The Biker eNews Grill August'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. Well, back by popular demand, everyone is looking for something sweet! How about more desserts to go along with all this great Biker food! So without further delay I want to introduce you to Ms. Melody and her fantastic desserts. She finds the most interesting desserts to go with any great meal. So, get ready to dig in and HOG OUT!

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

Moose's Teriyaki Garlic Rib Eyes Moose's Teriyaki Garlic Rib Eyes
Submitted by: Mike " Moose" Pease, New Hope, PA.

Ingredients:
4 Rib eye beef steaks, any size
1 large bottle teriyaki sauce
3 cloves garlic, sliced
2 tsp. fresh ground black pepper

Directions:
: Place rib eyes in large plastic bag or closed container. Add all the ingredients and mix around liquid in container by shaking. Let rib eyes marinate for 4 hours or more in refrigerator. They can sit overnight. Turn on grill when ready to cook to medium-high heat. Cook to own likeness. Medium doneness is around 5-6 minutes on each side. Servings: 4

Scott's Slow Grilled Beef Ribs
Submitted by: Scott Swartzenfagger, Bristol, Pa.

Ingredients:
4 pounds beef short ribs
1/2 cup dry red wine
3 to 4 cloves garlic, minced
1/2 teaspoon thyme 1/2 teaspoon black pepper
1/4 cup soy sauce
2 tablespoons vegetable oil

Directions:
In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.

Tiny's Spicy Grilled T-Bones
Submitted by: Jake "Tiny" Petersen, Bristol, Pa.

Ingredients:
2 to 4well-trimmed T-Bone or Porterhouse steaks,
Seasoning rub:
2 tsp. salt
2 tsp. dried oregano leaves, crushed
2 tsp. sweet paprika
2 tsp. dried thyme leaves, crushed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
½ tsp. ground red pepper

Directions:
Combine seasoning ingredients; press evenly onto both sides of steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness; turning once. Note: strip steaks may also be used.

FatBoy's Pork Ribs with Honey-Whiskey Sauce

Ingredients:
5 pounds pork spareribs
Honey-Whiskey Sauce:
1 tablespoon vegetable oil
1 onion, peeled and sliced
4 garlic cloves, 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 chicken broth
2 tbsp. parsley flakes

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 and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes. 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

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 Rum Ribs

Ingredients:
4 pounds spareribs
1 cup firmly packed brown sugar
1/2 cup chili sauce
1/4 cup ketchup
1/2 cup dark rum
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
3 - 4 garlic cloves, crushed
1/8 teaspoon pepper

Directions:
Cut ribs into bite size pieces. Line roasting pan with a double thickness of aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake for 1 hour at 350 degrees F. Unwrap ribs and pour off drippings. Combine remaining ingredients to make a marinade and pour half of marinade over ribs. Continue baking for 1 1/2 hours. Lay ribs on grill 6 inches from heat. Grill for 15 to 20 minutes, basting ribs with remaining marinade several times while cooking.

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

Toasted Almond Cheesecake Serves 12
Ingredients:
Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:
1/2 cup sliced almonds, toasted

Directions:
Preheat oven to 425. Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!! Top with toasted almonds and chill overnight.

Summer Two-Berry Cobbler
This cobbler is cooked on the grill!

Ingredients:
5 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder dash salt
2/3 cup sugar
3/4 cup milk
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/3 cup sugar

Directions:
Melt butter or margarine in an 8-inch round or square baking tin or disposable foil cake pan. Combine flour, baking powder, salt, sugar, milk, and vanilla; mix well. Spoon batter over melted butter or margarine. Arrange blueberries and raspberries over the batter; sprinkle with 1/3 cup sugar. Cover pan tightly with foil; bake in covered grill over medium (indirect) heat/coals for about 35 to 40 minutes. Cobbler is done when a toothpick inserted into the center of the cake comes out clean. Serves 6.

Summer Fruit Cobbler

Ingredients:
1 cup Sugar
3 tablespoons Cornstarch
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1 cup Water
4 cups Sliced fresh peaches
3 cups Fresh blueberries
2 teaspoons Lemon juice
1 teaspoon Vanilla extract
1 Pastry crust for 9-inch pie

Directions:
Combine first 4 ingredients in a large saucepan; gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in peaches, blueberries, lemon juice, and vanilla. Spoon fruit mixture into a 9-inch square pan. Roll pastry to a 12-inch square on a lightly floured surface. Place pastry over fruit mixture; seal pastry to sides of pan. Flute edges of pastry, if desired. Cut several slits in top crust to allow steam to escape. Wrap tightly in heavy-duty aluminum foil. Freeze. To serve: Remove foil. Bake frozen cobbler at 350F for 1 1/2 hours or until bubbly and golden brown. Serve with vanilla ice cream, if desired.

Summertime Cheesecake

Ingredients:
1 tall can of Carnation milk
1 package lemon Jell-O
1 cup boiling water
2 1/2 cups Graham cracker crumbs
2 tablespoons white sugar
1/2 teaspoon cinnamon
1/2 cup melted butter or margarine
1 - 8 oz (250 g) package of cream cheese
1/2 cup of sugar
2 teaspoons of vanilla

Directions:
Put milk into a small mixing bowl, place in freezer until ice crystals form around the edge. Dissolve Jell-o in boiling water, stirring until Jell-o is dissolved - cool to room temperature. Put all of boiled water in a bowl and mix together. Press half of it into a greased 13 x 9 x 2 inch pan. Reserve remaining crumbs. Beat icy evaporated milk on high speed until fluffy. Beat cream cheese and white sugar in a large bowl until light and fluffy. Blend in cooled gelatin mixture and vanilla. Add whipped evaporated milk to cream cheese mixture. Beat at high speed for 2 minutes. Put on top of crumb mixture, spread evenly with remaining crumbs. Chill.

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