2017 NDSU BBQ BootCamp Scheduled For May 23 2017! It Starts at 4:30 PM!
The BBQ BootCamp Has Been Scheduled for the Late Afternoon On Tuesday May 23 2017! The Fees are $30.00/Person Which Includes All the BBQ You Can Eat at One Sitting! I have Attended 3 Times Before and I'm Registered for No. 4 Now! I feel I have Learned More Each Time! 👍👍👍👍👍
You Can Register On Line at:
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Dan, sorry I won't make it. This sounds like a great class to attend. Get their recipe for a whole beef chuck that's cooked very low and slow for a looooooong time. My nephew gave it to me a long time ago and I can't find it. It was to die for!
Skip, I'll See What I Can Do for You! Carnivoire Catering Usually Takes Part and They BBQ Beef Clods for Events! Was Lori at the BBQGURU able to help You with Your DigiQ DX-2 Questionâ“
From a Backyard Cremator in Fargo ND, Dan
Dan, I can't make it either. Make sure you document your experience, like you did last year. I had a blast reading that one! We will get together at one of these events in the future. Either in No Dak or Minne.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Mb, There Will be Another Day and I Look Forward To It! Do You Know of Any Good BBQ Joints in the Boulder CO Areaâ“.
My "Personal Trainer" Is Moving to Boulder I Swear That Gal (Mel) Can Smell When I Light the Smoker!
From a Backyard Cremator in Fargo ND, Dan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
KT's BBQ serves up Memphis-style barbecue with smoked pork, brisket, hot links, chicken, along with homemade sides and desserts at 4 locations in Colorado.
Good Afternoon Boys and Girl's, RIBBERS One and ALL! Just a Friendly Reminder that NDSU's BBQ BOOTCAMP, May 23 is Rapidly Approaching! Get Your Registration In Now! Let Me Know if Your Coming so I can Wear a Different Cap than Youâ“
It will be easier to tell us apart from One Anotherâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
JCGrill, I'll Look Forward to Seeing You Another Year! I'll have to Enroll again or I'll Forget Everything I have Learned Todateâ“
From a Backyard Cremator in Fargo ND, Dan
NDSU's BBQ BOOTCAMP, Came and Went on 23 May 2017! With Record Pre-Registration, Over 180 had Preregistered and 30 - 40 Walked On! It is Sonsored by the ND Beef Commission, ND Pork Counci, ND Lamb & Wool Producers, ND Turkey Federation, NDSU Extension Service, Northern Plains Distributing, and the ND Animal Science Dept!
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It it was Held at the NDSU Beef Cattle Research Center and its State of the Art Feed Lot! Live Cattle and All! The Research Facility is in the Very Capable Hands of Mgr Trent Gilbery, and his Capable Asst's Sarah and Taylor!
Taylor getting ready to Feed 70 Some Newuu Heifers on Memorial Day Morning!
OBTW FOR WHAT ITS WORTH BLACK WHITE FACE CATTLE (Baldies) are 1/2 Angus & 1/2 Hereford Mix! They are Marketed as "Certified Black Angus"â“ Typically the Cattle stay on Full Feed until they reach a Live Weight of 1250 Lbs! After Slaughter they will Net 650 Lbs Hanging Weight or 325 Lbs / 1/2! Processing or Cutting away Bones and Fat Futher Reduces the Net to the Consumer!
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Billy Ogdahl, Mgr of Genetics and Beef Production, demonstrates the High Tech Sqeeze Chute used for Medical Treatment
of Cattle! It also functions as a Scale to Weigh the Livestock! He also Said that Past Practices were to Vaccinate Cattle in the Rump or Round Muscle! Current Practice is to Vaccinate in the Neck Muscle!
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​Tyler Madock, ND Beef Check Off Commissioner! Tyler gave an impromptu Presentation on the Consumer Driven
Nature of the Beef and Meat in General Market Places!
Station # 2: The BBQ Station 👍😛👍 was overseen by Austen Germolus, Meat Lab Mgr and Dimetrius Reed, PH.D. Meat Science Student & Butcher from Houstan TX! Dimetrius had brought Pecan Wood for the BBQ BOOTCAMP 👍👍👍! These two PitMasters 👍👍 layed out a Spread Fit to Eat! The Bill of Fare 👍 included: Beef Brisket, Pork Ribs( St. Louis), Turkey, Beef Top Round, and Pulled Pork👍👍! (Pork Shoulder-Boston Butt's No Longer PCâ“) If You Left Hungry? It was Your Own D----d Fault!
Station #3: Asst. Mgr. of the Meat Lab, Spencer Wirt Self Proclaimed Butcher/Meat Scientist and Dr. Eric Berg, Prof and Meat Scientist tag teamed at this Station with the emphasis on improving Low Value Meats into Higher Value Products! This is done by Curing Meats, Making Sausage, Smoking and etc. Dr. Berg, spent considerable time on the intrinsic value of Meat Cooking and Prep for Lower Value Meat Products! As important as Fat Content, Tenderness, Chewability is Something Intrinsic called Unamiâ“ If I understand correctly it's when the ingredients enhance One Another to a Higher Value! He Provided us with the Ingredients for the "UNAMI BURGER", 80% Hamburger, Carnivoire Rub, Blue Cheese Curds and Dill Weed all blended together! A sample made One Beg for More!
DR. PAUL BERG PROF. EMERITUS & MEAT SCIENTIST HOLDS COURT!
Station # 4: Last but Not Least Is the Presentation by Dr. Paul Berg Ret., Professor Emeritus, Meat Scientist and Father of Dr. Eric Berg(Above)! Dr. Berg Sr has Spent More Than 30 Yrs at NDSU as a Meat Scientist and has Been Instrumental in the Development of Carnivoire Catering a Student Run Non-Profit Organization that Caters BBQ at various public functions such as the ND State Fair! They Specialize In Beef Clods, Rubbed with Basic Carnivoir Rub! Dr. Berg told us that all Rubs should be Made by Weight, the Basic Carnivoire Rub is 10 Pts Salt, 1 Pts Blk Pepper and .4 Pts Granulated Garlic! He will then "Ethnacize" the Basic Rub by adding other Spices and Seasonings to Taste! Regretably Dr. Berg won't give me His Favorite Rub Recipe for Horse Meatâ“ He did Graciously Provide the Recipes in the Pic's!
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The Last Station at the BBQ BOOTCAMP Is the Crowd Pleaser! Served Up in True Country BBQ Style! My Hat is Off To All Involved! An Extraordinary Event ! Dr. Briscanni (President NDSU) Guard This Treasure With Prejudice! It Truly Is Is One
OF NDSU's Premiere Events!
Dan Johnston, Fargo ND
JCGrill, They truly do a Fine Job! Just Put it In Your Calendar! This was My Fourth Time Attending and I look Forward to #: 5! It would be Great to Meet You at It if Not Before!
From a Backyard Cremator in Fargo ND, Dan
Make sure you document your experience, like you did last year. I had a blast reading that one! We will get together at one of these events in the future. Either in No Dak or Minne.
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