Tweet
Firefighters know how to cook great food
Since Sept. 11, 2001, the firefighters of our country have received a lot of recognition as heroes. The reality is that firefighters did not become heroes on Sept. 11, 2001.
Firefighters have been around a long time and they put their lives on the line every day for your safety and mine.
For several years now, I have had the opportunity to spend a lot of time with the firefighters in our area. I have particularly gotten close to the members of the Okaloosa Island Fire Department.
Firefighters are great men and women who do more for our community than many of us ever realize until we need them. One of the things I love most about firefighters is that they love to eat!
The men and woman at the Okaloosa Island Fire Department have a natural gas grill and they use it all of the time. I have seen a lot of shows about firehouse meals on television, but it is usually something like spaghetti.
The team out on the island has a couple of really great cooks and they eat some good food! Many of you may know Fireman Shayne. What you may not know is that Fireman Shayne is a gourmet cook.
On this week’s show, Fireman Shayne stops over to show us how to grill Bacon Wrapped Fish, delicious vegetables and wonderful grilled pineapple.
I got to share this meal with Fireman Shayne and it was delicious. The fish looks better than anything you would find in a gourmet restaurant, but you will not believe how easy it is to prepare.
Grilled Potatoes, Carrots and Onions 2-3 lbs. potatoes (Yukon Gold or new potatoes) 2 large white onions 1 large bag of baby carrots Foil Vegetable oil Salt Pepper Garlic salt Cut potatoes and onions into large dices, about the same size as the carrots. Combine all the vegetables into a large bowl and toss to mix well. Cut sheets of foil about 1½ feet long (using the wide foil). Use 2 sheets per package. Pour oil onto the foil sheet, add 1 or 2 handfuls of the mixed vegetables to the sheet. Salt, pepper and garlic salt to taste. Add a few more tablespoons of oil and toss the mixture in the sheet of foil. Wrap tightly the first sheet, then over wrap with the second sheet.
Place on a hot grill (high heat), cooking about 15 minutes per side, depending on the size of the packages. Use a fork to check if the vegetables are done. If the fork enters the vegetables with slight resistance, they are done. Remove from the grill, unwrap and serve.
Grilled Portobello Mushrooms Six 4- to 6-inch round portobello mushroom caps 1/2 cup olive oil 1/2 cup canola oil 3 tablespoons of balsamic vinegar 1/4 cup chopped cilantro Remove stems from the mushrooms. Place all the ingredients into a large Ziploc bag. Add the mushroom caps, seal and shake to distribute the marinade and coat the caps. Let marinate for 1-2 hours.
Heat grill to medium-high. Make sure the grill is clean. Remove the caps from the bag and let the excess drain away. Place on the grill and cook until done, 10-12 minutes, turning once. Use the leftover marinade to baste mushrooms if needed. Serve whole or sliced.
Bacon Wrapped Fish 3 pounds firm flesh fish (grouper or cobia) 1 pound thin-sliced bacon Toothpicks 1 bottle Italian dressing Slices of Monterey Jack cheese Cut fish into pieces about 1½-inches thick and 3 inches long. Wrap with bacon and pin with toothpick. Place in a dish or container and pour in Italian dressing until fish is covered about halfway up. Cover and place in the fridge for 4-6 hours.
Heat grill to medium high. Make sure grill is clean. Wipe grill grate with oil. Remove wraps from marinade and let the excess drip away. Place wraps on grill and cook about 5-8 minutes or until fish is done. Just before removing, places slices of cheese on the wraps, let melt and remove from the grill. Serve.
Grilled Pineapple Slices with Brown Sugar over Ice Cream 1 can Dole pineapple rings 1/2 cup brown sugar 1 pint vanilla ice cream Grill pineapple slices on medium heat, 2-3 minutes per side. Sprinkle brown sugar onto the slices after the first turn, let melt into the slices. Remove and serve hot over vanilla ice cream.
This is a great meal and firefighters are a great group of people. Don’t wait until you have an emergency to let them know how much they mean to you. Stop by the station any time. They would love to show you around the station and their grill!
Contact Chris Hughes at [email protected], or browse www.okaloosagas.com.
Hughes is a nationally recognized barbecue chef and professional barbecue competition judge. "On The Grill with Mr. BBQ" is sponsored by Okaloosa Gas and airs at 7 p.m. on Wednesdays, Thursdays and Fridays on Cox Communications Channel 39.
Since Sept. 11, 2001, the firefighters of our country have received a lot of recognition as heroes. The reality is that firefighters did not become heroes on Sept. 11, 2001.
Firefighters have been around a long time and they put their lives on the line every day for your safety and mine.
For several years now, I have had the opportunity to spend a lot of time with the firefighters in our area. I have particularly gotten close to the members of the Okaloosa Island Fire Department.
Firefighters are great men and women who do more for our community than many of us ever realize until we need them. One of the things I love most about firefighters is that they love to eat!
The men and woman at the Okaloosa Island Fire Department have a natural gas grill and they use it all of the time. I have seen a lot of shows about firehouse meals on television, but it is usually something like spaghetti.
The team out on the island has a couple of really great cooks and they eat some good food! Many of you may know Fireman Shayne. What you may not know is that Fireman Shayne is a gourmet cook.
On this week’s show, Fireman Shayne stops over to show us how to grill Bacon Wrapped Fish, delicious vegetables and wonderful grilled pineapple.
I got to share this meal with Fireman Shayne and it was delicious. The fish looks better than anything you would find in a gourmet restaurant, but you will not believe how easy it is to prepare.
Grilled Potatoes, Carrots and Onions 2-3 lbs. potatoes (Yukon Gold or new potatoes) 2 large white onions 1 large bag of baby carrots Foil Vegetable oil Salt Pepper Garlic salt Cut potatoes and onions into large dices, about the same size as the carrots. Combine all the vegetables into a large bowl and toss to mix well. Cut sheets of foil about 1½ feet long (using the wide foil). Use 2 sheets per package. Pour oil onto the foil sheet, add 1 or 2 handfuls of the mixed vegetables to the sheet. Salt, pepper and garlic salt to taste. Add a few more tablespoons of oil and toss the mixture in the sheet of foil. Wrap tightly the first sheet, then over wrap with the second sheet.
Place on a hot grill (high heat), cooking about 15 minutes per side, depending on the size of the packages. Use a fork to check if the vegetables are done. If the fork enters the vegetables with slight resistance, they are done. Remove from the grill, unwrap and serve.
Grilled Portobello Mushrooms Six 4- to 6-inch round portobello mushroom caps 1/2 cup olive oil 1/2 cup canola oil 3 tablespoons of balsamic vinegar 1/4 cup chopped cilantro Remove stems from the mushrooms. Place all the ingredients into a large Ziploc bag. Add the mushroom caps, seal and shake to distribute the marinade and coat the caps. Let marinate for 1-2 hours.
Heat grill to medium-high. Make sure the grill is clean. Remove the caps from the bag and let the excess drain away. Place on the grill and cook until done, 10-12 minutes, turning once. Use the leftover marinade to baste mushrooms if needed. Serve whole or sliced.
Bacon Wrapped Fish 3 pounds firm flesh fish (grouper or cobia) 1 pound thin-sliced bacon Toothpicks 1 bottle Italian dressing Slices of Monterey Jack cheese Cut fish into pieces about 1½-inches thick and 3 inches long. Wrap with bacon and pin with toothpick. Place in a dish or container and pour in Italian dressing until fish is covered about halfway up. Cover and place in the fridge for 4-6 hours.
Heat grill to medium high. Make sure grill is clean. Wipe grill grate with oil. Remove wraps from marinade and let the excess drip away. Place wraps on grill and cook about 5-8 minutes or until fish is done. Just before removing, places slices of cheese on the wraps, let melt and remove from the grill. Serve.
Grilled Pineapple Slices with Brown Sugar over Ice Cream 1 can Dole pineapple rings 1/2 cup brown sugar 1 pint vanilla ice cream Grill pineapple slices on medium heat, 2-3 minutes per side. Sprinkle brown sugar onto the slices after the first turn, let melt into the slices. Remove and serve hot over vanilla ice cream.
This is a great meal and firefighters are a great group of people. Don’t wait until you have an emergency to let them know how much they mean to you. Stop by the station any time. They would love to show you around the station and their grill!
Contact Chris Hughes at [email protected], or browse www.okaloosagas.com.
Hughes is a nationally recognized barbecue chef and professional barbecue competition judge. "On The Grill with Mr. BBQ" is sponsored by Okaloosa Gas and airs at 7 p.m. on Wednesdays, Thursdays and Fridays on Cox Communications Channel 39.