they could be. They were incredibly tasty. And perfect on grilled cheese sandwiches. And on burgers, in French onion dip or soup. Any recipe that calls for onions needs caramelized onions.

Slow Cooker Caramelized Onions

The Easiest Caramelized Onions Ever.

You might get thrown out of a fancy (or actually, even a not-so-fancy) restaurant kitchen if you suggested making slow cooker caramelized onions. But you won’t get thrown out of my kitchen. I’d make these again in a heartbeat. My favorite onions to use are Vidalia onions, but unfortunately they aren’t available for very long each year.

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Try my blue cheese burgers with caramelized onions.

Slow Cooker Caramelized Onions
Print Pin
4 from 1 vote

Slow Cooker Caramelized Onions

This recipe is sized for a 4-6 quart slow cooker. You want to use enough onions to fill the cooker at least halfway.
Course Side
Cuisine American
Keyword crockpot, onion, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 2
Calories 284kcal
Author Mike

Equipment

Ingredients

Instructions

  • Add onions to slow cooker set on Low.
  • Drizzle with the oil and sprinkle with salt and thyme, if using.
  • Stir and cover and cook 10 hours, stirring occasionally.
  • If you desire a darker, richer color, remove the lid from the cooker cook another hour or two stirring often.
  • Keep in the fridge for up to a week.

Notes

Great on hamburgers and hot dogs, too!

Nutrition

Calories: 284kcal | Carbohydrates: 63g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 835mg | Potassium: 994mg | Fiber: 8g | Sugar: 42g | Vitamin A: 74IU | Vitamin C: 40mg | Calcium: 182mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Turkey and File Gumbo Pot Pie

I’m a huge fan of gumbo. Taking the time to make a great roux really pays off with fantastic flavor. It’s my go-to comfort food during cooler times. Not that a good stew isn’t great when it’s cold out, but a gumbo is what a stew wants to grow up to be. This smoked turkey and file gumbo pot pie turns gumbo into an all-in-one-dish pot pie. The biscuits were crazy good. In fact, I was quite proud of myself. They came out great. Usually anything I bake from scratch is uh… er…well, let’s just say you don’t see many pictures of anything I’ve baked on this site.

Smoked Turkey and File Gumbo Pot Pie

Smoked Turkey Deliciousness

I found smoked turkey wings in the meat case at our grocery store near the hams and smoked ham hocks. Smoked turkey legs also work in this smoked turkey and file gumbo pot pie.

You can still make this dish without smoked turkey. It’s a great way to use up that leftover Thanksgiving turkey.

I like to use my good ole trusty Dutch oven to make the gumbo 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 lentil soup with smoked turkey or my Creole-style bean soup.

Smoked Turkey and File Gumbo Pot Pie
Print Pin
5 from 1 vote

Smoked Turkey and File Gumbo Pot Pie

This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good.
Course Main
Cuisine Cajun
Keyword gumbo, pot pie, smoked, turkey
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 7
Calories 822kcal
Author Based on a recipe from Vince Camillo

Equipment

Ingredients

For the biscuit rounds

For the smoked turkey and file gumbo

Instructions

For the biscuit rounds

  • Whisk the flour, baking powder, salt and sugar together in a large bowl.
  • Use your fingers to rub 3 tablespoons of the butter into the flour until the mixture is sandy. Patience is a good thing here.
  • Use your fingers to work in the remaining 5 tablespoons of butter until it forms pea-size pieces.
  • Stir the lemon zest into the milk.
  • Stir the milk into the flour mixture to make a soft dough, mixing with your hands.
  • Lightly flour a work surface and your hands.
  • Turn the dough out onto the work surface and form into a 1/2-inch-thick rectangle.
  • Fold the dough on top of itself and pat into a 1/2-inch-thick circle, like a pizza dough.
  • Cut out 14 (if you get a few less, that’s okay) biscuit rounds using a 2″ biscuit cutter. Remove cut dough to a tray lined with parchment paper. Cover and refrigerate until ready to use.

For the smoked turkey and file gumbo

  • Add the vegetable oil to a large Dutch oven over medium heat.
  • Stir in the flour and cook (making a roux), stirring constantly (don’t stop!), until the mixture thickens to a paste and turns medium brown, about 10 minutes..
  • Add the celery, onions and bell peppers and cook until softened, 4-5 minutes.
  • Add the chicken stock, turkey meat, Cajun seasoning and bay leaves.
  • Bring to a boil then reduce to a simmer. Simmer until the soup thickens slightly, about 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Add the file powder, salt, black pepper, cayenne and the oysters (or shrimp) with any reserved liquor. Continue to simmer until the mixture thickens slightly, about 5 minutes.
  • Divide the rice between 2 6″ cast iron skillets that have been greased lightly.
  • Divide the gumbo between each skillet.
  • Top with the biscuit rounds, brushing lightly with milk.
  • Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk.
  • Place skillets in the oven on the top shelf. Put a large baking sheet (or two) beneath them on the lower shelf in case some of the gumbo bubbles over.
  • Bake 202-5 minutes until the biscuits are golden brown, 20-25 minutes.
  • Let rest 5 minutes before serving.

Notes

Best served immediately.

Nutrition

Calories: 822kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1181mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 6mg

Nutritional values are approximate.

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Slow Cooker Dulce de Leche

It’s not as good as you think. It’s even better. This slow cooker dulce de leche is creamy, sweet, and oh so tasty. I started a batch first thing in the morning. By the time dinner was done that evening, I was enjoying a nice bowl of ice cream. Drizzled with this amazing caramel sauce, it was fantastic. Creamy. Sweet. So much richer than just caramel. It sorta reminds me of toffee, too. Or maybe even butterscotch. And oh, did the house ever have a fantastic aroma! It actually reminded me of having a caramel candle burning.

Slow Cooker Dulce de Leche

Storing The Results

Slow cooker dulce de leche sauce will keep in the fridge for up to 4 weeks, but you won’t have to worry about it being around that long. It’s so creamy delicious you’ll find yourself craving it time and time again. Heck, grab some cheap ice cream. This stuff’ll make it taste expensive and fancy fru-fru!

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I love this stuff on some homemade chocolate peanut butter ice cream.

Slow Cooker Dulce de Leche
Print Pin
5 from 1 vote

Slow Cooker Dulce de Leche

It’s not as good as you think, it’s even better. This slow cooker dulce de leche is creamy, sweet, and oh so tasty. 
Course Sauce
Cuisine American
Keyword caramel, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 2 cups
Calories 3kcal
Author Mike

Equipment

Ingredients

Instructions

  • Divide the condensed milk between the jars. Seal tightly.
  • Place jars into your crockpot so they are not touching and add enough water so that it covers the jars by 1″-2″.
  • Turn crockpot on low and cook for 10 hours.
  • Jars will be very hot when you remove them. Use tongs.
  • Let jars cool completely.

Notes

Jars will last in the fridge for up to 4 weeks.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg

Nutritional values are approximate.

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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 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.

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.

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!)

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

Bone-In Or Boneless, Either will Do!

You could make this recipe for a Cajun-injected turkey breast on the Char-Broil Big Easy using a boneless turkey breast. You’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.

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For injecting my turkey (and anything else), I use a meat injector. It can handle absolutely anything you put into it. I learned early on not to buy a wimpy injector. They don’t last. Spend a bit more and only cry once, as they say!

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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 all 3 of my huge free Big Easy eCookbooks!

Cajun-Injected Turkey Breast on the Char-Broil Big Easy
Print Pin
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 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 1 turkey
Calories 1968kcal
Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

For the turkey

For the marinade

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

Calories: 1968kcal | Carbohydrates: 279g | Protein: 181g | Fat: 32g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 421mg | Sodium: 10034mg | Potassium: 3941mg | Fiber: 26g | Sugar: 225g | Vitamin A: 27442IU | Vitamin C: 24mg | Calcium: 529mg | Iron: 22mg

Nutritional values are approximate.

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