What Holiday recipes would you create in your Char-Broil Big Easy?

? OH yeah, ur right! That’s the code ? posted above. Either she got confused or they sent it out again w a new exp.

I think the coupon expired at midnight June 23

 My kids hate turkey. Sad? Not really.

 We love ribs and your traditional sides, stuffing, sweet potatoes with marshmellows, home made jalepeno cornbread and that green bean salad that if we mentioned the name, we’d have to put that register mark on it. 😉 

 We live in an apartment and our oven can’t make ribs and the sides. So the ribs are made, and have to sit there while the rest is cooking. And that means tightening up meat. Augh.

 When I got divorced and moved to Texas, it meant no more grill.

 I’d love this, it would fit on my porch and would make RIBS!! Glorious, wonderful and very tasty ribs!

 We’ll give a turkey a pardon and stick with yummy ribs!

Just purchased it today. Marc Gill is talking about going to his Facebook page for some of the recepies. Anyone knows his FB page? Thanks

Guy… I would create a Recipe that would conjure-up a Grill Master to cook our Holiday Meal on the BIG EASY—> wake me when ‘Dinner is Served’, *lol*

yum yum the best turkey this side of texas.

Turkey obviously for the holidays, but this would be so useful all year long.

Wait, whaaat? This "fries" without oil? I would definitely have to do our thanksgiving turkey in here. My daughter is allergic to peanuts (no peanut oil which is usually required for a turkey fryer) so we can actually have a "fried turkey" for once! I would loosen the skin from the turkey breast area and rub it with butter then slide in some pieces of fresh rosemary, sage, and thyme, then fill the cavity with a halved onion and a couple halved celery stalks and sprinkle w/salt and pepper, then sprinkle the outside w/pink Himalayan salt and black pepper. 

Then on to Christmas Eve for our traditional Cuban pork roast-make small slits all over a pork shoulder roast, make a mixture of capers, salt, pepper, paprika, oregano, cumin, and a little red wine to make a paste, cut pimiento stuffed olives in half, cut garlic cloves in half or thirds, now stuff a little of the spice/caper mix into each slit followed by a piece of olive and a piece of garlic, then rub all over w/remaining spice mix and roast.

Now, Christmas Day, how about a salt and fresh coarsely ground pepper crusted prime rib?

And Super Bowl Sunday-that’s a holiday too, right? It is in our house! Friends and family over for food and fun! Ribs made with a dry rub, mine is much like yours Guy except I add paprika and cayenne pepper.

Turkey on Thanksgiving, prime rib on Christmas eve, and ham on Christmas day. I also want to make the seafood bake, ribs, BBQ chicken, and kabobs for weekend family dinners. Yum!

My creation for my Char-Broil Big Easy will start off with a 10lb young turkey that was marinated with 1/2cup of extra virgin olive oil, 1and 1/2 tbsp of Badia Complete Seasonings and piercing the drumsticks before placing in a roasting bag for overnight. The next day I would take fresh rosemary and thyme soaked in a 1/2 of lemon juices for 5 minutes and place under the turkey skin. Take the remainder of the juices in the bag and rub on the turkey with poultry seasoning and add garlic salt to your tasting. Put turkey on the Big Easy and cook to perfection. My Char-Broil Big Easy would be used next for a fresh corn recipe. I would make a rub using 1/2 tsp white pepper, 1/3cup unsalted butter, 1/2tsp garlic powder, 1/2tsp sugar, 1/2tsp ginger and add 1tbsp Badia Complete Seasonings mix well. Rub the mixture on all sides of the corn before placing them on the Big Easy. When done ENJOY!! You will be asked for this recipe.

   I have had turkey, duck, cornish hens, and love them all.            BUT I have never had goose.

  I would cook the goose in the Big Easy prepared like  a turkey, nothing fancy, just salt, pepper, butter. 

    To go with it would have mashed potatoes & gravy, cornbread stuffing, corn casserole, green bean casserole, yams or sweet potatoes with marshmallows,  cranberry sauce (not whole berry but the kind out of the can LOL  with the rings around it)., homemade rolls., and butter real butter not margarine.  

    There would have to be snacks,  all kinds of chips, dips, relish tray, deviled eggs.

    Beer, wine, mixed drinks for the adults.   Koolaid, soda, milk for the kids.

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      Dessert would be all kinds of cookies, cakes, pies (especially pumpkin), whipped cream, ice cream.   

    This is like the Thanksgiving and Christmases we had years ago when all the family was still here.   Still brings smiles to me.

  Oh and of course there would be football games on for those that like them

   And lots of leftovers to send home with each family.

Oh my goodness, I would cook anything and everything!!! I have had one of the first generation Char-Broil infrared grills for several years now and use it *at least* 2 to 3 times a week – even in the snow! *grin* For anyone who has not used/owned one of these products, THEY ARE AMAZING! Most nights I can easily have a perfectly cooked, super juicy, super flavorful meal on the table in 10 minutes. They cook that well and that quickly. 

While the holidays for me almost always mean smoked ham and turkey, (sadly, my electric smoker is another brand – sob,) one of my year-round quick grilling favorites is bison burgers. I use 1/3 pound patties, sprinkle with a little kosher salt and fresh ground multi-color pepper, and cook for 4 minutes on med-high. While those are grilling – NO SQUISHING!!! – run inside and wrap some nice crustini rolls in aluminum foil. Take your rolls and go flip your burgers. Place your foil-wrapped rolls on the top level grill rack, close the lid and walk away for another 4 minutes. Thinly slice or grate some good quality smoked gouda and top off the burgers for the last minute of cooking time. Remove or flip your rolls when you add the cheese. (Total cooking time 8 minutes.) Bring everything inside and enjoy!

These are an often requested, often made hit in my household. And I LOVE how easy my Char-Broil makes them! Will for sure be saving up my pennies for the "Big Easy" – I could definitely use an upgrade! LOL. Unfortunately, ’tis the season to spend on others rather than myself, so it will have to wait this time – but congratulations to everyone who purchases one of these wonderful products. I am sure that you – and your family – will love it! :womanvery-happy:   

I would make my world famous  marinaded Turducken!!!! Yummy Yummy

We cook mainly ribs and turkey in ours.  The turkey always turns out so PERFECT that everyone asked my husband to cook their turkey for their Thanksgiving dinner.  The turkey always turns out so moist and juicy.  We don’t buy the most expensive bird in the store, usually it is what is on sale and it still turns out great.  Our charbroil is the older version, would love to have the new updated version with that top rack!  What a great idea!  I didn’t think it could be improved but they took it a notch higher.

Brine turkey beforehand. Pull up skin and uply a paste of garlic powder, onion powder, sage, rosemary, and chicken flavor sazon. Spread well under all skin. Use what is left on the skin around the rest of the turkey.