Finally got the Big Easy out of the box & assembled it. Seasoned it and then decided I needed to cook something in it.
Went to the store & decided test one should be Roast Beef. Looked in he case, prime rib looked good, tenderloin roast looked good but decided I better try something a little cheaper for round 1. Settled on a top round roast. Brought it home, rubbed it with cracked black pepper, white pepper, cayenne, ground celery seed, granulated onion, granulated garlic & a little oil. Let it sit in the fridge for a couple hours. Weather forecast was rain for the afternoon/night and it wasn't looking promising so I decided if I was going to do it I needed to start really soon. Roast only sat out for about 15 minutes before going in.
Pic of roast ready to go in:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/pic008.jpg)
decided to try to rig something up so I could throw a couple potatoes in - sacrificed a couple skewers & a 8 inch pizza screen - this is a work in progress:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/pic011.jpg)
Put in the fryer - It took about 1 hour & 40 minutes - at least a half hour of that it was raining (light not pouring) & windy - outside temp was about 60. Took it to 130
Out of fryer:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/pic017.jpg)
Sliced:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/pic017.jpg)
Test one was a success! ;D A little time in the OBS would have made it even better. Will make sure the timing works next time.
Next up is a huge roaster chicken - time permitting will be tomorrow.
Deb
Deb... the roast looks mighty fine! ;)
Mike
Holy "COW" that looks awesome Deb...well done!!! :o
whoops! I ended up with the same pic twice. I'll try again:
Out of the fryer:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/pic016.jpg)
looks great deb
Fab...Fab..Fab...great Deb.....Ok must have one!
C
Deb, that looks fantastic! You have made my cooking plans for the weekend. I have not yet done any beef in mine yet, but that is beautiful! I'm going to try a 1 and a half hour smoke with the devil's wood and into the Big Easy. I gotta poke it with some sliced garlic chunks close to the outside so they will get some smoke too. Nice job on the top pizza tray, how did you support it? Can't tell from the pics. Don't forget to try some smoked wings, they are award winners. The basket fits so nice in the smoker with racks removed will give you a lot of options. Glad you like your new toy!
Deb;
The roast looks great. I haven't had much time to use mine.
Smokin Soon,
I supported the rack with two skewers that I bent at the ends. Two going in the same direction is not enough - I took one potato off and the rack tilted & the other two potatoes ended down in the bottom with the roast. I think that I need to have skewers going in two directions. I'm also going to try to thread the skewers through the screen.
Deb
My goodness Deb that looks lovely! (http://www.mysmiley.net/imgs/smile/party/party0021.gif) I was just imagining a slice pasted with some horseradish, and it's having the most profound effect on me...........Like major drooling! (http://i149.photobucket.com/albums/s62/Gitster59/c.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
LilSmoker.........(http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Ya know Deb, that was alot of beef not to be shared with this fella up north. :D :D
HCT,
Leftovers in the fridge. At least I think there are, the whoopie pies I made last night seem to have disappeared. The only place they can be is in my son's room ??? I made a double batch - there better be some left
Deb
Looks great deb!
Did you cook with the cover on or off?
Quote from: Smokin Soon on October 26, 2008, 07:21:07 AM
Did you cook with the cover on or off?
On the entire time
on and off for 2 years. Bradley never budges on their retail prices. The lowest I have seen them is $288.00 on Amazon for the black OBS. I can't justify that for something I don't use that often.
I am not a big fan of Cabelea's either and really don't buy much there however this experience worked out well. If the unit was dead I take it back within 2 days of purchase for a full refund. Got to admit I was not wanting to have to bring it back. I was actually pleased with the service at this store they were friendly and helpful. I asked the cashier why the unit was returned she said that they are purchsed alot during hunting season and brought back shortly afterwards with the reason of being defective or whatever. I would like to find a propane Bradley if thats the case.
This chicken was huge - over eight pounds. I forgot to check the time when I put it in & when I took it out but it was definately less than three hours. No special prep - just lots of thyme, rosemary, sage, garlic, salt & pepper.
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/bigeasychick001.jpg)
No sliced pics but it was juicy & moist.
great job Deb... looks delicious
Deb, Is yours the Costco unit? My guys that have both at work are reporting much longer cooking times on the Cosco unit than the standard model. Mine does not have any temp settings other than on or off.
I'm not really sure, but my cooking times are much quicker than the costco units. I can do a 12 pound turkey in an hour and a half and they say it takes 3+ hours. I don't really know.
SS,
It is the Costco unit. I have been running it at high.
Deb
I've used both units and prefer the one I got from Lowes. I use metal skewers as racks and can stack two large chickens in the basket at a time after I smoke them. Works great and cleanup is easy.
deb
do a turkey they come out great. I like my big easy too.
nepas
Nepas,
I want to do a turkey just haven't had time. I am at the point that I need to find time for a test before Thanksgiving though!
Deb
I just did a 9.5 lb. turkey today. It was small enough to lay flat, so I laid in on the bottom of the basket. The ambient temperature was 60°F, but windy; so I left the lid on the full time. The thermometer indicated the turkey was done in 1 hour 35 minute. The cooking time was much faster then the previous try with chicken.
For the most part the turkey was done, except some of the bottom areas of the turkey; which wasn't noticeable until carving. I guess because it was so close to the bottom not much heat circulated underneath. This probably would not occur when the turkey is cooked in a vertical position. If I had put a rack in the basket to raise the turkey higher it would have come out perfect. I just place the under cooked areas in a pan and placed in it the oven to finish cooking.
Nice looking food...
Deb...YOU ROCK SISTER!!!! ;D ;D ;D Chickie looks awesome...that's a big sucker too!!! :o
I second that La Quinta. ;)
I'm hoping to cook something in it on Sunday. We are leaving for NH this afternoon for a college open house and not back until late tomorrow so no time to brine anything for Sunday. I'm hoping I can find a small fresh turkey on Sunday morning. I really want to test it for Thanksgiving. I was just going to do a turkey breast for Thanksgiving but the guest list is still growing.... so that's not going to work now ;D
Habs - do you think two really small turkeys (like the one you did) would fit & work with a rack if the bottom one was raised so the bottom would cook? I did the herb brined turkey breast with cure in it from Charcuterie a couple weeks ago - husband & son really liked it but I don't think my parents would so I was thinking of doing two.
Deb;
The 9.5 lb turkey laid completely flat, except the tail had to be folded in. If I recall correctly the height came up to just below the third ring on the basket (from the bottom). So if you raise the bottom one up one ring I don't believe two will fit or it will be very, very close. I know if you didn't raise the bottom one up you could fit two small birds at one time; 9.5 lbs or less. I used a butterball, and it came out very juicy, only prep was to season with kosher salt, Bell's Poultry Seasoning, and Old Bay Seasoning.
Rethinking the problem I had, I feel it could have been caused by one of two problems. 1) I left the cover on for the complete cooking time, and the instructions warn that this will cause the top portion of the meat to over brown, which must mean the top will cook faster. But it was a windy day, and the instructions state that you should use the cover when conditions are windy. The end product was a nice golden brown.
2) Or the radiant heat could not circulate under the bird, because it was too close to the bottom. The bird completely filled the bottom of the basket.
Just to clarify; when I say the third ring from the bottom, that is not including the bottom. So if you include the bottom it will be the fourth ring from the bottom.
Today:::
Starting to get ready for Thanksgiving - always make stock for gravy ahead of time. Started in the Big Easy.... the turkey thighs & veggies did not get that brown but since the thighs hit 200 I decided they needed to come out.
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/012.jpg)
Also did a turkey breast & an acorn squash for dinner tomorrow night:
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/014.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/big%20easy/017.jpg)
The very bottom of the turkey breast was not quite cooked. Like Hab's turkey it was on the bottom & the cover was on the whole time. So I'm not sure which prevented it from cooking.
The turkey breast hung out in the OBS for 5 pucks of apple before I put it in the Big Easy
looks good deb,, hope you and yours have a great turkey day and warm wishes
That look's really good, Deb! If I was entertaining all the time, which I do not do because most of my friends have said "California See Ya Later" I would love to have 2 Big Easy's for cooking. One for the main dish and one for veggies and spuds. Ya gotta try the garlic infused olive oil on Beg Easy spuds!
Looks great Deb! I did a couple of game hens last night with corn, carrots and zucchini. I did it in two layers and everything was good. The one thing we noticed though was that some of the carrots which I had put between the game hens did not quite get completely cooked. Game hens and some carrots on the bottom then corn, zucchini and more carrots up top. Did all your veggies turn out cooked about the same or were some more done than others? Love your pictures.
SS,
Since I was doing the thighs & veggies for stock I never tested the veggies. They did not get browned which was my original purpose but I wanted to get the turkey breast started so I pulled them anyways.
The stock has been simmering all afternoon & the house smells good ;D. I'll strain it tonight, let it sit overnight in fridge, skim the fat off and then into the freezer until turkey week.
Deb
QuoteI'll strain it tonight, let it sit overnight in fridge, skim the fat off and then into the freezer until turkey week.
There is nothing like a good base stock to work with.
Deb;
Information is difficult to find on the operation of this unit. Reading the small amount of information that came with the unit; for best browning you need the top on and only the area exposed directly to the reflected heat from the cover will brown.
When I cooked my first chicken I did not use the top and the chicken did not brown like it would if it was in the oven.
Damn Deb, I could smell the aroma up here. We were all drooling. ;) :D :D
Any issues with maverick temp probe down inside the BE??
C
Quote from: westexasmoker link=topic=8168.msg84984#msg849
date=1226446091
Any issues with maverick temp probe down inside the BE??
C
.
so far so good. Have only tried it four times though.
deb415611
I picked this up on the B&E forums. If you cover or block your food with foil or place it in a pan then the B&E becomes just a regular oven.
Olds
Quote from: deb415611 on November 09, 2008, 06:03:54 PM
The very bottom of the turkey breast was not quite cooked. Like Hab's turkey it was on the bottom & the cover was on the whole time. So I'm not sure which prevented it from cooking.
I did a prime rib roast in my BE and found the same thing, that the bottom of it was not cooked. I think the best way to cook smaller pieces of meat is to use a rack and put the meat on the rack and then into the middle of the basket. I will do this next time I cook something smaller than a turkey. I think the heat does not reach the bottom of the BE very well so this is the reason why the bottom of meats are not cooked. When I cooked my chicken pieces, I did not use the bottom of the basket for this reason, that food does not cook when placed on the bottom.
Quote from: Oldman on November 11, 2008, 05:10:13 PM
deb415611
I picked this up on the B&E forums. If you cover or block your food with foil or place it in a pan then the B&E becomes just a regular oven.
Olds
Thanks Olds. I have to go over there and do some more reading.
Deb
Geofite;
I agree with you. I dug out my vertical turkey roaster, or most of it; I can't seem to find the top part. If I don't get too sick of turkey I'm going to roast it vertically, one rack up using the vertical roaster to keep the whole bird centered in the basket.
Sounds like your in for some good food deb. Have a great holiday. ;D
Quote from: iceman on November 23, 2008, 12:35:45 PM
Sounds like your in for some good food deb. Have a great holiday. ;D
Thanks Ice - hope you have a great one too. It takes me a couple of weeks to plan & cook. House smells like pumpkin apple butter today.