Greetings Buffalo Biker’s Novembers’ Edition Happy Thanksgiving and welcome to 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. Ride safe and EAT WELL! Chef FatBoy
FatBoy’s Apple Brined Ingredients: 12 pounds uncooked turkey (not injected with a salt solution) Brine: 8 cups apple juice or cider (bottled or from frozen concentrate) 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
Cooter’s Cured Submitted by: Jason “Cooter” Cass, Ingredients: 1 1/3 cup Kosher salt 1/2 cup sugar - plus 2 tablespoons sugar 2 whole bay leaves 1 tablespoon thyme 7 whole cloves 1/2 tablespoon allspice berries crushed 1/2 teaspoon juniper berries -- crushed 14 pounds turkey Directions: In a large stockpot combine all ingredients and 2 gallons water. Bring to a rolling boil and remove from heat and cool to room temp. Add turkey breast side down and cover and refrigerate overnight. Bake the next day as usual. Serves 12
FatBoy’s Marinated Thanksgiving 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
Submitted by: Gary King, Ingredients: 1/2 cup lemon juice 1/2 cup red wine vinegar 1/2 cup vegetable oil 2 large garlic cloves, minced 2 teaspoons salt 2 teaspoons onion powder 1 1/2 teaspoons ground marjoram 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 teaspoon celery salt 1 teaspoon garlic powder 2 teaspoons pepper 4 teaspoons soy sauce 4 teaspoons Worcestershire sauce 1/8 teaspoon hot sauce 1 (9-pound) turkey breast Directions: Bring first 16 ingredients to a boil in a small saucepan, stirring constantly; reduce heat, and simmer, stirring often, 1 to 2 minutes. Remove from heat; cool. Place turkey in a large shallow dish; pour marinade over turkey. Cover and chill 8 hours, turning occasionally. Remove turkey from marinade, reserving marinade. Place turkey on a rack in a roasting pan. Set aside. Bring reserved marinade to a boil in a small saucepan; boil 1 minute. Remove from heat. Bake turkey at 325° for 3 hours or until a meat thermometer inserted into turkey breast registers 170°, basting occasionally with marinade. Note: Marinade may be prepared and refrigerated up to 2 weeks ahead. 10-12 Servings
Tim’s Deep-Fried Submitted by: Tim Kerns, Ingredients: 1 (12- to 15-pound) turkey 2 tablespoons ground red pepper (optional) 4 to 5 gallons vegetable oil Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves Directions: Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired. Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment. Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170°. (Keep oil temperature at 340°.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired. Makes 20 servings
Chuck’s Submitted by: Chuck Wilson, Ingredients: 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 2 to 13 pound turkey Approximately 6 gallons peanut oil* Directions: Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
Barry’s Fried Submitted by: Barry Schipps, Ingredients: 1 bottle Italian salad Dressing or prepared from mix 2 Tbsp. Salt 2 Tbsp Creole seasoning (Tony's is good brand) 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 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 (follow directions and precautions on your turkey fryer instructions brochure). Fry turkey for about 3 min. per pound.
Taz’s Prime Rib Roast Submitted by: Taz and Mis Piggy, Ingredients: 3 teaspoons grated fresh ginger root 1/3 cup orange marmalade 4 cloves garlic, minced 3 tablespoons soy sauce 2 tablespoons brown sugar 1/4 teaspoon hot pepper sauce 1 tablespoon mustard powder 1 cup beer 1 (8 pound) prime rib roast 1/4 cup olive oil Freshly ground black pepper Directions: Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice. Preheat oven to 400 degrees F (200 degrees C). Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Pete’s Ranch Roasted Prime Rib Submitted by: Pete McGeorge, Ingredients: 12 pound boneless prime rib 1 cup salt 2 cups coarse ground black pepper 1/3 cup flour or cornstarch 1/3 cup garlic powder 1/3 cup oregano Directions: Trim excess fat from prime rib. In large mixing bowl, blend salt, pepper, flour, garlic powder and oregano. Cover rib eye completely with rub. This ensures a wonderful crust. Place meat on pit and roast 3 hours at 325°F or until you reach and internal temperature of 125°F(rare). Turn meat every hour. Remove from heat and let stand 10-15 minutes before serving.
FatBoy’s Jalapeno-Honey Pork Tenderloin Ingredients: 2 12-ounces pork tenderloins 1/3 cup honey 3 tablespoons light soy sauce 1 tablespoon toasted sesame oil 2 fresh jalapeno 1 tablespoon grated fresh ginger 1/4 to 1/2 teaspoons crushed red pepper Hot cooked rice (optional) Fresh cilantro sprigs (optional) Fresh whole Directions: Trim fat from pork. Place pork in a re-sealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine honey, soy sauce, sesame oil, the chopped jalapeno peppers, the ginger, and crushed red pepper. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally. Drain pork, reserving marinade. In a grill with a cover, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place pork on grill rack over pan. Cover and grill for 40 to 50 minutes or until juices run clear (160 degree F), brushing once with reserved marinade after 15 minutes of grilling. Discard any remaining marinade. Remove and cover pork with foil; let stand for 10 minutes before slicing. If desired, serve with hot cooked rice and garnish with cilantro sprigs and whole
DESSERT TIME! Melody’s Chocolate Fantasy Cheesecake Ingredients: Chocolate Cookie Crust: 11Chocolate sandwich cream, cookies, crushed 3 tablespoons Butter, melted Triple Chocolate Filling: 19 ounces Cream cheese 2/3 cup Sugar 5 Eggs 1/2 cup Sour cream 1/2 cup Whipping cream 1/3 cup Crème de cacao 1 1/4 teaspoons Vanilla extract 10 ounces Semisweet chocolate, melted 4 ounces German sweet chocolate, grated Directions: Crust: In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan. Filling: In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream, whipping cream, crème de cacao, and vanilla extract. Stir in melted semisweet chocolate and grated German chocolate. Pour the cream cheese mixture over the crust. Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight.
Bourbon Pumpkin Cheesecake Ingredients: Crust: 1 1/2 cups flour 1/4 cup sugar 1/2 cup butter, (1 stick) softened 2 large eggs, lightly beaten Filling: 24 ounces cream cheese, softened 1 cup packed light brown sugar 2 Tablespoons heavy cream 1 Tablespoon cornstarch 1/3 cup bourbon 2 teaspoons vanilla extract 1 1/2 cups pumpkin, solid-pack 3 large eggs 2 teaspoons cinnamon 1 teaspoon freshly ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon salt Directions: For the crust, mix the flour and sugar in a mixing bowl. Add the butter and eggs and mix well with hands. Shape into a ball and chill, wrapped in plastic wrap, for 15 minutes. Roll the dough into a circle 11 inches in diameter and 1/4 inch thick on a lightly floured surface. Cut into a 9 inch circle and fit into a 9 inch spring form pan. Prick all over with a fork. Bake at 350 degrees for 15 minutes or until light brown. Cool to room temperature. For the filling, beat the cream cheese and brown sugar in a mixing bowl until light and fluffy. Beat in the cream, cornstarch, bourbon and vanilla, scraping the side of the bowl frequently. Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl and whisk until smooth. Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust. Bake at 350 degrees for 50 minutes or until the center is set. Cool to room temperature. Chill, covered, in the refrigerator. Place on a serving plate and remove the side of the spring form pan and serve. 
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