Char broil Big Easy thread. show off your food cooked in a big easy

[irishboy209]

i thought it would be cool to have a thread dedicated to just big easy cooks, so people considering one or owners can get cooking tips and recipes.

 

[irishboy209]

ive only cook steaks on it so far, added competition blend wood pellets, grill was close to 700f. tri-tip steaks

super juciy better than any grill ive used.

tomarrow i will be smoking some pork butt and will post pictures

 

[irishboy209]

pulled pork

 

[SGH]

Brother Irish, the pork looks fantastic. How was it? How did it compare to being cooked on a traditional smoker/grill ?

 

[smoke ninja]

2 thanksgivings ago

 

[irishboy209]

Brother Irish, the pork looks fantastic. How was it? How did it compare to being cooked on a traditional smoker/grill ?

To be honest I haven't tried it yet its resting I am doing it the same way I always do my traditional pork double wrapped in foil then wrapped in a blanket hint thrown in the ice chest for 5 hours so I will report back tomorrow and let you know.

when I was taking it out of the basket it was falling apart so I tried a little bit and it was prettyWhen I was taking it out of the basket it was falling apart so I tried a little bit and it was pretty tasty, Haley gets better after the 5 hours

I will say the part is the best I've cooked it was more like a fried texture kind of like carnitas with smoke. i am loving the unit so far,.

 

[irishboy209]

Okay so I tried it and it had great smoke flavor not as strong as I'm used to but I also used pellets on this grill which i have never used before normally use wood chips these pellets were a competition bleed which I don't know what kind of wood it is does it last just a cheap cheap Brand.

Smoke flavor 8/10
pulling apart 8/10
bark 10/10

My wife said she liked it a lot more than my other pulled pork, I also think it's really good more of a subtle smoke flavor that blends in really good, I know tomorrow it will be a lot stronger like it always is the next day. bone pulled out clean.

The best way I can describe it is deep fried carnitas with that is also smoked, my wife actually said the same thing,

I'll let this one rest about half the time I normally do I was too impatient.

Overall I'm very pleased with the results in this unit is not going anywhere

 

[EricD]

@irishboy209, For the smoke flavor....just a couple chunks in the bottom? Or how'd ya do it?
thanks

 

[Garyclaw]

Chicken Thighs

 

[irishboy209]

@irishboy209, For the smoke flavor....just a couple chunks in the bottom? Or how'd ya do it?
thanks

I made a home made pelletes smoker out of a strainer i never used. threw pellets in there and lit it and let it burn at the bottom of the chamber. the unit also have a wood chip/pellet box on the side but i dont really uae that only on grilling steaks its too high to full smoke. next cook i am going to throw a wood chunk in my pellet bowl to get more smoke because pellets dont give alot of smoke flavor compared to chips and chunks like i am use to.

i have another thread on here that shows the setup

 

[irishboy209]

@irishboy209, For the smoke flavor....just a couple chunks in the bottom? Or how'd ya do it?
thanks

I made a home made pelletes smoker out of a strainer i never used. threw pellets in there and lit it and let it burn at the bottom of the chamber. the unit also have a wood chip/pellet box on the side but i dont really uae that only on grilling steaks its too high to full smoke. next cook i am going to throw a wood chunk in my pellet bowl to get more smoke because pellets dont give alot of smoke flavor compared to chips and chunks like i am use to.

i have another thread on here that shows the setup

 

[KevinJ]

Pork Loin pulled at 140, IT rises to 145, moist and tender.

 

[IamMadMan]

 

[SGH]

Inaugural cook with a hanging pork tenderloin. Turned out pretty darn good.