If you’re looking for a easy-to-make remoulade that really shines with seafood, this red pepper remoulade is it. I used the remoulade on crab cakes, but it’d be perfect with shrimp too. Or as a dipping sauce for fried fish filets. It’s also great with other things, such as onion rings and yes, even French fries!
Another great use for red pepper remoulade? Yep, on roasted, grilled or fried shrimp po boy sandwiches. Man, that’s good eats!
If you prefer a spicier remoulade, substitute spicy chili sauce. Or just add a few pinches of dried red pepper flake or cayenne. Or just try my spicy remoulade instead!
Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction. I almost added red pepper flake (and you could, really) but I opted for a slightly sweeter no-heat version instead. Red potatoes would work just as well.
You can make the reduction ahead of time. I recommend making extra and keeping it on hand. Then, any time you need a quick and easy side when grilling, just toss the potatoes on and in no time you’ll have a big helping of garlic-roasted potatoes.
A grill basket is an almost must-have for dishes like this. It makes cooking and cleanup a breeze!
Oh my goodness I so loved these garlic-roasted potatoes. Tender, almost buttery, yellow potatoes with a hint of garlic and rosemary, drizzled with an incredible balsamic vinegar reduction.
Course Side
Cuisine American
Keyword potatoes, roasted
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 1pound
Calories 539kcal
Author Based on a recipe from the Weber Art of the Grill
Ingredients
1poundbaby potatoesred or yellow, all about the same size (you can cut the larger ones in half if needed)
Place the potatoes into a large microwavable bowl and microwave on high until just starting to soften, about 10 minutes, stopping to stir every once in a while. Remove the bowl carefully as it will be hot.
Combine 2 tablespoons of the olive oil, the garlic, salt and pepper and the rosemary. Pour over the potatoes and toss to coat.
Transfer potatoes to a grill basket (I put the basket over a plate or bowl to catch any dripping oil mixture), or thread them onto skewers.
Place onto the grill and grill until lightly charred, crispy on the outside and tender on the inside, turning occasionally
Meanwhile, pour the balsamic vinegar into a small saucepan over high heat and reduce until you are left with two tablespoons, stirring often.
Pour remaining olive oil onto a serving platter and spread out evenly. Sprinkle with salt and pepper.
Add the potatoes.
Drizzle with the reduce balsamic vinegar and serve.
Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. And then some. Good thing it was just my wife and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner. This is one of those dishes where half of them never make it to the table because you’ve eaten much of them in the kitchen.
If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.
Yukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velvety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.
You can use a knife to cut the potatoes. Or if you have a mandolin, use it instead to make quick work of slicing them. You want the slices to be pretty much the same thickness throughout so that they cook evenly.
I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do). And for me, spicier is better!
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.
I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.
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 using seasonings from Dizzy Pig for years. Dizzy Pig has a wide variety of spice mixes available. Raging River seasoning is perfect on a chicken roasted in the Char-Broil Big Easy. I made a beer-can version, but you can skip that step and just season the chicken and cook it as-is in the Big Easy. Every bite is has great maple-infused herby flavor. And just a slight spicy kick that is out-of-this-world great.
Raging River chicken on the Char-Broil Big Easy tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. Dangerously addicting. So is my rotisserie-style chicken, also made on the Big Easy, which you should also try. It’s amazing how great poultry on the Big Easy is, with just a few store-bought ingredients. And nothing could be easier to make, either.
Generously sprinkle the chicken with the seasoning.
If opting to make beer can chicken open the can and drain (er… drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
Place chicken into the basket and insert into the Big Easy.
Cook for 15 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 (if using) and carving.
Notes
I use the Char-Broil folding chicken roaster Raging River chicken tastes (and looks!) fantastic! The skin is crispy and, well, addicting. Very addicting. 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.
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.
Roasted cauliflower is something we make often on the Char-Broil Big Easy. It takes absolutely no time at all to prepare and always comes out perfect. In the past I’ve roasted entire heads of cauliflower in the Big Easy. The only trick to using a whole head of cauliflower is that you have to make sure you buy one that’ll fit into the Big Easy basket.
This time (aka Version 2.0) I thought I’d try using florets instead. And for a little color and ‘ahhhhh’ factor, I used a combination of purple and orange cauliflower. Topped with what has become our house-favorite seasoning, Casa Seasoning from AlbuKirky Seasonings, this cauliflower was tender and tasty. Perfect.
To keep the roasted cauliflower florets from failing thru the Char-Broil Big Easy baskets I lined them foil. With the addition of two bunk bed baskets you could easily cook a good-sized head of cauliflower. You can also use this same recipe for making broccoli.
Note: I prefer to remove the florets from the cauliflower and then steam them. You can also boil them, but steaming them isn’t as violent so they tend to stay together. Also, if you are using purple or orange cauliflower boiling tends to remove some of the color.
Fire up your Big Easy.
Lay a single layer of foil inside the basket and/or bunk bed baskets.
Add the cauliflower in a single layer. Try to not over-crowd too much. A little is ok, but stacking them won’t result in even roasting.
Lower the basket into the cooker and cook for 10-20 minutes depending on how done you want your cauliflower.
Remove and let cool slightly before seasoning with your favorite seasoning and serving.
Notes
Too cook a medium head of cauliflower all at once I used two bunk bed baskets, both lined with foil. You could get by with a single bunk bed basket and then also line the bottom of the Big Easy basket with foil.
I received an email the other day from our local Fresh Market saying they had cases of Hatch chiles available for order. Well, I thought, that’s something new for me, so I’ll do it. I’ve never prepared or cooked fresh Hatch chiles, I’ve just used the canned ones you get in the supermarket. My plan was to roast them all, and I did. I also got to find out how big a case of Hatch chiles is: 18 pounds. Over 150 peppers. Yep, over 150 peppers.
I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred. My plan was to only use a few of the roasted chiles immediately, so most went into bags and then the freezer for use later. After I got a system down roasting them was actually very easy. And boy, did it ever smell fantastic on the desk.
I froze the chiles whole without removing stems, membranes or seeds. I found that they clean up quite easily when thawed and maybe (maybe) have more flavor that way. Plus, with 150+ peppers, I was definitely not up to cleaning that many peppers in one evening. Roasting them was enough of a chore!
Perhaps I should get one of those big chile roasters you see in serious pepper-roasting folk’s yards…. Hmmmm…. A new toy
I fired up my largest charcoal grill and got to work. Batch after batch, I roasted the Hatch chiles until lightly charred.
Course Side
Cuisine American
Keyword peppers, roasted
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 2pounds
Calories 245kcal
Author Mike
Ingredients
4poundsHatch chilesrinsed, patted dry
Instructions
Fire up a grill for direct cooking. If using a gas grill add a few wood chunks or shavings to add a smoky flavor.
Place the chiles directly over the fire.
Roast the chiles until mostly blackened and slightly charred on all sides, rotating as needed. I tried to get the peppers about 80% charred so that they still had some of their pepper texture.
If using the peppers immediately
Place peppers in a large resealable bag, container, or bowl covered with plastic wrap.
Let sit for at least 15 minutes and then remove the stems, membranes, and seeds. Peel off the skin but do not rinse under running water.
If saving to freeze
Place the peppers in large resealable bags.
Seal and let sit out until cooled.
Open the bags and remove as much air as possible. Re-seal and freeze until needed.
To use, thaw the peppers then remove the stems, membranes, and seeds. Peel off the skin but do not place under running water.
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 absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Although you can cook a few baby potatoes on the rack that comes with the Char-Broil Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once. If you prefer a potato with a little bit of spicy kick to it try my Fire-Eater potatoes also made on the Big Easy.
To make these potatoes 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 absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
It’s impossible to get tired of roasted chicken. Though sometimes I do like to mix it up a bit and make beer can chicken. It’s just as easy as not-beer-can-chicken, and comes out packed with flavor and is so moist and tender…. yum! For my honey brown beer can chicken on the Char-Broil Big Easy I used a great honey brown ale and a slightly herby seasoning that paired perfectly with the beer. The chicken smelled so great while it was cooking that I just sat next to the Big Easy, inhaling the wonderful aromas.
Yep, most food blogs take pictures of their beer can chickens from the front, also known as the ‘money shot’. Me, nope. I went for the flip side of my honey brown beer can chicken on the Char-Broil Big Easy.
Also, look at at that great color! And yes, the skin is crispy. Even if you’re trying to avoid fat, I double-dog dare you to not at least try a piece of the skin. For something different, try my beer can cabbage on the Big Easy. It’s different for sure!
Honey Brown Beer Can Chicken on the Char-Broil Big Easy
For my honey brown beer can chicken on the Char-Broil Big Easy I used a great honey brown ale and a slightly herby seasoning that paired perfectly with the beer.
Combine the remaining ingredients except for the beer. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
Add reserved spice mixture to the beer and insert into the chicken.
Place chicken into the basket and insert into the Big Easy.
Cook for 15 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 roasterto 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.
Visit my other site, For The Wing, for all things chicken-wing!
I use a lot of products from Stubb’s, from sauces to marinades. I’ve been very happy with them all. That’s why I decided to use some of Stubb’s chicken rub on a whole chicken and drop it into my (awesome) cooker, the Char-Broil Big Easy.
The Big Easy cooked the bird in 15 minutes per pound. The Stubb’s seasoning added a little sweetness. It also added a mild mustard flavor. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
I did make my chicken a beer can chicken by adding a bit more Stubb’s chicken rub to a can of beer that I then inserted into the chicken. You can skip that part if you wish, or use an empty soda can with chicken broth added. There’s no wrong with Stubb’s chicken rub chicken on the Char-Broil Big Easy because the oil-less fryer cooks chicken right every time. The skin always comes out crispy and dangerously delicious, to say nothing of how tender and moist the meat is, dark or white!
Stubb’s Chicken Rub Chicken on the Char-Broil Big Easy
The Stubb’s seasoning adds a little sweetness. It also adds a mild mustard flavor. I’ve rubbed beef in mustard before but never added mustard flavor to chicken. It was fantastic!
Generously sprinkle the chicken with the seasoning.
If opting to make beer can chicken open the can and drain (er… drink) about 1/4th of the beer. Add a heaping teaspoon of seasoning to the beer. Insert beer can into the bottom of the chicken.
Place chicken into the basket and insert into the Big Easy.
Cook for 15 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 (if using) and carving.
Notes
I use the Char-Broil folding chicken roasterto 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.
