Firefighting Pit Masters

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A group for Firefighters and EMS professionals that love to BBQ up some tasty treats. Whether it be Beef, Chicken, or my personal favorite, Pork.

Members: 170
Latest Activity: May 4, 2013

4 members like this

Firefighter Forum, Rescue & EMS Discussion

Use the Dr.Pepper & Apple Juice with a twist of ...... ?

Started by Robert C. Baker. Last reply by Robert Pegram Jan 16, 2011. 15 Replies 0 Likes

Happy Easter all you great CHEFS of the backyard.I recently tried Russell McLean's Dr. Pepper & Apple Juice spray and I must say it was excellent. So I tried it again on some RIBS again…Continue

It's The PITS !

Started by Lawrence Dostanko. Last reply by Michael Redecker Nov 2, 2010. 2 Replies 0 Likes

I'm looking for ideas or plans to build my own bbq pit. Any insight or help on what works best would be greatly appreciated. Thank you.

What is" Real " BBQ.....

Started by John Schander. Last reply by Bill Rosemeier Jun 3, 2010. 22 Replies 0 Likes

Is cooking a steak on a grill real BBQ,? or is real BBQ cooked low and slow?

Charcoal or Gas?

Started by Deanna. Last reply by Dyke Yeager May 31, 2010. 22 Replies 0 Likes

Just wondering which is the best to grill with? I personally like using real wood chips.

Sausage?????????

Started by Eddie Rogers. Last reply by Rogelio De La Cruz Oct 5, 2009. 3 Replies 0 Likes

Anybody got any good sausage reciepe's. Smoked sausage, brats, whatever. I love it about any way I've ever had it fixed, just wondering if anyone had some new ideas.

A GREAT site for firefighters

Started by STEVE HUTCHERSON Jul 14, 2009. 0 Replies 0 Likes

www.firefightersbbq.comThis is a great site, they have monthly contests, free recipes and more.Continue

Stuffed Tenderloin

Started by Eddie Rogers Jul 5, 2009. 0 Replies 0 Likes

Hey everyone, I thought I'd make my first post a recipe.Take a pork or venison tenderloin whole or half. Slice it down the middle but not all the way through. Stuff with cream cheese, diced…Continue

Chili Recipes

Started by anne potter. Last reply by Gary L Finch Apr 28, 2009. 3 Replies 0 Likes

I like a bowel of chili most of the time with my chickenAny good recipes for chili out there we can share with each otherContinue

Try this chikin!

Started by chek435. Last reply by Caleb French Apr 13, 2009. 10 Replies 0 Likes

Being of the Eastern Shore 'breed' and close to Delaware, we have chickens....LOTS OF CHICKENS! It would make sense to know how to cook them, huh? Try this.We love our steamed Chesapeake Bay blue…Continue

What Side Dishes go with BBQ....

Started by John Schander. Last reply by chek435 Apr 12, 2009. 16 Replies 0 Likes

Also self explanitory.

Brisket... Trim the fat or not................

Started by John Schander. Last reply by Chief 29 Apr 4, 2009. 3 Replies 0 Likes

When you do a brisket, do you trim the fatcap or leave it intact? I trim part of it, especialy if it is a really thick fatcap.

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Comment by Russell McLean on March 31, 2009 at 8:50pm: Gary, try this........

1 cup Jack Daniel's
1 cup ketchup
1 cup cider vinegar
1 cup(packed)dark brown sugar
1/2 cup onion, very finely minced
2 tablespoons worcestershire sauce
1 1/2 tablespoons Tabasco sauce
1/2 teaspoon freshly ground black pepper
2 teaspoons liquid smoke
Mix ingredients together in large pot over high heat until it boils. Reduce heat and simmer for about 20 minutes or until it begins to thicken slightly. Refrigerate unused sauce.
The Jack Daniels works magic with the onions. It has a sweet, somewhat spicy flavor that is some kind of good. Let me know....

Comment by Gary L Finch on March 31, 2009 at 11:45am: I cooked country style ribs on Sunday. 4 hrs. indirect heat. Maple chips for a sweet smokey flavor. They were awesome! I really need to make my own sauce though. Any suggestions?

Comment by Richard DeSha on March 30, 2009 at 12:45pm: i got an award winning chipotle marinade that will kick ur chicken steaks ribs and burgers . look out my my boston butt slowed smoked all day is to die for im willing to trade some recipes an secrets 4 yours

Comment by Russell McLean on March 29, 2009 at 6:20pm: Unfortunately, I do not have the pit space to do a whole hog(I am negotiating with the wife for a bigger pit), but ribs and sausage have been known to make it on my current one more than once. Try this on for size....I found some old fashioned ring bologna at a meat market and smoked it for about 4 hours....it was some good..

Comment by Robert C. Baker on March 25, 2009 at 4:30pm: That chicken looks real tasty, when and where are we eating. Send directions please...... BB

Comment by John Rulli Jr. on March 24, 2009 at 8:55pm: Damn that chicken looks good!

Comment by Deanna on March 24, 2009 at 2:42pm: Hey all, From Missouri! Maybe you all can teach me something.

Comment by Stephen Russell on March 24, 2009 at 6:38am: Hello, New to this group. I'm a co owner in a BBQ competition cooking team, were a fairly new team. I look forward to learning some "secrets" from all of you folks.