Burgers

DIRECTIONS

Using The Big Easy to prepare many recipes that you would never think of preparing in a deep fat fryer is one more reason it's such a versatile cooker.  One of the most popular recipes for just about any backyard barbeque party is "Beer Can Chicken."  You can do this recipe in The Big Easy. In place of the beer can there are many different devices which you fill with liquids that flavor the chicken while keeping it moist.

Method:
Rinse the chicken and dry  with paper towels.
Rub favorite spices* on outside of chicken and insert reliable oven proof meat thermometer in meaty section of the breast
If you desire an extra crisp skin, bordering on burned, you can lightly brush on vegetable oil over spices on skin of chicken
Take the can of WARM beer, opened, and place the chicken (legs down, breast up) over the can of beer and then set in The Big Easy cooking basket-try to make sure some of the beer can is exposed so the infrared will hit the can and warm it.
Place cooking basket in The Big Easy and turn on cooker.
Monitor thermometer and remove chicken when internal temperature reaches an reading of 160F degrees.  (USDA recommends 165F degrees for done.)
Place the chicken in a pan or tray, most of the beer should be evaporated, tent with foil and let rest for about 15-20 minutes, the internal temp should rise the final 5 degrees.  You will find the flavors of the chicken are enhanced by the evaporating beer as it flavors the meat from the inside, so choose wisely.

*NOTE: When cooking in The Big Easy, refrain from using rubs with high sugar content or spices that burn easily - as the infrared energy will quickly burn sugar and cause a bitter taste from burned spices.
Carve and serve