Fireman Bobs Smoky Chicken And Mushrooms My Way Recipes

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 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 !!!

FIREMAN BOB'S HOUSE FIRE POTATO SOUP MY WAY...

Steps:

• In a large Dutch Oven, put the water in and add the potatoes, salt, and onions and bring to a boil for 5 minutes. In a large skillet, mushrooms, carrots, poblano, jalapenos, garlic and cumin, and slowly cook till all is tender. Place the " skillet " ingredients into the Dutch Oven with the hot sauce and simmer for 60 minutes very low and slow.
• Once the soup is cooked, using an Immersion Blender, ( Boat Motor ) Blend till all is smooth.
• In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened to your liking.
• Turn heat off, and add the cheeses, stirring until melted. Top with the green onions. ENJOY !!!!!

SMOKY MOUNTAIN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
• When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

FIREMAN BOB'S BROWN BUTTER SMOKED CHICKEN LASAGNA

Steps:

• 1. In a large pot boil water seasoning with ample salt or to taste and cook spaghetti till aldente' DO NOT RINSE, take from boiling water and lay thin flat layers and sprinkle with parmesan cheese and place in Fridge and let cool for 30 minutes.
• 2. Cook mushrooms in brown butter till almost done, remove from heat and set aside... Place parsley, chives, and garlic in with the mushrooms.
• 3. Take Ricotta Cheese and stir in the eggs, and spinage till well combined and set aside.
• 4. Take the Smoked Chicken and shred and set aside.
• 5. You can adapt my pork rub for your BBQ chicken rub... or use your own BBQ rub for the Smoked Chicken http://www.justapinch.com/recipes/main-course/pork/fireman-bob-s-rib-rub-for-pork.html?r=162
• 6. Assembly of the lasagna in layers... First, brush your pan with the brown butter, sprinkle some parmesan cheese over the browned butter The second layer, take one of the thin layers of pasta and lay in the bottom of the pan, brush with brown butter The third layer is the mushroom mixture with more parmesan cheese sprinkled and brown butter brushed on. next spread some smoked chiken over and brush brown butter again. Next layer, spread a thin layer of the ricotta cheese and repeat the layers starting with brown butter and another layer of the thin spaghetti pasta repeat till all layers are complete and top with the bread crimbs
• 7. Place covered lasagna in a 350-degree oven for 35 minutes and then remove cover and bake for an additional 10 minutes or until the bread crumbs are golden brown
• 8. Sever with crusty bread and your choice of beverage.

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 SMOKED MAC AND CHEESE MY WAY

Steps:

• Smoke the bacon and cut it up. Place chicken broth in a 4 quart pan and bring to boil. put elbow noodles in and cook using directions on package Once done drain and set aside.
• Place butter in large sauce pan on low heat allowing to melt completely. add flour a little at a time stirring to make a rue. add eggs one at a time stirring
• add everything and place noodles in large foil pan and sprinkle paprika all over top and place in Smoker for 3 hours

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 !!!!!!!!!!!!!