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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!

Char-Broil The Big Easy Bunk Bed Basket

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, Silver- 5 pack

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 from 1 vote

Roasted Brussels Sprouts on the Big Easy

Course Side

Cuisine American

Keyword Brussels sprouts

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 49kcal

Author Mike

Equipment

Ingredients

1 pound Brussels sprouts loose leaves and bottoms trimmed
olive oil
kosher salt
ground black pepper

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

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

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.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

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

Italian Meatballs on the Char-Broil Big Easy

I use my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a lot, for cooking everything from chicken wings to roasting peppers to these Italian meatballs. This Italian meatballs recipe is our favorite. We make a big batch of 24 or so 2 ounce meatballs and cook them all at once. We used to cook them in the oven, but now with the Big Easy (and the Wingin’ator 3000 modification) I can cook a huge batch all at once in less than 30 minutes, without any cleanup other than putting the cook basket into the dishwasher. You can’t get any easier than that!

Get A Bunk Bed Basket… Now!

If you don’t have a Wingin’ator 3000 you can get a bunk bed basket for the Big Easy. You won’t be able to cook quite as many Italian meatballs at once, but they’ll turn out fantastic nonetheless.

Italian Meatballs on the Char-Broil Big Easy 1

Done. Perfectly.

The meatballs are done when they hit 165 F. If you’ve loaded up your Big Easy with a lot of meatballs at once, check a few meatballs for doneness before deciding that they are all done.

Italian Meatballs on the Char-Broil Big Easy 2

These meatballs are great on rolls with your favorite sauce, or over pasta. I like to make a huge batch and freeze them. They’re great to always have on hand.

Char-Broil The Big Easy Bunk Bed Basket

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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5 from 1 vote

Italian Meatballs on the Char-Broil Big Easy

Course Main

Cuisine Italian

Keyword meatballs

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 0.2kcal

Author Mike

Equipment

Ingredients

1-2 batches Italian meatballs 2 ounces each, rested overnight in the fridge
Non-stick spray

Instructions

Fire up your Big Easy.
Spray the basket(s) (and Wingin’ator 3000 if you’re using one) with no-stick spray.
Add the meatballs, but do not crowd them. I was able to fit 28 meatballs on the Wingin’ator 3000 without any problem, and could’ve easily fit a few more. Without the Wingin’ator 3000 you’ll be able to fit at least 10 meatballs at once (with the bunk basket).
Cook in the Big Easy for 25-30 minutes or until the internal temperature on several of the balls measures 165 F.

Notes

When cooking on multiple levels, the Big Easy might get some meatballs done before others.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

A little bit ago I made Italian sausage baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

The idea…

I was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them. The resulting Italian Sausage Baby Back Ribs on the Char-Broil Big Easy are fantastic.

The flavor…

The ribs taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.

Char-Broil The Big Easy Bunk Bed Basket

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, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

was really impressed with how well these came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ribs

Prep Time 12

Cook Time 1 30

Total Time 13 30

Servings

Calories 1058kcal

Author Based on a recipe from Chef John

Equipment

Ingredients

For the brine

2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
32 ounces apple cider or juice
1 tablespoon garlic minced
⅓ cup kosher salt
½ cup brown sugar loose packed

For the rub

2 tablespoons fennel seed lightly ground
2 tablespoons ground black pepper
2 tablespoons sugar
2 tablespoons garlic salt
2 tablespoons kosher salt
1 teaspoon cayenne pepper

For the glaze

⅔ cup brown sugar
⅔ cup orange juice 2 big oranges
⅔ cup seasoned rice vinegar
2 tablespoons orange zest
1 tablespoon chili paste

Instructions

Place the ribs into a resealable container.
In a medium bowl, combine the brine ingredients.
Pour over the ribs and seal.
Refrigerate 12 hours, turning the ribs occasionally.
Fire up your big easy
Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
Meanwhile, make the rub by combining all ingredients.
Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!).
Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
Return ribs to the Big Easy and cook another 45 minutes.
Meanwhile, make the glaze by combining all ingredients in a small saucepan.
Bring to a boil and reduce to a simmer and simmer until reduced by half.
Remove ribs from the Big Easy and remove the foil.
Brush ribs on all sides with the glaze and return to the cooker for 10 minutes.
Add more glaze and cook another 5 minutes or until the desired color is achieved.
Let ribs rest 10 minutes before slicing.

Notes

You can also warm up leftover ribs on the Big Easy.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

After enjoying (ok, devouring) a batch of fire-eater chicken wings the other day, I just had to find another use for Steven Raichlen’s fantastic fire-eater rub. The rub has a tremendous kick and flavor thanks to celery seed and a few other things. So, I decided I’d fire up my Char-Broil Big Easy and roast some split chicken breasts. Chicken and turkey are the reason I bought my Big Easy – it’s beyond easy, and always produces tender, juicy, flavorful meats.

The Process

I removed the skin from two family packs of bone-in split chicken breasts, gave them a little rub down, and two hours later put them into the Big Easy (I used a Bunk Bed Basket, which essentially doubles how many chicken breasts I can cook at once). Total weight was around 10 pounds, so at 10 minutes/pound, the chicken was all done in about 2 hours. And boy did it smell and look fantastic.

The Win

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken. I shredded some for tortilla soup, and cubed some more for an outstanding Fire-Eater Mac-and-Cheese.

Char-Broil The Big Easy Bunk Bed Basket

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, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Fire-Eater Roasted Split Chicken Breasts on the Char-Broil Big Easy

You can serve these as-is and wow everyone. Or remove the meat and use it anywhere you need some kickin’ chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken, spicy

Prep Time 2

Cook Time 2

Total Time 4

Servings

Calories 258kcal

Author Mike

Equipment

Ingredients

8 chicken breasts large bone-in split, skin removed if desired (Note: If you do not have a Char-Broil bunk bed basket, cook only 4 breasts at a time)
1 batch Fire-Eater poultry rub

Instructions

Sprinkle rub mixture over chicken. Place in a resealable container and shake to coat.
Refrigerate for up to 2 hours.
Fire up your Char-Broil Big Easy.
Spray the basket with non-stick spray.
Place 4 chicken breasts in the bottom of the basket (I stood mine up on end to fit without over-crowding them).
Add the bunk bed basket (spray it with non-stick spray first) and add the remaining chicken breasts.
Cook until done, about 10 minutes/pound. Check for doneness in multiple places to be safe.
Let rest 10 minutes before serving/slicing.

Notes

You can substitute your favorite cuts of chicken.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Roasted Chicken on the Char-Broil Big Easy

I bought a Big Easy a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 10 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And nothing is like roasted chicken on the Char-Broil Big Easy.

Easy Seasoning. Easy Chicken.

Garlic, dill and rosemary give this roasted chicken on the Char-Broil Big Easy a nice savory flavor. This is my go-to recipe for roasting chicken. I do not brine the birds or marinate them. I slather them (you can easily fit two decent-sized chickens into the Big Easy) with the mixture below and put them into the cooker.

The skin comes up super crispy and the entire bird is moist and tender and flavorful.

Char-Broil The Big Easy Better Basket , Silver

Also try my easy roasted turkey cooked on the Big Easy.

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, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

4 from 3 votes

Garlic Rosemary Roasted Chicken on the Big Easy

Garlic, dill and rosemary give this chicken a nice savory flavor. This is my go-to recipe for roasting chicken.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1

Total Time 1 5

Servings chicken

Calories 246kcal

Author Mike

Equipment

Ingredients

1 whole chicken 5 pounds or so
4 cloves garlic minced
1 tablespoon dried dill
½ tablespoon dried rosemary
¼ cup sour cream
2 tablespoons olive oil
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper

For gravy

2 cups chicken broth
2 tablespoons all-purpose flour

Instructions

Rinse the bird and pat dry.
Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I’ve found that marinating isn’t necessary.
Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
Let rest 30 minutes before carving (if you can resist it that long!).

For gravy

To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.

Notes

You can also use your favorite cuts of chicken instead.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Roasted Chicken Breasts on the Char-Broil Big Easy

I’m a huge fan of my Char-Broil Big Easy. I was pessimistic when I bought it (I’m more a Weber-brand grill guy), but I have really loved using the Big Easy from Char-Broil. Heck, I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these. I was unable to resist temptation and had to pull off a piece of that delicious, crunchy chicken skin! Roasted chicken breasts on the Char-Broil Big Easy is a wonderful thing!

How Chicken Is Done

Using the Big Easy is… well, easy. I marinade the chicken, fire up the fryer, put the chicken in, and a little over an hour later I have perfectly cooked roasted chicken. No fussing with fryer temperatures, or checking the meat temperature every 15 minutes, just walk away (ok, you shouldn’t leave a lit grill unattended) and come back later. I love making roasted chicken breasts on the Char-Broil Big Easy!

Char-Broil The Big Easy Bunk Bed Basket

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, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Print Pin

5 from 1 vote

Roasted Chicken Breasts on the Big Easy

I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 3 10

Cook Time 1 20

Total Time 4 30

Servings

Calories 300kcal

Author Mike

Equipment

Ingredients

4 cloves garlic minced
1 tablespoon dried dill more or less
1 tablespoon dried rosemary more or less, crushed
¼ cup sour cream
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 chicken breasts split, bone in, skin on or off

Instructions

Combine all but the chicken breasts. Taste the marinade and add more dill or rosemary if you wish.
Rub the marinade all over the chicken. If you left the skin on, try to slide your fingers in between the skin and meat and smear the marinade into the resulting pocket.
Let the breasts marinade in a large resealable container or baggie for at least 3 hours.
Fire up the Big Easy fryer. You’ll need a bunk bed basket to fit all 4 breasts in at once.
Place 2 breasts in the bottom Big Easy basket and two in the top basket.
Let cook at least an hour (with the top on the Big Easy so the chicken gets good and brown and the skin crisps up nice) before checking the meat temperature, which you want to get to 165 F.
Remove the breasts and let rest until slightly cooled, then slice.

Notes

You can use your favorite cuts of chicken.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket