The Biker eNews Grill June'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. Hey, Happy Father's Day! So, to celebrate this Fathers Day we're putting up some awesome Steak and Pork recipes we know Dad will just love! Oh yeah! Check out the dessert this Month, what a way to top off Dad's dinner or cookout. 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

FatBoy's Peppered Steaks with Barbecue Sauce

Ingredients:
4 rump steaks
Fresh Black Pepper
1/4 pint tomato ketchup
2 tbsp. soft brown sugar
2 tbsp. soy sauce
1 tbsp. vinegar
1 oz butter
1 tbsp. oil
1 tsp. Parsley

Directions: Sprinkle each steak on both sides with crushed Peppercorns according to taste. Press the pieces of Pepper well into the meat. Combine ketchup, sugar, soy sauce and vinegar in a measuring jug and make up to 300ml (1/2 pint) with cold water. Grill the steaks as required. Transfer the steaks to a serving dish and keep warm whilst making the sauce. Add the sauce to a frying pan. Bring to the boil, stirring. Pour a little of the sauce over the steaks and garnish with a sprinkling of Parsley. Serve remaining sauce separately. Makes 4 servings.

Hank's Beer Grilled Flank Steak
Submitted by: Hank Solek, Fort Pierce, Fl.

Ingredients:
2 cans Beef broth
2/3 cup soy sauce
1/2 cup green onion chopped
6 tablespoon lime juice
4 tablespoon brown sugar
3 to 4 cloves garlic crushed
2 large flank steaks
2 cups beer

Directions: Combine first 6 ingredients and pour over steaks in a dish. Pour beer over all and let marinade 24 hours. Grill over medium heat coals until done to your liking. To serve, slice thinly across the grain.

Jim's Beef with Dry Spice Rub
Submitted by: Jim Longo, Newington, Ct.

Ingredients:
3 tablespoon firmly packed brown sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon whole coriander seeds
4 cloves garlic
2 pounds beef top round steak or London broil 1/2 inch
Vegetable or olive oil
Salt

Directions: Place sugar, peppercorns, mustard seeds, coriander seeds and garlic in blender or food processor; process until seeds and garlic are crushed. Rub beef with oil; pat on spice mixture. Season generously with salt. Lightly oil hot grill to prevent sticking. Grill beef on covered grill over medium-low briquettes 16-20 minutes for medium or until desired doneness, turning once. Let stand 5 minutes before cutting across the grain into thin diagonal slices. Makes 6 servings.

Rusty's Whiskey Steak
Submitted by: Rusty Meece, Tampa, Fl.

Ingredients:
1 1/2 lb flank steak, about 1/2 inch thick
2 to 4 cloves garlic, minced
2 teaspoons dry mustard
1/4 cup of J D Whiskey
2 tablespoons butter
Salt and pepper to taste

Directions: Score the flank steak about 1/8 inch deep, making a diamond pattern. Mix the garlic, dry mustard and whiskey together. Place the steak and the marinade that you just concocted into a resoluble bag and refrigerate for as long as you can stand to wait. Remove steak from refrigerator and preheat your grill. Grill them babies about 3-5 minutes per side brushing them with butter periodically because butter goes with everything. Slice the flank steak into strips, across the grain and serve.

Todd's Charcoal Grilled Steak Recipe
Submitted by: Todd Granger, Milwaukee, Wi.

Ingredients:
1 cup of red wine,
¼ cup of sherry,
2 tablespoons of hot sauce,
2 tablespoons of soy sauce,
2 tablespoons of sugar,
8 to 10 green onions sliced thin.
5 minced garlic cloves,
2 tablespoons of minced ginger
2 of your favorite type of steaks.

Directions: Mix together the wine, sherry, hot sauce, soy sauce, and sugar. Now, add the green onions, garlic and ginger. Stir together very well. Place the steaks in a dish with a lid, pour the sauce over the steaks and marinate for at least 2 hours in the refrigerator covered. Grill as usual basting with the marinade until desired doneness.

Todd's T-Bone Steaks
Submitted by: Todd Granger, Milwaukee, Wi.

Ingredients:
4 T-Bone steaks
1 pound of sliced mushrooms
¼ cup of red wine
2 tablespoons of butter
Tomato halves grilled
Grilled onion slices
2 minced cloves of garlic
1 teaspoon of thyme
Salt and pepper to taste

Directions: Prepare your grill. Grill your steaks to desired doneness. In a medium saucepan over medium high heat, melt the butter and add the thyme and garlic. Sauté for 3 minutes and then stir in mushroom and cook until mushrooms are softened. Pour in the wine and bring to a boil. Pour the sauce over the steaks and garnish the plate with the frilled tomatoes, grilled onions, and the herbs.

Ray's Pork Ribs with Honey-Whiskey Sauce
Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients:
5 pounds pork spareribs
Honey-Whiskey Sauce:
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or canned low-salt chicken broth
1/2 cup demi-glacé or concentrated chicken broth

Directions: Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam. Transfer ribs to a large baking pan. Preheat oven to 350 degrees F. To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glacé or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes. Stir in the demi-glacé. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce. Yield: Serves 4 to 6 as a first course

FatBoy's Dry Garlic Spareribs
Serves 4 to 6.

Ingredients:
3 pounds spareribs*
1 1/2 cups brown sugar
1 1/2 cups water
4 or 5 garlic cloves
4 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry mustard

Directions: Bring a large pot of water to boil. Cut the ribs apart. Add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender. While the spareribs are simmering, mix together the sauce ingredients. Remove the spareribs from the pot, and slice the meat between the bones. If you like, set aside the pork broth to use in another recipe. Clean out the pot. Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes. *This recipe is very adaptable - you could also use 2 or 4 pounds of spareribs and adjust the other ingredients accordingly.

FatBoy's Ribs Tropicana

Ingredients:
3 pounds pork spareribs, cut into 3 to 4 rib portions
1/2 cup brown sugar
1/2 cup soy sauce
3 scallions, thinly sliced
1/4 cup ketchup
3 - 4 garlic cloves, minced
1 teaspoon grated fresh gingerroot

Directions: Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain. In a 9 x 13-inch baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes. Preheat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.

FatBoy's Sweet Lemon Spareribs

Ingredients:
6 pounds pork spareribs, cut into serving pieces
1/2 can (12-ounce size) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Directions: In 4-quart Dutch oven, place pork. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to 13 x 9-inch glass baking dish. In a small bowl, mix lemonade concentrate and barbecue sauce. Pour sauce mixture over pork; turn pork to coat. Coat and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade (and heat to boiling). Cover and grill pork, meaty sides up, over medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Makes 6 servings.

Now for DESSERT!!

Many thanks to Ms. Melody for this awesome, out of this world dessert! You go Babe!

Father's Day Swiss Triple Layer Chocolate Cheesecake

Ingredients:
1/4 cup sliced blanched almonds, divided
4 ounces Swiss milk chocolate, finely chopped
4 ounces Swiss white chocolate, finely chopped
4 ounces Swiss dark chocolate, finely chopped
2 pounds Neuchatel cheese, softened
1-3/4 cups granulated sugar
4 large eggs, at room temperature
3/4 cup heavy (whipping) cream
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy (whipping) cream
Chocolate curls (optional garnish)

Directions: Position a rack in the center of the oven and preheat to 325 F. Remove the side from a 10-by-3-inch springform pan. Trim a 10-inch cardboard cake circle so it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard-lined springform bottom with a piece of aluminum foil, leaving a 2-inch overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. (Lining the bottom of the pan in this way will give the cheesecake an even flat base making it easy to remove from the pan.)

Generously butter the bottom and side of the prepared springform pan. Gently crush 1/4 cup of the almonds in the palm of your hand and press onto the bottom of the prepared pan. Refrigerate the prepared pan while preparing the cheesecake batter. Melt the milk, white and dark chocolates separately using gentle heat and stirring constantly so as not to scorch the chocolate and diminish its flavor. In the 4-1/2 quart bowl of a heavy duty electric mixer using the paddle attachment, beat the Neuchatel cheese for 3 to 5 minutes until smooth and creamy. Beat in the sugar. Reduce the speed to medium and one at a time beat in the eggs, beating well after each addition. Beat in the cream until well combined.

Measure and remove a scant 2-1/3 cups of the cheesecake batter into a medium bowl. Using a rubber spatula, fold in the milk chocolate just until combined. Scrape the batter into the prepared pan. Divide the remaining batter in half and using a rubber spatula fold the white chocolate into one half of the batter and gently scrape on top of the milk chocolate batter. Fold the dark chocolate into the remaining cheesecake batter and scrape it on top of the white chocolate batter.

Place the cheesecake in a roasting pan on the middle rack of the oven. Pour boiling water into the roasting pan so that the water comes halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 45 minutes to 2 hours, or until set. Turn off the oven and let the cheesecake sit in the oven with the door closed for an additional hour. Remove the cheesecake from the oven and cool to room temperature.

Refrigerate the cheesecake overnight or for at least 5 hours, until firm. To make the glaze, place the chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let sit for 30 seconds to melt the chocolate. Whisk until smooth. Scrape the topping mixture onto the center of the cheesecake. Using a small offset metal spatula, spread the topping evenly over the top of the cheesecake. Refrigerate the cheesecake for 10 minutes to set the topping.

Run a thin-blade knife around the edge of the cheesecake to loosen it from the side of the springform pan. Remove the side of the springform pan. Press the remaining almonds evenly on the side of the cake. Slide two metal spatulas underneath the cheesecake and transfer it to a serving platter. Cut the cheesecake with a sharp, thin-blade knife, dipping the blade in hot water and wiping it dry between each slice. Garnish with chocolate curls, if desired.

Happy Father's Day!

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