http://www.smokingmeatforums.com/a/firemans-chicken-variation-of-cornell-chicken
http://www.smokingmeatforums.com/a/dr-bakers-famous-chicken-bbq
Ahhhhh, it's spring! Time for outdoor cookouts! One of the northeast's favorites is Fireman's Chicken - a staple to the New York outdoor Fireman's Field Days!
In the 1950's, a professor at Cornell University, Dr. Baker, crossbred a new kind of chicken, which he called a "Broiler". It was smaller and leaner than a fryer and perfect to use on this new-fangled cooking contraption called a 'charcoal grill' - as seen in a photo of my dad's store, selling them:
This charcoal grill you could use at home or dismantle and take to the beach or cottage or camp and grill beef, pork, chicken, etc. on it. But fryers were too fat and would create burning infernos on the grill, so that is where Dr. Baker, a BBQ lover himself, made the Broiler Chicken.
He became famous for his type of chickens, which are commonplace today. All for the love of grilling over charcoal!
The Fireman's Field Days quickly adapted to his recipe, changing it slightly, but still maintaining the unique flavor of the ingredients and is popular on the east coast especially, but also known all over the world.
The 'secret' is to baste the chicken with additional sauce, but waiting to turn the chicken until the egg has a chance to congeal on the top surface of the chicken halves or parts, which builds up a crust, then turning and immediately basting again, then waiting and allowing the chicken to cook. Turning and basting, turning and basting.
I make up a batch of chicken parts (and now a healthier batch of boneless, skinless breast halves I've butterflied) and cook out on my gas grill. I put them into a plastic container with a tight lid with all the ingredients, then shake it vigorously to combine the ingredients and put in the fridge. I let it marinade at least an hour, but overnight is better if you have the foresight to prepare earlier!
Now, here is the "Ah Ha!" moment...... also use it for country-style pork ribs, pork chops, pork steaks and so on! And, I've even used it for BBQ Chicken-Grilled steaks, too (less tender cuts, like arm shoulder or rump steaks).
Try it, you'll like it!
http://www.smokingmeatforums.com/a/dr-bakers-famous-chicken-bbq
Ahhhhh, it's spring! Time for outdoor cookouts! One of the northeast's favorites is Fireman's Chicken - a staple to the New York outdoor Fireman's Field Days!
In the 1950's, a professor at Cornell University, Dr. Baker, crossbred a new kind of chicken, which he called a "Broiler". It was smaller and leaner than a fryer and perfect to use on this new-fangled cooking contraption called a 'charcoal grill' - as seen in a photo of my dad's store, selling them:
This charcoal grill you could use at home or dismantle and take to the beach or cottage or camp and grill beef, pork, chicken, etc. on it. But fryers were too fat and would create burning infernos on the grill, so that is where Dr. Baker, a BBQ lover himself, made the Broiler Chicken.
He became famous for his type of chickens, which are commonplace today. All for the love of grilling over charcoal!
The Fireman's Field Days quickly adapted to his recipe, changing it slightly, but still maintaining the unique flavor of the ingredients and is popular on the east coast especially, but also known all over the world.
The 'secret' is to baste the chicken with additional sauce, but waiting to turn the chicken until the egg has a chance to congeal on the top surface of the chicken halves or parts, which builds up a crust, then turning and immediately basting again, then waiting and allowing the chicken to cook. Turning and basting, turning and basting.
I make up a batch of chicken parts (and now a healthier batch of boneless, skinless breast halves I've butterflied) and cook out on my gas grill. I put them into a plastic container with a tight lid with all the ingredients, then shake it vigorously to combine the ingredients and put in the fridge. I let it marinade at least an hour, but overnight is better if you have the foresight to prepare earlier!
Now, here is the "Ah Ha!" moment...... also use it for country-style pork ribs, pork chops, pork steaks and so on! And, I've even used it for BBQ Chicken-Grilled steaks, too (less tender cuts, like arm shoulder or rump steaks).
Try it, you'll like it!
