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Char-Broil The Big Eas Cooking Manual

Char-Broil The Big Eas Cooking Manual

Infrared smoker & roaster grill

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Summary of Contents for Char-Broil The Big Eas

  • Page 1 GRILL & 08.09...
  • Page 2 OUTDOOR COOKING GUIDE ongratulations and welcome to ownership of The Big Easy® from Char-Broil®. It is our sincere hope that by reading this guide, and with a little practice, you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with your new infrared Smoker, Roaster &...
  • Page 3: First Things First

    OUTDOOR COOKING GUIDE FIRST THINGS FIRST 1) You will find that most of the product assembly has been completed for you at the factory. Follow the Assembly Guide closely to complete any remaining steps and reference all safety and usage information found in the Product Guide.
  • Page 4 OUTDOOR COOKING GUIDE 3) Just like grandma’s cast iron skillet, the stainless steel Cooking Chamber, Grilling Grate, chrome Cooking Basket, and Cooking Racks need to be seasoned prior to use. This is most important as it will allow the cooking chamber to work properly.
  • Page 5 OUTDOOR COOKING GUIDE SMOKING Smoking food has never been… well… easier. Instead of charcoal or wood, The Big Easy® uses the convenience of its propane-powered infrared cooking system. Smoke flavor is added using about a ½ lb. of wood chips or pellets inside the stainless steel smoker sox.
  • Page 6 OUTDOOR COOKING GUIDE are positioned on either side of the Smoker Box as you begin to lower the cooking basket into the chamber using the lifting hook. Close the lid and double check to make sure that the temperature control is set to LOW. Cooking on HIGH with the lid closed will likely burn your food.
  • Page 7 OUTDOOR COOKING GUIDE GRILLING When grilling, the smoker box must be removed from its position inside the cooking chamber for the grilling grate to be used. The smoker box can be stored using the hooks on the hinges of The Big Easy® lid. The cooking basket can be removed or left inside the cooking chamber while grilling.
  • Page 8: Frequently Asked Questions

    OUTDOOR COOKING GUIDE FREQUENTLY ASKED QUESTIONS 1) How does this thing work? You’ll think it’s magic, but it’s really simply using two methods of heat transfer. First, the propane burner heats the air between the cooking chamber and the outside of The Big Easy®.
  • Page 9 Use the food thermometer included or upgrade to a digital one like the Char-Broil® Smart Temp pictured below and insert the probe into the thickest part of the food, not touching bone, before lowering into the cook chamber.
  • Page 10 OUTDOOR COOKING GUIDE 7) How is The Big Easy® faster than an oil fryer? An oil fryer requires up to 3 gallons of peanut oil that can take up to 45 minutes to preheat to the proper temperature. Cook time is about 3 minutes per pound, but it can take several hours for the oil to cool down so that you can clean up and recycle the oil.
  • Page 11 – again, just like a cast iron skillet. Minimize cleaning between uses with a custom-fit cover for The Big Easy® available from Char-Broil®. Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!
  • Page 12: Poultry Recipes

    OUTDOOR COOKING GUIDE Poultry Recipes Big Easy® Southern Fried Turkey Cook Setting: Roast Ingredients: Whole turkey Peanut oil Herb seasoning or favorite low-sugar dry rub Directions: Prepare turkey for cooking and remove the neck, giblets and anything inside the cavity. Pat turkey dry and rub or spay with peanut oil.
  • Page 13 OUTDOOR COOKING GUIDE Louisiana Style Fried Turkey Cook Setting: Roast Ingredients: Whole turkey Peanut oil Creole dry rub seasoning Favorite Injectable marinade Directions: Prepare turkey for cooking and remove the neck, giblets and anything inside the cavity. Pat turkey dry and rub with peanut oil.
  • Page 14 OUTDOOR COOKING GUIDE Big Easy® Rotisserie Chicken Cook Setting: Roast Ingredients: Whole chicken Herb seasoning or lemon-pepper dry rub Directions: Prepare chicken for cooking and remove the neck, giblets and anything inside the cavity. Season the outside with your favorite low-sugar dry rub and place in cooking basket breast side up.
  • Page 15 OUTDOOR COOKING GUIDE Cornish Hens Cook Setting: Roast or Smoke Ingredients: 3 Cornish hens Mojito seasoning dry rub Directions: Prepare hens for cooking and remove the neck, giblets and anything inside the cavity. Arrange the hens back-to-back with the breast side toward the outside in the bottom of the cooking basket Cook until internal temperature is 165˚...
  • Page 16 OUTDOOR COOKING GUIDE Pork Recipes Big Easy® BBQ Cook Setting: Smoke Ingredients: 5 – 7 lb pork roast or Boston Butt Dry Rub Seasoning BBQ Sauce Directions: Season the entire cut of meat using your favorite BBQ dry rub. Place into the cooking basket and cook until the internal temperature is 160˚...
  • Page 17 OUTDOOR COOKING GUIDE The Big Easy® Pork Tenderloins Cook Setting: Smoke or Grill Ingredients: 2 Pork Tenderloins Kosher salt Fresh cracked pepper Directions: Season the tenderloins using kosher salt and fresh cracked pepper. Place into the cooking basket and cook until the internal temperature is 160˚...
  • Page 18 OUTDOOR COOKING GUIDE Beef Recipes Big Easy® Beef Roast Cook Setting: Smoke Ingredients: 3 - 5 lb Beef Roast Kosher salt Fresh cracked pepper Directions: Prepare a 3 to 5 lb beef roast for cooking. Season outside with salt and pepper or a Creole rub for added spice. Place beef roast in bottom center of cooking basket, place basket in The Big Easy®.
  • Page 19 OUTDOOR COOKING GUIDE Char-Broil’s® Favorite Prime Rib Roast Cook Setting: Smoke Ingredients: 5 lb rib roast 1 Tbsp garlic powder 1 Tbsp Sea Salt 1 Tbsp Onion powder 2 tsp cayenne pepper 2 tsp each: dried rosemary, thyme Directions: Mix all dry ingredients together in large mixing bowl - using fork or whisk.
  • Page 20: Vegetable Recipes

    OUTDOOR COOKING GUIDE Vegetable Recipes Roasted Red, Sweet, or Russet Potatoes Wash and clean potatoes. Place in bottom of cooking basket or use The Big Easy® cooking rack to cook above other foods. Cook until a tooth pick can easily go into the center of the potatoes.
  • Page 21 OUTDOOR COOKING GUIDE Rubs and Marinade Recipes Mediterranean Rub 2 tbsp. fennel seeds, crushed 1 tbsp. freeze-dried chives 1 tbsp. mustard seeds, crushed 1 tsp. lemon pepper 1/4 tsp. garlic powder 1/4 tsp. salt Mix the ingredients in a bowl and store covered in a cool, dark place or freeze.
  • Page 22 OUTDOOR COOKING GUIDE Asian Rub 2 tbsp. sesame seeds, toasted 2 tsp. ground turmeric 1 tsp. ground coriander 1/2 tsp. salt 1/2 tsp. onion powder 1/4 tsp. ground cumin 1/8 tsp. ground cinnamon Mix the ingredients in a bowl and store covered in a cool, dark place or freeze.
  • Page 23 OUTDOOR COOKING GUIDE Creole Seafood Rub Delicious when applied to almost any seafood or meat. 1/4 cup coarse (kosher or sea) salt 2 tbsp. garlic powder 2 tbsp. onion powder 2 tbsp. dried thyme 2 tbsp. dried oregano 2 tbsp. paprika 1 tbsp.
  • Page 24 OUTDOOR COOKING GUIDE Creole Injectable Marinade 2 sticks of butter 1/3 cup Creole seasoning Melt 2 sticks of butter and mix with 1/3 cup of Creole seasoning. Inject mixture into the bird and rub remaining seasoning on the outside. Teriyaki Marinade 4 tsp.
  • Page 25 OUTDOOR COOKING GUIDE Red Wine Beef Marinade 1/2 cup olive oil 1-1/2 cups red wine 1 tbsp. dried rosemary 1 tbsp. garlic powder 1 tsp. sweet paprika Kosher salt and freshly ground pepper to taste Combine all ingredients and let rest for 30 minutes. Taste and adjust seasonings.
  • Page 26 OUTDOOR COOKING GUIDE Chicken or Fish Marinade 1/2 cup olive oil 1 cup dry white wine Juice of 2 lemons Zest of 1 lemon 4 cloves garlic, chopped Dash of red pepper flakes Kosher salt and freshly ground pepper to taste Combine all ingredients and let rest for 30 minutes.
  • Page 27 OUTDOOR COOKING GUIDE Basic Pork Sop 2 cups cider vinegar 3 tbsp. freshly ground black pepper 2 tsp. salt 1 tbsp. Worcestershire sauce 1 tbsp. paprika 1 tbsp. cayenne Combine all ingredients and add 1 cup of water. Warm over low heat before using.
  • Page 28 OUTDOOR COOKING GUIDE Mr. Drigger’s Secret Barbecue Sauce Can easily be doubled or halved. 2 cups ketchup 2 cups mustard 2 cups vinegar 2 cups Worcestershire sauce 1 stick margarine Tabasco sauce to taste Black pepper to taste Combine all ingredients in a large saucepan and cook over low heat stirring often until thickened.
  • Page 29 OUTDOOR COOKING GUIDE Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!
  • Page 30 OUTDOOR COOKING GUIDE Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!
  • Page 31 OUTDOOR COOKING GUIDE Recipes, Your source for & Accessories… www.charbroil.com Wing Rack Wood Chips High Heat Gloves Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!
  • Page 32 OUTDOOR COOKING GUIDE “Is it done yet?” USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES Beef, Veal, Lamb Steaks & Roasts Fish Pork Beef, Veal, Lamb Ground Turkey, Chicken & Duck www.IsItDoneYet.gov Visit www.sizzleonthegrill.com/user-forums to share with Big Easy® owners just like you!

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The big easy