RECIPES
Love this classic 'Biker" recipe! It tastes so good and is so easy to do~
Drunk Butt Chicken 1 tbsp dried bay leaf, crushed 1 tbsp garlic, minced 1/2 cup brown sugar, packed tight 2 tsps fine sea salt 2 tbsps black pepper 4 tbsps paprika 2 tsps cayenne pepper 4 tbsps ketchup 3 tsps Frank's red hot sauce 4 tbsps beer (or soda) 4 tbsps white vinegar 1 (12 ounce) can beer (or soda) 1 (3 1/2-4 lb) whole chickens Wash chicken well inside an out and pat dry with paper towels. Mix the rub: paprika, salt, black pepper, cayenne pepper, and brown sugar in a small bowl and set it aside. In another bowl, mix glaze: brown sugar, ketchup, frank's red hot sauce, white vinegar, 4 tbsp beer (save remainder in can and set it aside) Pour beer can out (or drink it) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can Loosen the skin on the breasts, legs and thighs of your chicken. Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity. Place beer can in the "butt" of the bird making the bird stand upright. Preheat grill with all burners on high until grill is heated and ready to cook. Cook over indirect heat, kind of off to the side so it wont burn Place the standing bird the grill, close lid After 30 minutes glaze the chicken and rotate it. Cook another hour rotating and glazing the chicken every 30 minutes Transfer chicken carefully off of beer can and onto cutting board.
This is an OLD family recipe my kids and hubby LOVE. It looks fancy but it is really easy to make! AND it can be made with just about any fish!
Crab and Shrimp Stuffed Fish Serve 4 (or 2 hungry bikers) 8 fish fillets, thawed (any white fish will do) ½ tsp paprika ¼ tsp dill 3 tbsp melted butter 1 tsp Old Bay seasoning salt and pepper to taste Stuffing 1 can salad shrimp 1 cup imitation crab, chopped (or 1 can lump crab meat) 1 cup seasoned breadcrumbs 1 clove garlic, minced ¼ celery, minced ¼ cup onion, minced 3 tbsp butter, melted ½ cup mayo 1 tbsp lemon juice 2 tbsp Pinch dill Salt and pepper to taste Mix together all filling ingredients, roughly divide into four parts In a foil lined cookie sheet, lay out 4 filets and lay one part of stuffing on each filet forming it to the shape of the filets, keeping it ¼ inch from the edge all the way around Place another filet on top of the stuffing, forming it to meet the bottom filet Brush fish with melted butter, old bay and dill on top of fish. Bake at 350 degrees for 12 minutes or until the fish flakes apart
Let rest 5-10 minutes and then carve and enjoy!
Have a recipe that you’d like to share? Write it all down and send with a picture – to ThunderRoadsOhio@gmail.com Put RECIPE in the subject line. If we use it, we’ll send you copies of the magazines and a TRO T-Shirt – so include your address and t-shirt size as well! Thanks! - The Iron Cowboy 64
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