Big Easy Infrared Cooker Recipes

RotisserieStyle Chicken on the CharBroil Big Easy

WebAug 20, 2016 · Don’t be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don’t mind …

Rating: 3.7/5(6)
1. Fire up your Big Easy.
2. Spray the Big Easy basket with non-stick spray.
3. Combine the rub ingredients and sprinkle over the chicken. Get all sides, everywhere. Rub it in good. Don't be too shy with it. Note: The sugar in the rub will char in high heat. Omit it if you want a golden skin, leave it in if you don't mind darker skin.
4. Lower the chicken into the Big Easy and cook until done, usually 15-20 minutes per pound.

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Pulled Pork on the CharBroil Big Easy Life's A Tomato

WebDec 16, 2014 · Place the pork into the Big Easy basket and lower into the Big Easy. Cook until the internal temperature reaches 180 F. Brush or …

Rating: 2.7/5(15)
1. Inject pork with the injection brine every inch or so. Place into a re-sealable container or deep baking dish, cover and refrigerate overnight.
2. Combine all ingredients in a small pan over medium heat. Stir until salt is dissolved. Let cool before using.
3. Combine all ingredients. Store in an air-tight container until ready to use.
4. Combine all ingredients.

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HoneyGlazed Ham on the CharBroil Big Easy Life's …

WebApr 2, 2020 · Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several …

Rating: 5/5(1)
1. Fire up your Big Easy.
2. Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
3. Combine the remaining ingredients in a small saucepan over medium heat. Pour or brush HALF of the glaze over the ham, getting some of the glaze in between the ham slices. Keep the remaining glaze warm over low heat.
4. Seal tightly in the foil, leaving the seam at the top. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.

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