Pennsylvania Firehouse Bbq Chicken Recipes

FIREMEN'S FIELD DAY BARBECUE CHICKEN

Steps:

• In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
• Place leg quarters in large dutch oven. Pour marinade over chicken.
• Refrigerate at least 24 hours.
• When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
• Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
• When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.

FIREHOUSE BBQ SAUCE

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.

LIONS-CLUB-TYPE BBQ CHICKEN

Steps:

• Grill chicken halves, turning frequently and basting with sauce at least six times. Dab on more sauce just before removing the chicken from the grill and again just before serving. Serve basting sauce on the side with the chicken. Basting Sauce: Blend, taste, and add more seasonings if you like (I would add more pepper and hot sauce). Use 1/2 of this mixture to marinate the chicken, 1/4 to baste while cooking, and 1/4 for a final baste and to serve alongside the chicken. You'll want to keep this last 1/4 of the marinade apart from the rest so it doesn't get contaminated by raw chicken juices. I can't vouch for these measurements because when I made the chicken, I just dumped ingredients together until it looked right to me. cook's notes Over the summer, the Washington Post published an article about an Eastern Shore fire department chicken barbecue that did a brisk business selling chicken to people travelling to and from the Maryland and Delaware beaches. They did not include a recipe, but one of the firefighters was kind enough to provide a general description of what goes into the chicken marinade along with information on how they cook the chicken. I've made this at home and it turned out great, as good as the chicken from our local (south-central Pennsylvania) fire department's summer barbecues. I can't provide exact measurements, but if you already know how to make a marinade, you should do fine.

BONNIE'S AMISH BARBECUED CHICKEN

Steps:

• 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
• 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
• 3. This is the way it looks!

FIREHOUSE EVENT POULTRY MARINADE

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.

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

FIREMAN'S CHICKEN

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.

FIREHOUSE MARINADE AND BASTING SAUCE

Steps:

• 1. Place the uncracked egg in a small bowl and cover with hot tap water. Let stand for 5 minutes to remove the chill from the egg. 2. Crack the egg into a medium glass or nonreactive bowl. Using an electric mixer at low speed, beat the egg. Slowly beat in the oil-it should take about 1 minute to add the cup. Beat in the vinegar, salt, poultry seasoning, and pepper. Cover tightly with plastic wrap and refrigerate until ready to use, up to 1 day. Use half of the mixture as a marinade for chicken. Set the other half aside to use as a basting sauce.

FIREHOUSE CHICKEN

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.

CORNELL CHICKEN BBQ

Steps:

• Whisk egg in a medium bowl until well beaten. Slowly add in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set aside about 1/3 of the sauce to use for basting while grilling. Place chicken in a large Ziploc bag, and coat with sauce. Seal, and marinate in the refrigerator for 24 hours.
• When ready to cook:
• Preheat the grill to a medium temperature, about 275 degrees F preferably over charcoal.
• Arrange the coated chicken on the preheated grill. Cook (covered) for 40 to 45 minutes or until cooked through, basting with the reserved sauce after 20 minutes. Cook until internal temperature reaches 165 degrees F.