The day covers meat cutting, food safety, selecting a smoker and more.
MANHATTAN, Kan. – Kansas State University is presenting Barbecue 101, a one-day workshop for novice grillers and seasoned (pardon the pun) veterans alike, on Saturday, June 6 in Arkansas City. K-State specialists will cover the basics of grilling, smoking, and food safety, plus a unique perspective on the science of barbecuing.
“As a meat scientist, I am always grilling and smoking different meats on the weekends. This program offers a great opportunity to teach consumers interested in learning more about barbecue an insider’s view on meat products and the science of barbecue,” said Travis O’Quinn, an avid griller and meat specialist with K-State Research and Extension. He spends his working days studying such traits as meat tenderness and palatability. “We’ll talk about selecting meat, wood, rubs, spices and sauces to use at your next barbecue.”
Afternoon station rotations will focus on selecting the right smoker; BBQ regionality; meat cuts that stretch the dollar; tasting the difference wood makes; and meat preparation and selection. The day wraps up with a competition BBQ expert roundtable.
The workshop will be at the Brown Center at Cowley College, 215 S. 2nd St. in Arkansas City, starting at 8 a.m.
The fee to register is $50 per person or $80 per couple due one week before the workshop and includes lunch, an apron, and a Barbecue 101 course book. Space is limited. More information and registration is available online at Barbecue 101 Workshop or email Lois Schreiner at [email protected].
The workshop is one of four being presented during May and June in different locations in Kansas.
