I purchased my Big Easy just before Christmas when our local Lowes had them for $98.00. I have not stopped using it since, some bad results and some pretty darn good for an old city codger.
I did the Christmas, 16 lb. Turkey, turned out great. I did some Cornish Hens, they were great also, as the question was asked if some one had done a 7-8 lb Beef Tenderloin Roast.
I did one of those just a couple of weeks ago. I rinsed it off after defrosting and letting it get to room temprature. I patted it dry then rubbed it with Canola cooking oil. I placed it in the cooking basket of the Big Easy and cooked it with the lid on until the internal temp was at 165 degrees. I am not sure what happened, or should say what I did wrong but the out side was almost charred but the inside was delicious and tender. This was a time when it was cold here in Denver, Colorado. The out side temp was about 35 degrees so it did take a little longer to cook. When I do my next one I will stop the cooking in the Big Easy when I reach about 160 degrees.
Maybe some one else can tell me about the cover. I am still a little confused as when and when not to leave the cover on while cooking.
I have three good sized Cornish Hens ready to go in the Big Easy tomorrow morning. LIke I said I have not stopped since I bought the BE. We have had a steady supply of meat for each meal.
Thanks for every ones help with everything and especially CB he is the greatist. Chow