Firefighting Pit Masters


Firefighting Pit Masters

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: 172
Latest Activity: May 4, 2013

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

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

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

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

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


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

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

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

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

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

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

Also self explanitory.

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

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

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 Art "ChiefReason" Goodrich on March 23, 2009 at 7:07pm
Kill it and grill it, Baby!
Gotta go clean up the grill.
Comment by Gary L Finch on March 23, 2009 at 2:42pm
maybe it was 300..... Haven't done it for a while, and now that you mention it 400 does seem high.
Comment by Gary L Finch on March 23, 2009 at 1:46pm
we don't flip him at all. fire boxes are down the sides. Piggy lays on a grate. shut the cover and let it heat. try to maintain 400 deg. for like i said 12-14 hrs.
Comment by John Schander on March 23, 2009 at 1:38pm
Have myownpit I built. A set of hog racks,have to flip him by hand. Keep a seperate fire pit going for coals. 12-14 hrs, and it's pig pickin time.
Comment by Gary L Finch on March 23, 2009 at 12:37pm
Favorite is probably whole hog. Lump charcoal, slow cooked, about 12 -14 hrs. Get a real nice smokey flavor. I make small cuts into the shoulders and rump, and stick whole cloves of garlic in. Serve sauce with the finished product, but nothing on while cooking.
Comment by Rob Sparks on March 23, 2009 at 12:22pm
Unfortunately, I still have to cook via the traditional method. . . . . . .Propane (I know, sorry). At this point, my hands down favorite is steak. Last time I cooked out on the grill, I marinated the steak (angus) in intalian dressing for 24 hrs. It must have turned out OK, there was nothing left once we were done. Not even enough for a sandwich the next day.
Comment by John Schander on March 23, 2009 at 11:11am
I use oak. We have alot of it here in SC.
Comment by John Schander on March 23, 2009 at 11:05am
Cool group, I do whole hog BBQ.

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