Greetings Buffalo Bikers!

Happy 4^th of July and welcome to Buffalo B’s Kitchen!

Yes! Welcome and pull up a chair and get ready for the very best in Biker Food Recipes by Bikers for Bikers, from the US to England and more.  Well, this month we found some awesome recipes we’re sure your really going to enjoy, we sure did!

Hey! Join in the fun, send me your favorite Biker recipes and we’ll get out there for all to see and try out.  Send them to; fatboy@chef-fatboy.com and while your at it, check out my website at; www.chef-fatboy.com, here you’ll find even more great recipes and more.  You’ll be glad you did and so will I.

As always!

Ride safe and EAT WELL!

Chef FatBoy

 Greek Style Grilled Chicken

Submitted by: Jerry Tomlinson, Fort Worth, TX.  

Ingredients:

1 Tbsp. fresh dill or 1 tsp. dried, optional
1 or 2 large cloves garlic
1 tsp. salt
juice of 1 lemon
6 chicken breasts, boneless and skinless if possible  

Directions:  Heat the grill. Put the dill in a bowl. Peel the garlic cloves. Grate the peeled garlic on a small grater, or chop it fine, or mash it well with the salt. Place it in the bowl with the salt and lemon juice. Pick over the chicken breasts, peeling off excess fat clumps. Much of the fat drips off during cooking.  Place each chicken piece in the bowl with the marinade and turn it over and over to coat it completely with juice.   When the coals are hot, place the marinated chicken over them and brown on one side, about 10 minutes. Turn them over and brown on the other side.  If the fire is extremely hot and the chicken seems to be burning, move it to a cooler part of the grill - the outside edges for instance - and put the top on. Or, if you have a gas grill, turn the heat down.  Makes 4 to 6 servings.

Jon’s Tuscan Grilled Chicken

Submitted by: Jon Booth, Lights of Manchester, England, UK.

 Ingredients:

Marinade:
1/2 cup olive oil
Juice of 2 lemons or limes
3 cloves garlic, flattened
1/8 cup chopped fresh rosemary
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper, to taste

Chicken:
2 chickens (3 to 4 pounds each), butterflied and backbone removed
2 to 3 quartered or sliced lemons or limes, for garnish
5 to 6 sprigs of rosemary, for garnish

To grill or roast, combine all of the ingredients for marinade in a medium bowl. Place the chicken in a large bowl, pour marinade over chicken, and cover and refrigerate overnight, turning occasionally. To grill chicken, heat grill to medium-hot. Remove chicken from the marinade and pat dry. Reserve the marinade.

Put chicken on the grill skin side down and place a heavy weight on top of chicken--a cast-iron skillet or a brick wrapped in aluminum foil. Cook for 10 to 12 minutes, basting with reserved marinade. Turn chicken and grill an additional 15 minutes.

To roast chicken, preheat oven to 425 degrees. Remove chicken from marinade and pat dry. Reserve the marinade. Heat one or two cast-iron or other heavy pans until very hot. Place chicken in the heated pan skin side down, and weight chicken with foil-wrapped bricks, heavy cans or another heavy pan. Cook in the oven for 5 to 7 minutes. Remove the weights and return to the oven for 15 minutes; baste frequently with the reserved marinade. Turn, baste and cook for about 20 minutes more. Check for doneness. The juices should run clear. Serve with lemon or lime slices and rosemary.  Makes 6 servings

Rip Roaring Rib-Eyes

Submitted  by: Randy Peters, Waterbury, Ct.

Ingredients:

3-4 Rib-Eye steaks - 1" thick
1/3 rd cup orange juice
1/3 rd cup balsamic vinegar
2 Tbsp Worcestershire sauce
3 Tbsp. soy sauce
3 cloves garlic minced
2 Tbsp. fresh ground black pepper
1 tsp. ginger powder
1 tsp. salt

Directions:  Rinse and pat-dry the steaks. In a plastic zip lock bag, combine all the       ingredients and mix thoroughly. Add the steaks and marinate 4-8 hours.  Turn bag occasionally so that all sides of the steaks are fully exposed to the marinade. Heat grill to medium-hot temperatures and cook until done to your liking. Enjoy!

FatBoy’s Bourbon Steak

Ingredients:

1 (1 1/4 pound) flank steak
1 teaspoon granulated sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
2 small cloves garlic, crushed

Directions:  Place steak in a large shallow dish. Combine remaining ingredients, stirring well.  Pour over steak; cover and marinate in refrigerator 4 hours, turning steak occasionally. Drain steak, reserving marinade. Grill steak over hot coals 7 to 10 minutes on each side or to desired degree of doneness, basting often with marinade.  To serve, slice steak across grain into thin slices. Yields 4 servings.

Follow one of the links below for the recipes  of the month

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