Can you believe it is November already? It can’t be. Wasn’t it just summer? Are you ready for the holiday season? The fun and craziness is almost here and I am busy trying a new piece of equipment that might revolutionize how you prepare your holiday dinners. Plus you can get a discount – it doesn’t get any better than this!
Each year the news is riddled with stories of people being injured while trying to deep-fry a turkey. The allure of slicing into the perfect, moist and tender turkey with the crispiest skin is too much for many people to resist. It never fails, someone will try to jury-rig a contraption, certain that they will be safe, and too often they wind up in the hospital. Is there any way to achieve the same quality of turkey without the risk? Char-Broil’s Big Easy Oil-Less Turkey Fryer is the solution!
Char-Broil’s TRU-Infrared technology allows you to place a turkey, roast, chicken, ribs, etc. in this little open topped drum, and magically it cooks the foods with no turning or fuss and without taking up valuable space in your oven on the busiest days of the year. It delivers deeply colored, crisp skin and moist meat just like you get from frying without any of the risk.
It is far more functional than a traditional fryer because you can cook so many different types of foods in it, making it a much better deal. It is also a lot faster because you do not have to wait for the oil to come up to temperature. The Big Easy does not need to be preheated. Just turn it on and walk away. It couldn’t be easier!
I thought it would be fun to use it for one of The Artist and my favorite meals, prime rib! Not everyone loves turkey, sometimes you have so many people coming that you need a second main course, and when it comes to Christmas or New Year’s Eve, there is nothing more elegant.
I have cooked many roasts over the years and they usually come out tasty and we enjoy them. But I can honestly say that I have never had one this perfectly cooked. Each slice was tender, moist and deeply flavorful. The exterior surfaces were gloriously browned and crispy. The meat was evenly cooked all the way through the roast. Only the two outside slices were slightly more well-done than the rest.
L: the seasoned roast in the basket, set for cooking; R: The finished roast, perfectly cooked and ready for resting and carving
You can also add packets of vegetables to the basket and cook them at the same time, making getting dinner on the table even easier. During the hot months, this is a great way to keep your kitchen cool – let the Big Easy do all the work for you!
If you are planning on using your new Big Easy for a special occasion, I strongly encourage you to do a trial run a week or two before. That way the unit will be fully seasoned, you can make changes to your recipe if needed, and you’ll have a much more accurate estimate of timing. Being prepared and experienced will take a lot of the tension out of a very busy day in the kitchen. You can prepare the rest of your meal knowing for certain that your main course is happily cooking outside and know exactly when it will be done.
Several of the Char-Broil All-Stars are posting about the foods they’ve prepared in the Big Easy and I can’t wait to see what they come up with. Make sure you check them out ~ you can find links to their websites Here.
If you want to be able to cook a huge family meal with little to no attention needed, buy a Big Easy today. Char-Broil has great pricing and you can use my discount code for an even better deal! Just enter C14HC4 during checkout and save 25%!
No muss, no fuss, perfect results and an incredibly delicious dinner on the table with the least effort I’ve ever had. I am excited to use it to cook chickens, turkeys, pork ribs and roasts, and many more dinners. I highly recommend the Big Easy Oil-Less Turkey Fryer.
Jane’s Tips and Hints:
Don’t forget to preseason the unit before cooking in it the first time. It only takes about 30 minutes and will protect it from rust and help it become more non-stick.
A Prime Rib roast contains no gluten. Make sure your butcher knows you need it pristinely gluten-free if you are cooking for anyone with serious sensitivity or Celiac. You don’t want any cross-contamination issues. For the other holiday favorite, turkey, pay attention to any injections or additions in the preparation by the producer. Sometimes the addition of gluten can be sneaky. Check online and with the manufacturer if needed to be certain the brand you are looking at will be safe.
- 5 to 6 lb standing rib roast (3 to 4 ribs), ribs separated and tied back on (for the easiest carving)
- Kosher or sea salt
- Freshly ground black pepper
- Onion powder
- Set up your Char-Broil Big Easy following the directions in the users manual. Spray or wipe the entire interior with a high smoke-point oil and turn on the cooker. When the oil has stopped smoking, turn the burner off and let the unit cool. It is now seasoned and ready for cooking. If you have time, repeat the process for the best protection and to create a virtually non-stick surface.
- Set the roast on a heavy-duty baking sheet and let it rest for 30 minutes at room temperature to warm up slightly. Place the roast in the basket of the Big Easy, bones down, centering it on the bottom. Sprinkle the top liberally with salt and pepper and set into the Big Easy. Insert the thermometer (comes with the unit) deep into the roast without it touching any bones.
- Turn on the Big Easy, set the heat to medium-high (slightly to the right of full flame), put the top on and walk away. About an hour later, using a hot pad, remove the lid and sprinkle the roast with the onion powder. Replace the lid and continue cooking until the thermometer registers 140°F to 145°F for medium-rare, another hour or so; plan on 15 to 18 minutes per pound. Timing will depend on the size of the roast, the temperature setting, the weather, etc. Check this cooking chart if you prefer your meat rarer or more well done.
- You can double check the temperature by inserting an instant read thermometer into the side of the roast. The thermometer included with the Big Easy registered about 142°F (shorter probe) and the instant-read, inserted deeper into the roast registered 137°F. By the time it had rested 30 minutes it was perfectly and evenly cooked all the way through.
- Using a hot pad, pull the basket with the roast out of the Big Easy and set it on a sturdy baking sheet. If yours aren’t very strong, double them. You don’t want to drop the roast! Set the basket on the kitchen counter for about 10 minutes to cool slightly, then tip it on its side and slip the roast out and onto the baking sheet. Loosely tent with foil and let it rest for another 10 to 20 minutes before carving. This allows the roast to finish cooking and the juices to be reabsorbed back into the meat.
- Transfer the roast to a cutting board. Cut the strings and remove. If the butcher separated the bones, they will fall away. Using a very sharp carving knife, slice the roast into 1/2-inch thick slices and serve immediately.
- Store leftovers in an airtight container in the refrigerator.
- Yield: about 6 to 8 servings (about 2 servings per rib)
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This site is not intended to provide medical advice. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. It is the reader’s sole responsibility to determine which foods are appropriate and safe for their family to consume. Always consult your doctor. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.
Disclosure: Char-Broil provided equipment for review and I was compensated for this post. However, as always, my opinions are my own.