If you think baked ham is boring and you need to spend a fortune on a store-bought honey-glazed version to have any flavor, try this version. The combination of slow heat, smoke and a mustard-brown sugar glaze will have you begging for more! In addition to a traditional Easter meal, the leftovers can be utilized in a myriad of ways that will bring many delicious dishes to your table.
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These orange-ginger glazed game hens are tasty and easy! Thanks to the Big Easy cooker, they’re juicy on the inside and crispy on the outside. They can be served without the glaze as well. It’s up to you.
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Mushroom duxelles is an intense way of preparing mushrooms that is usually used to stuff something, in this case a pork loin. Pork loins need a lot of help. Left to their own devices and cooked whole, they’re pretty bland. And I’m a pork-loving girl so I can say that. But butterflied and stuffed? That is like putting lipstick on a pig.
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This recipe shows you how to prepare a standing rib roast aka “Prime Rib” in The Big Easy oil-less infrared cooker that features Char-Broil TRU-Infrared technology. Meat is cooked faster and is juicier by 30-50% compared to ordinary hot-air grills and ovens.
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Meatloaf is an easy-to-prepare meal for as few as one to as many as the table will fit! This recipe idea uses a bundt pan to create an eye appealing presentation – and the TRU-Infrared cooking benefits of The Big Easy cooker(s)
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During the week between Christmas and New Year’s Day, every grocery store in the South will run low on three things and that is because of a ritual that ensures a prosperous new year for those who are wise enough to heed its importance.
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I love cedar wraps, both for their efficient use of wood, unlike their cedar plank counterparts, but also because they act like a fish steamer on a grill. The result was an incredibly moist fish in about 10 minutes.
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The Char-Broil Community Forums are a place where folks of all skill and experience levels can share information and get tips from one another. One of the long-time members, T-Square, is happy to share his experiences recently shared the details from one of his outdoor cooking experiences.
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Preparing “fried” turkey doesn’t require gallons of expensive peanut oil and the risk of accidents from exceptionally hot oil and open flames! The Big Easy cookers employ Char-Broil?s TRU-Infrared? system to prepare turkey and other large cuts of meat that please discriminating appetites with crispy brown skin and juicy flavorful meat!
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Preparing a “fresh” ham is an enterprise not undertaken by the faint of heart nor the inexperienced. This recipe makes it look easy and that’s because it’s prepared in The Big Easy – an amazing cooker using Char-Broil?s TRU-Infrared?
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I get so many good ideas and great recipes from contributing Guest Chef, Mike “Pit Pirate” Hedrick and this is one more. He’s a continuing source of inspiration to those of us who enjoy using The Big Easy to prepare “fried” turkey, chicken and more. This recipe
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PrintCB’s EZ Beer Can Chicken in The Big Easy Rating: 41 Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 60 minutes Yield: 12 servingsServing Size: 1 piece per serving~~ Using The Big Easy to prepare many recipes that you would never think of preparing in a deep
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PrintCB’s EZ Leg of Lamb in The Big Easy Rating: 41 Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Yield: 6 servings This moist and juicy lamb is a breeze to cook in The Big Easy.Ingredients7 lb bone-in leg of lamb 1 tablespoon garlic powder
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Cajun spices are the favorite flavors for fried turkey – and in the traditional “hot oil” frying these can only be injected or applied after the turkey is cooked. With this method in The Big Easy, you can apply a Cajun spice rub on the outside of
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