• The move to the new server is done. There are some software and database maintenance updates in process. This has us passing the hat around to help out. We appreciate any donations. Seriously, even a dollar helps. The payment page may be found here - https://www.audiokarma.org/support.html

BBQ Chicken

The wife got me this for fathers day in 2014.

IMG_20150703_024647.jpg

This is that Char-broil Big Easy..... Smoker, Roaster and Griller. Once you get the hang of it, its a wonderful cooker. Its a "Tru Infra-red cooker." When she gave it to me, I was thinking to self, "what do I need another grill for!" I have two gas grills and a nice char-col smoker as well..... I was like, why would she give me that?

Well a little over 2 years later....I love this thing! Infra-red is the ****!! Once you learn to cook with it, you cant go without it. You can fry a whole turkey in it in no time without using oil. You use Infra-red heat, very intense heat.....you don't have to worry about flare ups . You can also smoke ribs as well...it has a smoke box on the side, as you can see in the pic....and you can grill some nice salmon or steaks or burgers or dogs...just about anything you want in less time as infra-red cooks fast. This thing is all you need unless, you're doing a huge cook for a large gathering....but just for the family....wife and a few kids, or just want a fast steak for you self... this is the way to go!IMG_20150820_171408.jpg
 
Did some chops and chicken one day...IMG_20151122_164729.jpg IMG_20151017_153920.jpg

The top grill comes out and there's a rack that you can slide in for a whole turkey that you fry with intense infra-red heat, or you can hang afew racks of ribs and put wood chips in the side door...you can even smoke a Boston Butt for pulled pork. This thing is wonderful.
 
Dang it Slippers, I just got a smoker! Electric.

I bought a combo propane smoker grill many years ago and hated it. No real control over the temperature. Gave it to my brother in law.
On a windy day that tin can would bounce up and down by 50 degrees. But this one looks better designed, much better.

So how low does it go, and is there a separate heating unit for the smoke box?
 
Man, I love this thing. You can turn the dial down to get a very small flame and smoke meat with it. It will go down to 250 but you dont want to have it in direct sunlight on a sunny day when smoking as the outside heat from direct sun will intensify the infra-red heat in the cooking chamber. The box for smoking slides out and is fallible for your favorite wood chips and slides back into the cooking chamber. Of course you close the lid when smoking, but say if you don't want smoke on your turkey, and you want to fry it or roas it,, you can keep the lid open as this will let off some heat and it wont be a fast cook. Once you take the internal temp of the turkey as its cooking with the lid open, once its about done,and you want it fried with crisp skin... you close the lid so the skin will brown and crisp up. On the back side of the cooking chamber is another slide out door where all the grease goes. One thing I failed to mention in the previous post.....this thing with the infra-red intense heat, you some how have more of a juicy and moist meat than traditional cooking. There is a learning curve with the Big Easy..but once you get it...you will love it!

Here are some pictures of others who have done ribs and other cuts of meat.







 
IMG_0481.JPG IMG_0482.JPG
Well cooked some chicken on the grill today. Middle burner on high for about 2 1/2 hours. One foil pack has necks, wing tips and gizzards for the dog and the other has livers for me. All served with garlic bread and baked beans.
 
No. Just rubbed it down with olive oil and some smoked paprika. Basted it about 3 times with a thin vinegar BBQ sauce. Then I put on some thick sauce I found made with Cheerwine. Let it glaze for 30 min.

It looks like that one chicken on the bottom is giving me the finger.
 
Last edited:
jimfet said:
No. Just rubbed it down with olive oil and some smoked paprika. Basted it about 3 times with a thin vinegar BBQ sauce. Then I put on some thick sauce I found made with Cheerwine. Let it glaze for 30 min.

It looks like that one chicken on the bottom is giving me the finger.
Click to expand...
the finger? Hahahahaha!

Have to keep your method in mind...never used "smoked" paprika...I bet your method would be good on my outdoors rotisserie on my Hunington gas gas grill with a couple of chickens going head over butt. Have to give it a try soon. Thanks!
 
jimfet said:
Thank you they were. By the way slippers, I just saw this on your smoker grill.
http://www.wayfair.com/Char-Broil-T...moker-Roaster-and-Grill-12101550-HBL1051.html
Click to expand...

That's a very nice price! Once a person gets use to infrared it's a very convenient way of cooking! No need to ever worry about chicken or anything burning because no flames ever under food... You can also cook fast unless one wants to take time or if one wants to do low and slow. Then you would simply take off the top grill and put meat down in cooking chamber and leave lid open...that way you get down too 250. With lid closed and setting on lowest setting, lowest I've got was 280.. Still great for smoking, but a little faster. I love this little grill. You thinking about picking it up?
 
Grills are like audio stuff to me. I'm always scanning them. I believe I'm good for now though. I have a Weber Kettle, a Weber gas, and a Weston smoker.
 
jimfet said:
Grills are like audio stuff to me. I'm always scanning them. I believe I'm good for now though. I have a Weber Kettle, a Weber gas, and a Weston smoker.
Click to expand...
I know what you mean....I'm always looking at grills as well as audio gear. Odd thing is, as much as I look at grills, I never even noticed the 3 in 1. I woke up one Father's Day and there it was sitting in the family room. I was puzzled as why the wife purchased it....I had already 3 other grills. But I fell in love with it, and was able to give one of my gas grills away. I can do with 3 grills on my deck. But not 4.
 
slippers-on said:
the finger? Hahahahaha!

Have to keep your method in mind...never used "smoked" paprika...I bet your method would be good on my outdoors rotisserie on my Hunington gas gas grill with a couple of chickens going head over butt. Have to give it a try soon. Thanks!
Click to expand...

Smoked Paprika!:trebon: I believe that nothing beats the rotisserie if you're doing a whole chicken. I bought a Cajun Bandit rotisserie attachment for my Weber kettle a few years ago and it's been my best tool for whole chicken. I did a spatchcocked chicken earlier this year on the kettle, and although it was good it wasn't even close to a rotisserie chicken. One advantage to rotisserie chicken, IMO, is that you can stuff the cavity with herbs, garlic, fruit, or vegetables. Another is that you can cook the chicken very hot for a shorter period of time. Nice crispy skin and moist meat.

@Slippers: your CharBroil Big Easy has got me intrigued. Looks extremely versatile.

-Dave
 
You must log in or register to reply here.
Back
Top Bottom