|
|
|
|
|
Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer
Binding: Lawn & Patio
Brand: Char-Broil
EAN: 0099143013664
Feature(s): Patented Heat Wave Infared technologyAble to cook turkeys, up to 16 lbs., chickens, beef roasts, pork tenderloins, and other large cuts of meetDoes NOT oil, no more splatter or disposal of used oil necessaryIncludes: Cooker, cooking basket, lifter, meat thermometer and quick start cooking guide
Label: Charbroil
List Price: $189.99
Manufacturer: Charbroil
Model: 07101366
MPN: 07101366
Package Dimensions:
Height: 17.5"
Width: 17.5"
Length: 17.5"
Weight: 35.2 lbs.
Product Group: Lawn & Patio
Publisher: Charbroil
Release Date: 2007-10-15
Studio: Charbroil
UPC: 099143013664
Editorial Reviews
Product Description:
Cook a turkey just as fast as oil frying without the messy clean up. Turkey comes out juicy, crisp, tender and full of flavor. Includes a cooking basket, basket lifting handle, and meat thermometer.
Customer Reviews Average rating - 4.0
Rating - 5 Date: 2008-12-01
Content: I received this as a gift and was very skeptical as to how well it would work. Before I aquired it, I was impressed by everything but the fact it didn't use oil (no belief it would taste good). Well, all the stuff like drippings, no oil to store, easy use/storage, ability to use rubs, etc. were right on. Very easy to use and clean. When the turkey came out it looked just like the fried turkey I had growing up in the south. In fact, everything including the taste was there. I am pretty sure that it works just like when frying with oil only it sears the juices that cook out of the meat instead of oil in a fryer. I do not think you can get any closer to a oil fried turkey. It does get extra points cause it looks cool and is actually kind of interesting to cook on. Although it has a novelty factor to it, it is something that a true BBQ guy can get into simply because it works. If you still want to mess with all that oil, go ahead. I will be sitting on the couch full of turkey and you will be outside with the kitty litter cleaning the concrete.
Summary: I was very skeptical and now I am a believer
Rating - 5 Date: 2008-12-01
Content: Temperature, 45 degrees. Overcast, no wind. Nineteen pound bird. I rubbed it with olive oil and seasoned with equal parts of thyme, rosemary, salt, and pepper. Placed the bird in the rack, put the rack in the cooker, put the lid on, and lit it. Roughly 10 minutes per pound and 3 hours and 10 minutes later took the bird out, covered with foil, and let it rest for 15 minutes. In the meantime, I cleaned the cooker. Wiped it with a paper towel. . .done. Took 30 seconds. I was also careful to remove the heavy metal mesh lid when my desired browness was reached. If I handed that turkey to you on a platter, you'd say "I just love deep fried turkey!", except, it wasn't fried. Skin was perfectly browned, perfectly crisp and tasty. Bird was moist, tender, and perfectly PERFECTLY cooked! Nine people raved about it, and I'm raving about it. I could not believe how good this thing works. Used very little propane too. If I could give it 6 stars, I would. (I think someone was in a bad mood in another review, eh?) EXCELLENT PRODUCT. I CAN'T RECOMMEND IT HIGHLY ENOUGH!! I'm buying another one and keeping it in the box in case they stop making it in 20 years and I need a new one!
Summary: Magnificent machine!
Rating - 5 Date: 2008-11-29
Content: 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 on a paper towel and rub the oil on the basket. Place your season turkey in the basket and turn on the fryer. Make sure the turkey legs are pointing down or resting in the bottom of the basket and keep the metal brace that keeps the turkey legs together intact.
** Each time the fryer is used, repeat step three (Oiling the basket).**
Tip:
If you cover the turkey with olive oil, the turkey will darken so if you like the blacken turkey or dark turkey, coat the turkey with oil. Do not put oil on the wing tips because the tip will burn quicker. If you use olive oil, do not place the cover on the fryer and in fact you really don't need to put the lid on at all. I did not put oil on the back of the turkey just to compare the color of the turkey. You don't need to put oil on the turkey because the turkey will have a pretty brown color without the oil.
Pull the skin back from the breast, place the season under the skin (Dried & Fresh), garlic, onion, etc use your imagination. Pull the skin back in place and season the inside of the turkey. While the turkey is in the basket, I placed half a lemon in the top of the turkey along with fresh rosemary, mint etc.
The garlic did not get mushy as it retained its shape but it was easy to smash. I smashed it with two fingers, placed it on top of the turkey and ate it. It was heavenly! The lemon came out juicy so I squeezed the lemon on the turkey. It was good! The lemon nor the spices did not over power the turkey as it gave a good flavor. The next time I think I will juice the lemon, puree the seasons and rub the turkey inside and out as well as place more whole garlic cloves in the turkey. The season does not burn.
On Thanksgiving, we fried two turkeys, one with oil and one with the Big Easy. The skin was crisp as you cannot tell the difference between the oil fried turkey and the Big Easy turkey. In fact, the white meat held more moisture than the deep fried turkey. We compared the two and the Big Easy won hands down. The Big Easy is healthier than the oil fried turkey. The juice pan collected the drippings, we chilled the drippings, removed the fat so it can be frozen in cubes for a later day. The turkey did not stick to the basket. When you purchase the Big Easy, the savings from not having to buy peanut oil is something that you do not have to buy.
Charbroil has accessories for the Big Easy at their website. I recommend the Big Easy and FOLLOW the direction!
Summary: Some Cajuns Like the Big Easy!!!
Rating - 5 Date: 2008-11-29
Content: We bought the Big Easy and used it to cook a 15 lb turkey for Thanksgiving and boy was it easy!. We prepared the turkey with an olive oil and seasoning rub and then just pit in in the basket and into the cooker. One turn of the igniter and the Big Easy was ready to go. We still can't get over the way it cooks, especially with no cover! The turkey came out brown and juicy and with no mess. All of the juices ran out the bottom into the drip pan and we used the drippings to make gravy. R=What a pleasure to use and not have to deal with hot oil! We would highly recommend this cooker to anyone who wants to cook in a fryer without oil. Our next try will be a roast.
Summary: The Big Easy is definitely easy
Rating - 2 Date: 2008-11-28
Content: Turkey turned out not bad. But it's not that much less cooking time than a fryer, and the name is *totally* misleading. Not related to frying at all. This is the kind of thing that makes me hate marketing departments. It's a just a large propane convection oven. If you've got a BBQ or gas grill big enough for a turkey, this is completely redundant.
Summary: Just a convection oven.
|
|
|
|