Submitted by: bigmike68, Albany, NY.

Ingredients:

Serve with brown bread, sauerkraut, and sweet mustard.

8 fresh bratwurst sausages

1 tablespoon all-purpose flour

2 teaspoons vegetable oil

1/2 teaspoon dried marjoram

1/8 teaspoon caraway seeds

1 cup dark beer (double bock or a similarly sweet beer) 

Directions:  Place bratwurst in centre of cooking grate. Grill 18 to 25 minutes until no longer pink in the center, turning once halfway through grilling time.  Meanwhile, in a small saucepan heat flour and oil over low heat, stirring frequently, until light brown. Add marjoram and caraway seeds. Gradually whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.  Place bratwurst in sauce to coat. Serve with remaining sauce.  Makes 4 servings.

Sausage Burgers with Grill-Roasted Peppers

Submitted by: tonysaint74, NY.

 Ingredients:

1 medium red bell pepper

For the burgers:

2 pounds coarsely ground pork shoulder

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground red pepper

1 teaspoon ground fennel

4 hamburger buns

4 slices fontina cheese

1 bunch arugula or soft lettuce 

Directions:  Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag: close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into strips. Set aside. To make the burgers: In a small bowl combine the burger ingredients. Add 1/4 cup of water and mix. Shape the meat into four patties of equal size and thickness. Grill over Direct Medium heat until the juices run clear, about 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted. Serve the burgers hot on the toasted buns and top with cheese, grilled peppers, and lettuce. Makes 4 servings.

Dry-Rubbed Porterhouse Steak BBQ

Submitted by: Kevin Taylor,  Glastonbury, CT.

Ingredients:

For the rub:

1/2 tablespoon black peppercorns

1/2 tablespoon mustard seeds

1 tablespoons paprika

1/2 teaspoons cayenne pepper

2 teaspoons granulated garlic

1 tablespoon course salt

1 tablespoon brown sugar 

Directions:  To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

For the sauce:

1/2 cup ketchup

1/4 cup water

1 tablespoon Worcestershire

1 tablespoon steak sauce

1 tablespoon molasses

1/2 tablespoon red wine vinegar

1/2 tablespoon Dijon-style mustard

1 tablespoon brown sugar

4 cloves garlic

2 tablespoons diced onion

1 bay leaf

2 Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each

Vegetable oil  

Directions: To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.  Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.  Makes 2 to 4 servings.

Bubba “J” Grilled Pork Steaks BBQ

Submitted by: Jason Bubba”J”, Berlin, CT.

Ingredients:

4 pork steaks, 4" to 6" in diameter, just under 1/2" thick to serve four

1 1/2 Tbsp. flour

1 tsp. salt

1/2 tsp. freshly-ground white pepper

1/2 ripe sweet red pepper, grated very fine

1/2 to 1 Tbsp. water

Pinch of cayenne pepper

2 tsp. caraway seeds  

Directions:  Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.  Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning.  In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.

Cooter’s Spareribs

Submitted by: cooterscoot. NY.

 Ingredients:

2 slabs pork spareribs

1 cup ketchup

1/4 cup Worcestershire sauce

1 1/2 cups cherry cola soft drink

1/4 cup vinegar

2 teaspoons paprika

2 teaspoons chili powder

1 teaspoon ground black pepper

1 medium onion, chopped  

Directions:  Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.  Serves 4.

Mel’s Barbecued Pork Steaks

Submitted by: melsshovel.  NY.

Ingredients:

4 pork blade steaks, 1 to 1 1/4-inches thick

1/2 cup bottled barbecue sauce

1/3 cup honey

1 tablespoon Worcestershire sauce

1 teaspoon garlic salt

1/2 teaspoon prepared mustard  

Directions:  Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Phil’s Beer-Grilled Chops

Submitted by: Phil Vesianno, NY.

 Ingredients:

4 bone-in pork chops, about 3/4-inch thick

1/4 cup soy sauce

2 tablespoons brown sugar

2 teaspoons grated ginger root

1 cup beer  

Directions:  Place chops in a sealing plastic bag; add remaining ingredients and seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade and discard marinade; place on grill directly over coals, cover grill and grill for 10 minutes, turning once.  Serves 4.

Simple Cajun Ribs NY Bikers Style 

Ingredients:

4 pounds pork back ribs

2 tablespoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons cayenne pepper

1 1/2 teaspoons white pepper

1/2 teaspoon black pepper

1 teaspoon dried thyme leaves

1 teaspoon oregano leaves  

Directions:  Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.  Serves 4.

NY Bikers Caribbean Style Barbecued Pork Steaks

 Ingredients:

1 1/2-pounds boneless pork steak, about 1/2-inch

1 large red onion, sliced

3/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon cayenne pepper  

Directions:  Place pork and onions in a glass 12x9-inch baking dish. Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling, about 5 minutes. Serve onions with cooked pork. Serve with tortillas, if desired.   Serves 6.

 NY Bikers Spicy Grilled T-Bone Steaks

 Ingredients:

2 to 4 well-trimmed beef T-bone or Porterhouse steaks, cut 1-inch thick

Seasoning:

2 teaspoons salt

2 teaspoons dried oregano leaves

2 teaspoons sweet paprika

2 teaspoons dried thyme leaves, crushed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1/2 teaspoon ground red pepper 

Directions:  Combine seasoning ingredients, and press evenly onto steaks. Place steaks on grid over medium, ash covered coals. Cook about 14 to 16 minutes.

NY Bikers Strawberry-Jalapeno Barbecue Ribs

 Ingredients:

1/4 cup chopped onion

1 clove garlic, minced

1 tablespoon vegetable oil

1/2 cup catsup

1/2 cup strawberry preserves or strawberry jam

1/4 cup cider vinegar or beer

1 or 2 jalapeño peppers, seeded and finely chopped

1 tablespoon bottled steak sauce

1 teaspoon chili powder

4 pounds pork loin back ribs

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/8 to 1/4 teaspoon ground red pepper 

Directions: Sauce: In a small saucepan cook the onion and garlic in hot oil until tender.

Stir in the catsup, strawberry preserves or jam, vinegar or beer, jalapeño peppers, steak sauce and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside. Trim fat from ribs.  In a small mixing bowl stir together the cumin garlic salt, and red pepper.  Sprinkle cumin mixture evenly over both sides of ribs; rub into surface. Cut ribs into serving-size pieces.  In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce occasionally during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs.

Makes 6 servings.

NY Bikers Rum Ribs

Ingredients:

4 pounds spareribs

1 cup firmly packed brown sugar

1/2 cup chili sauce

1/4 cup ketchup

1/2 cup dark rum

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

2 garlic cloves, crushed

1/8 teaspoon pepper

Directions:  Cut ribs into bite size pieces.  Line roasting pan with a double thickness of aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake for 1 hour at 350 degrees F.  Unwrap ribs and pour off drippings.  Combine remaining ingredients to make a marinade and pour half of marinade over ribs. Continue baking for 1 1/2 hours.  Lay ribs on grill 6 inches from heat. Grill for 15 to 20 minutes, basting ribs with remaining marinade several times while cooking.

Now for Ms. Melody’s Awesome Desserts!!  OH! Yeah!

 Jon’s Rum Cake