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Apple Ale Beer Can 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.

You can take a big ole chicken, season it, and drop it into a Char-Broil Big Easy and in no time (15-20 minutes per pound, usually), have a fantastically tender, juicy, flavorful bird. And I cook chicken in my Big Easy just like that, and often. This time, though, I decided to go the beer can route, using a flavor-packed apple ale to infuse even more flavor and moisture into the chicken. The end result of this Apple Ale Beer Can Chicken on the Char-Broil Big Easy was delightful with a hint of apple and as always, the crispiest skin you’ve ever had.

Apple Ale Beer Can Chicken on the Char-Broil Big Easy

Beer. Or Not Beer.

If you’re not a beer person, you can substitute a good apple cider or juice instead. If it doesn’t come in a can just drink up a can of your favorite drink and pour the beer or cider or whatever into the empty can. But, beer makes a difference in this Apple Ale Beer Can Chicken on the Char-Broil Big Easy.

It’s Hot!

Be careful when you remove the chicken from the Big Easy. The beer is hot (mighty hot!) and you don’t want to slosh it onto yourself. And make sure you’re also careful when you go to remove the can. Same story: hot.

Char-Broil The Big Easy Bunk Bed Basket

For something different, try my beer can cabbage on the Big Easy. It’s different for sure! My apple juice brined chicken on the Big Easy is also crazy good.

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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5 from 1 vote

Apple Ale Beer Can Chicken on the Char-Broil Big Easy

I cook chicken in my Big Easy very often. This time I decided to go the beer can route, using a flavor-packed apple ale to infuse even more flavor and moisture into the chicken. The end result was delightful with a hint of apple and as always, the crispiest skin you’ve ever had.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, chicken

Prep Time 5

Cook Time 1 45

Total Time 1 50

Servings chicken

Calories 120kcal

Author Mike

Equipment

Char-Broil Big Easy

Ingredients

1 whole chicken 6-8 pounds
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons dried tarragon crumbled
1 teaspoon kosher salt
1 teaspoon ground black pepper
Your favorite apple ale I used Redd’s Apple Ale

Instructions

Fire up your Big Easy.
Rinse the chicken and pat dry.
Combine the olive oil and balsamic vinegar and brush onto the chicken.
Combine the taragon, salt and pepper. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
Add reserved spice mixture to the beer (take a few drinks first to make room) and insert into the chicken.
Place chicken into the basket and insert into the Big Easy.
Cook for 15-20 minutes per pound or until the chicken has hit 165 F as measured in several locations.
Let rest 15 minutes before removing the beer can and carving.

Notes

I use the Char-Broil folding chicken roaster to hold the beer or soda cans securely. If the beer you’re using is only available in a bottle, just empty the contents into an empty beer or soda can.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.

Chicory Adds More Wonderful Flavor

You can use whatever coffee suits your fancy when you make this coffee rub for beef. For me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully. So you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try my basic BBQ rub.

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5 from 1 vote

Coffee Rub for Beef

My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender.

Course Spice Rub

Cuisine American

Keyword beef, rub

Prep Time 5

Cook Time 10

Servings cups

Calories 629kcal

Author Mike

Ingredients

2 cup brown sugar
2 cups ground black pepper
1 cup kosher salt
½ cup chili powder
½ cup garlic powder
½ cup onion powder
⅓ cup ground coffee

Instructions

Combine all ingredients.

For smoking beef cuts

Rub all sides of the beef with prepared yellow mustard.
Apply the rub liberally.
Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smoking.

For burgers

Sprinkle the rub on both sides of the burger patties before cooking.

Notes

Store in an air-tight container.

Nutrition

Nutritional values are approximate.

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Jarred Grilled Pickles

Want to surprise everyone at your next picnic or get-together? Bring jarred grilled pickles. Everyone will want to know how you did it. You don’t have to admit how easy it was, unless you really want to. The pickles do get a little char flavor, but not much. They still taste like, well, dill pickles, but when you bite into them they have just slightly less crunch. The grilled red onions do add a nice light onion flavor and bite.

What Pickles Should Be

These jarred grilled pickles are good for 5 days. My guess is that you won’t have to worry about rushing to eat them on the last day that they’re good. And don’t feel like you have to grill only spears. Sliced pickles or even whole pickles can be grilled just as well. If you don’t want to grill the pickles but still want a hint of grilled flavor, just grill some red onion and then add that to a jar of pickles and refrigerate overnight. You’ll get that hint of smoke but the pickles themselves will be totally crispy.

If you can’t fit all of the pickles back into the original jar just grab some Mason jars instead.

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If that’s enough, try pickling hot dogs too. They’re definitely different. And good!

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5 from 1 vote

Jarred Grilled Pickles

Want to surprise everyone at your next picnic or get-together? Bring a jar of grilled pickles. Everyone will want to know how you did it.

Course Side or Appetizer

Cuisine American

Keyword grilled, pickles

Prep Time 5

Cook Time 15

Total Time 20

Servings jar

Calories 56kcal

Author Based on a recipe from What’s Gaby Cooking

Equipment

Wide Mouth Mason Jars with Metal Lids

Ingredients

1 26 ounce dill pickle spears
1 red onion cut into 8 small wedges (you can keep the root end on to help keep the onion wedges together)
1 tablespoon olive oil

Instructions

Drain the brine from the jar into a large bowl.
Remove the pickles and lay onto a few sheets of paper towels.
Dab with the paper towels to dry as well as you can.
Transfer the pickles to another large bowl.
Add the onion and drizzle with the oil.
Toss gently to coat.
Fire up your grill.
Place pickles and onions onto the grill and grill on all sides until you get grill marks.
Remove and let cool slightly before returning pickles to the jar.
Add the onions and the reserved brine.
Seal and refrigerate until ready to use.

Notes

Use within 5 days.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

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Grilled corn with Sriracha Mayonnaise

I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this grilled corn (shout out to My Dad’s Sweet Corn!) with Sriracha mayonnaise. All of my favorite things in a creamy sauce slathered over corn. Get a napkin or two, because you’re definitely going to need them.

Mayonnaise And Corn Go Great Together

The Sriracha mayo isn’t just great on this grilled corn with Sriracha mayonnaise either. It’s fantastic on grilled chicken or turkey burgers. Leave out the lime and slather it on hamburger buns. And if you’re into dipping your fries in mayonnaise, this one will definitely wake you up. If it sounds odd, try it. It’ll change your mind.

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.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Grilled corn is a wonderful thing. And not just on the cob, either. It’s great in a creamed dish, such as my grilled cream corn with Gorgonzola cheese.

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4 from 1 vote

Grilled corn with Sriracha Mayonnaise

I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this grilled corn with Sriracha mayonnaise.

Course Side

Cuisine American

Keyword corn-on-the-cob, grilled

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 272kcal

Author Based on a recipe from Tiffani Thiessen

Equipment

Mixing Bowl

Ingredients

4 ears fresh corn shucked, cut in half if desired
Vegetable oil
½ cup mayonnaise
2 tablespoons Sriracha
2 tablespoons lime juice
1 teaspoon chili powder plus more for garnish
2 tablespoons cilantro chopped, for garnish

Instructions

Preheat a grill to medium-high heat.
Lightly brush the corn with oil.
Place on grill, turning often, until the corn is cooked and lightly charred.
Whisk together the mayo, Sriracha, lime juice and chili powder.
Brush corn with the mayo mixture and garnish with a few sprinkles of chili powder and chopped cilantro.

Notes

The mayo mix is also great on a cold cut sandwich.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Spicy Grilled Mushrooms

At first I thought maybe I just loved these spicy grilled mushrooms so much because I hadn’t grilled mushrooms in a while. Or maybe it was because of the full moon. But no, it was because these are now officially my favorite mushrooms. They have a perfect light Asian-inspired flavor, with a little vinegar tang and, as with everything I make, a little spicy kick. My goodness they were just delicious. I could (and did) eat them just like popcorn!

Really Fantastic Mushrooms

I used cremini mushrooms, also known as baby Portobellos to make these spicy grilled mushrooms. You can use any mushrooms you like, even mix a few different kinds in. Just remember that the smaller ones will cook faster. You might have to move the smaller mushrooms away from the hottest part of your grill before the bigger ones get done.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Weber Deluxe Grilling Basket

If you prefer your mushrooms to have a more mellow flavor, try my dilly dilly mushrooms and my easy roasted mushrooms. Oh, and my grilled marinated mushrooms are divine, too!

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5 from 1 vote

Spicy Grilled Mushrooms

Course Appetizer

Cuisine American

Keyword grilled, mushroom

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 66kcal

Equipment

Ingredients

2 cup soy sauce
1 cup red wine vinegar
¼ teaspoon ground black pepper
hot sauce to taste
2 pounds small mushrooms stems removed if desired

Instructions

Whisk together the soy sauce, red wine vinegar, pepper and hot sauce in a large bowl.
Add the mushrooms.
Let marinade for 1 hour, turning occasionally.
Fire up your grill.
Shake off any excess marinade from the mushrooms and grill for 10 minutes until starting to soften. I like to use a grill basket to make cooking and cleanup easier.

Notes

Serve immediately.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Copycat McDonald’s Quarter Pounders with Cheese

Obviously, I had to make a copycat McDonald’s Quarter Pounders with cheese. After making a version of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger from the chain restaurant. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess!

Ah, Just What I Was Looking For!

These copycat McDonald’s Quarter Pounders with Cheese came out fantastically. It wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.

I used my Weber burger press to get the patties all the same size.

Weber Original Burger Press, Black

I like to enjoy a big ole glass of ice-cold homemade Snapple tea with my quarter pounder with cheese.

Also try my copycat of Burger King’s Whopper!

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5 from 1 vote

Copycat Quarter Pounders with Cheese

After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese.

Course Main

Cuisine American

Keyword burgers, cheese, copycat

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 1739kcal

Author Mike

Equipment

skillet

Ingredients

For the burgers

2 ¼ pound burger formed into patties. To keep it authentic use pre-made patties from your grocery store
2 burger buns sesame seed
4 slices American cheese
prepared yellow mustard
Ketchup
2 tablespoons white onion finely chopped
4 slices dill pickle chips

For the burger seasoning (makes enough for several burgers)

4 tablespoons Kosher salt
2 tablespoons Accent
1 teaspoon ground black pepper
¼ teaspoon onion powder

Instructions

Combine the seasoning ingredients.
Season both sides of the patties.
Cook your patties in a hot skillet or on a griddle.
Top each patty with a slice of cheese.
Toast the buns.
Add the patties to the bun bottoms.
Squirt 5 little dots of mustard around the patties.
Do the same with the ketchup.
Add 1 tablespoon of onion and 2 pickle slices to each patty.
Top each patty with another slice of cheese.
Add bun top and serve.

Notes

I like to use deli-style cheese. It’s a bit thicker and tastier.

Nutrition

Nutritional values are approximate.

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Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak and burger topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat and a slight vinegary tang.

The Perfect Topping For Anything Grilled

Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger topping. It’ll really crank up anything grilled, from hot dogs to smoked sausages to burgers to grilled chicken sandwiches, too! There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

You don’t have to make these ‘spicy’. Instead, you can substitute other non-hot peppers. Sliced green bell pepper or poblanos will still add wonderful pepper flavor without adding the heat.

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Also try my molasses chili steak marinade.

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5 from 1 vote

Jalapeno Onion Steak and Burger Topping

This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week.

Course Sauce

Cuisine American

Keyword burgers, sauce

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 379kcal

Equipment

skillet

Ingredients

2 teaspoon unsalted butter
2 medium sweet onions sliced thin
2 jalapenos sliced thin, seeds removed if desired
2 cloves garlic minced
1 tablespoon Worcestershire sauce
2 teaspoon sugar
kosher salt to taste
ground black pepper to taste
½ cup heavy cream
2 teaspoon apple cider vinegar

Instructions

Melt the butter in a large skillet over medium heat.
Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
Cover and cook 15-20 minutes until the onions are softened and golden in color.
Stir often.
Add the heavy cream and stir. Cook for 2 more minutes.
Add the apple cider vinegar and season with salt and pepper to taste.
Stir and serve.

Notes

Also great on hot dogs!

Nutrition

Nutritional values are approximate.

Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black

Homemade Frosted Corn Flakes

One of the first recipes I made out of Big Bad Breakfast: The Most Important Book of the Day from John Currence was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! I could not get over just how much I enjoyed this cereal. It was like I hadn’t had a bowl in years. It didn’t wow me any more, I guess. Well, now I’m wow’d again!

Crunchy Until The Last Spoonful

These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.

The recipe calls for real sugar. I didn’t try it using a sugar substitute. My gut feeling is that you’re better using the real deal.

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2.25 from 4 votes

Homemade Frosted Corn Flakes

So much more corn flavor than the stuff in a box! I mean they were super corny!

Course Main

Cuisine American

Keyword cereal, homemade

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 449kcal

Author Based on a recipe from John Currence

Equipment

Ingredients

2 1/12 cups cornmeal
½ cup masa
6 tablespoons sugar divided
1 tablespoon vanilla extract
¼ teaspoon kosher salt
2-4 cups water brought to a boil

Instructions

Preheat your oven to 250 F.
Line a baking sheet with parchment paper.
Lightly spray the paper with non-stick spray.
Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you’re aiming for 1/8″ if possible).
Sprinkle the batter with the remaining sugar.
Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
Remove from the oven and let cool.
Break up the corn into bite-sized pieces. It’s like breaking up brittle, but you want smaller pieces.
Return to the oven and bake another hour or until fully dried.
Remove and let cool completely. The flakes will get a bit crunchier after cooling.
Keep in an airtight container.

Notes

These flakes are thicker and ‘cornier’ than the store-bought stuff.

Nutrition

Nutritional values are approximate.

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Sausage-Stuffed Peppers on the Char-Broil Big Easy

Sure, I’ve made bacon-wrapped jalapeno poppers. A lot of times. And I love them. But not everyone loves a little kick in their appetizers like I do, so that’s when these sausage-stuffed peppers on the Char-Broil Big Easy take the stage. The peppers get a nice little char on them. They have a little sweetness to them. The sausages bring a wonderful smokiness, and they kind of ‘pop’ when you bite into them. That’s a bit unexpected. The cream cheese? Well, it’s creamy. All wrapped in bacon goodness with a sprinkle of rub.

Use Your Favorite Rub Or Seasoning

I used the rub for my root beer can chicken on these sausage-stuffed peppers on the Char-Broil Big Easy. The rub has a little smoky flavor to it, along with a bit of garlic and just a very, very small hint of spiciness. Not enough to offend those that prefer mellower snacks. You can use your favorite rub or seasoning. I recommend something that has a little smokiness to it to give these that done-on-the-grill flavor.

Char-Broil The Big Easy Bunk Bed Basket

Also try my Southwestern-stuffed peppers made 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!

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5 from 1 vote

Sausage-Stuffed Peppers on the Char-Broil Big Easy

Not everyone loves a little kick in their appetizers like I do, so that’s when these sausage-stuffed peppers take the stage.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, peppers, sausage, stuffed

Prep Time 10

Cook Time 25

Total Time 35

Servings appetizers

Calories 56kcal

Author Based on a recipe from Taste and Tell

Equipment

Ingredients

10 mini sweet peppers preferably all about the same size
4 ounces cream cheese softened
10 Hillshire Farm Lit'l Smokies
5 pieces bacon cut in half lengthwise
Your favorite BBQ rub optional

Instructions

Fire up your Big Easy.
Cut the peppers in half lengthwise and remove any seeds and membranes.
Divide the cream cheese between the peppers.
Add the sausages and press down slightly to fit snuggly inside the peppers.
Wrap the peppers with the bacon and sprinkle with the rub.
Place into the Big Easy basket and bunk bed basket and cook for 20-25 minutes or until the bacon starts to crisp and the peppers have softened.
Let cool slightly before serving.

Notes

You’ll need a Bunk Bed basket to cook 20 peppers at once.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine. I topped the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

Poutine Elevated

There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds. I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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On the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes. Top them with the meat and cheese. You won’t be sorry.

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5 from 1 vote

BBQ Pulled Pork Poutine

I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.

Course Main

Cuisine American

Keyword fries, pulled pork

Prep Time 10

Cook Time 25

Total Time 35

Servings -6 servings

Calories 698kcal

Author Mike

Ingredients

1 ½ pounds French fries frozen, cooked per package instructions (or use fresh-made)
1 cup pulled pork warmed (I used my Cherry Dr. Pepper pulled pork)
1 cup cheese curds I used hot pepper curds
¼ cup your favorite BBQ sauce warmed
1 cup bread and butter pickle chips diced

Instructions

Spread the fries out onto a large platter.
Add pulled pork and cheese curds.
Drizzle with the BBQ sauce and garnish with the pickles.
Devour.

Notes

The amounts in the recipe can be changed to suit your tastes. I didn’t measure anything very closely, I just went for it. You can’t mess this up so don’t worry about amounts so much.

Nutrition

Nutritional values are approximate.

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