Cheeseburger Hero Challenge 2018

Who will be the next “Cheeseburger Hero”?

One of the first challenges we did was a cheeseburger challenge in the fall of 2016.  It was so much fun, let’s do it again.  Thank you to all who voted in the pinned post on our facebook page.  It is good to see you are still enjoying the Hero Challenges.  We do our best to make it easy, and look forward to learning a few new tasty burger recipes.

Here is how you can participate…

We will create a post/event in the Facebook group Backyard BBQ Heroes, If you are not a member already, please join us.  We are a friendly group of grilling enthusiasts who enjoy learning and are always striving to develop superhero cooking abilities.  We have a lot of fun in this group, we focus on encouraging and helpful posts and comments.  We are family friendly, and are quickly becoming known as the best BBQ group on Facebook.

Comment on the pinned post with the words “I’m in”.  The reason we do this is to have an idea of how many people will be participating.  It gives us a good gauge on how popular the challenge is, and if we are succeeding in our efforts to tell you about it.

The Burger Hero Challenge begins on Friday April 13th, 2018 and ends on Sunday April 22nd, 2018 9pm pacific. You can cook any day for the entire time, not only the weekends.

The goal of these challenges is to have fun, learn new stuff, and share our creations.  So when you cook your Hero Burger, take pictures of the ingredients, the preparation, the cooking and the final delicious product.  Please take a selfie with your finished entry and post that picture on the pinned post at Backyard BBQ Heroes group on Facebook.  If you do not want to take a selfie, then you can take a picture of your finished dish with any BBQ Hero beer glasses, Tshirts, Aprons, or even a printed copy of our logo.  We just want to make sure it was not a photo downloaded from the internet.

Create a post of your own, on the Backyard BBQ Heroes Group page, our regular facebook page, your own personal facebook page, Instagram, Twitter, etc.  You can share all of your photos there, ingredients, prep time, cooking, final product.  Make sure to use #backyardbbqheroes #bybbqheroes #heatthatmeat #cheeseburgerherochallenge2018 in any post so we can find it easily.

Going live is not required, but it is alot of fun.  If you want to go live when cooking we would love to see it.

So then, for everyone that posts a selfie picture in the pinned post on the Backyard BBQ Heroes Facebook group page will be entered into the random drawing for prizes from our sponsors.  That will take place soon after the end of the challenge during Rob’s coffee chat on a saturday, or maybe even a beer chat one evening.  We will keep you posted.

We do have our awesome sponsors, who many times like to contribute cool stuff as prizes, we will let you know what they are planning as we find out.  You can see and visit our sponsors here.

We are looking forward to having a great time with this challenge, feel free to join us!

 

 

 

 

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!

Rob’s Coffee Chat Feb 17th, 2018

Good morning Heroes! Will be announcing the Chicken Hero Challenge winner soon.

Do you like the challenges? Would you like us to keep doing them? Feel free to chime in on our Facebook page, Backyard BBQ Heroes and vote on the pinned post. Add your ideas too. We are here to help you become the super hero of your family when it comes to cooking out!

Featured BBQ Hero Steve

We are thankful to each and every member of the group for spending time with us and sharing your awesome creations.  From time to time we like to talk with members who have gone above and beyond, about the love of BBQ and out door cooking.  Steve is such an encouragement and we asked him to share his story with us.

I will post it below, but I wanted to also share with you the comment Rob sent to Steve…

I love how Rob said, “Don’t be afraid to destroy some food”, and be forgiving of yourself and see the good in what you present!

Wise words Rob.

Here’s what Steve had to say,

I’ve had a passion for cooking from a young age. However, it wasn’t until I was about 19-20 that I really started getting into BBQ. I will admit I had no idea what I was doing. My first grill was one of those cheap little $14 grills from Walmart that fall apart after 4 cooks (and it did!). I would dump in a big pile of charcoal, douse it in lighter fluid, and away I went. I didn’t know any better, that’s how I had seen my dad grill when I was a kid so that’s how I thought it was done. It wasn’t until years later that I learned about temperature control, indirect cooking, smoking, etc.

I remember my first cook when I wanted to start barbecuing. I took a rack of ribs, seasoned them, tossed them in a disposable foil pan full of bbq sauce and onto the grill. Directly over the heat. Needless to say, I would’ve had an easier time eating blacktop.

Around 22-23 my buddy’s dad started getting me into grilling PROPERLY. He had many cookbooks I read through, and he showed me the ways. Taught me that less is more when it comes to charcoal, taught me how to set up for indirect cooking and how to smoke.

Prior to joining this group, bbq was just something I did once in a while. Summer days, when it’s too hot to run the stovetop or oven, stuff like that.

After becoming a member here, I was both blown away and inspired by what I was seeing. I started reading up & studying more. One of my favorite books, which I still use to this day, is “Fire it Up – 400 Recipes for Grilling Everything” by David Joachim & Andrew Schloss. I also started following some of the bigger name bbq people on facebook, reading their posts and recipes; people like Aaron Franklin, Myron Mixon, Jess Pryles, Steven Raichlen.

Over the last few years, bbq has become a passion to me. If I had time to grill everyday all year, I would. I often joke with my wife about my “adopted children” (my grills). Currently I have a 22” Weber, a Charbroil horizontal offset smoker, and a Charbroil 6 burner gas grill (curb find!).

Some of my favorite things to make are pulled pork, ribs, beer can chicken, stuffed pork loin, and now thanks to this group TRI TIP. I love a good brisket too, but can’t justify spending $90 on a piece of meat.

Right now, my goal is to open a bbq restaurant before I reach 40 (I’m currently 26 so I’ve got a little time).

Thanks for choosing me as your hero of the month. It is an honor to be a member of such a wonderful group!

We sure are thankful you are here with us Steve, so happy to see you are enjoying the group!

If you are not already a member, make sure you look us up on facebook, Backyard BBQ Heroes!