Firefighters are among the best un-sung chefs in America, so TODAY chose three to compete in our first Annual Firehouse BBQ Cook-off. Normally firemen put out flames, but today they are turning up the heat — on the grill.
Recipe: Tri-tip Beef w/ Chocolate Rub & Mole Sauce (on this page) Recipe: Bucket List BBQ Scallops (on this page) Recipe: Three layer Shredded Chicken Torte (on this page)Being a food enthusiast, I was so excited when I saw the opportunity to show off my cooking skills on national television, as well as, being able to meet other firefighters who share the same passion. My dish, Loco Coco Mocha, was created specifically for the show. — Firefighter Matt Jackson
Lightly tenderize your tri-tip. Liberally cover the tri-tip with your rub and let sit at room temperature for 2 hours. Preheat your BBQ to 500 degrees. Sear your tri-tip on each side for 1 minute. Decrease the temperature of your BBQ to 275. Place Heavy gauge aluminum foil on your BBQ. Place the tri-tip, fat side down on the foil for 30 minutes. Flip you tri-tip over with fat side up and cook for an additional 15-20. During the process, continue to check the tri-tip so that it is served medium rear at center.
For the sauce: In a large stock pot, sauté onion in oil until tender. Add garlic, oregano, cumin, cinnamon; sauté together for a few minutes. Combine flour and chili powder; Stir into pan, coating onion mixture. Slowly whisk in stock; reduce until sauce thickens. Whisking frequently (this will take about 30 minutes). Stir in semisweet chocolate until melted.
Slice the tri-tip into ¼ inch pieces. Pour sauce over tri-tip. Sprinkle a light to moderate amount of cotija cheese over the top of the sauce. Lightly Grill the jalapenos and add as garnish around the tri-tip.
Where did the name bucket list scallops come from? In the firehouse we joke around all the time about the cooking weather good or bad. One day I made these and said that "you better put these on your bucket list, because they're the one thing you have to eat before you die". — Firefighter Dan Rinaldi
In a bowl put: scallops, olive oil, salt, black pepper, cayenne pepper and refrigerate for one hour. Using apple wood get your smoker to 225 degrees. Put scallops in the smoker and cook for 25 minutes. Once the scallops are in the smoker you can start on the sauce. In a saucepan over medium heat whisk together:lobster base,tomato paste, and sherry. When it comes to a boil cook for 8 minutes. Then add chipotle peppers and heavy cream, bring to a low boil and cook for 15 minutes. Add the tarragon and lobster meat and cook for one minute. Shut off heat and whisk in butter. To serve put the sauce on a plate and sit 8 scallops on top. Sprinkle with a little fresh parsley if desired.
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With building inspections and responding to alarms we didn't have time to go shopping. One of the guys was about to order sandwiches, and I stopped him and told him with all the leftovers in the refrigerator we can make an awesome BBQ Lunch. — Firefighter Scott Worontzoff
For the top layer: Combine vinegar, Mayonnaise, and sugar in a bowl. Add Shredded Cabbage, Diced Pineapple and cranberries. Let the slaw macerate for thirty minutes.
For the middle layer: In a bowl combine enough mesquite seasoning to coat the chicken (about 3/4c) and toss until the chicken is evenly coated, let sit for five minutes. Grill Chicken until cooked through, about seven minutes on each side. Place it in a bowl covered and set aside. In a 12 inch braising pan sauté onions in olive oil until translucent (about three minutes). Add the Garlic and cook for and additional minute. Add the remaining Mesquite seasoning, Cider vinegar, Bourbon, Ketchup, Molasses, Brown Sugar, Water, and Chocolate, bring to a simmer, turn down the heat to med low and let the sauce cook for about five minutes. Using two forks shred the chicken on a cutting board, a knife could also be used but don't chop the chicken too small. Place the chicken back in the bowl and toss with 8oz of BBQ sauce.
For the bottom layer: Combine all ingredients and mix well. Pour in a greased 8 inch x 12 inch pan and bake for 25 minutes. Let cool for a few minutes then with a bread knife slice the bread horizontally so it is about one inch high.
For the garnish: In a blender puree chipotle peppers with the vinegar. With the blender on med speed slowly pure in the oil. Mix with sour cream
© 2013 NBCNews
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