BBQ Bootcamp is a collaborative effort of animal scientists in NDSU's Animal Science Departmentand agents from the NDSU Extension Service. BBQ Boot Camps are held in various locations during the summer.
Participants learn about:-- New cooking methods and practices
-- Meat cut selection
-- Rubs, marinades and seasonings (click for recipes)
-- Food safety and nutrition
-- Smoking, gas and charcoal cooking
-- Meat industry topics, including related research, teaching and Extension activities at NDSU
BBQ Boot Camp instructors introduce participants to grilling methods, including smoking and cooking with gas and charcoal. Instructors will 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 will learn about nutrition, food safety and techniques such as using rubs, marinades and seasonings.
Faculty will share information on current topics in the pork, beef and lamb industries and report on 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.
http://www.ag.ndsu.edu/ansc/bbqbootcamp/bbq-boot-camp