Author: Mike

Sesame Ginger Chicken 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.

Sesame ginger chicken on the Char-Broil Big Easy is an example of just how easy making good chicken can be. A quick marinade in salad dressing and into the cooker. No mess, no fuss, no babysitting a grill. In no time you get juicy, tender, super tasty chicken with a hint of sesame and ginger.

Sesame Ginger Chicken on the Char-Broil Big Easy

Deliciously Moist And Tender, Every Time

I prefer split chicken breasts, but any cut of chicken will do. And I tend to prefer bone-in pieces. They will end up being juicier and more flavorful than boneless cuts.

I used a bottle of Newman’s Own Sesame Ginger salad dressing as the marinade for the chicken. You can use your favorite brand or flavor of dressing, but steer clear of any that contain sugary things like… sugar. Or honey. Or brown sugar. The Big Easy cooks at a fairly high temperature. Sugary marinades will char and char good in no time. If you do use one that contains sugar, you’ll want to rinse off the chicken before putting it into the cooker. Yes, you’ll lose some flavor (the marinade will still be inside of the chicken), but you won’t run the risk of burning your dish.

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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!

Sesame Ginger Chicken on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Sesame Ginger Chicken on the Char-Broil Big Easy

Sesame ginger chicken is a mighty fine example of just how easy making good chicken can be. A quick marinade in salad dressing and into the cooker.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 258kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Notes

Feel free to substitute other chicken cuts.

Nutrition

Calories: 258kcal | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

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Mock Bacon Filets

My wife loves filet mignon. On occasion I will grab an entire beef tenderloin and cut it into filets. But, let’s face it, filets aren’t the cheapest cut of meat. Not even close. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. The sauce really is amazing. And they’re incredibly easy to make.

Mock Bacon Filets

Surprisingly Awesome

These mock bacon filets are almost meatloaf-like. That’s a good thing since I’m a meatloaf-aholic. I have to say that the sauce is very, very good. So good in fact that we decided (after our first bite) to use it to glaze our next meatloaf. The sauce really compliments the dish perfectly. So perfectly that you won’t miss not having real filets. I could eat way, way too many of these.

I love to cook these filets in a cast iron skillet. It just makes life easier and better. Since this dish starts on the stove and finishes in the oven, it’s simpler to use a single pan for both steps. The recipe does make 4 large patties, so a larger skillet is a must.

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Sometimes I got the piggy route and make bacon-wrapped pork medallions instead!

Mock Bacon Filets
Print Pin
5 from 1 vote

Mock Bacon Filets

Let’s face it, filets aren’t the cheapest cut of meat. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. And they’re incredibly easy to make.
Course American
Cuisine Main
Keyword beef, filets
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 747kcal

Equipment

Ingredients

For the patties

For the sauce

Instructions

For the patties

  • Preheat your oven to 350 F.
  • Place the bacon on a foil-lined baking sheet and place into the oven to partially cook the bacon while assembling the patties. You do not want the bacon to get crispy, just slightly done. Remove and let cool.
  • In a large bowl, combine the ground beef, bell pepper, onion, chili sauce, Worcestershire sauce, basil, salt and pepper.
  • Form the meat into 8 equally-sized patties.
  • Melt the butter in a medium skillet.
  • Add the mushrooms and saute until soft.
  • Spoon a small amount (do not use them all) of the mushrooms into the center of 4 of the patties.
  • Cover with the other patties and pinch along the edges to seal.
  • Wrap patties with the bacon and secure with toothpicks.
  • Transfer to a shallow pan.
  • Pour sauce over patties and bake for 45 minutes.
  • Garnish with remaining mushrooms and serve.

For the sauce

  • Combine all ingredients.

Notes

The hot sauce adds more flavor than kick.

Nutrition

Calories: 747kcal | Carbohydrates: 21g | Protein: 44g | Fat: 54g | Saturated Fat: 22g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 1588mg | Potassium: 1573mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1343IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 7mg

Nutritional values are approximate.

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Hot Dog Burnt Ends

If you’ve never made or tried burnt ends, I highly recommend them. As great as smoked brisket is, burnt ends are brisket candy. Highly addicting, they are a real treat. But hey, they do take time and brisket isn’t always the cheapest cut. So what to do if you want to feed a crowd of some meat candy without breaking the bank? Yep, you guessed it: hot dog burnt ends. Smoked hot dogs covered in a caramelized sauce, you’ll never eat those little sausage thingies again. Perfect for a party, these goodies will disappear in no time.

Hot Dog Burnt Ends

Easy But With A Big Reward

There’s absolutely nothing challenging about making these hot dog burnt ends. If you don’t have a smoker (I love my Weber smoker!) you can make the entire dish on a grill. You can even use a gas grill. If you do, I recommend you use a smoky BBQ sauce to add a little of that great I-made-these-on-a-smoker even-though-I-didn’t flavor.

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SPAM makes for great burnt ends too!

Hot Dog Burnt Ends
Print Pin
5 from 1 vote

Hot Dog Burnt Ends

Smoked hot dogs covered in a caramelized sauce, you’ll never eat those little sausage thingies again. Perfect for a party, these goodies will disappear in no time.
Course Appetizer
Cuisine American
Keyword hot dogs, smoked
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 16
Calories 166kcal
Author Inspired by a recipe from Hey Grill Hey

Equipment

Ingredients

Instructions

  • Fire up your smoker for 225 F. Use any wood you like, these turn out great whether they are smoked over fruit wood or a stronger wood such as mesquite.
  • Squeeze the mustard over the dogs then brush around all sides. (I found it easier to just spread the mustard with my hands).
  • Sprinkle the rub over all sides of the dogs.
  • Transfer to your smoker and smoke for 1 hour.
  • Meanwhile, fire up your grill for medium heat cooking (or pre-heat your oven to 375 F).
  • Remove dogs and cut into thirds (about 1 1/2" pieces).
  • Transfer to a disposable pan.
  • Combine the butter, brown sugar and BBQ sauce and pour over the hot dogs.
  • Stir and place on your grill (or in the oven).
  • Cook dogs an addition 30-45 minutes, stirring every 10 minutes, until the hot dogs have begun to caramelize.
  • Remove and let cool slightly before serving.

Notes

Serve with warmed BBQ sauce for dipping, if desired.

Nutrition

Calories: 166kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 422mg | Potassium: 94mg | Fiber: 1g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker Vietnamese Ribs

I almost bailed. I almost didn’t post these slow cooker Vietnamese ribs. To be truthful, they stunk up the house. Seriously. There’s tons of fish sauce in them, and if you’ve used fish sauce before you know it stinks. And then some. But, here’s the crazy part: they’re crazy delicious. That surprised the heck out of me.

I remember seeing an episode of A Cook’s Tour with Anthony Bourdain (RIP) once, I think, where he ate durian. Durian is (apparently) a horribly smelling fruit that’s actually quite tasty. I thought of that when I made these ribs and then tried them. Funny how something that smells a bit odd can taste so good. Well, never judge a book by it’s cover as they say!

Slow Cooker Vietnamese Ribs

I Had No Idea

That fishy smell disappeared and left me with a rack of completely fall-off-the-bone ribs that I devoured like I hadn’t eaten in two weeks. Who would’ve thought? Slow cooker Vietnamese ribs are amazing. This is one of the most surprisingly good dishes I’ve ever had. I was totally wrong to be pessimistic about these ribs.

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Tick Tock

I’d keep an eye on these after about 6 hours. I cooked mine the full 7 hours before placing them under the broiler. You may want to take the ribs out sooner if you prefer yours to stick to the bone a bit instead of completely falling off. Mine definitely came out tender.

Can you remove the meat from the ribs and make rib sandwiches? You’d better believe you can. I’d serve it piled deep on a French roll (seems almost fitting) with some of the sauce. And your favorite fresh toppings. If you want to serve it French dip-style, have some of the sauce on the side in condiment cups for dipping.

Also try my oven baked ribs, sweet-and-sour grilled country-style ribs, and my slow cooker baby back ribs.

Slow Cooker Vietnamese Ribs
Print Pin
5 from 1 vote

Slow Cooker Vietnamese Ribs

After a few hours you are rewarded with a rack of completely fall-off-the-bone ribs that are completely different than any ribs you've had before.
Course Main
Cuisine American
Keyword crockpot, ribs, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 1 rack
Calories 1587kcal
Author Based on a recipe from Martha Stewart’s Slow Cooker cookbook

Equipment

Ingredients

Instructions

  • Place ribs into the slow cooker.
  • Stir together the shallot, fish sauce, salt and pepper.
  • Pour over ribs.
  • Cover and cook on low for 7 hours or until the meat is starting to fall off the bones, rotating the ribs after 3 1/2 hours.
  • Turn on your broiler. Carefully transfer the ribs to a foil-lined baking sheet and place under the broiler, meat side up, for 4-5 minutes or until nicely browned.
  • Pour the juices that remain in the slow cooker thru a sieve and into a sauce pan.
  • Bring to a boil and then reduce to a simmer for 15 minutes until nice and thick.
  • Serve ribs brushed with reduced sauce.

Notes

Keep an eye on the ribs when placing under the broiler.

Nutrition

Calories: 1587kcal | Carbohydrates: 81g | Protein: 113g | Fat: 93g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 391mg | Sodium: 6219mg | Potassium: 1792mg | Fiber: 2g | Sugar: 76g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 6mg

Nutritional values are approximate.

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Country Breakfast Tots

I may have a slight obsession with the show Carnival Eats on the Cooking Channel. Noah Cappe, the host, has the dream job of traveling around sampling yummy and different fair foods. Like these Country Breakfast Tots he discovered at the Tot Spot food truck at the Georgia National Fair. I made them as soon as I saw them on the King Crab and I episode. Just tater tots, bacon, sausage gravy and fried eggs. Well, not “just”. This is the breakfast dreams are made of. Hearty. Belly-filling. The perfect way to start a long hard day.

Country Breakfast Tots

Start The Day Out Right

Country breakfast tots isn’t your light-and-fru-fru breakfast item. Obviously. This is the kind of dish I craved back in my younger years working on a dairy farm. I needed food and lots of it because each day had me working hard. Come to think of it, I haven’t worked that hard since. Farming ain’t easy.

No matter what you do for a living, this dish is a great way to start your day. And with a few tweaks, you can change it up so you never get bored with it. Substitute frozen French fries for the tots. For extra crunch, use my favorite potatoes, crispy crowns. Use a sage sausage for a different flavor all together.

Roasted vegetables are a great addition, too. Roasted peppers, onions and even jalapenos add a nice healthy twist!

Is It Hot In Here?

Leave off the green onions and substitute jalapenos if you want to start your day with a good kick. You can use pickled jalapenos or fresh. It’s your call. Swap out the sausage with a spicy breakfast sausage and really get your heart going early in the morning. And nothing wrong with a little cheese, either. Go mild or go hot. A little shredded pepper jack cheese never hurt anyone!

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Also try my Biscuits + Groovy food truck-inspired Donna Summer, a crazy good breakfast dish!

Country Breakfast Tots
Print Pin
5 from 1 vote

Country Breakfast Tots

Just tater tots, bacon, sausage gravy and fried eggs. Well, not “just”. This is the breakfast dreams are made of.
Course Breakfast
Cuisine American
Keyword breakfast, tater tots
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 1051kcal
Author Mike

Equipment

Ingredients

  • 8 slices bacon
  • 4 cups frozen tater tots heated per package instructions
  • 8 large eggs
  • 1 pound breakfast sausage
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk or more
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 green onions sliced, for garnish

Instructions

  • Cook the bacon in a large skillet. Remove to a paper towel-lined plate. Crumble or chop.
  • Working in batches (I assume your skillet can cook 4 eggs at a time. If not, cook only 2-3 at a time), crack an egg into the hot skillet. Let it cook for 30 seconds or until the edges are set. Add another egg and also wait 30 seconds. Continue the same process with 2 more eggs. Slightly tilt the pan and spoon the hot oil over the top of the eggs for another minute. Remove the cooked eggs once each has cooked for a total of 3 minutes. Cook the remaining 4 eggs in the same manner. 
  • Crumble the sausage into the same skillet and cook until done, breaking it up as it cooks. Remove to a paper towel-lined plate.
  • Add the butter to the skillet and melt. Whisk in the flour and cook for another minute.
  • Slowly whisk in the milk until warmed. Return the sausage to the skillet and stir. Season with salt and pepper.
  • Serve by dividing the tater tots between 4 plates. Top with the bacon, sausage gravy and eggs. Season with salt and pepper and garnish with sliced green onions. Serve.

Notes

Add a little minced jalapeno for a great morning kick!

Nutrition

Calories: 1051kcal | Carbohydrates: 43g | Protein: 41g | Fat: 79g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 514mg | Sodium: 1744mg | Potassium: 991mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 12mg | Calcium: 196mg | Iron: 4mg

Nutritional values are approximate.

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Chet’s Trucker Stew

I don’t know Chet. I don’t even know if Chet really is a trucker. But I do know that Chet’s Trucker stew is amazing. It’s like if you took a bunch of different great dishes and combined them all in a slow cooker, let it go for about 8 hours and then Boom! It’s sorta like chili. And It’s sorta like BBQ beans. It’s sorta like a bean soup. Every bite is packed with so many different flavors. You would never think they’d go together by looking at the ingredients, but they do!

Chets Trucker Stew

It’ll Warm You To The Bone

Chet’s Trucker stew is the perfect cold day dish. You aren’t going away hungry, that’s for sure. Whether you’re a long haul trucker or hunkered down at home on a snowy day, it’s a great easy way to make a big bowl of happiness. And it’s easy as heck to make in a slow cooker. Or a Dutch oven for that matter.

Try Smoked Sausage, Too!

Next time I make this stew (soon!) I may mix it up a bit by using smoked sausage instead of the breakfast sausage and beef. But I’d keep the beans the same, because I felt the combination really made this dish rock.

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Also try my slow cooker Cincinnati chili.

Chet's Trucker Stew
Print Pin
4 from 2 votes

Chet’s Trucker Stew

I don’t know Chet. I don’t even know if Chet is a trucker. But I do know that Chet’s Trucker stew is amazing. 
Course Main
Cuisine American
Keyword beef, stew
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 servings
Calories 365kcal

Equipment

Ingredients

Instructions

  • Combine all ingredients in your slow cooker.
  • Cook on high 3-4 hours or low 7-8 hours, stirring occasionally.

Notes

Best served with cornbread.

Nutrition

Calories: 365kcal | Carbohydrates: 28g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 560mg | Potassium: 343mg | Fiber: 1g | Sugar: 27g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate.

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Southern Bologna Burgers

My wife got me hooked on thick-cut bologna burgers and sandwiches. They are like the grown-up versions of the bologna sandwiches I had as a kid. I get the deli to cut chub bologna 1/2″ thick and then either fry, grill, or smoke it. Then I slather the bologna with Ross’ Pool Room sauce and serve it on buns topped with onion and pimento cheese. Yeah, these are Southern bologna burgers right here and they’re great!

There’s nothing fancy going on here. But there is tasty going on. I make my own pimento cheese mixture. You don’t have to. So don’t let that intimidate you if it does. Just buy some already made.

Southern Bologna Burgers

Keep It Simple

Any pimento cheese will work on these southern bologna burgers. I didn’t go crazy making one of my more complicated versions. Simple is just fine. For a bit of a kick substitute pepper jack cheese for the Colby or add a minced seeded jalapeno pepper.

Other Toppings

I like a little sliced onion on my bologna burgers. Red or sweet, it doesn’t matter. I like that crunch. And that slight onion ‘heat’. It goes well with the bologna and the pimento cheese. Dill pickle slices are good too. Or even bread-and-butter pickles, though I’m less of a fan of those.

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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I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Get the real stuff.

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You can make these delicious burgers with Ross’ Pool Room bologna sauce or my hot bologna sauce.

Southern Bologna Burgers
Print Pin
5 from 1 vote

Southern Bologna Burgers

I slather the bologna with Ross’ Pool Room sauce and serve it on buns topped with onion and pimento cheese. Yeah, that’s a Southern bologna burger right there!
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 640kcal
Author Mike

Equipment

Ingredients

For the burgers

For the pimento cheese topping

Instructions

For the burgers

  • Make a 1" cut in the bologna from an edge towards the center.
  • Heat a large skillet over medium-high heat or fire up a grill for direct cooking.
  • Fry or grill the bologna, brushing with the sauce as it cooks. You want to get a light char on the bologna.
  • Toast the buns if desired.
  • Assemble the burgers by placing the bologna on the bun bottoms. Add the pimento cheese and bun top and serve.

For the pimento cheese topping

  • Combine all ingredients.

Notes

Serve any leftover cheese mix on crackers or celery sticks.

Nutrition

Calories: 640kcal | Carbohydrates: 24g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1036mg | Potassium: 218mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 530mg | Iron: 2mg

Nutritional values are approximate.

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Parmesan Chicken Bites

My wife mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addictive. Bite after bite, you’ll find yourself unable to stop eating them. The flavors are amazing. So make a double batch. You’ll be glad that you did.

Parmesan Chicken Bites

Flavor-Packed Nuggets Of Happiness

I continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese dressing. These little yummy morsels are a great alternative to deep-fried chicken nuggets. They are a bit more difficult to pick up with your fingers, so be prepared to serve them with small appetizer forks.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Want ’em crunchy? Try my homemade chicken nuggets.

Parmesan Chicken Bites
Print Pin
5 from 1 vote

Parmesan Chicken Bites

These aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
Course Appetizer
Cuisine American
Keyword chicken nuggets, Parmesan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 173kcal
Author Mike

Equipment

Ingredients

  • 2 chicken breast halves boneless skinless, trimmed and cut into bite-sized pieces
  • ½ cup bread crumbs
  • ¼ cup Parmesan cheese freshly grated
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ cup unsalted butter melted
  • Your favorite dipping sauce

Instructions

  • Preheat oven to 400 F. Line two baking sheets with aluminum foil.
  • Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
  • Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
  • Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
  • Serve with your favorite chicken nugget dipping sauce.

Notes

Best when served immediately.

Nutrition

Calories: 173kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 425mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.

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Lowcountry Smothered Pork Chops

Smothered? Ok, so maybe I drowned them. But that’s ok, because these lowcountry smothered pork chops were divine. The chops were oh so tender. The sauce was oh so savory. And the topping? My favorite part, oddly enough. The key is to load up each forkful of pork with tons and tons of the peppers and onions then get ya some sauce. The perfect bite.

Lowcountry Smothered Pork Chops

Want A Twist? You Got It.

For a slight Cajun twist on this dish, season the chops with Cajun seasoning instead of the salt, pepper and cayenne. And add a few splashes of Louisiana hot sauce in when you add the chicken broth.

Lowcountry smothered pork chops are best served with some fried okra and collard greens.

I like to use my good ole trusty Dutch oven to make these pork chops 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 homemade chipotle Shake’n Bake pork chops.

Lowcountry Smothered Pork Chops
Print Pin
5 from 1 vote

Lowcountry Smothered Pork Chops

Smothered? Ok, so maybe I drowned them. But that’s ok, because these lowcountry smothered pork chops were divine.
Course Main
Cuisine American
Keyword pork chops
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 285kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Combine the salt, black pepper and cayenne, to taste.
  • Season the chops liberally with the mixture.
  • Melt the butter in a Dutch oven or large skillet over medium-high heat.
  • Spread the flour out onto a plate.
  • Coat the chops in the flour, shaking off the excess, then transfer to the skillet.
  • Brown the chops on both sides, about 3 minutes per side.
  • Remove to a plate.
  • Add the bell peppers and onion to the skillet and saute for 5 minutes or until just starting to soften.
  • Add the garlic and saute for another minute.
  • Add the broth and Worcestershire sauce and stir.
  • Add the chops back to the skillet, spooning the cooked vegetables on top.
  • Cover, reduce heat to a simmer, and simmer for 45 minutes or until the chops are very tender.

Notes

Serve topped with the peppers and onions.

Nutrition

Calories: 285kcal | Carbohydrates: 16g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 514mg | Potassium: 812mg | Fiber: 2g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 61mg | Calcium: 50mg | Iron: 2mg

Nutritional values are approximate.

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Buttermilk-Marinated Turkey on the Char-Broil Big Easy

“Crazy good” are the first words that came to mind when I first tasted this buttermilk-marinated turkey on the Char-Broil Big Easy. It was very, very tender and juicy and absolutely packed with flavor. Delicious. Every bite. I’ve cooked a lot of turkey on my Big Easy. I have to say I’ll probably never do breasts any other way. Sure I may mix up the seasonings I add, but the underlying recipe of marinating the breast for a few hours in buttermilk and lemon will stay the same – they are what make the meat so tender and juicy.

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.

Buttermilk-Marinated Turkey on the Char-Broil Big Easy

Cooking…

I cooked a 10 pound breast in almost exactly 100 minutes. It needed a little more time thanks to a cool light breeze. On a perfect day with perfect conditions 10 minutes per pound would’ve been all I would’ve needed. This buttermilk-marinated turkey on the Char-Broil Big Easy was amazing.

So easy…

Does it get any easier than that? I left the lid off my Big Easy for the first 30 minutes then added it to get more color on top. I probably could’ve used an extra 10 minutes with the lid on just to get the color a bit more even but hey, it was fantastic anyway!

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Big bird…

The next question is: Can I use the same technique for cooking a whole turkey? I don’t see why not! As long as it’ll fit in a large turkey brining bag (I used a small one for just the bone-in breast) I suspect that this approach will be perfect for any bird. Just do not marinate for over eight hours. The lemon juice will start to break down the meat. Eight hours max is the rule you want to go by.

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Also try my easy large turkey and my beer n’ butter turkey on the Char-Broil 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!

Buttermilk-Marinated Turkey on the Char-Broil Big Easy
Print Pin
3 from 2 votes

Buttermilk-Marinated Turkey on the Char-Broil Big Easy

“Crazy good” are the first words that came to mind when I first tasted this buttermilk-marinated turkey. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, marinade, turkey
Prep Time 8 hours
Cook Time 2 hours
Total Time 10 hours
Servings 1 turkey breast
Calories 1443kcal

Equipment

Ingredients

Instructions

  • Combine buttermilk, garlic, lemon, rosemary, salt and pepper in a large bowl.
  • Place turkey in a large resealable container or baggie.
  • Pour in the buttermilk mixture. Seal the container and place in refrigerator for 8 hours, turning the breast every hour so that each side gets some time in the marinade.
  • Fire up your Big Easy.
  • Remove the turkey breast from the marinade, which you will discard.
  • Pat the breast dry and rub a small amount of olive oil all over the turkey. Transfer to the Big Easy basket
  • Transfer basket to the Big Easy and cook until the breast measures 165 F as tested in several locations. Use 10 minutes per pound as your starting point. My turkey, a 10 pounder, took 110 minutes.
  • Remove the basket from the Big Easy. Let cool slightly before removing the breast to a cutting board. Let rest another 15 minutes before carving.

Notes

Always use caution when removing your turkey from the basket.

Nutrition

Calories: 1443kcal | Carbohydrates: 65g | Protein: 201g | Fat: 45g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 525mg | Sodium: 16559mg | Potassium: 3444mg | Fiber: 5g | Sugar: 49g | Vitamin A: 1771IU | Vitamin C: 63mg | Calcium: 1287mg | Iron: 6mg

Nutritional values are approximate.

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