The Food Geek - Latest Comments in Char-Broil Oil-less Turkey “Fryer”

Re: Char-Broil Oil-less Turkey “Fryer”

Jwall_2009 — Tue, 11 Aug 2009 15:28:29 -0000

Now this is something I've got to try come thanksgiving.

Re: Char-Broil Oil-less Turkey “Fryer”

Michael Geist — Mon, 29 Dec 2008 13:10:17 -0000

We got the big easy just before thanksgiving, we used it then and three since once was with a chicken, once with a pork loin and a second turkey. All turned out excellent! The skin is crispy and the juices sealed in, it could not have been any more moist! Also not cooked in grease is safer and healthier. I am very happy with mine. With the pork loin I laid some potatoeson the bottom to bake, 1 hour later, the pork and the potatoes were done.

Re: Char-Broil Oil-less Turkey “Fryer”

thefoodgeek — Fri, 28 Nov 2008 21:54:06 -0000

I was reading some more about this thing, and apparently the Char-Broil folk also claim that searing the meat will seal in juices. Specifically, "Take The Big Easy Virtual Tour to see how the infrared heat circles the cooker to penetrate the meat evenly and seal in juices."

Heh. Oh, and the Wired Gadget Blog has a review that is much like mine, but more sarcastic.

Re: Char-Broil Oil-less Turkey “Fryer”

thefoodgeek — Mon, 24 Nov 2008 07:13:52 -0000

Thanks for dropping by! It is good to hear from someone who's used it, and I'm glad you like yours.

For those who continue to use their device throughout the year, all well and good. That makes it another kind of grill, and there's no such thing as too many grills, and not everyone has a rotisserie for the grill, and fewer people have rotisseries for their oven, so having a Big Easy could certainly fill a niche in your cooking life.

It's still not frying, though.

Re: Char-Broil Oil-less Turkey “Fryer”

CB — Mon, 24 Nov 2008 01:32:15 -0000

Well - since you haven't cooked on one, haven't tasted food from one and are pretty darn certain you are absolutely right. about your opinion....then I guess reading the comments from hundreds of folks who are pretty darned happy with a cooker that doesn't require pre-heating, allows you to put a rub on the skin and not wash off. Cooks with infrared energy - no air needed by the way to conduct that heat - so it does hit all the surfaces in a way that has profound cooking impact on the meat and proteins, thus you can get a crisp skin 'like' fried without the oil. And the meat stays moist. Oh and since you can also cook whole chickens, chicken parts (with a shelf either purchased or home-made) pork butt, leg of lamb, duck, goose, prime rib, meat loaf, stuffed peppers, trout, salmon, kebobs, corn, sausages, and one guy even cooked some bread in it (Yeah - I know an enthusiast who obviously hadn't read your column so he didn't know he shouldn't use it more than once a year.) And by the way...did you know that people actually eat turkey a couple times a year besides thanksgiving?

So I am not unbiased, I write the news letter and web log called Sizzle on the Grill and Char-Broil sponsors it. But sheese Man...before you trounce all over something from a position of judgement, doncha think you ought to try it? Check out the user comments here - some good, some bad, and such...http://sizzleonthegrill.com/user-forums/index.php?action=collapse;c=4;sa=collapse;#4

Meanwhile - happy thanksgiving. It's just food and it's all about enjoying it! gimmie a call sometime, I'll Fry you a turkey!