Portland Fire & Rescue’s (PF&R) Station 7 has the chance to win $10,000 in America’s Best Firehouse BBQ Cook-Off presented by Tree Top, and YOU can help! Earlier this year, Tree Top invited firefighters from all over the United States to enter their most delicious, mouth-watering BBQ recipe using Tree Top apple juice or apple sauce. Station 7 firefighters created two crowd-pleasing recipes that best represented their fire station. Both recipes are posted below.
For the next six weeks, the public will have the chance to watch the videos online and vote for their favorite all-American firehouse. Help Portland Fire’s Station 7 to win $10,000 by accessing http://americasbestfirehousebbq.com/ and voting each day for the “Portland State Hazmat Team #7, Tree Top Fresh, Applewood Smoked Chicken.” If Station 7 wins the grand prize of $10,000, the money will be donated to a non-profit charitable organization that focuses on helping the families of first responders during crisis situations.
- 3 Cups Tree Top Apple Sauce
- 2 Cups Plain Yogurt
- Juice of One Lemon
- 6 each Sweet Crisp Washington Apples
- 12 each Heads of Yellow Endive
- 6 Stalks Celery W/ Leafs
- 2 Cup Toasted Hood River Walnuts
- 1 Cup Rouge River Blue Cheese
- Ground Black Pepper
- Combine the Tree Top Apple Sauce, Yogurt and Lemon juice in a large bowl. Use a large wire whisk to emulsify the ingredients. Season with ground black pepper to taste. Place in the refrigerator make sure to cover with clear wrap.
- Peel and core the apples and place in a bowl of salted cold water for 30 minutes this will keep the apples a nice crisp color.
- Slice the endive in half length wise and cut out the core.
- Julienne the endive into ¼ in strips and place in a large bowl covered with a damp towel and place in the refrigerator.
- Remove the leafs from the celery. You should have about a cup of leafs.
- Slice the celery in half and julienne the halved pieces.
- Remove the apples from the water and dry on a towel.
- Julienne the apples the same size as the celery. It’s very important to keep ingredients very cold until you combine right before you serve.
- Combine the endive, celery and apples in a large bowl.
- Pour half the dressing around the bowl and mix gently.
- Top with the walnuts, blue cheese and celery leafs you can mix gently if you like, adjust the amount of dressing to your taste and serve.
Applewood Smoked Free Range Chicken (12 servings)
- 6 Free Range Whole Chickens (2.5 to 3 lbs. each)
- Salt and pepper
BBQ Sauce Ingredients:
- 3 cups Tree Top apple juice
- 4 cups ketchup
- ¼ cup each red wine, balsamic, and sherry vinegar
- 1 cup honey
- 1/8 cup soy sauce
- 2 Tablespoon Dijon mustard
- 1/8 cup Worcestershire sauce
- 5 cloves garlic, minced
- 5 sprigs rosemary
- 2 Tablespoon olive oil
- Place Tree Top apple juice in a non reactive sauce pan over medium heat and reduce by half. Mix all ingredients in a large bowl. Cover and place it in the refrigerator overnight.
- Season the chicken with salt and pepper.
- Trusse the chicken with some cotton butcher string.
- Place the chicken directly over the hot mesquites. Place the lid on the Webber grill and make sure the top vent is open halfway.
- Let the chicken cook for 45 min. before removing the lid.
- At this time pour the BBQ sauce over the chicken. Do not brush!
- Repeat this three times placing the lid over the chicken each time. When the chicken has reached 145 degrees internal temperature, remove from the heat and let it rest in a warm place for 30 minutes.
- Carve and serve.
Equipment needed for a successful Fire House BBQ: 1-22 in. Webber BBQ, Mesquite, Apple wood chips, Tongs
Portland Fire & Rescue
We Respond: Always Ready, Always There
June 23, 2011