Some Cajuns Like the Big Easy!!!
We have been "Deep Frying" turkeys in oil for nearly two decades and I must say that the "Big Easy" is an AWESOME piece of equipment!
We received a call from a friend in Cajun country and he told us that we should buy the Big Easy. We bought it from Amazon back in Feb 2008. We did not use the fryer until yesterday, for Thanksgiving. We were shocked! It was easy to use and there is hardly anything to clean up . If you follow the directions, you will not go wrong. Before we used the fryer, I went to the Charbroil site and read the tips and updated information concerning the fryer.
You only have to do this the first time you use the fryer:
1. After you put the fryer together, DO NOT put anything in the fryer other than the basket and turn on the fryer for 15 minutes.
2. After the fryer has cooled, spray Pam in the fryer, place the basket in the fryer and turn on the fryer for 10 mins.
3. After the fryer has cooled, put some olive or peanut oil...
Great cooking tool!
This is a great cooking tool! It takes about 15-20 minutes to assemble (unfortunate, but I'm sure it reduces the cost to the consumer as well). The craftsmanship isn't A-grade because of sharp edges and such, but overall it is sturdy enough to seem like it will last a long time.
I wanted to test it out before Thanksgiving, so I bought a 12 lbs turkey to try it out. The turkey took about 2 hours and 15 minutes to cook, which is a little longer than their estimated time (the outside temperature was rather low at 30 degrees F).
The result? Delicious. The skin was nice and crispy, and the inside meat was extremely moist.
The fryer is easy to use, and it can be used for cooking all kinds of meats. I'm really excited to cook a bigger bird on Thursday!
Justin Wilson would be proud
First, The Big Easy (TBE) cooks much faster than a "regular" turkey fryer. From start to finish, a turkey in TBE takes a total time of about 8-10 minutes per pound plus about 10-15 minutes to clean (by leaving it on) and a few minutes to cool down. Traditional oil frying may take much less time per pound but you have to heat the oil for an hour and then you have several hours of cooling, disposal, and cleaning time remaining.
TBE not only gives you the same crispy skin and incredibly moist flesh as traditional frying but you can also -
- use a dry rub without having it wash off in the oil
- put some "savories" in the cavity
- use fine wood chips for a light smoke flavor
- make "beer can chicken" or similar recipes
- baste during cooking
I've also used it for chicken (whole & parts), duck. leg of lamb, and various cuts of pork & beef and had great results every time.
The only problems I've heard about usually have to...
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