The Biker eNews Grill November Edition

By Chef FatBoy

Happy Thanksgiving! 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, Thanksgiving is here, that time of the year when we reflect on all those things we are grateful for, good Family, Friends that great deal I got on those Bike parts!! Just kidding! But, yes Thanksgiving is that wonderful time of the year; when the tables are full of wonderful delights and the aroma just fills the air, when my belly is about to burst from eating every last delight! Just kidding! But I hope you'll enjoy these recipes for they are all awesome and I can only imagine what I' am missing out on at some of your homes during the Holidays. Well, Melody really out did yourself this month with a little help from some friends, so Happy Thanksgiving, let's eat!

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.

Happy Thanksgiving, remember our troops, Ride safe and always EAT WELL!

Chef FatBoy

Paprika-Rubbed Steaks with Pickled Onions
Submitted by: Hank Solek, Berlin, CT.

Ingredients:
For the onion:
1 small red onion
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
For the Steaks:
4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
To prepare the onion: Cut the onion in half through the root end. Trim off the ends. Slice the onion as thinly as possible and place the slices in a non-reactive, shallow glass dish. Add the remaining onion ingredients and toss together to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. Mix the paprika, brown sugar, salt, and pepper in a small bowl and sprinkle the seasonings on both sides of the steaks. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top and mashed sweet potatoes on the side, if desired. Makes 4 servings.

Tim's Holiday Glazed Ham with Pecan Crust
Submitted by: Tim Neeley, Conyers, GA.

Ingredients :
1 (10-pound) cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cup finely chopped pecans
Directions:
Preheat oven to 325*F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 to 2 1/2 hours (12 to 15 minutes per pound), or until thermometer registers 140*F. Meanwhile, in bowl, combine brown sugar, mustard and pecans. Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham. Makes 20 to 25 servings.

Rick's Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Submitted by: Rick " Greer" Thomas, St. Paul, Minn.

Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard Freshly ground black pepper to taste

Directions:
Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.

Rusty's Garlic-Roasted Ham
Submitted by: Rusty Meece, Tampa, FL.

Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper

Directions:
Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice and serve. Makes 10 to 14 servings.

Phil's Coca Cola Baked Ham
Submitted by: Phil Marsh, Hartford, CT.

Ingredients:
1 (10 to 12 pound) bone-in ham
Whole cloves
1 (1-pound) box dark brown sugar
1 (12-ounce) can Coca-Cola (do not substitute with another brand or use diet)
1 (14-ounce) can pineapple rings, drained and the juice reserved
1 cup sweet Concord grape wine
10 to 12 maraschino cherries

Directions:
Preheat oven to 325*F (160*C). Using a sharp knife, remove the rind from ham. Score surface of ham crosswise and lengthwise, forming a crisscross pattern about 1/4-inch deep and 1-inch apart. Place 1 clove in the center of each square. Place ham, fat side up, in a roasting pan. Press brown sugar onto the surface of the ham. Expect some sugar to fall into the roasting pan. Place in oven and bake until brown sugar just begins to melt, about 30 minutes. Pour the Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with the cola mixture and bake an additional 30 minutes. Meanwhile, combine reserved pineapple juice and the wine in a small bowl. Baste ham with pineapple mixture every 20 minutes. Bake ham for a total of 16 minutes per pound. During the last 20 minutes of baking time, remove ham from oven and decorate with the pineapple rings. Use 2 to 3 wooden picks to hold each ring in place. Place a cherry in the center of each ring, also using a wooden pick. Return to oven and continue to bake the final 20 minutes. Remove from oven and allow to stand for at least 15 minutes before transferring to serving platter. Skim excess fat from pan juices and serve with the ham. Serves 10 to 12.

Dean's Lemon-Lime Flank Steak
Submitted by: Dean Chambers, New Port Richie, FL.

Ingredients:
12 ounces lemon-lime soda (Sprite or 7-Up)
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
2 jalapeños, unseeded and finely chopped
1 (1 1/2-pound) flank steak
Vegetable cooking spray
Salt

Directions:
Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally. Remove steak from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350 to 400 degrees F) about 7 minutes on each side or until desired degree of doneness. Remove steak from grill, and sprinkle evenly with salt to taste. To serve, cut steak diagonally across grain into thin slices. Makes: 4 servings.

Ron's Holiday Rum Ribs
Submitted by: Ron Mitchell, Ft. Lauderdale, FL.

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
2 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.

Big Mike's Hardtail Spareribs
Submitted by: Big Mike Petersen, Atlanta, GA.

Ingredients:
4 pounds country style spareribs, trimmed and cut into serving size pieces
1 (12 ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced or pressed

Directions:
Place ribs in large shallow baking dish. In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight. Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 minutes or until tender, turning and basting frequently, about 40 to 45 minutes or until tender.

George's Grilled Thanksgiving Pork Roast
Serves 8 to 10.
Submitted by: George Fleming, San Antonio, TX.

Ingredients:
1/2 fresh pork leg roast, about 3 1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder

Directions:
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill. Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5 to 10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F, 20 to 30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.

Wayne's Cherry-Almond Glazed Pork
Submitted by: Wayne Roos, Saint Albans, VT.

Ingredients:
1 3-pound boneless pork loin roast ( single loin)
Salt Black pepper
1 12-ounce jar cherry preserves
1/4 cup red wine vinegar
2 tablespoons light-color corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup slivered almonds, toasted

Directions:
Rub loin roast with a little salt and pepper. Place the meat on rack in a shallow roasting pan. Roast, uncovered, in a 325 degree F oven for 1-1/2 to 1 3/4 hours or until thermometer registers 155 degree F. Meanwhile, in a small saucepan combine the cherry preserves, red wine vinegar, corn syrup, cinnamon, nutmeg, cloves, and the 1/4 teaspoon salt. Cook and stir until mixture boils; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until slightly thickened. Stir in the almonds. Keep the sauce warm. Spoon some of the sauce over the roast to glaze the last 5 minutes of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degree F. Reheat remaining glaze; pass with meat. Makes 8 servings.

Cal's Fried Holiday Turkey
Submitted by: Jake "Cal" Dillon, Sarasota, FL.

Ingredients:
1 bottle Italian salad Dressing or prepared from mix
2 Tbsp. Salt
2 Tbsp Creole seasoning
2 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco sauce
1 Tbsp. celery salt
2 Tbsp. cayenne pepper
1 tsp. garlic salt 1 tsp. onion salt
1 tsp. lemon pepper
2 tsp. Greek seasoning
1 packet powdered chicken bouillon (I use Weight Watchers brand)
1 tsp. meat tenderizer
2 tsp. Accent

Directions:
Mix all seasonings (except Italian dressing) in quart jar with 2 cups warm water. Shake well. Add Italian dressing and shake. Let sit for at least 1 hour. Strain through a coffee filter or clean nylon stockings. Using a 3 to 5 cc syringe, inject the liquid into turkey. Rub the strained seasonings over the surface of the turkey. Let turkey marinate in refrigerator for at least overnight. Deep fry in peanut oil. Heat oil to 350°. Lower turkey into hot oil carefully. Fry turkey for about 3 min. per pound. Turkey should float - cook for about 15 more minutes after it begins to float. Be careful when removing turkey from hot oil as the cavity fills with oil and is often tricky to handle. Let cool for 15 to 30 minutes, carve and serve!

FatBoy's Marinated Thanksgiving Turkey

Ingredients:
1 1/2 cup Chicken broth
2 cups Water
1 cup Soy sauce
2/3 cup Lemon juice
2 cloves garlic
1 1/2 teaspoon Ground ginger
1 teaspoon Pepper
14 pounds turkey

Directions:
Combine the first seven ingredients; reserve 1 cup for basting. Pour remaining marinade into a 2 gallon re-sealable plastic bag. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times. Drain and discard marinade. Heat grill according to manufacturer's directions for indirect cooking or roast in a conventional oven. Tuck wings under turkey and place with breast side down on grill rack. Cover and grill for 1 hour. Add 10 briquettes to coals; turn the turkey breast side up. Brush with reserved marinade. Cover and cook for 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until meat thermometer reads 185 degrees. Cover and let stand 20 minutes before carving. Conventional Roasting Method: Place turkey on a rack in a large roaster. Bake, uncovered, at 325F degrees for 4 to 4-1/2 hours or until meat thermometer reads 185 degrees. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Serves 14

Cooter's Apple Brined Turkey
Submitted by: Jason "Cooter" Cassone, Berlin, CT.

Ingredients:
12 pounds uncooked turkey
Brine:
8 cups apple juice or cider
1 pound brown sugar (light or dark)
1 cup Kosher salt
12 cups quarts cold water
2 cups orange juice
1 tablespoon ground ginger
15 whole cloves
6 large bay leaves
3 tablespoons crushed garlic

Directions:
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil, stir to dissolve sugar and salt. Boil for one minute and remove from heat. Cool to room temperature. In a large food safe container (2 to 5-gallons), combine the apple juice mixture with the remaining ingredients, then refrigerate to 40-degrees F. Remove giblets and neck from raw turkey and place turkey in the brine solution, breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Place container in fridge and brine the turkey for 24 hours. Discard brine solution and rinse turkey well, inside and outside. Pat turkey dry and air dry in fridge for about 4-hours, uncovered. Coat turkey with light coating of oil or butter and bake in oven (or smoke, outdoors, in bbq smoker) at 325-degrees F. until thermometer placed in breast reads 165-degrees F (about 3-hours). Serves 8.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Vermont Maple Syrup Cheesecake

Ingredients:
Crust:
3 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/2 cup maple syrup
Filling:
32 ounces cream cheese, softened
1 cup maple syrup
4 eggs
1 tablespoon vanilla extract
1/2 cup heavy cream

Directions:
Preheat oven to 350 degrees. Butter and place parchment paper in the bottom of a 10 inch springform pan. For the crust: In a a large bowl combine graham cracker crumbs, butter, and maple syrup. Press crumbs evenly over the bottom and up the sides of the pan. For the filling: Cream the cream cheese until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and heavy cream and beat until just combined. Pour mixture over the crust and bake, on middle rack, for 1 hour (cake will not be set in center but will set as it cools. Cool cake in pan on a rack. Refrigerate completely cooled cake, covered, at least 8 hours before serving.

Jesse's Pumpkin Cheesecake with Bourbon Sour Cream Topping
Submitted by: Jesse Coffey, Tyner, KY.

Candy's Cranberry Cheesecake with Cranberry Orange
Submitted by: Candy Wilson, Fort Pierce, FL.

Ingredients:
Cranberry Filling:
1 lb Cranberries fresh or frozen, about 4 2/3 cups
1 1/3 c Sugar
1/3 c Orange juice, fresh Cheese
Filling:
2 lb Cream cheese room temperature
1 1/3 c Sugar 4 Large eggs
Crust:
1 1/3 c Vanilla wafer crumbs
3 tbsp. Unsalted butter, melted
Topping:
2 c Sour cream
1/3 c Sugar
1 tsp. Vanilla extract
Compote:
1 c Sugar
1/2 c Water
1 3/4 c Cranberry filling
2 tsp. Orange peel, minced
4 Large oranges

Directions:
For Cranberry Filling:
Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool cranberry filling completely.
For Cheese Filling:
Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set cheese filling aside. For Crust: Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2 3/4-inch-high sides. Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan. Pour cheese filling over crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote). Using a small sharp knife, swirl to form marble pattern. Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and maintain oven temperature. PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate over night. Release pan sides. Transfer cheesecake to platter. Cut cheesecake into wedges and serve, passing compote separately.
CRANBERRY ORANGE COMPOTE:
Combine sugar and water in heavy small saucepan. Bring to a boil, stirring until sugar dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel. Using small sharp knife, cut peel and white pith from oranges. Working over another bowl to catch juices, cut between membranes to release segments. Add segments to bowl with juices. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.) Add orange segments and juices to compote and serve. Enjoy

Back to Stories, News and Entertainment