Best Burger Bragging Rights
Montana BBQ Kid’s Que Cook-Off
Absarokee, Montana
Photography by Stu Hoefle
The tantalizing aroma of seared meat teased the crowd. Smoke rose from the portable charcoal grills, manned by chefs ranging in age from 6 to 13; all busy turning patties and kabobs, rolling meatballs and checking temperatures. It was an exciting time at the 3rd Annual Montana BBQ Kid’s Que Cook-Off in Absarokee this summer.
L Bar W Ranch out of Absarokee, kicked off the competition by donating the main ingredient in everyone’s dish - hamburger. Each chef started with two pounds of ground beef and, using their best recipe and other ingredients, worked their magic on burger dishes; each hoping for the grand champion prize.
Before the grilling could begin, kids chopped, mixed and formed their dishes at tables set up just off the outdoor cooking area. Parents were allowed to coach the youngest chefs, but physical assistance was prohibited.
Working as a team, 7-year-old Maisyn Barthlemess and 8-year-old Scotlyn Romaine studied their recipe and transformed regular burger patties into burgers with a “punch.”
“We added onions, eggs, and spicy brown mustard to the hamburger,” Maisyn said. “It was fun, and they were really good!”
Coached by Maisyn’s mother, the girls tested the recipe a couple of times before they came to the competition. Wearing oversized rubber gloves and aprons that hung below their knees, their nervous enthusiasm was apparent.
“The funnest part of the day was probably cooking with my best friend,” Maisyn said, “And the preparation. It’s fun getting all the things together.”
Next to their table, a friendly sibling rivalry had brother and sister, Gannon and Grier Smith, 11 and 13, taunting each other as they made burger patties. Their light-hearted banter over whose burger would be best continued throughout the competition.
Grier competed last year and won, and her brother decided that he’d go for it this year. He worked diligently on his burgers and as he finished forming perfect patties, he poked a hole in the center.
“That’s a trick I learned to keep the moisture in,” he said. “I think the judges will like it.”
As the time for cooking approached, the excitement level continued to rise.
At the Griffin table, sisters, Payton, 7 and Parker, 4 and a friend were working on meatballs. Though Parker was too young to compete, the generous judges said she could help. It was her job to prep the onions. Thankfully her mom thought ahead, and a pair of swim goggles kept the tears at bay.
Payton was the head chef and as such; the one at the grill. When the meatballs were ready for the heat, she put on leather gloves and cautiously watched - turning them at the five-minute mark to ensure they turned out perfect, using a thermometer to test for doneness.
“It needed to be at 160 degrees,” she said, “That meant that the meat was done cooking.”
Moving around the miniature barbeque, Payton looked more like a ballerina than a chef. But she was taking the day seriously and claimed her favorite part was cooking on the miniature grill.
“My meatballs were yummie,” she proclaimed later. “We Won!”
“This is such a great opportunity for the girls,” Jessica Griffin, mother of the young chefs, said. “They’ve been helping me cook since they could stand on a stool.”
Payton’s Winning Meatballs
1 ½ pound ground beef
½ pound bulk Italian sausage
¾ cup seasoned breadcrumbs
½ cup grated Parmesan cheese
¼ cup finely diced onion
1 ½ Teaspoon minced garlic
1 egg slightly beaten
¼ cup milk
1 Pound Shredded Mozzarella Cheese (add just before cooking)
Special Seasoning
1 Teaspoon fresh chopped thyme
1 Teaspoon fresh chopped sage
1 Teaspoon salt
1 Teaspoon black pepper
Mix the ingredients in the Special Seasoning together and set aside. In a large bowl, add all the ingredients except the Mozzarella cheese, with clean hands, mix together well. Sprinkle with the Special Seasoning and mix some more. When thoroughly blended, shape into 1 ½ inch balls (about the size of a golf ball). Make a hole in each one big enough to stuff with a bit of shredded Mozarella cheese and close the hole back up. Put the meatballs on the grill and turn in 5 minutes. Test for doneness by using a thermometer. They are done when it reads 160. Carefully remove from the grill and eat them!
Jessica was allowed to coach, but Payton was emphatic that she was the boss. She said her best tip for cooking was to make sure to wear leather gloves when you barbecue to keep from burning yourself.
Back at Maisyn and Scotlyn’s table, the girls were ready for the grill. Mixing in “special spices,” gave them an edge they hoped the judges would appreciate.
“We seasoned them really good,” Maisyn exclaimed.
Judged on presentation, tenderness, taste and overall appearance, the kids were competing for cash prizes and medals thanks to the generosity of the Montana T-Bone Cattlewomen, who also presented an educational component demonstrating where the cuts of meat are found on a carcass. The Montana Barbeque Pro Shop in Billings also provided gift certificates to the winners.
Fifteen aspiring young chefs in three age groups competed. Six of those competed as a team. The winners were announced on Saturday at the Montana BBQ Cook-Off. With yearly growth, the competition hopes to attract more competitors next year, especially in the older age division. In the 10 – 15 age group, Kellyn Anderson was 1st and Ezrick Dyen took 2nd. In the 6 – 9 age group, Payton and Parker Griffin were 1st and Mila Anderson was 2nd.
“It’s a great opportunity for all ages of kids,” Staci Grimms, mother of a competitor and one of the organizers said. “Next year we hope to appeal to area 4-H and FFA clubs to compete. It’s a great life skill and it’s always good for kids to know where their food comes from.”
As the day wound down, Gannon Smith was already planning for next year and said he was thinking about other ingredients that could be added to burger patties to make them stand out.
“I’m keeping it a secret until then,” he smiled.