Fireman Bobs Simple Garlic Chicken My Way Recipes

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 BOB'S SPICY CHICKEN CASSEROLE MY WAY...

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY

Steps:

• Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
• Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
• Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
• Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!

FIREMAN BOB'S " SALT CRUSTED " CHICKEN MY WAY...

Steps:

• Preheat oven to 350 degrees Rinse off chicken, pat dry Place the herbs inside the cavity, then " truss " the chicken
• Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
• Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
• Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours Remove from oven and let " rest " for 10 minutes
• Carefully lift the foil package from the pan and open ( being careful of the steam from package ) Break away the " Sea Salt Crust " Brush away any remaining sea salt from the chicken Place on serving platter with the roasted heads of garlic
• As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic Enjoy !!!

FIREMAN BOB'S SMOKY CHICKEN AND MUSHROOMS MY WAY..

Steps:

• Rinse your chicken off and pat dry and set aside...
• Remove the ends of the mushrooms and " clean " with a dry cloth... Cut the mushrooms in quarter pieces and set aside...
• Place the butter in a pan and allow it to melt fully. Place red pepper flakes, chives, onions, lemon pepper, fresh ground pepper in with the butter and simmer for 5 minutes.
• Place the mushrooms in this mixture and stir so that all the mushrooms are coated, do not " cook " the mushrooms here...
• Take a little of the butter/herb " sauce " and drizzle over the chicken
• Place the chicken in a BBQ Grill " Safe " pan and " stuff " the chicken with the mushroom herb mixture.
• Okay.... New " Learning Moment " on " How to Smoke " with your grill... If You have a charcoal grill, place the charcoal on one side of the grill and " light " the coals... This will " give " You a one sided HOT grill... Place the BBQ Grill " Safe " pan on the " Cool " side ( the side without the charcoal burning ) This Type of BBQing is known as " Indirect Heat " smoking... If You have a Propain Grill, You do the same but only " Light " one burner...
• Using a thermostat, Try to get the Temperature as close to 220 degrees as possible. Go to your grocery store and purchase your BBQ wood chips, There are many " flavors to choose from, Hickory being a very popular flavor.... Place the " chips in water for about 30 minutes before You start to smoke.... then place the chips in a non burnable container and place on the burning coals... This will " create " the SMOKE that You will Taste when You eat the chicken.... Smoke for 3 hours watching every hour...
• Once the juices run clear, your chicken is done.... Serve with a Crusty Bread and green salad !
• ENJOY !!!!!!!!!!!!!

FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!