K-State Research and Extension

Kansas State University and the Ellis County Extension Office are presenting Barbecue 101, a one-day workshop for novice grillers and seasoned (pardon the pun) veterans alike, on Saturday May 30, in Hays at the KSU Ag Research Center Auditorium, 1232 240th, located just south of town.

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 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].