The Biker eNews Grill April's 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. So, dust and clean off your grill, fire it and get ready for some awesome food recipes to just die for. We'll even throw in a few desserts to top your meal, so get ready to dig in!

If you want to 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

Pete's Pork Tenderloin in Spiced Bourbon Sauce Submitted by: Peter Wilcox, Dayton, OH.

Ingredients:
1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced or 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Directions: Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a zip-loc bag in the refrigerator overnight. Cook, 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic.

Cajun Bourbon Chicken Recipe
Submitted by: Dan, Dan The Cajun Bikerman

Ingredients:
1 1/2 pound boneless skinless chicken thighs or breasts, cubed
2 tablespoons teriyaki sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Directions: Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder of marinade and refrigerate. Braise chicken with marinade on medium-low heat until cooked. Remove from pan. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1 tablespoon sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Serve hot. Delicious over rice.

Bourbon Steak
Submitted by: Jim Lane, Ormand Beach, Fla.

Ingredients:
1 1/2 lbs. steak (any cut you like)
1 tsp. sugar
1/4 Cup bourbon
2 Tbs. soy sauce
2 Tbs. water
2 - 3 Garlic Cloves, crushed

Directions: Mix all ingredients together in a large bowl. Place steaks in the bowl covered in plastic wrap or place in zip lock bag and marinate the steaks for 4 hours or over night. Oil the grill to prevent sticking. Make sure the coals are hot. Grill on BBQ to desired doneness.

An Old Kentucky Ribs Recipe
Submitted by: Marty Coffey, Tyner, Ky.

4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano

Directions: Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours. Yield: 4 servings

Tony's BBQ Roasted Pork Loin
Submitted by: Tony Kelly, Annville, Ky.

3 lb boneless pork loin
2 tbsp olive oil 30

Stuffing:
2 tbsp butter 30
1 cup diced leeks (white and light green part only)
1/2 tsp each: salt and pepper
2 cups Peaches, pitted, sliced
1/2 cup coarsely-chopped walnuts
2 tbsp pure maple syrup
1/4 cup minced fresh parsley leaves

Sauce:
2 cloves garlic, crushed
1/2 cup red wine
Salt and pepper to taste

Directions: Butterfly pork loin by making long cut lengthwise almost in half, stopping 1-inch from edge. Open loin like book. Cover with plastic wrap. With smooth meat tenderizer or rolling pin, pound meat 1-inchthick. Set aside. In skillet, over medium heat, melt butter. Add leeks and salt and pepper; cook until slightly wilted, about 3 minutes. Add peaches; cook 2 minutes. Add walnuts and stir in maple syrup. Remove from heat. Stir in parsley. Let cool 10 minutes. Down center of pork, spread mixture. Fold pork over with the fat side up. Secure pork with butcher's string at 1-inch [2.5 cm] intervals down length of the roast. Brush outside of roast with olive oil. On greased grill, over medium-high heat, place roast. Sear outside of roast, turning, until golden, about 20 minutes. Turn off side of grill that roast is on, maintaining high heat on other side to provide indirect heat. Close cover of grill and cook until roast reaches an internal temperature of 160ºF, about 45 minutes. Remove to shallow dish and tent with foil. Let sit 25 minutes before slicing. [This step is essential as roast needs to continue cooking to reach required internal temperature]. In skillet, over medium-high heat add garlic, red wine, salt and pepper and cook until mixture is reduced to about 1/4 cup, serve with pork.

Chef FatBoy's Bourbon Beef

Ingredients:
2 oz. Cajun season
8 (4 oz.) beef tenderloin steaks
4 oz. bourbon - Jack Daniels, Jim Beam, or Old Grandad
1 tsp. parsley, chopped
1 onion, julienne cut
1 red bell pepper, julienne cut
1 green pepper, julienne cut
4 mushrooms, sliced
3 - 4 cloves garlic, minced
3 oz. oil
3 oz. butter

Directions: In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan. Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and sauté the vegetables until glossy but crunchy. Add bourbon and reduce by 1/2, then add the parsley and pour over the steaks and serve. Serves: 4

Melody's Baby Ruth Brownies
Submitted by: Melody Cassone, Port Saint Lucie, Fla.

Ingredients:
1 (18.25-ounce) pkg. brownie mix
3 (2.1-ounce bars) Baby Ruth candy bars, chopped
1 (8-ounce) pkg. cream cheese, brought to room temperature
1/2 c. sugar
1 large egg
2 tsp. milk

Directions: Preheat oven to 350 degrees. Prepare brownie mix as directed on package, then stir in chopped candy. Pour into a greased 9x13" baking pan. In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and milk to the cream cheese mixture and blend well. Drizzle cream cheese mixture over brownie batter and swirl with a knife to create a marbled look. Bake for 35-40 minutes, until toothpick inserted in center comes out almost clean. Remove brownies from oven and cool completely in pan, on a wire rack. Cut into bars with a wet knife. Makes 24 brownies.

Motor Mama's Beer Spice Cake
Submitted By: Motor Mama, Conyers, Ga.

Ingredients:
1/2 cup butter or margarine, softened
1 cup brown sugar
1 egg, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup beer

Directions: Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, baking powder, cloves, cinnamon, allspice baking soda and salt. Set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts. Pour into a 9x5 inch loaf pan. Bake at 375 degrees F for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

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