The Biker eNews Grill July's Edition

By Chef FatBoy

Greetings and Happy 4th of July! 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. Well Happy 4th of July, a great day that we celebrate our Independence and break out that Grill and fill the air with all the wonderful aromas of our favorite cookout delights with smoke and flames to satisfy everyone's palette. Hey, let's not forget about our troops and those Vet's that gave their lives for our freedom. God bless each and everyone. 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 Ribs
Submitted by: Pete Wilcox, Hamden, Ct.

Ingredients:
8 country style pork spare ribs
1 (2 liter) bottle Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite barbecue sauce

Directions:
Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender. Place ribs in baking pan. Pour barbecue sauce over ribs. Bake at 350 degrees F for about 30 to 45 minutes. You can also grill these.

Tony's Barbecue Polish Sausage
Submitted by: Tony Darski, New Britain, Ct.

Ingredients:
4 links Polish sausage
1 c. brown sugar
1 c. ginger ale or 7-Up
1 c. barbecue sauce

Directions:
Cut the Polish sausage in small slices. Put in a pan on the top of the stove. Add sugar, ginger ale and barbecue sauce. Simmer for 3/4 hour or until the juice starts to thicken. Be sure the meat is covered with the liquid. Add more sauce if needed.

Paul's Barbecue Rum Ribs
Submitted by: Paul Allen, Dallas, TX.

Ingredients:
4 pounds spare ribs (or country style)
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves crushed garlic (use garlic press)
1 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
Dash of pepper

Directions:
Preheat oven to 375 degrees F. Get the ribs cooking before you start the marinade. Wrap individually the rack of ribs in a double thickness of aluminum foil and bake them in the oven for 1 1/2 hours. Mix all of the remaining ingredients in a bowl. After 1 1/2 hours, remove the ribs from the oven, unwrap them and drain the drippings. If possible place the ribs in a shallow baking dish, pour your marinade over them and let them sit at room temperature for an hour. You can either bake the ribs in preheated 375 degree F oven for 30 minutes and baste with the marinade, or grill them for 30 minutes on low/medium heat while turning and basting.

BB's Bourbon Baby Back Ribs
Submitted by: Jake "BB" Harris, Palm Bay, Fl.

Ingredients:
1 (1 3/4- to 2-pound) rack baby back pork ribs, cut into 2-rib sections
1 1/4 teaspoons ground cumin
1 cup purchased barbecue sauce
1/4 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons bourbon
2 teaspoons chili powder

Directions:
Prepare barbecue (medium heat). Sprinkle ribs with salt, pepper and 1/2 teaspoon cumin. Place ribs, meaty side up, on grill. Cover and grill 10 minutes. Meanwhile, mix barbecue sauce, cilantro, onion, bourbon, chili powder and remaining 3/4 teaspoon cumin in heavy small saucepan; bring to boil, stirring occasionally. Place saucepan at edge of grill to keep sauce warm. Turn ribs meaty side down. Cover and grill until cooked through, about 10 minutes. Turn ribs over again; brush meaty side generously with sauce. Cover and grill ribs until sauce sets thickly, about 3 minutes longer. Divide ribs between plates. Serve with remaining sauce. Makes 2 servings; can be doubled.

George's Jalapeno Sausages
Submitted by: George Respecto, Miami, Fl.

Ingredients:
4 ounces fresh jalapeno peppers, seeded and finely chopped, or one 4-ounce can Jalapeno peppers, drained and chopped 2 tablespoons snipped fresh cilantro
2 tablespoons beer or water
1 teaspoon cumin seed, crushed
4 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 pound lean ground pork
4 8-inch whole wheat flour or corn tortillas or frankfurter buns
Leaf lettuce (optional)

Directions:
In a medium bowl combine jalapeno peppers, cilantro, beer, cumin seed, garlic, salt, black pepper, and red pepper. Add ground pork; mix well. Shape meat mixture into four 6-inch-long logs or 3/4-inch-thick patties. Cover; chill for 6 to 24 hours or until mixture is firm. Stack tortillas; wrap in foil. Set aside. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Cover; grill for 15 minutes, turning occasionally. Add tortillas to grill directly over coals. Cover; grill for 5 to 10 minutes more or until meat is no longer pink and tortillas are heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) To serve, place sausages in warm tortillas. If desired, top with lettuce. Makes 4 servings.

Hank's Spicy Beer-Brined Ribs
Submitted by: Hank Coffey, Annville, Ky.

Ingredients:
3 12-ounces cans beer
3 tablespoons coarse kosher salt
3 tablespoons packed brown sugar
1 tablespoon celery seeds
1 tablespoon cayenne pepper
1-1/2 teaspoons ground black pepper
1 teaspoon liquid smoke (optional)
4 pounds meaty pork spareribs or loin back ribs
1/4 cup bottled barbecue sauce

Directions:
1. For brine, in a very large bowl combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir to dissolve salt and brown sugar. Cut ribs into two rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally. 2. Remove ribs from bag; discard brine. Pat dry with paper towels. 3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. Makes 4 servings. Make-Ahead Tip: Prepare as directed through step 2. Cover and refrigerate for up to 24 hours. Grill as directed in step 3.

Old Santa Del Rae Ribs with a Rub
Submitted by: Tom Reynolds, Del Rio, NM.

Ingredients:
4 cups mesquite wood chips
1 cup ketchup
1/2 cup light-colored corn syrup
1/4 cup white vinegar
1/4 cup packed brown sugar
1/4 cup finely chopped onion
2 tablespoons yellow mustard
1-1/2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon ground cumin or chili powder
1/8 teaspoon cayenne pepper
4 pounds pork loin back ribs
Rib Rub (see recipe below)

Directions:
1. At least 1 hour before grilling, soak wood chips in enough water to cover. 2. For sauce, in a 1-1/2-quart saucepan, combine ketchup, corn syrup, white vinegar, brown sugar, onion, mustard, Worcestershire sauce, garlic, black pepper, hot pepper sauce, cumin or chili powder, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until thickened, stirring occasionally. 3. Cut the ribs into serving-size pieces. Sprinkle Rib Rub evenly over all sides of ribs; rub in with your fingers. 4. Drain wood chips. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Put some of the drained mesquite chips onto coals. Place ribs, bone sides down, on grill rack over pan. Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, adding more coals and remaining mesquite chips as needed. Brush ribs with some of the sauce during the last 10 minutes of grilling. Pass remaining sauce. Makes 4 to 6 servings.

Rib Rub:
In a blender container or small food processor bowl combine 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 2 teaspoons dried minced onion, 2 teaspoons dried minced garlic, 1 teaspoon coarse salt, and 3/4 teaspoon ground black pepper. Blend or process until coarsely ground.

Ray's Barbecued Rum Chicken
Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients:
6 boneless skinless chicken breasts - (4 ounces each)
2/3 cup dark rum or orange juice
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon finely chopped fresh garlic
1 teaspoon dried thyme leaves

Directions:
In small bowl combine all ingredients except chicken. In large resealable plastic food bag place 2/3 cup marinade; add chicken. Tightly seal bag. Turn bag several times to coat chicken well. Refrigerate, turning occasionally, at least 4 hours or overnight. Refrigerate remaining marinade in separate covered container. Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; discard marinade. Place chicken on grill over drip pan. Grill, turning once, until chicken is no longer pink (15 to 20 minutes). Meanwhile, in 1-quart saucepan cook remaining marinade over medium heat until mixture comes to a full boil (2 or 3 minutes). Continue cooking until slightly reduced (7 to 8 minutes). Drizzle over chicken. Broiling Directions. Prepare chicken as directed above. Broil 4 to 6 inches from heat until chicken is no longer pink (12 to 14 minutes). Continue as directed above.

Ray's Chicken Tikki Kebab
Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients:
1 cup yogurt
1 tablespoon curry powder
1 pinch nutmeg powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon whole cumin seeds
1 pinch saffron
Salt and pepper
1 tablespoon olive oil for grilling
1 teaspoon fresh garlic paste 5 to 6 cloves
1 teaspoon fresh ginger paste 1/2-oz
2 halves chicken breasts boneless skinless

Directions:
Preparation of Marinade: Whisk all ingredients in a large bowl (except olive oil and chicken). Mix chicken pieces in marinade. Marinate chicken 6-8 hours minimum (24 hours is best for flavoring). Cover the bowl and store in refrigerator. Cooking: Preheat charcoal or gas grill. Place marinated chicken over grill's grid directly or use skewers over medium heat turning chicken pieces over occasionally, so they do not burn. Cook kebabs till they are done or tender. Glaze kebabs with olive oil. Serving Suggestion: Serve kebabs with you choice of hot sauce or relish, preferably with mango chutney accompanied with green salad and fresh lemon wedges, served as an appetizer, or snack or a meal: serve with rice pilaf or make chicken brochette with grilled peppers, onions, tomatoes and mushrooms or make a pocket pita sandwich.

Sharon's Citrus Chicken with Oregano and Cumin
Submitted by: Sharon Miller, Acton, NC.

Ingredients:
4 boneless, skinless chicken breast halves, pounded to an even thickness
1 T. dried oregano
1 t. ground cumin
2 garlic cloves, minced
zest and juice of 1 lime
zest and juice of 1 orange
1 t. kosher salt
1/2 t. black pepper
1 T. vegetable or olive oil

Directions:
Place the chicken, oregano, cumin, garlic, and zest and juice of the lime and orange in a large non-reactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least 1/2 hour and not more than 1 hour. Remove the chicken and discard the marinade. Sprinkle the chicken with the salt and pepper. Grill over medium heat, 5 -7 minutes per side. Cook until well browned and cooked throughout. Transfer the chicken to a platter and serve immediately.

Jamie's Zesty Lemon Steak
Submitted by: Jamie Cass, Melbourne, Aus.

Ingredients:
1/3 cup steak sauce
2 teaspoons grated lemon peel
1 clove garlic minced
1/4 teaspoon black pepper coarsely ground
4 beef (4-6 oz) shell or strip steaks, about 1" thick

Directions:
In small bowl, combine steak sauce, lemon peel, garlic and pepper; brush on both sides of steaks. Grill steaks over Medium heat for 15 minutes on each side or until done, brushing with sauce occasionally. Serve immediately.

Jon's Beer Grilled Flank Steak
Submitted by: Jon Booth, Manchester Light's UK.

Ingredients:
2 cans Beef consommé
2/3 cup soy sauce
1/2 cup green onion chopped
6 tablespoon lime juice
4 tablespoon brown sugar
1 clove 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.

Jon's Beef with Dry Spice Rub
Submitted by: Jon Booth, Manchester Lights, UK.

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.

Now, top off that great meal with one of Melody's great desserts!!

White Chocolate Raspberry Swirl Cheesecake
Serves: 8
Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares Bakers Premium White Baking Chocolate, melted
1 OREO Pie Crust (6 oz.)
3 Tbsp. raspberry preserves

Directions:
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in white chocolate. Pour into crust. MICROWAVE preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect. BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Melody's light Chocolate Cheesecake

Ingredients:
24 chocolate wafers, finely crushed (1 1/3 cups crumbs)
2 to 3 tablespoons water
12 ounces light cream cheese, softened
1 cup sugar
1 cup nonfat cottage cheese
1/2 cup Egg Beaters Real Egg Product
1/2 cup cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup nonfat dairy sour cream
3/4 cup confectioners' sugar

Directions:
In small bowl, toss cookie crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until smooth. Meanwhile, in electric blender or food processor, blend cottage cheese and egg product until smooth. Add cocoa, flour, vanilla and cottage cheese mixture to cream cheese mixture, beating until well blended and smooth. Pour into prepared springform pan. Bake at 300íF for 60 to 65 minutes or until set. Cool in pan on wire rack. Cover; chill at least 4 hours. To serve, blend sour cream and confectioners' sugar. Carefully remove side of pan from cheesecake; place on serving platter. Serve with sauce. Serving Size: Makes 12 servings.

Happy 4th of July!!!

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