A good friend of mine and griller
extraordinaire,
Barry Martin, product evangelist for Charbroil Grills, introduced me to the
Big Easy, Charbroil's "dunk-and-cook" cooker. It's a pretty cool device, actually. You connect it to a propane tank, turn it on, and drop in your favorite poultry or other meats (though I think the unit excels at chicken and turkey), and let it cook. It utilizes convection cooking all around the meat and yields an amazing chicken with crackling skin and moist and tender meat. No oil, no fat, no splatters! How long does it take? As Barry says, "Until it's done!" Use a thermometer to test for 165 degrees fahrenheit. I found it usually takes about 10 minutes per pound but it's not about time, it's about temperature so be sure to check it!
I made this video for Barry a while ago to use in his Charbroil newsletter as thanks for introducing me to this most excellent machine. In the video you will see just how easy it is to use the Big Easy and how you can simply and quickly produce a mouth-watering chicken that will amaze your friends and family. Oh, and this bird never made it to the plate. We just ate it off the bone after it was removed from the Big Easy! Yum!
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Click here to watch the video
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