How To make Firehouse Special

Firehouse Kitchen #4 - Philly Cheesesteak

Firehouse Kitchen features members of the Bowling Green Fire Department cooking some of their favorite recipes. Each episode will feature delicious recipes, budget friendly meals, and a fire safety tip.

This episode takes place at Fire Station #1 with Sgt. Andy Shultz as host, Sgt. Chris Durbin as guest cook, and Firefighter Ketler Calixte as assistant.

Firehouse Cooking: French Inspired Thanksgiving

Join Firefighter/Chef Allwine as he creates some of his French inspired Thanksgiving sides. These are the perfect sides to take to your family's holiday celebration.

Sides featured: Potato au Gratin, Brussels Sprouts with Bacon & Shallots, Turkey Demi-Glace, Cranberry Mustard Sauce & a Rustic French Apple Tart

Recipe link:

Firehouse Chicken Recipe | Smoked Chicken Quarters with The BEST Mop Sauce

This recipe came to me from a good friend Pat Dixon. He does this recipe over an open pit with hot coals. He typically uses chicken halves but today were using quarters. This recipe reminds me of the chicken you would find at Firehouse and Church BBQ fundraisers. It is fairly simple yet tantalizingly delicious. We hope you give it a try; were certain you will enjoy it!
We started our fire in the reverse flow using charcoal then alternated wood splits of cherry and oak for flavor. You want to start by cleaning your chicken thoroughly, removing any excess fat and skin where needed. Then pat dry and coat liberally with your favorite rub, we used Plowboys Yard bird. Once our smoker hit 275 degrees we put our chicken on. You want to mop this chicken every 5-10mins with the mop sauce below until the internal temp reaches 165 degrees. Remove and enjoy!

Chicken
• 10lbs of Chicken Thighs
• 1/4 Cup of Your Favorite Chicken Rub

Basting Sauce
• 5 oz. Salt
• 3 Cups of Butter or Margarine
• 3 Cups of Water
• 4 Cups of White Vinegar
• 1 Onion Chopped
• 2 Sprigs of Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 1 Sliced Lemon

Combine all of the ingredients above in a medium sauce pan and bring to a boil. Simmer the mixture for at least 15 minutes. You can then place this pan right on your smoker to keep warm. Remember baste often and enjoy!

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Gear:
• Javelin Pro Instant Read Thermometer:
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• Black Gloves:
• Mercer Culinary RPX Curved Boning Knife:


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How To: Making a Firehouse Style Sandwich | Steamed Deli Meat (Ligma Bowls 003)

This video goes over how to easily steam your deli meat to make a Firehouse Subs style sandwich at home.

How To Make Firehouse Subs Meatball Sub At Home

Who has the best sub shop meatball sub? Firehouse Subs. Ok, I’ll admit it, I am a big fan of the meatball sub at Firehouse. When they decided to up the meatball sub wars with the Pepperoni Pizza Meatball sub, I was all in. Setting out to copycat a Firehouse meatball sub recipe was going to be filling, but someone has to do it!

After I tasted the sandwich, I knew then and there that I had to Throwdown against the Firehouse Meatball Sub and engineer a copycat pepperoni pizza meatball sub that was just as good and perhaps even better than the original.

I'm going to work on several key things that excited me about the new limited edition Pepperoni Meatball Pizza Sub. The new sub is made with Italian meatballs, marinara sauce and double the provolone cheese. I am confident in my ability to find deli pepperoni and provolone cheese in the grocery store. However, to take down the Firehouse, I’ll have to work on perfecting the copycat recipes for the meatballs, the marinara sauce and a great tasting garlic bread roll.

Hi, I'm John and Throwdown Kitchen is the cooking show that features easy video recipes that everyone can enjoy. Everyday casual food and entertaining is all about friends and family. People get that and we hope you do too! We are living in amazing times and a lot is happening within the dining scene. People are cooking again and if you're here, then we have something in common. The love of food and caring for family and friends! Enjoy.
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Please watch: How To Make Perfect Pork Rack Roast With Garlic, Rosemary and Thyme

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Firehouse Cooking

James Clary, The Restaurant Guru teaches local firefighters how to cook, eat and BE healthy!