Welcome to my cookout recipe page!

This is where I’ll be sharing all of my recipe’s I love to cook.  I have a few weapons in my backyard arsenal that allow me to cook just about everything outdoors.  If you’re just getting started or have been cooking forever, give my recipes a try.  When it comes to my cooking, I don’t try to reinvent the wheel.  I try to build a flavor profile that is different from the norm.  Substitute a few ingredients and you have a brand new dish to serve to your family and friends.

Bacon wrapped meatballs AKA “Moinkballs”

Bacon wrapped meatballs AKA “Moinkballs”

Ingredients:

1 pound 80/20 ground beef

6 slices of bacon cut in half

Bbq rub

Bbq sauce

Ingredients:

1 pound 80/20 ground beef

6 slices of bacon cut in half

Bbq rub

Bbq sauce

Looking for a new hors d’oeuvre to serve at your next barbeque?

Bacon wrapped meatballs AKA Moink Balls are always a hit. To start things off you need a pound of beef.

Looking for a new hors d’oeuvre to serve at your next barbeque?

Bacon wrapped meatballs AKA Moink Balls are always a hit. To start things off you need a pound of beef.

Cut the beef into quarters and then cut the quarters into 3 pieces. This will give you 12 equal sized pieces. You can form them into balls or just leave them square.

Cut the beef into quarters and then cut the quarters into 3 pieces. This will give you 12 equal sized pieces. You can form them into balls or just leave them square.

Pour your favorite BBQ rub onto a flat plate. This makes it easy to coat all sides of the beef.

Pour your favorite BBQ rub onto a flat plate. This makes it easy to coat all sides of the beef.

Now it’s time to wrap them in bacon. Cutting the strips in half will be plenty to wrap around the beef. It’s a good idea to use a toothpick to help hold the bacon on during the cook.

Now it’s time to wrap them in bacon. Cutting the strips in half will be plenty to wrap around the beef. It’s a good idea to use a toothpick to help hold the bacon on during the cook.

It’s time to get them on the grill!

Set up the grill for indirect cooking and maintain it at 250F. Place them on the grill opposite of the heat and check on them after an hour.

It’s time to get them on the grill!

Set up the grill for indirect cooking and maintain it at 250F. Place them on the grill opposite of the heat and check on them after an hour.

After an hour on the grill jockey the meatballs around so they cook evenly. You can move them closer to the heat source to help crisp up the bacon. When they hit 165F internal it’s time to set a glaze.

Brush all of the pieces with your favorite BBQ sauce. When the glaze sets they are ready to go.

After an hour on the grill jockey the meatballs around so they cook evenly. You can move them closer to the heat source to help crisp up the bacon. When they hit 165F internal it’s time to set a glaze.

Brush all of the pieces with your favorite BBQ sauce. When the glaze sets they are ready to go.

Of course you get to sample one! This recipe is good for 12 meatballs. They will go fast so plan on making enough for everyone!

Of course you get to sample one! This recipe is good for 12 meatballs. They will go fast so plan on making enough for everyone!

Brian’s Baby Back Ribs

Brian’s Baby Back Ribs

Ingredients:

1-Rack baby back ribs

Your favorite pork rub

Plain yellow mustard

Barbeque sauce

Equipment:

Grill or smoker

Charcoal of choice

Charcoal chimney

Applewood chunks

Tongs

Grill grate thermometer

To start things off fill a chimney full of charcoal and get them lit…

Now it’s time to prep the ribs. This recipe works for both spare and baby back ribs. I used baby backs this time.  Start off by cutting the loose fat and meat left behind by the butcher.  Then flip the rack over and remove the membrane.  You can also leave it on and score it a few times.

I prefer to remove it.  With the membrane removed and the rack trimmed it’s time to apply a thin coating of mustard.  The mustard is used as an adherent to help the rub stick better.  It will not add any flavor to the meat.  Now is a good time to check your grill or smoker to see where the pit temperature is.  Adjust your vents to maintain between 225 to 250 degrees Fahrenheit.   Now it’s rub time!  Shake on your favorite pork rub on all sides of the rack.  Don’t forget to hit the edges of the rack as well. Even though it’s called a rub DON’T!  Shaking the rub on will give you a nice even coating.

After 4-5 hours it’s time to set a glaze. This time varies person to person depending on how tender you want your rack to be. Brush on a thin coat of your BBQ sauce and close the lid. I usually check on them after ten minutes. 20 minutes is a good average to go by. When the glaze is set your ready to bring them in. It’s a good idea to let them rest a few minutes before slicing since they will be hot.

This is a solid recipe that will result in a great rack of ribs. The size of the racks, rubs used, sauces, times, temperatures and personal preference on tenderness will change to your liking. I hope this recipe works for you and good luck on your rib cook!

Clarified Butter

Clarified Butter

Clarified Butter-

     One of my favorite things to make!  Probably because it doesn’t take long and you only need one ingredient.  BUTTER!  If done carefully you will end up with almost 100% pure butterfat.  Pure butterfat has a much higher smoke point than regular butter.  This makes it much more useful when building different flavor profiles with your dishes. 

Equipment needed:

-small saucepan

-mason jar with a lid

-a small funnel

-coffee filters

-metal spoon

Ingredients:

1 Pound of unsalted butter

Let’s get into it!

Start off by cutting the sticks into 1 TBS chunks.  After all of the butter has been placed into the pot turn the heat on low.

After all of the butter has melted it will separate by weight.  The water will go to the bottom and the milk protein will float to the top.  The pure butterfat will be in the middle.  This takes about ten minutes on low heat.  Adjust your times by the amount your making.

Now it’s time to use your spoon to skim the foam off of the top.  Be careful not to scoop out the butterfat below the foam.  I usually use a paper towel and a paper plate to empty the spoon.  Once all of the milk protein has been removed it’s time to pour the butterfat into a coffee filter and funnel.

This takes a steady hand and a slow pour.  Remember everything is still hot so be careful not to get burned!  You want to leave the water at the bottom of the pot.  Once you get as much of the butterfat as you can to strain through the filter your all done!  The jar of clarified butter will keep for months in the fridge.

Easy Back Yard Cheeseburgers

Easy Back Yard Cheeseburgers

When it comes to backyard barbecuing being able to cook a good burger is essential. I’ve learned over the years that keeping it simple is the way to go. I spent countless hours trying to come up with the perfect burger mix. After trying everything I could think of nothing really stood up to a fresh ground beef patty with just a pinch of salt. Here’s how to make them happen!

 

Equipment:

  • Flat iron griddle (with heat source)

Ingredients:

  • 1 pound of 80/20 ground beef or even better 73/27
  • Salt
  • Lettuce
  • Tomato
  • Onion
  • Pickles
  • Hot peppers
  • Cheese
  • Mustard
  • Ketchup
  • Mayonnaise
  • Hamburger buns

Start off by dividing the meat into 4 equal portions. Form the portions into patty’s and season both sides with pinch of kosher or sea salt. Quarter pound patty’s work great to get a good sear without over cooking. Place them on a tray and stick them in the freezer. They need to sit in the freezer for at least 30 minutes. This gives you time to fire up your grill and to get it good and hot. After you light the coals or turn on the burners place the griddle directly over the heat. After the patty’s have been in the freezer for 30 minutes or more your ready to cook!

 

“Place them on the griddle and listen to them sizzle.”

 

  • Keep an eye on the griddle so you don’t burn them. After a minute check on your sear.

  • Flip when you have a good golden brown crust.

  • When the second side has a crust it’s time to add the cheese!

  • When the cheese starts to melt your all done with the cook! It’s good to have all of the toppings ready ahead of time and let your family and guests build their own.

I told you this was easy!

T-Bone Steak “BYBBQHero Style”

T-Bone Steak “BYBBQHero Style”

T-Bone Steak “BYBBQ Hero Style”

Ingredients:

Salt

Pepper

1/8 cup Mediterranean oil blend

Mop Sauce:

1/2 stick of butter

A few sprigs of thyme

A few sprigs of Rosemary

Board Sauce:

1/4 cup Mediterranean oil blend

Pinch of salt

Pinch of pepper

2 cloves of minced garlic

Chopped herb bundle

Juice from resting

Directions:

Light one chimney full of lump charcoal and bank to one side of your grill to create two zones

Apply salt and pepper to the steak on both sides.

Brush a light coating of the oil blend on to the steak

When the grill is heated up, place the steak over the coals.

Close the lid and let them cook for 3-4 minutes.

Flip and brush with the mop sauce using the herb bundle cover and cook for another 3-4 minutes

Move the steaks to the indirect zone and cook to desired internal temperature.  130 degrees for me.

Remove steaks and cover for a 5 minute rest *Very important to let them rest

On the cutting board pour 1/2 of the board sauce, place the steaks on the top and slice.

Pour the remaining sauce on top.

Serve and Enjoy!

 

If you try this make sure to take pictures and share with our group, feel free to comment below too.

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