NDSU BBQ Boot Camp 2011 Kick-Off

It is barbecuing time! BBQ Boot Camp will kick off the 2011 season on April 30th after the NDSU Green and Gold football game. The BBQ Boot Camp will take place outside of the Fargodome starting at 3pm.

BBQ Boot Camp is a great way for participants to learn about grilling, barbequing, spices, marinades, rubs, meat nutrition, food safety, meat degrees of doneness, as well as a ton of other great information. To get signed up for this great event or to look at the summer BBQ Boot Camp schedule, visit www.ndsu.edu/bbqbootcamp. Seats for this event are limited so sign up today!


This Spring we will be back for our third annual NDSU BBQ BOOT CAMP! Thank you to everyone who helped make our program a success in 2009 and 2010. In total, we have been able to reach out to about 2000 people in North Dakota! Our team success helped us earn the honor of receiving the 2009 Program of Excellence Award through the NDSU Extension Service.

If you’d like to learn more about our program please come join us at one of our events or contact us for more information at any time.

NDSU animal science faculty are partnering with food science faculty and the NDSU Extension Service to hold 7 BBQ BOOT CAMPS from April through July.

The BBQ Boot Camp will introduce people to new cooking methods and practices. The program also will cover topics such as meat cut selection, methods and theories of cooking, food safety and variations in barbecuing practices, such as using rubs, marinades and seasonings. In addition, participants will receive information on current topics in the pork, beef and lamb industries, including research, teaching and Extension activities at NDSU.

“BBQ Boot Camp is a unique opportunity to explain and discuss current topics in the food industry at the grass-roots level, all while having a lot of fun with barbecue,” says David Newman, NDSU Extension swine specialist.

Meat cut selection will emphasize value cuts, which are considered excellent for barbecuing if people use proper cooking methods. Meat selection education also will include information on typical retail cuts.

Instructors also will analyze the differences among smoking and charcoal cooking methods and help participants understand how the compositional differences in meat animal species, cooking temperatures and humidity affect the success of barbecuing.

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