Some Chef Fatboy Recipes

What I like about this post is the BBQ Sauce and in particular is the cup of bourbon, which I personally had a run-in with in my youth and can't inbide of any longer, but no doubt it should add a unique taste and secondly, the 1/2 teaspoon of cayenne pepper. Yeah, Baby!

For you barbeque purists (including me), I grant you the rest of the recipes are for cooking; not barbequeing, but hey, in my opinion, anybody that uses two large red onions in a recipe certainly deserves recognition if not out right commendation. Thanks Chef-Fatboy!

Chef-Fatboy's Cookery Blog: New Biker recipes

Saturday, January 13, 2007

New Biker recipes

Well, I am back with more great Biker recipes so get ready for some awesome recipes for all to enjoy! Chef FatBoy.

Matt’s Jim Beam Kentucky Bourbon. BBQ Sauce or Marinade

Ingredients:
2 cups tomato ketchup
1 cup brown sugar, packed
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup Jim Beam Kentucky Straight Bourbon Whiskey
4 tablespoons cider vinegar
4 tablespoons soy sauce
1/2 teaspoon ground cayenne pepper
dash liquid smoke, to taste, optional

Directions:
Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.



Garlic Steak Marinade

Ingredients:
1 London Broil or your favorite steak
3 cloves garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Directions:
Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.


Red Wine Chicken Marinade

Ingredients:
2 cups dry red wine
1 bunch scallions, sliced
2 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce

Directions:
Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.

Biker’s Cajun Steak
Submitted by: Dan, Dan the Cajun Bikerman.

Ingredients:
2 lb. chuck steak
2 tbsp. Cajun seasoning
2 tsp. garlic flakes
2 tsp. salt
1/2 tsp. pepper
Water
Tin foil
10x13 baking pan or foil pan

Directions: Cut meat into desired portions. Mix cajun seasoning, garlic flakes, salt and pepper. Rub mixture onto both sides of meat. Brown on each side on hot barbeque grill. Wrap in tin foil - tightly. Place foil baking pan on grill with enough water to make 1/2 inch deep. Place foil wrapped meat in water and cook for 2 hours over medium coals, keeping water level in pan steady. Cut with a fork.


Dan’s Spicy Cajun Pork Chops
Submitted by: Dan, Dan the Cajun Bikerman

Ingredients:
6 Boneless pork chops
1 tbsp. Cajun seasoning
2 tbsp. Vegetable oil
2 large Red onions; sliced
1/2 c Bottled barbecue sauce

Directions: Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, sauté until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. In same skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add pork chops; cook until browned and just cook through, about 3 minutes each side. Serve topped with onion mixture.


Dan’s Cajun Pork Roast
Submitted by: Dan, Dan the Cajun Bikerman
Serves 6

Ingredients:
2- 3 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Directions: Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.

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