My husband never asks for help. Like…never. When he was going through the fire academy it was a fight just to get him to let me do his laundry. So I distinctly remember the day he came to me, head hung low, and asked me to teach him to cook. He was on probation and expected to cook nearly every shift. He never admitted it but I’m assuming he got tired of the disgusted looks when his meals hit the table. Cooking for a crew is hard. You have personal opinions and preferences, a budget to keep in mind, and sometimes a really large amount of people to feed. Unless you already know how to cook for a large crew, it can be a pretty daunting task.

So let me give you yet another reason I love the Eat Like a Firefighter Cookbook: it has an entire section about Feeding a Large Crew!! I can seriously not wait to gift this bad boy to a few of my husband’s friends who are currently probies. If you happen to try this out on your crew please remember to share your results with us on Facebook and Instagram. Major thanks to our Fire Wife member Jenny Baxter-Adams for testing this recipe and giving us these amazing photos!

So without further ado: this recipe comes to us from Arge Salvatori of the Waldwick Fire Department in Waldwick, New Jersey!

Black Pepper and Molasses Pulled Chicken Sandwiches

Ingredients

3 Tbs. ketchup

1 Tbs. apple cider vinegar

1 Tbs. prepared mustard

1 Tbs. molasses

1 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. ground black pepper

1/8 tsp. ground ginger

1/2 tsp. garlic powder

1/2 tsp. liquid smoke

4 boneless skinless chicken thighs, cut into 2-inch pieces

potato rolls

cole slaw

dill pickles, cut into chips

Instructions

Combine the first 10 ingredients in a small bowl. Spray a deep skillet with cooking spray and heat over medium heat. Add the chicken to the skillet and cook for 15 minutes. Add the molasses mixture to the skillet and toss to coat the chicken. Reduce heat to low and continue to cook, stirring occasionally, about 8 minutes, or until the chicken is cooked through. Remove the skillet from heat and shred using two forks. Place chicken on the rolls and top with cole slaw and the pickles.

ENJOY!