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.
Woo hoo! French fries on the Char-Broil Big Easy! Crispy, hot French fries! Perfection in a pan, and ready in only minutes. Don’t want to heat up the house with the oven making fries during the warmer months? Just toss some (frozen) fries into the Big Easy!
Cooking Outside Is Just… Better.
How long does it take to bake French fries on the Char-Broil Big Easy? I found the cook time on the fries to pretty much match the times on the package, so it’s about as no-brainer as you can get.
These fries would not have been possible without Char-Broil’s Big Easy Cooking Rack. It adds a ton of cooking area to the fryer. And best, you can add 9″ pie pans, giving you the ability to cook a whole bunch of things, like fries! Check out my post on the rack for tips and tricks.
Here lately, the rack has been hard to find. Next best thing? The bunk bed basket. An absolute-got-to-have for the Big Easy.
Woo hoo! French fries on the Char-Broil Big Easy! Crispy, hot French fries! Perfection in a pan, and ready in only minutes. Don’t want to heat up the house with the oven making fries during the warmer months? Just toss some (frozen) fries into 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 love the cooking rack I picked up for my Big Easy. It gives me up to 6 racks of cooking at once. And as a bonus, I discovered that I can fit 9″ pie pans onto the rack. Now I can make a whole bunch of things I couldn’t (easily) cook before. Like cornbread on the Char-Broil Big Easy. And in my case, not just any cornbread. No. Over-the-top yummy Fat Johnny’s cheesy cornbread.
Any Cornbread Recipe Will Do
You can use any cornbread recipe you want on the Char-Broil Big Easy. Fill the pans about halfway (as you can see on the left in the picture above). If you’re cooking just a pan or two keep your pans at the bottom of the rack.
If you put pans to the top of the rack you might have to rotate them from top-to-bottom to get them to all cook in the same time. Or, you can just remove the done ones as they finish and return the rack to the cooker. Use a toothpick to determine doneness. If it slides into cornbread and comes out clean, the cornbread is done.
You can use any cornbread recipe you want on the Char-Broil Big Easy. Fill the pans about halfway (as you can see on the left in the picture above). If you’re cooking just a pan or two keep your pans at the bottom of the rack.
Make your cornbread batter just as you normally would
I found that a normal cornbread batter recipe fits two 9″ pans perfectly. Divide the batter between the pans and place the pans into the cooking rack.
Lower rack into the Big Easy.
Start checking for doneness (particularly on the lower pans) after the usual cornbread cooking time, 15-20 minutes. Check for doneness by inserting a toothpick into the center of each pan. If the toothpick is clean when you remove it the cornbread is done. Note: You might have to remove some pans before others.
Notes
You’ll need the Char-Broil Big Easy Cooking Rackplus 9″ pie pans (2 per cornbread batter batch). Make sure that your pans will fit into the rack before beginning.
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.
Since I picked up a cooking rack for my Char-Broil Big Easy I’ve been able to cook all sorts of dishes that I used to have to reserve for indoor cooking. I love being able to cook an entire meal outdoors, and that means sides too. And not just your usual outdoor sides like corn-on-the-cob, or grilled veggies. This bang bang cauliflower on the Char-Broil Big Easy cooks up in less than 40 minutes. The breading gives the florets just a bit of crunch. And the dipping sauce? Fantastic. Creamy, with just a hint of a spicy kick.
Disappears Like… Well, Popcorn!
Depending on conditions, you may have to rotate the pans in the Big Easy as the cauliflower cooks so that each one cooks evenly. If you don’t have a cooking rack you can use the Bunk Bed Basket from Char-Broil, but you won’t be able to cook quite as much cauliflower at once. Whatever you do, do not over-crowd the florets or they will not cook completely. You want your bang bang cauliflower on the Char-Broil Big Easy done!
This bang bang cauliflower dish cooks up in less than 40 minutes. The breading gives the florets just a bit of crunch. And the dipping sauce? Fantastic. Creamy, with just a hint of a spicy kick.
Working in batches, roll cauliflower florets in the egg. Shake off excess then roll in the bread crumbs. Transfer to the pie pans for the Big Easy.
Cook in the Big Easy for 20-25 minutes. Keep an eye on the pans on the lower levels as they may brown quicker. I had to rotate my trays after 15 minutes to get nice even cooking.
Remove and let cool slightly before garnishing and serving with the dipping sauce.
For the dipping sauce
Whisk together all ingredients.
Notes
The best way to cook the cauliflower is to use a Big Easy Cooking Rack. Replace the racks with 9″ pie pans, or wrap the racks in foil.
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.
Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Big Easy. In no time I am enjoying delicious, sweet, juicy corn. There’s nothing wrong with eating corn with nothing added, but sometimes I like to add a little twist, from Mexican- or Italian-inspired flavors or a bit of smokiness. You can’t go wrong no matter what you add to this corn in packets on the Char-Broil Big Easy. Or don’t add.
More Racks, More Corn!
Char-Broil makes a few different racks that make it easy to add more cooking space to your Big Easy, so you can cook chicken (or whatever) down below and corn in packets up top. Try out the Big Easy bunk bed basket, for example. Double the space, instantly. Perfect for cooking extra corn in packets on the Char-Broil Big Easy.
Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Char-Broil Big Easy. In no time I am enjoying delicious, sweet, juicy corn.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob, packets
Brush with melted butter and sprinkle with Cotija cheese, cayenne pepper and lime juice.
Wrap corn ears tightly and place in a hot Big Easy.
Cook for 20 minutes until tender.
Garnish with chopped cilantro and serve.
For Italian-style corn
Place corn on small sheets of foil.
Brush with melted butter and sprinkle with Parmesan cheese and lemon juice.
Wrap corn ears tightly and place in a hot Big Easy.
Cook for 20 minutes until tender.
Garnish with chopped Italian parsley and serve.
For Smoky corn
Place corn on small sheets of foil.
Brush with melted butter and sprinkle with smoky paprika and cayenne pepper.
Wrap corn ears tightly and place in a hot Big Easy.
Cook for 20 minutes until tender.
Garnish with chopped Italian parsley and serve.
Notes
You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basketto double the amount of cooking area or a cooking rackto make 6 or more ears at once.
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 made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Apply The Sauce At The End
The original recipe for Italian Ranch BBQ chicken on the Char-Broil Big Easy called for marinating the chicken in the BBQ sauce and the dressings. I was using a BBQ sauce made with molasses. I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.
To make these Italian ranch BBQ chicken 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.
Italian Ranch BBQ Chicken on the Char-Broil Big Easy
Welcome to kicked-up old school BBQ chicken. You get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Course Main
Cuisine American
Keyword BBQ, Big Easy, Char-Broil, chicken, Italian, Ranch
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’ve been hankerin’ for that rotisserie chicken flavor, but without having to get a rotisserie accessory for my grill. The solution? Rotisserie-style chicken done up right on the Char-Broil Big Easy. As with all chicken done on the Big Easy, the end result is moist, tender and packed with flavor. And yes, it has the best crispy skin ever!
Perfect Chicken Every Time
The rotisserie-style rub contains brown sugar, which means it can get a little dark when exposed to high heat, like you get in a Big Easy. I thought it came out great, but the legs and wings do get a little char on them (it was a mighty tasty char, I must add). You can leave out the brown sugar, but you won’t quite get that lovely dark rotisserie color you find on the chickens you see in the store. You want your rotisserie-style chicken on the Char-Broil Big Easy to be as close to the real thing as possible!
1whole chickenrinsed, patted dry (I used a 6 pound chicken)
For the rub (Note: This makes a big batch, plenty for a whole lot of chickens. Keep in an air-tight container. Feel free to scale the recipe if needed.)
¼cupbrown sugarNote: The sugar will caramelize and make your chicken darker in color and may char on thinner parts of the chicken, such as the wings. Omit the sugar if you are concerned about the chicken being too dark. You can always add it in for applications where you’re not cooking under such high heat as you are within a Big Easy.
Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don’t be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don’t mind darker skin.
Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.
Remove the chicken and let it rest for 15 minutes before slicing. The skin will be incredibly delicious!
Notes
Use caution removing the chicken from the basket as both are quite hot.
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 cannot stop using the cooking rack for my Char-Broil Big Easy. Not only does it give me up to 6 levels of cooking, I figured out I can add 9″ pie pans and cook things I could never cook before. Like nachos. Crunchy nachos, with melted cheese. With all of your favorite toppings. You’ll be really happy with how great the chips for crisp up! Nachos on the Char-Broil Big Easy are perfect!
Just Heat And Enjoy!
You’re not cooking the nachos on the Char-Broil Big Easy, just melting the cheese and warming and crisping the chips. If your favorite toppings include cooked crumbled sausage or Mexican ground beef, cook the meat first before adding it to the nachos. My creamy nacho cheese sauce is also outstanding on these nachos.
Crunchy nachos, with melted cheese. With all of your favorite toppings. You’ll be really happy with how great the chips for crisp up in your Big Easy. They’re perfect!
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 sure do love making chicken on my Char-Broil Big Easy. It doesn’t get any easier or tastier. Any time I need chicken for a dish, or I just want to enjoy a nice piece of chicken, I fire up my Big Easy. I don’t normally brine my chicken, but this time I did. The end result is very flavorful and moist. And though this is a southwest-inspired chicken recipe, it’s not overly spicy at all. Southwest Chicken on the Char-Broil Big Easy has just a hint of citrus and a slight kick. I’d call it just right.
Flavor-Packed Perfect Chicken
The brining process can mean you won’t get super-crispy skin like you normally do with the Big Easy. That’s ok, because this southwest chicken on the Char-Broil Big Easy more than makes up for it with tremendous flavor and tenderness. You could remove the skin first, but I prefer to keep it on to help keep the chicken even more moist.
You can use this recipe on split chicken breasts, as I did, or whole chickens. Or legs. Anything. The Char-Broil Big Easy makes great poultry no matter what.
To make this chicken 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.
I sure do love making chicken on my Char-Broil Big Easy. It doesn’t get any easier or tastier. Any time I need chicken for a dish, or I just want to enjoy a nice piece of chicken, I fire up my Big Easy. I don’t normally brine my chicken, but this time I did. The end result is very flavorful and moist. And though this is a southwest-inspired chicken recipe, it’s not overly spicy at all.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, southwestern
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’ve made baby back ribs on my Char-Broil Big Easy before and they’ve come out great. After watching a TV show segment on Tony Roma’s ribs I decided that I needed to try the same technique using my Big Easy. And boy, did they come out packed with flavor. Tender, almost-fall-off-the-bone meat. Perfectly tasty. And, a key in my book, not over-sauced. Just like they said on the TV show, you want to taste the meat. There are ribs there. Taste them!
Don’t Be Intimidated. They’re Easy.
The recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinate overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done. If you prefer a more traditional ketchup-based BBQ sauce on your ribs try my copycat of Tony Roma’s Blue Ridge Smokies sauce.
I do not like for my rib meat to be completely fall-off-the-bone. I like a little ‘tug’ to it and that’s what I got after 90 minutes. If you prefer your ribs to be even more tender, leave them in for the full 2 hours.
The recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinade overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done.
Cut the ribs in half if they are too long to fit into your Big Easy.
Place the ribs in resealable container or baggie.
Combine the rest of the ingredients in a medium saucepan.
Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
Remove the sauce from the heat and let cool.
Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
Fire up your Big Easy.
Cut a small slit in one end of the ribs and insert the rib hooks.
Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
Hang ribs in the Big Easy basket and lower into the cooker.
Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the meat will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
Remove ribs from the cooker and let rest for 10 minutes before slicing.
Brush with last of the reserved marinade and serve.
Notes
You’ll need the Big Easy rib hooksor fashion your own from stainless hooks or wire.
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’ve been wanting to make this old school BBQ chicken on the Char-Broil Big Easy for some time now. I flashed back to the mid-1970s, to my earliest memory of a cookout, and chicken. Chicken legs, then. Grilled and sauced with off-the-shelf Kraft BBQ sauce. That’s it. Done. Well, this is my take on the classic I remember from 40 years ago. I used split chicken breasts because that’s what we prefer, but any cut of chicken would work just fine. Just chicken and BBQ sauce. Summer.
Not Fancy. Just Delicious.
I didn’t do anything fancy to this old school BBQ chicken on the Char-Broil Big Easy. A little oil, salt and pepper and that’s it. No brine, no fru-fru spices. Just simple flavors. With your Big Easy (and specially if you add a Bunk Bed basket) you can cook up a big batch of chicken ahead of time for a picnic or family get-together.
I’ve been wanting to make this old school BBQ chicken on my Char-Broil Big Easy for some time now. I flashed back to the mid-1970s, to my earliest memory of a cookout, and chicken.
