The Biker eNews Grill
September 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

Lemon-Pepper Smoked Ribs

Rub :

Ingredients:
10 tablespoons lemon pepper
4 tablespoons salt
8 tablespoons white sugar
6 tablespoons paprika (Hungarian is best)
Mop:
3/4 cup canola oil
3/4 cup apple juice
2 tablespoons rub
2 tablespoons
Montreal Steak Seasoning *
Glaze: Honey
*If you don't have Montreal Steak Seasoning try this:
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Directions:
Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker. If Montreal Steak Seasoning is unavailable in your area, you can use the substitute in the mop in place of the 2 Tbsp. of Montreal Steak Seasoning.

Rick's Ribs Dry Rub Submitted by: Rick Daly, VA. .

Ingredients :
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar
Directions:
Mix together and cover the ribs or chops.

Rattlesnake Barbecue Sauce
Submitted by: Jim "The Snakeman" Neufeldt, TX.

Ingredients :
1 1/2 cups ketchup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chile pepper
1 tablespoon garlic juice or use fresh garlic
1 tablespoon Tabasco sauce, if desired
Directions:
Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve. Makes about 3 cups.

Michael's Pork BBQ Spareribs Submitted by:
Michael Gerski, DE.

Ingredients:
1 rack pork ribs
4 teaspoons minced garlic
3 tablespoons sugar
5 tablespoons Koon Chun Thick Soy Sauce
1/3 cup Koon Chun Hoisin Sauce
1/2 cup Shaohsing Chinese Wine
2 tablespoons Koon Chun ground bean sauce
Glaze:
2 tablespoons honey
2 teaspoons sesame seed oil
3 tablespoons thin soy sauce

Directions:
I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans.

Mickey's Mustard Glazed Pork Ribs Submitted by:
Mickey Lane, WVA.

6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey 1/4 teaspoon cayenne
Directions:
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Yield: 6 servings.

Ray "J"'s BBQ Beef Ribs
Submitted by: Ray Plumski, DE.

Ingredients:
1/3 cup red chili sauce
1 cup dry red wine
2 tablespoons olive oil
1 each clove garlic; large, minced 1 each onion; diced
1/2 teaspoon salt
1/4 teaspoon pepper; fresh ground
4 pounds beef short ribs

Directions:
Combine all ingredients except ribs. Let sit for 15 minutes. Marinate ribs in sauce thoroughly. Sear 5 minutes on each side. Cove grill with heavy foil, add ribs and spoon sauce over. Cook for 5 minutes, turn and spoon more sauce. Keep turning and saucing every 15 - 30 minutes until done.

Rib 'n' Beer Marinade
Submitted by: Tom Tom, GA.

Ingredients:
1 quart beer (your favorite brand)
2 cups brown sugar
1 cup cider vinegar
1 tablespoon chili powder
1 teaspoon cumin; ground
1 teaspoon dry mustard
2 teaspoons hot red pepper flakes
Directions:
Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil, remove from heat, and cool. Place ribs in a large shallow roasting pan (not aluminum). Pour marinade over ribs. Turn ribs several times while they marinate about 24 hours in refrigerator. Drain ribs, reserving marinade. Arrange ribs on grill or rib rack and smoke cook at 240-250F for 4-5 hours, until meat is tender, basting with marinade every 60 minutes. This marinade goes well with any meat that is going to be smoked or grilled.

Tim's Ribs and Dry Rub
Submitted by: Tim Russell, PA.

Ingredients:
Thickly-cut ribs
1 tablespoon hot chili powder
2 tablespoons paprika
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 1/2 tablespoons freshly ground black pepper

Directions:
Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste.

FatBoy's Sweet Smoked Bourbon Ribs

Ingredients:
1 slab pork spareribs
Marinade:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
Directions:
In a sauce pan combine all ingredients and bring to a boil. Let marinate cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs out of marinate and BBQ your favorite way

Jimmy's Barbequed Ribs
Submitted by: Jimmy Case, DE.

Ingredients:
5 pounds pork loin back ribs
Dry Rub:
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper, black
2 teaspoons pepper, white
2 teaspoons pepper, red
BBQ Sauce:
6 tablespoons salt
6 tablespoons pepper, black
6 tablespoons chili powder
4 cups ketchup 4 cups vinegar, white
4 cups water
1 each onion, large, yellow, diced
1/2 cup molasses, sorghum

Directions:
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use.

Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

Saucy Apple Pork Chops
Submitted by: Wayne Wilson, KY.

Ingredients:
2 cups applesauce
1/3 cup sugar
2 tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
6 (1/2 inch thick) boneless pork loin chops
2 tablespoons butter or margarine
Directions:
In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, brown pork chops in butter; place over applesauce mixture. Bake, uncovered at 325 degrees F for 30 minutes or until meat is tender. This can also be done on the grill, Oh Yeah!

Desserts from Melody!!
Mocha Pudding Cake
This gooey mess of a cake is a surefire hit with kids of all ages. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). Yield: 8 servings

Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt Pinch of ground cinnamon
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee

Directions:
Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.

Triple Chocolate Cake
Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later. Yield: 20 servings.

Ingredients:
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Ganache:
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Mousse:
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Assembly and serving:
2/3 cup seedless raspberry jam
Parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries
Directions:

Make cake: Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.

Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)

Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes. If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula (angled blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on cake board. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake to platter. Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water. Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using long offset spatula (angled blade), spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake). Coat remaining parchment strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel parchment paper off chocolate strips. Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)

Maggot (Sesame) Marinade
Submitted by: Forest Evans, Del.

Ingredients:
1/4 cup vegetable oil
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons lemon juice
2 tablespoons fresh grated ginger
1 clove garlic, minced

Directions:
Combine all ingredients and mix well. Use this marinade for about 3 to 5 hours or best over night!

Cowboy's Spicy Southwestern Rub
Submitted by: Ray King, TX.

Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon coarse salt
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice 1 tablespoon vegetable oil

Directions:
Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil. Let this rub sit on meat for 30 minutes to 2 hours.