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The Big Easy Cookbook

Subtitle?BYLINE?

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TurkeyThe Big Easy® Fried Turkey . . . . . . . . . . . . . . . . . . . . 8Savory Roasted Turkey . . . . . . . . . . . . . . . . . . . . . . . . 9Southern Thanksgiving Turkey . . . . . . . . . . . . . . . 10Louisiana-Style Fried Turkey . . . . . . . . . . . . . . . . . . 11Spicy Italian Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . 12Maple Pecan Glazed Turkey . . . . . . . . . . . . . . . . . . 12Asian Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Double Spicy Turkey . . . . . . . . . . . . . . . . . . . . . . . . . 14Onion-Stuffed Turkey with Honey Beer Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Ginger Rosemary Turkey . . . . . . . . . . . . . . . . . . . . . 15Cider-Brined Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . 16

ChickenThe Big Easy® Rotisserie Chicken . . . . . . . . . . . . . 17Beer-Can Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Roasted Thai Chicken . . . . . . . . . . . . . . . . . . . . . . . . 19Yardbird Wings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

BeefThe Big Easy® Beef Roast . . . . . . . . . . . . . . . . . . . . . 21The Big Easy® Prime Rib . . . . . . . . . . . . . . . . . . . . . . 22Favorite Prime Rib . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Coffee-Brined Beef Roast . . . . . . . . . . . . . . . . . . . . . 24Bloody Mary London Broil . . . . . . . . . . . . . . . . . . . 25

Pork and MoreThe Big Easy® Fresh Ham . . . . . . . . . . . . . . . . . . . . . 26The Big Easy® BBQ . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Baby Back Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28The Big Easy® Pork Tenderloins . . . . . . . . . . . . . . . 29Mushroom Duxelles-Stuffed Pork Loin . . . . . . . . 30The Big Easy® Leg of Lamb . . . . . . . . . . . . . . . . . . . 31

Dutch Oven and Foil PacketsYou don’t need a Dutch Oven or a campfire

for these recipes. Cook them right in The Big

Easy Fryer®!

Italian Garlic Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Deep-Dish Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Potato & Egg Foil Packets . . . . . . . . . . . . . . . . . . . . 34Shrimp Packets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Honey Mustard Chicken Packets . . . . . . . . . . . . . 34

SidesTry these delicious side dishes for the grill. They

will pair beautifully with any meat you cook in

The Big Easy®.

Creamy Zucchini & Garlic . . . . . . . . . . . . . . . . . . . . 35Garlic-Roasted Sweet Potatoes with Arugula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Cranberry-Pecan Rice Pilaf . . . . . . . . . . . . . . . . . . . 37Livefire’s Holiday Potato Torte . . . . . . . . . . . . . . . . 38Grilled Pear & Gorgonzola Salad . . . . . . . . . . . . . . 39Roasted Asparagus with Cherry Tomatoes, Garlic & Olive Oil . . . . . . . . . . . 40Marinated Portobello Mushrooms with Roasted-Pepper Vinaigrette . . . . . . . . . . . . . . . . . . 41Roasted Garlic Mashed Potatoes . . . . . . . . . . . . . 42

Marinades and MoreBasic Brine Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Savannah Smoker’s Special Pork Brine . . . . . . . . 44Filipino Adobo Sauce . . . . . . . . . . . . . . . . . . . . . . . . 45Chili-Cinnamon Rub for Chicken . . . . . . . . . . . . . 46Jan’s Dry Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46Plum Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Captain Jessie’s Jamaican Jerk Marinade . . . . . . 48Savannah Smoker’s Mohunken Rub . . . . . . . . . . 48

Infrared Cooking and The Big Easy® Oil-Less Turkey Fryer . . . . . . . . . . . . . . . . . . . . . . . . 2

CONTENTS

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

3Cooking with The Big Easy®

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.

1. Brine the bird up to 24 hours for extra flavor.

NO-OIL “DEEP FRYING”Deep-fried turkey is the juiciest, tastiest, most crisp-

skinned bird you’ll ever eat. The Big Easy® is an oil-less

way to “fry” a turkey using infrared technology. Turkeys

cooked in The Big Easy® are prepped the same way as

for traditional fryers. One of the many bonuses of The

Big Easy®, however, is that you can use dry rubs and

seasonings on the outside of the bird.

8 Cooking with The Big Easy®

The Big Easy® Fried Turkey SCOTT THOMAS “GRILLIN’ FOOLS”

8–10 Servings • Prep: 10 min. • Cook: 2 hr.

• 10- to 12-pound turkey

• Coarse salt

• Favorite no-sugar rub

• Vegetable oil

Thaw the turkey in the fridge for several days. Remove the giblets and neck

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

get caught in the fryer basket. Rinse the turkey well with cold water and

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

cooking. After 30 to 40 minutes, drizzle the oil over the turkey and put the

lid on. Cook the turkey for approximately 10 minutes per pound or until

the thermometer registers 160ºF–165ºF (about 2 hours for a bird this size).

Carefully remove the turkey from the basket and allow to rest for 15 to

20 minutes to let the juices redistribute through the turkey. Slice and serve.

About Scott Thomas Scott Thomas, founder of Grillin’ Fools (www.grillinfools.com), has grilled everything from lettuce to bread to elk to meatloaf. Scott has been a featured writer in both 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.

22 Cooking with The Big Easy®

The Big Easy® Prime Rib8–10 Servings • Prep: 10 min. • Cook: 2 1/2 hr.

• 5-pound rib roast

• 1 tablespoon sea salt

• 1 tablespoon freshly ground black pepper

Season the entire cut of meat with the salt and pepper. Place the roast

vertically in The Big Easy® basket (using skewers to hold it in place), or place

the roast horizontally using a cooking rack inside the main cooking basket.

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.

26 Cooking with The Big Easy®

The Big Easy® Fresh Ham8 Servings • Prep: 2 hr. • Brine: up to 24 hr. • Cook: 4 hr.

• 14-pound fresh uncured ham

• Brine for ham

• Glaze for ham

It’s recommended that you remove the skin from the ham, but leave as much

fat on as possible. Brine the ham for 24 hours (or overnight). Remove from

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®

so it rests on the shelf one level above the bottom of the basket. Cook the

ham approximately 30 minutes per pound or until the internal temperature

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.

TipTry a bourbon, honey, or molasses glaze.

28 Cooking with The Big Easy®

Baby Back Ribs10–12 Servings • Prep: 10 min. • Marinate: up to 24 hr. • Cook: 2 hr.

• 4–6 racks of baby back pork ribs

• Steak seasoning

• Favorite sauce

Season the ribs with steak seasoning and allow to marinate for 24 hours

(or overnight). Use rib hooks to hang the ribs in the fryer basket of The Big

Easy®. Cook the ribs on high for about 20 minutes, then reduce the heat to

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.

33Cooking with The Big Easy®

Deep-Dish Pizza10–12 Servings • Prep: 1 1/2 hr. • Cook: 15–25 min.

• 1 1/4 teaspoons active dry yeast

• 2 teaspoons sugar

• 1 teaspoon salt

• 1/4 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 1/2–2 cups bread flour

• 1/2 cup prepared pizza sauce

• Favorite pizza toppings

• 1–1 1/2 cups shredded mozzarella cheese

• 1 tablespoon grated Parmesan cheese

• Freshly ground pepper

• Chopped fresh basil, optional

In a medium bowl, combine the yeast, sugar, and 1/2 cup very warm water;

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

from the sides of the bowl. Turn the dough out on a lightly floured surface

and knead for 5 minutes. Cover and let rest 30 to 60 minutes.

Spray the rack of the Stackable Oven for The Big Easy® with nonstick

cooking spray. Roll out the dough in a circle about 1 inch larger on all sides

than the bottom of the oven. Place the dough circle in the oven, pressing

it up the sides to form a rim. If necessary, place an aluminum pie plate in

the bottom of the oven first to ensure the dough stays in place. Spread the

sauce over the dough. Sprinkle with your desired toppings, finishing with the

mozzarella and Parmesan cheeses. Sprinkle with pepper. Cover the Stackable

Oven and place it in the cooking chamber of The Big Easy®. Cook for 15

to 25 minutes or until the crust is golden brown and the cheese is melted.

Sprinkle with fresh basil if desired.

36 Cooking with The Big Easy®

Garlic-Roasted Sweet Potatoes with Arugula6 Servings • Prep: 15 min. • Grill: 40–45 min.

• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces

• 4 garlic cloves, peeled and sliced

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper, ground

• 2 Bartlett pears, cored and cut into 2-inch pieces

• 1 5-ounce package arugula

• ½ teaspoon lemon peel, grated

Preheat grill or oven to medium

high. In a large roasting pan,

combine potatoes, garlic, oil, salt,

and pepper, and toss to coat well.

Roast for 30 minutes, tossing

occasionally, until tender and

browned. Add pears, and roast

another 10 minutes.

Place the arugula in a large bowl.

Add the cooked potatoes and pears,

and toss until the arugula wilts.

Sprinkle with the lemon peel.