The Biker eNews Grill
July 2009 Edition

By Chef FatBoy

Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. Thanks one and all for all the awesome e-mail comments and outstanding Biker recipes!! WOW! These are awesome and we're sure you're going to love these, we tried a few of them and we have to say they were tasty and delightful, so with that in mind, have a good time!

Hey! Join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

Chef FatBoy & Melody

BBQ Sauce's:

Bob's Steak Rub Submitted by:
Bob Stevens, DE.

Ingredients:
1 medium onion quartered
2 heads of garlic peeled
2 tbsp. oregano
2 tsp. fresh cracked black pepper
1 tsp. cumin seeds
2 whole cloves
3 tbsp. parsley fresh and chopped
1 tbsp. masa harina or cornmeal
1/4 C. white vinegar
1/4 C. orange or lime juice
1/4 C. oil Directions:
Directions: Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 - 6 minutes). Cool. Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder. Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar, keeps several weeks. Makes about 1 cup, use 1 - 2 teaspoons per pound of meat.

Mel's Rub Submitted by:
Mel Wilson, VA.

Ingredients :
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. chili powder
1 tbsp. ground red pepper
1 tbsp. cumin
2 tbsp. paprika
Directions:
Mix all ingredients together. Place mixture in a salt shaker and shake over foods during cooking. Sprinkle again before serving

Shorty's Spice Rub Submitted by:
Ted "Shorty" Mills, DE.

Ingredients:
1/4 C. cumin
1/4 C. chili powder
2 tbsp. coriander seeds crushed
1 tbsp. cinnamon
1 tbsp. brown sugar
2 tbsp. salt
1 tbsp. red pepper flakes ground
10 tbsp. black pepper fresh ground

Directions:
Grind all the ingredients together in a spice mill, blender or mortar and pestle. Store in a tightly sealed jar.

All Purpose Spice Rub Submitted by:
Fred Powell, NC.
1/2 C. chili powder
3 tbsp. onion powder
2 tbsp. cumin 3 tbsp. paprika
1 1/2 tbsp. garlic powder
1 tbsp. brown sugar
1 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. lemon zest
1/4 C. hickory flavored salt
Directions:
Mix ingredients thoroughly and store in a tightly sealed jar.

Awesome Marinades:

Fatboy's Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any foods. It is a mild marinade so you will want several hours marinating time with it before you grill.

Ingredients:
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup Worcestershire sauce

Directions:
Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.

The Steak Marinade Submitted by:
James Elverson, DE.

Ingredients:
2 large steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt t
Directions:
Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out it's hot.

Cilantro Dijon Marinade
Submitted by: Dillion McGeorge, GA.

Ingredients:
1/4 cup fresh cilantro leaves, chopped Grated zest of
1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.

Fish Recipes:

Lime & Basil Tilapia Submitted by:
Capt'n Crusty, FL.

Ingredients:
4 tilapia fillets (about 1 pound)
4 tablespoons oil
2 tablespoons lime juice Zest of 2 limes
1 tablespoon fresh basil, minced
2 teaspoons bourbon 1 teaspoon salt Pepper to taste
Directions:
Combine all ingredients except for the tilapia fillets in a re-sealable plastic bag. Turn to mix and add tilapia fillets. Seal and refrigerator for 30 minutes. Preheat grill. Pour marinade into a saucepan.

Capt'n Rob's Swordfish Marinade Submitted by Rob Moodys, FL.

Ingredients:
1 (8oz) container plain yogurt
1/4 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon soy sauce
2 tablespoons lemon juice
4 tablespoons fresh dill, minced
2 pounds swordfish steaks
Directions:
Mix all marinade ingredients. Place in ziploc bag. Add swordfish. Turn to coat. Refrigerate 4 hours or overnight. Remove swordfish from marinade and discard the marinade. Grill over medium heat, turning several times, about 10 minutes a side, depending on the thickness of the swordfish.

FatBoy's Grilled Citrus Tuna
The real secret to grilling tuna steaks is to avoid overcooking them. Grill the tuna hot and fast and take them off the grill as soon as you can.

Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika

Directions:
Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.

Pat's Grill-Fried Fish Submitted by:
Pat " Lucky" Battles, VA.

Ingredients:
4 fish fillets (cod, red snapper, etc.)
2 cups instant mashed potatoes
2 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, minced

Directions:
Preheat grill. Combine melted butter, lemon juice, olive oil and garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot grill. Grill for 6 to 8 minutes, turning once. Remove when done.

FatBoy's Grilled Bourbon Tuna Steaks
This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.

Ingredients:
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper

Directions:
Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve.

Grilled Citrus Tuna
Submitted by: Capt'n Rob, FL.
Grill the tuna hot and fast and take them off the grill as soon as you can

Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika

Directions:
Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.

FatBoy's Grilled Whiskey Salmon
These salmon fillets are grill hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.

Ingredients:
4 - 8oz salmon fillets
1/2 cup whiskey
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil 2 cloves garlic

Directions:
Mix together whiskey, soy sauce, orange juice, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place fish on hot grill and cook for 5 minutes on each side. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve..

Beef Pork and Chicken Recipes:

Grilled Citrus-Tamarind Chicken Submitted by:
Cotton Gilbert, DE.

Ingredients:
4 chicken breasts, with or skin removed
2 cups chicken broth
1 cup orange juice
1/2 cup olive oil
3 cloves garlic, crushed
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon dried basil
1 teaspoon powdered ginger
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
Place chicken in a shallow glass dish or re-sealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour mixture over chicken, seal, and allow to marinate in refrigerator for 3-6 hours.

Grilled Curried Chicken Wings Submitted by:
John "Woody" Smith, FL.

Ingredients:
2-3 pounds of chicken wings, tips removed
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper Olive oil

Directions:
Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.

Grilled Beer and Molasses Chicken Breasts
Submitted by: Jenny Miller, DE.

Ingredients:
4 chicken breasts
1/2 can beer
1/2 cup ketchup or tomato sauce
1 tablespoon molasses
2 cloves garlic minced
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
Combine marinade ingredients in a medium bowl. Place chicken breasts in a re-sealable plastic bag. Add marinade to chicken, seal bag, and allow to marinade overnight. Preheat grill for medium-high heat. !

FatBoy's Garlic and Fresh Oregano Marinade for Chicken .
This chicken marinade is a combination of citrus flavors, ancho chiles and garlic. The olive oil and vinegar tenderizes and adds moisture to the chicken

Ingredients:

1/4 cup olive oil
1/2 cup coarsely chopped garlic
1/2 cup coarsely chopped fresh oregano leaves
1 tablespoon sherry vinegar or Balsamic vinegar
2 tablespoons fresh lime juice 2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoon ancho powder

Directions:
Combine all ingredients in a mixing bowl. Mix until thoroughly combined in a mixing bowl. Marinate chicken for 6 hours or more. Prepare indirect grill and cook until done. Makes enough marinade for 2 chickens quartered.

FatBoy's Hot & Spicy Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.

Ingredients:
3 pounds pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 cloves garlic, minced
1/2 teaspoon pepper
Directions:
In a large sauce pan, melt butter and sauté onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.

FatBoy's Honey Bourbon Pork Tenderloin
This tenderloin is marinated and slow roasted over low heat. Make sure to boil the marinade and also thicken it with flour to make a delicious gravy.

Ingredients:
3 12-ounce pork tenderloins
1 cup water
1/2 cup onion, chopped
1/2 cup lemon juice
1/2 cup bourbon
1/4 cup honey
1/4 cup soy sauce
3 tablespoons flour
2 tablespoons olive oil
1 tablespoon gingerroot, minced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine onion, lemon juice, bourbon, honey, soy sauce, ginger, garlic and olive oil. Mix well. Place tenderloins in a re-sealable bag and pour marinade over. Seal and turn to coat. Let sit for 30 minutes. Preheat grill. Remove tenderloins from marinade and pour marinade into a saucepan. Season pork with salt and pepper and grill over a low fire for about 30 minutes or until done. Meanwhile add water and flour to marinade and bring to a boil. Reduce heat and simmer until thickened. When the tenderloin is done remove from grill and cut into 1/2 inch slices. Serve with sauce poured over top.

Kent's Flank Steak Submitted by: Kent Owens, OH.

Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak Salt and freshly ground pepper, to taste

Directions:
In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!

Blue Cheese Steak with Sweet Onions Submitted by:
Ray Konopka, FL.

Ingredients:
4 (1- 1 14/ lb.) steaks,
1-1 1/4 inches thick
1/2 tsp. kosher or other coarse salt Sweet Onion Topping:
2 large sweet onions, such as Vidalia
1/4 C. unsalted butter
2 tbsp. vegetable oil
3 tbsp. dry red wine
1/2 tsp. kosher or other coarse salt
3 oz. blue cheese, crumbled, at room temperature

Directions:
Sprinkle steaks lightly with salt, cover, and let stand at room temperature about 30 minutes. Slice onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root ends so that the wedges hold together. Melt butter with oil in heavy skillet over medium-low heat. Add onions to skillet and gently turn them over in the butter to coat all sides. Cover skillet and cook 12-15 minutes until crisp-tender, with some brown edges. Uncover and add wine and salt. Raise heat to medium-high and continue cooking until onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from bottom of pan. Keep onions warm. Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway. Transfer steaks to plates, scatter blue cheese over each, top with warm onions, and serve hot.

Brisket in Coffee-Barbecue Sauce
Submitted by: motormamma, GA.

Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced 1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds

Directions:
In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Yield: 10 servings.

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