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Fireman's BBQ Sauce

Last post May 18, 2006 10:11 PM by mehall . 13 replies.


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  • Fireman's BBQ Sauce
    I'm sure everyone here has this recipe but I always get calls for it at this time of the year and thought I'd post it. Probably goes by other names elsewhere but here in upstate NY when I was a kid all the different fire departments used this for their summer chicken bbq fundraisers.

    1 beaten egg
    add 1 c oil and beat again
    add 2 c white vinegar
    3 T poultry seasoning
    3 t salt
    1 T pepper
    beat again to combine thoroughly

    I use a whisk and sometimes marinate the chicken in the sauce overnight.
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  • RE: Fireman's BBQ Sauce
    Hi,
    I am from UPSTATE NY & the sauce I use for our BBQ's is the Cornell Sauce,
    Your's is very similar but instead of white vinegar we use cider vinegar.
    I have the recipe in ALL sizes-from 10 halves to 100 halves.
    Marie
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  • RE: Fireman's BBQ Sauce
    This recipe, like so many others, calls for "poultry seasoning." OK, I'm a man and not an experienced cook,
    BUT can you ladies not be more specific?

    I have tried at least a dozen different "poultry seasonings" over the years - some quite similar, yes, yet ALL somewhat different! My point - each of these would give a different, unique taste to whatever recipe in which it was used. Wouldn't I, therefore, get different results with each different "poultry seasoning" I used?

    Maybe it's just me, but I don't give out recipes with "general" ingredients. I try to be very specific - especially in terms of seasonings - to assure that the recipe the recipient makes is as close as possible to what I (and they) expect it to be.

    Does this make any sense? I am not being critical, just wondering. If 20 people make a recipe with 20 different "poultry seasonings," I can't help but believe they are going to get 20 different results. I'm puzzled, I guess, because most of you ladies want your recipes to stand out, to be very good, to be appreciated, etc. Why then, would different (tasting) results - due to different seasonings - not be an issue? Am I missing something?

    Ed
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  • RE: Fireman's BBQ Sauce
    Star,

    Thanks for your response. This is one that we've tried over the years. I would have to say that it's no better (nor worse, lol) than any of the others.

    I guess I was making a plea for uniformity. If that's the seasoning used, so be it - but, so SAY it. I will probably buy some and try using it - thinking of it as a "generic" or commonly-used poultry seasoning. It may well be "the" one to which various posters have referred.

    I knew all of those ingedients, except nutmeg, as common to poultry seasonings. I like to "tinker" in the kitchen; and may just experiment a bit with those on some of the 48 # of chicken breasts I bought two weeks ago.

    As an aside, I use spices from a number of companies, as I'm sure you do. If friends are over and I serve a potato dish, for example, that they really enjoy, I'd tell them specificaly that I'd used "Bridgeport Seasoning" from The Spice House. Otherwise, they couldn't really re-create it.

    Again, thanks for your input. Will program brain to translate "poultry seasoning" to "McCormick's."

    Ed
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  • RE: Fireman's BBQ Sauce
    I bumped up the Cornell BBQ sauce, and a post about Robert Baker who developed it. He died this year at 84, and was a professor in the Poultry Dept. at Cornell.
    Amy
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  • RE: Fireman's BBQ Sauce
    Ed, a lot of us are not as picky spice wise. I know I am not. When I am out I buy whatever. So if I was to give you a recipe I could not name the specific brand of spice. Unless they are very unique I don't think there is much difference. JMHO Karen
    False
    To everything there is a Time, Season and Purpose
  • RE: Fireman's BBQ Sauce
    Karen,

    I see what you are saying. My late wife and I were probably in the tiny minority - we liked dishes with a distinct "special" flavor.

    She didn't write down recipes, keeping them in her head instead. It always amazed me that a given dish would taste the same time after time.

    There were a couple occasions, however, when she ran out of an ingredient and substituted for it. Each time she, I, and our kids could definely tell the difference.

    I had another experience that makes me picky: aout 10 years ago I gave a good friend a fish-breading recipe in which I included "Fish Seasoning."
    He complained a few days later that when he'd made it for his in-laws it was just so-so. Turns out, he'd bought some "Fish Seasoning" from a local store (same name - different brand) while mine had been ordered from a sporting goods store. The 2 teaspoons of his was considerably different from mine. I just hadn't thought about it at the time.

    Finally, I have used a smoker for over 40 years. I use over a dozen different woods - plus many, many combinations of them. I learned, early on, to keep notes recording the results according not only to the food smoked, but also to the wood(s)
    used. Tiny, but critical, example:
    adding 1 part hard maple to 4 parts hickory makes a world of difference in salmon as opposed to using hickory alone - everyone who tasted it preferred the maple additive.

    As I wrote to Star - now that I know what is probably meant by "Poultry Seasoning," I'll buy some McCormicks and use it in recipes I want to try.

    Ed
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  • RE: Fireman's BBQ Sauce
    John I understand. Some recipes really do matter but with most it doesn't seem to matter. Thanks for the idea though.
    False
    To everything there is a Time, Season and Purpose
  • RE: Fireman's BBQ Sauce
    I AM TRYING THIS, BUT I did have to chuckle when I went to the website Star provided. The info below is taken directly from that site. The quotation marks are mine. Is it only me, or does anyone else see a bit of irony (maybe even humor) in "especially designed for poultry" and the myriad other uses? Just HOW special is it for poultry? LOL

    Ed
    ------------------------------------

    Poultry Seasoning


    A delightful blend of herbs, "especially designed for poultry."

    Usage
    Use 1/2 to 2 tsp. to 4 cups bread cubes for stuffing for poultry, "veal, lamb, or pork."

    Add to chicken, "casseroles, barbecue sauce, meat loaf, and herb bread."
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  • RE: Fireman's BBQ Sauce
    This sounds good. Last year someone posted "Delmarvelous Chicken" BBQ sauce. That was wonderful!! It is on the same order as this one with the poultry seasoning. I think at this time I have Durkee poultry seasonnig but sometimes I just get the cheap stuff from Walmart or KMart. Works just fine.
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  • RE: Fireman's BBQ Sauce
    What is the idea of the beaten egg in this?
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  • RE: Fireman's BBQ Sauce
    Jeepers - Ed - give it a rest. I posted a recipe that will be seen by folks all over the country. The poultry seasoning I use here may not be available somewhere else.

    Star, thanks, I use McCormick's too.

    Quilts2, the egg is used as a binder - holds all the other ingredients together.

    Thanks.
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  • RE: Fireman's BBQ Sauce
    And thank you for your self-pitying sarcastic response.

    Why don't you try re-reading my posts with an open mind. You might see I was referring not only to you - but to many who do the same thing. It's not only "poultry seasoning," but a number of other ingredients as well.

    So sorry I pierced your thin skin. I liked the recipe but not your generalization. I gave specific examples in the hopes that readers could see my point. Obviously you couldn't.

    Ed
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  • RE: Fireman's BBQ Sauce
    I have made the sauce by the gallons for the fire dept. & always use whatever brand poultry season I find.
    If you don't beat the egg well you might find white spots on your chicken!
    10 person recipe
    cooking oil, any kind 1/2 pt.
    cider vinegar 1 pint
    salt 3 TBSP
    Pepper 1/2 tsp
    poultry seasoning 3 tsps. Any brand works
    1 well beaten egg
    Make sure eggs are well beaten BEFORE mixing with oil. Then beat egg & oil well. I sometimes use a blender.
    Store sauce in glass jar in fridge.
    Shake well before use & best to marinate chicken in sauce & use sauce to liberally bast chicken while cooking.
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