Grilling season finally is here. If you are looking for new ways to grill your favorite
meat, want to learn about different meat cuts or need some tips on
handling food safely, the BBQ Boot Camp can help.
* June 26 at Bonanzaville in West Fargo, 2:30 to 5:30 p.m.
* July 2 at the city park in Fullerton, 5 to 8 p.m.
* Aug. 15 at the Harold Schafer Heritage Center in Medora, 5 to 8 p.m.
BBQ Boot Camp instructors introduce participants to grilling methods, including smoking and cooking with gas and charcoal; describe the merits of various meat cuts; and explain how cooking temperatures, humidity and the composition of the meat from different animal species can affect the barbecuing process. Participants also learn about:
* Nutrition
* Food safety issues such as the proper cooking temperatures for meat and how to
handle raw meat safely
* Techniques such as using rubs, marinades and seasonings
* Current topics in the pork, beef and lamb industries
* Related research, teaching and Extension activities at NDSU
"The program highlights many different aspects of agriculture from meat cookery to the importance that producers place on meeting high product quality standards," says David Newman, NDSU Extension swine specialist and one of the BBQ Boot Camp organizers.
The camps wrap up with a full meal, including traditional barbecue side dishes. Participants will be able to fill their plates with a large variety of barbecued meat.
"You definitely won't leave hungry," says Eric Berg, a professor in the Animal Sciences Department and a BBQ Boot Camp instructor.
Animal Sciences Department and Extension faculty, staff, and graduate and undergraduate students are the instructors for the camps.
The cost is $40 per person. For more information about the BBQ Boot Camp or to register for the July 2 and Aug. 15 camps, go to http://www.ndsu.edu/bbqbootcamp. To register for the June 26 camp, go to http://tinyurl.com/BBQBootCamp.
This is the fifth year BBQ Boot Camps have been held across the state.
