CONTENTS Infrared Cooking and<title The page>Big Easy® Oil-Less Turkey FryerThe ........................ Big Easy Cookbook2 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 . 9 <CharBroil logo orfor other these info?> recipes. Cook them right in The Big Southern Thanksgiving Turkey .<copyright . info?>10 Louisiana-Style Fried Turkey . 11 Easy Fryer®! 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 will pair beautifully with any meat you cook in The Big Easy® Rotisserie Chicken . 17 The Big Easy®. Beer-Can Chicken . 18 Creamy Zucchini & Garlic . 35 Roasted Thai Chicken . 19 Garlic-Roasted Sweet Potatoes Yardbird Wings . 20 with Arugula . 36 Cranberry-Pecan Rice Pilaf . 37 Beef Livefire’s Holiday Potato Torte . 38 The Big Easy® Beef Roast . 21 Grilled Pear & Gorgonzola Salad . 39 The Big Easy® Prime Rib . 22 Roasted Asparagus with Favorite Prime Rib . 23 Cherry Tomatoes, Garlic & Olive Oil . 40 Coffee-Brined Beef Roast . 24 Marinated Portobello Mushrooms with Bloody Mary London Broil . 25 Roasted-Pepper Vinaigrette . 41 Roasted Garlic Mashed Potatoes . 42 Pork and More The Big Easy® Fresh Ham . 26 Marinades and More The Big Easy® BBQ . 27 Basic Brine Recipe . 43 Baby Back Ribs . 28 Savannah Smoker’s Special Pork Brine . 44 The Big Easy® Pork Tenderloins . .29 Filipino Adobo Sauce . 45 Mushroom Duxelles-Stuffed Pork Loin . 30 Chili-Cinnamon Rub for Chicken . 46 The Big Easy® Leg of Lamb . 31 Jan’s Dry Rub . 46 Plum Marinade . 47 Captain Jessie’s Jamaican Jerk Marinade . 48 Savannah Smoker’s Mohunken Rub . 48 Index .................................... 49 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. Cut the wing tips from the turkey, as well as the small tail, as they may • Favorite no-sugar rub get caught in the fryer basket. Rinse the turkey well with cold water and • Vegetable oil 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 in the breast. Place the fryer basket with turkey in The Big Easy® and begin About Scott Thomas cooking. After 30 to 40 minutes, drizzle the oil over the turkey and put the Scott Thomas, founder of Grillin’ lid on. Cook the turkey for approximately 10 minutes per pound or until Fools (www.grillinfools.com), has grilled everything from lettuce the thermometer registers 160ºF–165ºF (about 2 hours for a bird this size). to bread to elk to meatloaf. Scott Carefully remove the turkey from the basket and allow to rest for 15 to has been a featured writer in both 20 minutes to let the juices redistribute through the turkey. Slice and serve. 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 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 the roast horizontally using a cooking rack inside the main cooking basket. black pepper 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. Using a cooking rack, place the ham in the fryer basket of The Big Easy® Tip so it rests on the shelf one level above the bottom of the basket. Cook the Try a bourbon, honey, or ham approximately 30 minutes per pound or until the internal temperature molasses glaze. 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 Season the ribs with steak seasoning and allow to marinate for 24 hours 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 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, garlic powder, oil, and just enough flour to make a dough that pulls away • 1 teaspoon salt from the sides of the bowl. Turn the dough out on a lightly floured surface • 1/4 teaspoon garlic powder and knead for 5 minutes. Cover and let rest 30 to 60 minutes. • 1 tablespoon olive oil 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 the bottom of the oven first to ensure the dough stays in place. Spread the mozzarella cheese sauce over the dough. Sprinkle with your desired toppings, finishing with the • 1 tablespoon grated Parmesan mozzarella and Parmesan cheeses. Sprinkle with pepper. Cover the Stackable cheese Oven and place it in the cooking chamber of The Big Easy®. Cook for 15 • 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. Cooking with The Big Easy® 33 Garlic-Roasted Sweet Potatoes with Arugula 6 Servings • Prep: 15 min. • Grill: 40–45 min. • 2 pounds sweet • 2 tablespoons extra-virgin Preheat grill or oven to medium potatoes, peeled olive oil high. In a large roasting pan, and cut into 2-inch pieces • ½ teaspoon salt combine potatoes, garlic, oil, salt, • 4 garlic cloves, peeled • ½ teaspoon black and sliced and pepper, and toss to coat well.

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