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.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Yield: 1 1/2 quarts

VINEGAR GRILLED CHICKEN

Steps:

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

LOCAL FIREMAN CHICKEN BARBECUE SAUCE

Steps:

• In blender, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
• Blend together and baste on the chicken when grilling, or marinate chicken in the sauce in the refrigerator 1-1/2 hours.

FIREHOUSE BBQ CHICKEN SAUCE RECIPE - (4/5)

Steps:

• Place all ingredients into saucepan and bring to a boil until butter is melted. Let cool. Marinade chicken overnight before grilling.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

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.

FIRE DEPARTMENT CHICKEN

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.

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.