FIREHOUSE EVENT POULTRY MARINADE
I adopted this recipe from Recipezaar because the marinade looks very interesting and I want to try it. However, the amount of cider vinegar seem a little much. When I made this to make Chicken Kabobs, I decreased the cider vinegar and salt, so I've adjusted the recipe some. Very nice marinade. Chicken came out very moist and flavorful.
Provided by Nimz_
Categories Chicken
Time 45m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
FIRE DEPARTMENT CHICKEN
My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.
Provided by internetnut
Categories Very Low Carbs
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except chicken, and bring to boil.
- Use this as a mop/spray.
- Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
- Cook chicken until 160º in breast or 180º in thigh.
Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2
FIREHOUSE BBQ SAUCE
This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!
Provided by LAURAL840
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 64
Number Of Ingredients 5
Steps:
- Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g
CHICKEN MARINADE (FIREHOUSE) RECIPE
Provided by á-3561
Number Of Ingredients 6
Steps:
- combine and pour over chicken; marinate 24 hours+
FIREHOUSE CHICKEN
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Categories Bon Appétit Chicken Dinner Kid-Friendly Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
- Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
- Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
- Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
THE FIREHOUSE SPECIAL
"This versatile dish can be eaten for breakfast, lunch or dinner. It's great hot and cold, and it tastes even better the second day. Top with salsa or sour cream or both." -Darrell F Alvord, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2 casseroles (10 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 315 calories, Fat 17g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 787mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
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