Hey! FatBoy! Where have you been? What's Cooking?

Greetings All!

Well, I am back!! Sorry about that, but we had to take care of a bunch of stuff around the house all because of the crazy weather had to put on a new roof, then the main water line broke and we'll leave the rest alone for now!! But let's chat about great Biker food!! Oh! Yes!! Food my favorite subject and I have a lot of ground to make up so, check out these recipes and I hope you'll enjoy them!! Have a great weekend and be safe and remember to EAT WELL!!

Chef FatBoy

BBQ Sauce’s:

Sweat 'N Spice Hot BBQ Sauce
Smitted by: Pete “Tools” Weller, DE.

Ingredients:
3 Habanero Peppers
1 small Onion(s), minced
1 cup Ketchup
1 cup Water
1/2 cup Cider vinegar
1 tablespoon Garlic powder
1 tablespoon Worcestershire sauce
1/8 cup Molasses
2 tablespoons Hot sauce

Directions: Brown onion and habaneros in some oil. Add remaining ingredients. Simmer for 30 minutes. Blend and BBQ!


Hot Chile Pepper Barbecue Sauce
Submitted by: John Griswald, CT.

This barbecue sauce has a lot of flavorful ingredients. You can adjust the heat
by changing the amount of peppers you add.

Ingredients:
1 cup hot water
6 dried red chili peppers
4 dried pequin chili peppers
1 large onion, chopped
1 cup ketchup
1/2 cup tomato sauce
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons black pepper
2 teaspoons liquid smoke (optional)
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder

Directions: Place dried chilies in hot water for 15 minutes to soften. Pour water and chilies int a blender and blend until smooth. Sauté onion and garlic in oil. Pour in blended chilies and add remaining ingredients. Bring to a boil then remove from heat and allow to cool. For a smoother sauce, return cooled sauce to blender and blend until smooth.


Jalapeno Peach BBQ Sauce
Submitted by: Carrie Iozzo, CT.

Ingredients:
1 1/2 cups catsup
1 medium onion, chopped
1/4 cup brown sugar
2 1/2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 tablespoons Jack Daniel's Whiskey
2 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce

Directions: Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef.


Black Jack Barbecue Sauce
Submitted by: Rich King, RI.

Ingredients:
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt

Directions: Combine all ingredients in a large saucepan and simmer for about half an hour. Let cool. Pour into a blender and puree until smooth. Store in a glass container in the refrigerator.


Awesome Marinades:

Bourbon Marinade
Submitted by: Paul Andrew, DE.
This is a great, sweet bourbon marinade that works perfectly on any foods. It is a mild marinade so you will want several hours marinating time with it before you grill.

Ingredients:
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup Worcestershire sauce

Directions: Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.



Burned At The Steak Marinade
Submitted by: Jim Whitmore, VA.

Ingredients:
2 large steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt

Directions: Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. Remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out Man It’s Hot!


Cilantro Dijon Marinade
Submitted by: Dillion McGeorge, GA.

Ingredients:
1/4 cup fresh cilantro leaves, chopped
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.


Ginger-Soya Marinade
Submitted by: Shannon Robinson, KY.

Ingredients:
1/4 C. chopped green onion
1/4 C. toasted sesame seeds
1/4 C. soy sauce
1/4 C. Marsala wine
2 T. honey
2 T. minced garlic
1 T. minced ginger

Directions: Mix ingredients together in a jar. Refrigerate for several hours to allow flavors to blend before using.


Devil's Rub
Submitted by: Tom Johnson, FL.
This wet rub should look like a thick paste. You can adjust the heat by changing the amount of red pepper flakes or pepper sauce.

Ingredients:
3/4 cup minced garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
2 tablespoons coarse salt

Directions: Mix all ingredients together. Store in an airtight container.


Dave’s Steak Sauce
Submitted by: David Cassone, NC.

Ingredients:
1 (10 ounce) can beef consommé
1/4 cup flour
4 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon steak sauce
2 teaspoons dry mustard
1/2 teaspoon black pepper

Directions: Melt butter in a sauce pan. Sauté garlic and shallots. Add flour and pepper. Continue cooking for about 2 minutes. In a separate bowl combine dry mustard, steak sauce, beef consommé and pour into saucepan with flour mixture. Bring to a boil, stirring until well mixed. Remove from heat. Serve with any kind of grill beef.

More Awesome Biker Recipes!

Grilled Bourbon Tuna Steaks
Submitted by: Capt’n Crusty, FL.
This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.

Ingredients:
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper

Directions: Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve.


Pat’s Grilled Bratwurst
Submitted by: Patrick Jensen, PA.

Ingredients:
6 Bratwursts
1 12 ounce can of beer
1 medium onion, chopped
6 peppercorns
4 cloves garlic
6 hard rolls

Directions: In a large pot combine all ingredients except the rolls. Simmer for 20 minutes. Preheat grill. Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown. If you sprinkle with water they will form a crispy skin. Serve on rolls with your favorite mustard.


Grilled Citrus Tuna
Submitted by: Capt’n Rob, FL.
Grill the tuna hot and fast and take them off the grill as soon as you can.

Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika

Directions: Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.



Grilled Curried Chicken Wings
Submitted by: Frank Kolwalski, CT.

Ingredients:
2-3 pounds of chicken wings
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
Olive oil

Directions: Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.


Grilled Mesquite Shrimp
Submitted by: Obiwan Konopka, FL.

Ingredients:
3 pounds large shrimp, peeled with tails on and deveined
1/2 cup vegetable oil
1/4 cup fresh lemon juice
8 tablespoons butter
3 tablespoons chili powder
1 tablespoon garlic powder
Skewers

Directions: Place peeled shrimp in a large bowl. In a medium saucepan, combine all ingredients, except for shrimp. Once butter has melted pour marinade over shrimp, cover, and allow to marinate in refrigerator for 20-30 minutes. Preheat grill for medium-high heat. Place 4-5 shrimp on each skewer. Place shrimp on grill rack and allow to cook for 2 minutes per side. Remove and serve.


FatBoy’s Grilled Whiskey Salmon
These salmon fillets are grill hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.

Ingredients:
4 - 8oz salmon fillets
1/2 cup whiskey
1/4 cup light soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic

Directions: Mix together whiskey, soy sauce, orange juice, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place fish on hot grill and cook for 5 minutes on each side. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.


Grilled Hamburger Steaks with Bacon
Submitted by: Rick Raby, KY.

Ingredients:
1 pound extra-lean ground hamburger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
2 tablespoons minced onion
1 tablespoon A-1 Steak Sauce
4 slices bacon

Directions: Either preheat broiler or preheat barbecue grill (oil hot grill to help prevent sticking). In a medium bowl, mix together (using your hands) hamburger, salt, pepper, garlic, onion, and A-1 Steak Sauce. Form into two 2-inch thick patties. Wrap 2 bacon slices around each patty; secure with toothpicks and grill or broil approximately 7 minutes. Turn and grill or broil other side 5 minutes or until a meat thermometer registers an internal temperature of 155°F. Remove from oven or grill and enjoy! Makes 2 servings. Just enough for me!


Tully’s Garlic Steak
Submitted by: Ben “Tully” Lewis, SC.

Ingredients:
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons ketchup
2 tablespoons crushed garlic
1 1/2 pounds flank steak

Directions: In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and crushed garlic. Place flank steak in a large re-sealable plastic bag. Pour the marinade over steak. Seal, and marinate in the refrigerator at least 3 hours. Preheat grill for high heat. Oil the grill grate. Place steaks on the grill, and discard marinade. Cook for 5 minutes per side, or to desired doneness.


Phil’s Ultimate Beef Brisket
Submitted by: Phil Vence, NC.

Ingredients:
7 lb. beef brisket
1 t. garlic salt
1 t. onion salt
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. celery salt
2 T. Worcestershire sauce
Sauce:
1/2 C. granulated sugar
1 C. barbecue sauce
1 C. broth (from cooked brisket)
1 C. Wish Bone Russian Dressing (not creamy)

Directions: Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly in heavy-duty aluminum foil. Place in 9 x 13-inch baking pan or roaster. Cook 7 to 8 hours at 275° F. Remove from oven, and remove from foil. Reserve 1 cup of broth for sauce; discard remaining broth. Trim fat, slice and put brisket back in pan. Mix together ingredients for Sauce. Pour over brisket slices and bake at 300° F. for 1 hour.



Desserts from Melody!!

Coffee Drop Cookies
Submitted by: Rachel Colbe, NC.

Ingredients:
1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla

Directions: Mix shortening and sugar together until creamy, add egg and mix well. Combine flour, salt, baking soda, baking powder, cloves and cinnamon. Add coffee slowly and mix well. Combine nuts, raisins, and vanilla. Mix well. Place on a greased baking sheet. Bake at 400 degrees F for 10 to 15 minutes.



Dark Chocolate Walnut Cake
Submitted by: Mindy Foster, FL.

Ingredients:
Cake:
8 oz. semi-sweet baking chocolate
1 cup (2 sticks) butter or margarine
1 cup sugar
5 eggs, separated
2 tablespoons all-purpose flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnuts
Glaze:
3 oz. semi-sweet baking chocolate
1/4 cup milk

Directions: In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly. In a small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside. In large mixing bowl, on medium speed, cream butter and sugar until fluffy. Add egg yolks, one at a time. Combine flour and cocoa. Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand. Pour mixture into greased and floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze. To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.


Moist Caramel Apple Cake
Submitted by: Lynn McGeorge, OH.

Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla
Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 Kraft Caramels, unwrapped
3 Tbsp. milk

Directions: Preheat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.


Oatmeal Coconut Crisps
Submitted by: Sara Powell, DE.
Makes 14 Dozen cookies

Ingredients:
2 cups butter, softened
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(Optional: mini chocolate chips)

Directions: Cream together butter and sugars until light. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together the flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack. Makes 14 dozen.


Melody’s Fudge Cake

Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows

Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.

Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
Directions: In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.



Melody’s Special Cheesecake

Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semisweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted

Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.