Saturday, February 21, 2009
Hey FatBoy! What's Cooking?
Greetings and welcome back for more Biker's camping recipes!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
Labels: Biker Recipes
