CONTENTS
Infrared Cooking and<title
Thepage>
Big Easy®
Oil-Less Turkey Fryer. . . . . . . . . . . . . . . . . . . . . . . . . 2
The Big Easy Cookbook
Turkey
Subtitle?
Dutch Oven and Foil Packets
The Big Easy® Fried Turkey . . . . . . . .BYLINE?
. . . . . . . . . . . . . 8
You don’t need a Dutch Oven or a campfire
Savory Roasted Turkey . . . . . . . . . . <CharBroil
. . . . . . . . . . . . .logo
. 9 or other info?>
for these recipes. Cook them right in The Big
Southern Thanksgiving Turkey . . . <copyright
. . . . . . . . . . . . info?>
10
Easy Fryer®!
Louisiana-Style Fried Turkey . . . . . . . . . . . . . . . . . . 11
Spicy Italian Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Italian Garlic Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Maple Pecan Glazed Turkey . . . . . . . . . . . . . . . . . . 12
Deep-Dish Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Asian Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Potato & Egg Foil Packets . . . . . . . . . . . . . . . . . . . . 34
Double Spicy Turkey . . . . . . . . . . . . . . . . . . . . . . . . 14
Shrimp Packets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Onion-Stuffed Turkey with
Honey Mustard Chicken Packets . . . . . . . . . . . . . 34
Honey Beer Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Ginger Rosemary Turkey . . . . . . . . . . . . . . . . . . . . . 15
Sides
Cider-Brined Turkey . . . . . . . . . . . . . . . . . . . . . . . . . 16
Try these delicious side dishes for the grill. They
Chicken
The Big Easy® Rotisserie Chicken . . . . . . . . . . . . .
Beer-Can Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . .
Roasted Thai Chicken . . . . . . . . . . . . . . . . . . . . . . .
Yardbird Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
will pair beautifully with any meat you cook in
17
18
19
20
Beef
The Big Easy® Beef Roast . . . . . . . . . . . . . . . . . . . . . . 21
The Big Easy® Prime Rib . . . . . . . . . . . . . . . . . . . . . 22
Favorite Prime Rib . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Coffee-Brined Beef Roast . . . . . . . . . . . . . . . . . . . . 24
Bloody Mary London Broil . . . . . . . . . . . . . . . . . . . 25
Pork and More
The Big Easy® Fresh Ham . . . . . . . . . . . . . . . . . . . . 26
The Big Easy® BBQ . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
The Big Easy® Pork Tenderloins . . . . . . . . . . . . . . . 29
Mushroom Duxelles-Stuffed Pork Loin . . . . . . . 30
The Big Easy® Leg of Lamb . . . . . . . . . . . . . . . . . . . . 31
The Big Easy®.
Creamy Zucchini & Garlic . . . . . . . . . . . . . . . . . . . . 35
Garlic-Roasted Sweet Potatoes
with Arugula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cranberry-Pecan Rice Pilaf . . . . . . . . . . . . . . . . . . . 37
Livefire’s Holiday Potato Torte . . . . . . . . . . . . . . . 38
Grilled Pear & Gorgonzola Salad . . . . . . . . . . . . . 39
Roasted Asparagus with
Cherry Tomatoes, Garlic & Olive Oil . . . . . . . . . . 40
Marinated Portobello Mushrooms with
Roasted-Pepper Vinaigrette . . . . . . . . . . . . . . . . . . 41
Roasted Garlic Mashed Potatoes . . . . . . . . . . . . . 42
Marinades and More
Basic Brine Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . .
Savannah Smoker’s Special Pork Brine . . . . . . .
Filipino Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . .
Chili-Cinnamon Rub for Chicken . . . . . . . . . . . . .
Jan’s Dry Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Plum Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Captain Jessie’s Jamaican Jerk Marinade . . . . .
Savannah Smoker’s Mohunken Rub . . . . . . . . . .
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
43
44
45
46
46
47
48
48
NO-OIL “DEEP FRYING”
Deep-fried turkey is the juiciest, tastiest, most crisp-
for traditional fryers. One of the many bonuses of The
skinned bird you’ll ever eat. The Big Easy® is an oil-less
Big Easy®, however, is that you can use dry rubs and
way to “fry” a turkey using infrared technology. Turkeys
seasonings on the outside of the bird.
cooked in The Big Easy are prepped the same way as
®
1. Brine the bird up to 24 hours for extra flavor.
2. Spray cooking basket with vegetable oil.
3. Place bird—breast facing up—in the basket.
4. Allow the bird to rest for 20 to 30 minutes.
Cooking with The Big Easy®
3
The Big Easy® Fried Turkey
SCOTT THOMAS “GRILLIN’ FOOLS”
8–10 Servings • Prep: 10 min. • Cook: 2 hr.
• 10- to 12-pound turkey
Thaw the turkey in the fridge for several days. Remove the giblets and neck
• Coarse salt
from both cavities, as well as any metal or plastic ties used to bind the legs.
• Favorite no-sugar rub
• Vegetable oil
Cut the wing tips from the turkey, as well as the small tail, as they may
get caught in the fryer basket. Rinse the turkey well with cold water and
thoroughly pat it dry with paper towels. Coat the back of the turkey with
coarse salt and your favorite rub. Place the turkey in the fryer basket of The
Big Easy®, breast side up. Set the basket on its side so the front of the turkey
is up and season with coarse salt and the rub. Insert a meat thermometer
About Scott Thomas
Scott Thomas, founder of Grillin’
Fools (www.grillinfools.com), has
grilled everything from lettuce
to bread to elk to meatloaf. Scott
has been a featured writer in both
Feast and St. Louis magazines
and appeared on all four local
TV stations in St. Louis, as well as
on the radio on 105.7 the Point
and .590 am, both in St. Louis, as
well as on .790 am in Houston
to share his grilling knowledge.
Scott believes in giving as much
as he believes in grilling and
hosts the premier amateur BBQ
contest in the St. Louis area
every fall, raising money for first
responders and military charities.
8
in the breast. Place the fryer basket with turkey in The Big Easy® and begin
cooking. After 30 to 40 minutes, drizzle the oil over the turkey and put the
lid on. Cook the turkey for approximately 10 minutes per pound or until
the thermometer registers 160ºF–165ºF (about 2 hours for a bird this size).
Carefully remove the turkey from the basket and allow to rest for 15 to
20 minutes to let the juices redistribute through the turkey. Slice and serve.
Cooking with The Big Easy®
The Big Easy® Prime Rib
8–10 Servings • Prep: 10 min. • Cook: 2 1/2 hr.
• 5-pound rib roast
Season the entire cut of meat with the salt and pepper. Place the roast
• 1 tablespoon sea salt
vertically in The Big Easy® basket (using skewers to hold it in place), or place
• 1 tablespoon freshly ground
black pepper
the roast horizontally using a cooking rack inside the main cooking basket.
Cook the roast approximately 30 minutes per pound or until the internal
temperature registers 145°F for medium rare. Carefully remove the roast
from the basket and place on a platter. Cover the roast with aluminum foil
and a kitchen towel. Allow the roast to rest for 15 to 20 minutes before slicing.
22
Cooking with The Big Easy®
The Big Easy® Fresh Ham
8 Servings • Prep: 2 hr. • Brine: up to 24 hr. • Cook: 4 hr.
• 14-pound fresh uncured ham
It’s recommended that you remove the skin from the ham, but leave as much
• Brine for ham
fat on as possible. Brine the ham for 24 hours (or overnight). Remove from
• Glaze for ham
brine about 1 hour prior to cooking. Rinse the ham well with cold water and
thoroughly pat it dry with paper towels. If desired, add a mustard and rub
combo, but keep in mind to limit the mustard and rub material as the long
cook time might cause these to burn.
Tip
Try a bourbon, honey, or
molasses glaze.
Using a cooking rack, place the ham in the fryer basket of The Big Easy®
so it rests on the shelf one level above the bottom of the basket. Cook the
ham approximately 30 minutes per pound or until the internal temperature
registers 145°F. Carefully remove the ham from the basket and place on a
platter. Cover the ham with aluminum foil and a kitchen towel and place it
in an insulated container. Allow the ham to rest in the container for about
30 minutes before slicing.
26
Cooking with The Big Easy®
Baby Back Ribs
10–12 Servings • Prep: 10 min. • Marinate: up to 24 hr. • Cook: 2 hr.
• 4–6 racks of baby back
pork ribs
(or overnight). Use rib hooks to hang the ribs in the fryer basket of The Big
• Steak seasoning
Easy®. Cook the ribs on high for about 20 minutes, then reduce the heat to
• Favorite sauce
low. Continue to cook until done (usually about 2 hours). Carefully remove
Season the ribs with steak seasoning and allow to marinate for 24 hours
the ribs from the basket. Cover half of the racks with your favorite sauce and
leave the remaining half plain. Wrap each rack in foil
and a kitchen towel. Let the ribs rest for 2 hours
in an insulated container before serving.
28
Cooking with The Big Easy®
Deep-Dish Pizza
10–12 Servings • Prep: 1 1/2 hr. • Cook: 15–25 min.
• 1 1/4 teaspoons active dry yeast
In a medium bowl, combine the yeast, sugar, and 1/2 cup very warm water;
• 2 teaspoons sugar
stir to dissolve and let stand until foamy (about 10 minutes). Stir in the salt,
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
garlic powder, oil, and just enough flour to make a dough that pulls away
from the sides of the bowl. Turn the dough out on a lightly floured surface
and knead for 5 minutes. Cover and let rest 30 to 60 minutes.
Spray the rack of the Stackable Oven for The Big Easy® with nonstick
• 1 1/2–2 cups bread flour
cooking spray. Roll out the dough in a circle about 1 inch larger on all sides
• 1/2 cup prepared pizza sauce
than the bottom of the oven. Place the dough circle in the oven, pressing
• Favorite pizza toppings
it up the sides to form a rim. If necessary, place an aluminum pie plate in
• 1–1 1/2 cups shredded
mozzarella cheese
the bottom of the oven first to ensure the dough stays in place. Spread the
• 1 tablespoon grated Parmesan
cheese
mozzarella and Parmesan cheeses. Sprinkle with pepper. Cover the Stackable
• Freshly ground pepper
to 25 minutes or until the crust is golden brown and the cheese is melted.
• Chopped fresh basil, optional
Sprinkle with fresh basil if desired.
sauce over the dough. Sprinkle with your desired toppings, finishing with the
Oven and place it in the cooking chamber of The Big Easy®. Cook for 15
Cooking with The Big Easy®
33
Garlic-Roasted Sweet Potatoes with Arugula
6 Servings • Prep: 15 min. • Grill: 40–45 min.
• 2 pounds sweet
potatoes, peeled
and cut into 2-inch pieces
• 4 garlic cloves, peeled
and sliced
• 2 tablespoons extra-virgin
olive oil
• ½ teaspoon salt
Preheat grill or oven to medium
high. In a large roasting pan,
combine potatoes, garlic, oil, salt,
• ½ teaspoon black
pepper, ground
and pepper, and toss to coat well.
• 2 Bartlett pears, cored and cut
into 2-inch pieces
occasionally, until tender and
• 1 5-ounce package arugula
• ½ teaspoon lemon peel, grated
Roast for 30 minutes, tossing
browned. Add pears, and roast
another 10 minutes.
Place the arugula in a large bowl.
Add the cooked potatoes and pears,
and toss until the arugula wilts.
Sprinkle with the lemon peel.
36
Cooking with The Big Easy®