BBQ Bootcamp

We are partnering with the NDSU Meat Science Consumer Education Program to bring back BBQ Bootcamp!

5:00pm- Registration/Check in
5:30pm- Event/Class starts

$50 Registration fee.
Limited spots available!

Register TODAY! 

For those of you who haven’t heard about the BBQ Boot Camp, here is a bit of history. In 2009, a team of NDSU meat scientists noticed that agriculture’s side of the story was being shortchanged and decided to address the problem at the grassroots level. The team did this by creating “BBQ Boot Camp”. Since 2009, the NDSU BBQ Boot Camp program has delivered an important, informative, and entertaining message to attendees; that agriculture plays a critical role in everyone’s life through the production and consumption of food.
The objective of the Boot Camp was to educate a diverse group of consumers to become champions of ND agriculture; well-armed with knowledgeable information about animal agriculture and the benefits of meat consumption.

Dr. Eric Berg has been director and/or co-director of the BBQ Boot Camp from the beginning. He will be your host for this event!

Topics covered to include –
Station 1: Degree of doneness and food safety.
At this station people will learn why having a good thermometer and paying attention to temperature are not only important for food safety, but also extremely important for the overall deliciousness of your grilled meat.
Dr. Rob Maddock is the Technical Assistance Officer for the American Meat Science Association responsible for technical, scientific, business, and operational assistance and information to meat processors and other interested parties.

Station 2: Traditional BBQ, slow cooking and smoking.
At this station, attendees will learn why some cuts of meat are cooked at low temps for a long time and others are hot and fast.
Scott Thomasson (Pigtamer BBQ pit master) won the Scheels ND BBQ Championship so many times, they put him in charge as a co-director with Dr. Berg. Scott is often heard on various media outlets discussing competitive BBQ and steak competitions as well as giving advice on equipment selection for backyard smoking and grilling.

Station 3: Backyard Grilling/Smoking equipment and cut selection
Wether its propane vs charcoal or pellets vs a pit BBQ, you will learn about all options of backyard cooking.
Spencer Wirt (aka The Meat Dude as heard on KFGO Afternoons Live every Thursday at 2:08 pm) has years of butcher and equipment experience. A former NDSU Meat Lab manager, Spencer now manages Six in One Meats in New Salem ND.

Station 4: Spices rubs and marinades and the science behind flavor and taste
We are meat scientists, so the spices, rubs and marinades should bring out and enhance the natural delicious flavor of meat and not over-power it.
Dr. Paul Berg (Professor Emeritus NDSU Dept. of Animal Science) is the original “Old Spice” for the BBQ Boot Camp. This station is THE Boot Camp fan favorite station for the past 13 years, and Old Spice has been spicing up backyard cookery the whole time.