Welcome to another episode of Fire House Cuisine with Kipp Rix.
Today, Kipp show’s you how to make Chicken Al Carbone.
3 cups soy sauce
1 cup ground chili powder
¼ cup ground garlic
2 tablespoons ground cumin
1 tablespoon liquid smoke
3 heaping tablespoons (not teaspoons) smoked paprika
2 large limes (washed)
Water to add to the marinade to cover chicken
Allow chicken to marinade 4 hours, add chicken to a pot with boiling water and allow to slow boil for 20-25 minutes. Pull chicken from boil and go to grill or refrigerator to hold for later cooking.
Bar R Beans – serves 4
1 tablespoon butter
1 medium yellow onion fine diced
2 tablespoons spicy brown mustard
2 tablespoons red chili powder
1 teaspoon ground garlic
½ cup real bacon bits
½ cup BBQ sauce
3 (15 oz) cans Ranch style beans with jalapenos
In a pan, melt the butter and add the onions, cook the onions until they are translucent and starting to brown. Add the remaining ingredients stirring to combine well. Bring the mixture to a simmer and allow beans to cook for 15-20 minutes. Remove from heat allow to rest for 5 minutes.
Kipp has been in the fire service for 17 years working as both a career and volunteer firefighter in New Mexico. Kipp started cooking at the age of 10 and learned his early skills watching shows like the Galloping Gourmet and Julia Child. Throughout the years, Kipp refined his skills with a focus on grilling foods with a southwestern flair. In 2009 Fire House Publications, LLC released the first of Kipp’s two cook books with the second book released in 2011; a portion of the proceeds from the books helps fund donations towards teaching fire fighters Firefighter Survival “Getting Out Alive”. Kipp’s philosophy of fire house cooking is “Just because you work in a busy house does not mean that you have to settle for ordinary cooking, a crew‘s attitude is directly related to the meals served!“ Each of Kipp’s recipes has been Fire House tested and approved. Please email krix@fhpllc.net with a crew picture enjoying this recipe along with your review; each month one entry will be selected to receive a signed copy of one of my cook books.
