Kipp Rix had always wanted to be a firefighter, but had gotten sidetracked in the field of home improvement/home inspections. It was this career that led him to the door of Captain Mike Mestas with the Farmington Fire Department in New Mexico. Despite the fact that Kipp was no spring chicken, Captain Mestas encouraged Kipp to follow his dream…7 months later, at the age of 47, Kipp graduated from the Fire Academy with the dubious distinction of ‘Oldest Guy!’
Another of Kipp’s passions has always been cooking – Kipp employed his joy for cooking in the fire kitchen, leading to his cookbook, “Fire House Cook Book Farmington Favorites,” which he promoted traveling through 7 states, where he shared his knowledge – and cooking – at 14 fire stations.
In 2009 he opened a grilled foods-centric catering company, Bar R Catering; the same year, he was featured in DRAFT Magazine’s Fire House Cooks column.
Chicken Al Carbon
By Kipp Rizz, Farmington Fire Department, New Mexico
Ingredients:
4 chicken leg quarters or 8 thighs
1/3 cup soy sauce
1/4 cup fresh lime juice
4 garlic cloves crushed
2 tsp ground cumin
4 tsp smoked Spanish paprika
1/2 tsp crushed dried oregano
5 tbs red chili powder
6 tbs olive oil
2 limes, cut into wedges
Instructions:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder and oil in blender. Place chicken pieces in zip seal bag, add marinade. Coat chicken evenly and place in refrigerator for 4 hours to marinate.
In a large pot, add chicken – along with marinade – then top off with water to just cover chicken. Boil chicken until cooked through. Set aside and allow chicken to cool.
Preheat grill to medium. Grill chicken skin side down to start, turning to grill evenly. Grill until crisp and caramelized on the outside of the chicken.
Serve with lime wedges on side. This dish pairs well with assorted grilled fresh vegetables and Spanish style rice.
Makes 4 servings; may be doubled or tripled to accommodate a full station of hungry firefighters.
