Who could have guessed that advocacy smelled so delicious?
The BBQ Boot Camp, which educated members of the public on different aspects of barbecuing methods and safety, was held at the North Dakota State University extension office, south of Minot on Thursday night.
As the camp's participants arrived, they were greeted with the succulent smells of barbecue. The meat that was slowly cooking on the grills would be used in demonstrations, although some of it would later be subjected to taste tests to support different theories explored during the 2 1/2 hour camp.
The purpose of the camp was to serve as an opportunity to have fun and educate, said David Newman, an assistant professor in animal science with NDSU.
Today, there are few people involved in the agriculture industry, Newman explained, noting that about 1.4 percent of the U.S. population make a living off of agriculture. While producers should be educated about agriculture, it is important that the consumers - those who enjoy meat on a regular basis - know a little bit about the industry, too, he added.
"We need people to be informed about food supply," Newman said, referring to legislative efforts regarding agriculture. With this information, voters can be better informed on legislation regarding agriculture. "We do that through programs like this."
The camp was conducted through the cooperation of state and county, Newman said. On a local level, that was done through work with the NDSU Ward County Extension.
Gail Slinde, an extension agent for the county, explained that "out of the 300 that tried to get in," the camp would only accommodate 162 participants. It sold out in four days.
"It's good to have a wanted program," Newman noted.
The program offered discussions on food safety; spices, rubs and marinades; grilling; smoking; and the "degree of doneness," Newman said. Through the discussions, the participants not only gained knowledge about these subjects, but they also experienced barbecue through their taste buds. After all, as Newman explained in the beginning of the program, the best way to get to people is through their stomach.
Participants also received a cookbook, as well as handouts which provided further education which included tips to help choose beef, how to safely prepare meat and poultry, and other safety issues.
Keeping Food Safe During Grilling Season
SHOPPING
- When shopping, choose meat and poultry last, right before checkout. Keep meat, poultry and seafood separate from other groceries in your cart.
- Make the grocery store your last stop. Perishable foods, such as meat and poultry, should not be out of refrigeration for more than two hours (one hour if the temperature is above 90 F.)
PREPARATION
- Refrigerate meat and poultry immediately. Raw meat and poultry always should be stored below other foods to prevent cross-contamination.
- Freeze ground meat and poultry that will not be used within two days. Larger cuts of meat, such as steaks, should be used within four days or properly wrapped and placed in the freezer.
- Unwashed hands are a major cause of food borne illness. Wash your hands with warm, soapy water for 20 seconds before and after handling food.
- Competely thaw meat and poultry before grilling. Thaw meat or poultry in the refrigerator or by running cold water over sealed packages. Defrosting meat and poultry in the microwave is a safe practice if the food will be placed on the grill immediately.
- Marinating is used to tenderize and add flavor to meat and poultry. It is better to marinate in the refrigerator, and not on the counter.
- Do not re-use meat marinades on cooked meats or other foods. If some of the marinade is to be used as a sauce on cooked food, reserve a portion before placing raw meat and poultry in it.
TRANSPORTING
- Transport meat and poultry to the picnic site in an insulated cooler with plenty of ice or frozen gel packs. Transfer food directly from the refrigerator to the cooler just before leaving home.
GETTING READY
- Check the gas lines and valves on gas grills to make sure there are no cracks, holes or blockages. It is safest to find someone with the expertise to do the checks.
- If you suspect a gas leak, don't use the grill until the problem is fixed.
- Store liquid petroleum (LP) tanks in a secure, upright position. Don't store extra full containers under the grill. Follow the current tank expiration date recommendations.
- Don't operate gas or charcoal grills in enclosed areas, such as garages, campers or tents.
- Follow manufacturer's directions of using gas grills.
- When using charcoal, follow the directions on the charcoal bags. Be sure charcoal is completely extinguished before discarding.
- Keep the grill on level ground at least 10 feet away from a building, shrubs or anything that could catch fire.
- Don't leave grills unattended. To prevent burns, keep children and pets away from grills.
GRILLING
- Preheat your grill and cook at medium heat to prevent flare-ups from fat dripping off meat.
- Use a food thermometer to check food doneness. Insert the thermometer in the thickest part of the food, away from bone, fat or gristle. Hamburgers and ground beef should reach an internal temperature of 160 F; whole poultry and poultry breasts, 165 F; ground poultry, 165 F; all pork cuts, 160 F. Beef, veal, lamb steaks, roasts and chops should be cooked to an internal temperature of 165 F.
- After grilling meat and poultry, keep it hot until served (140 F or warmer). Keep cooked meats hot by placing them to the side of the grill rack, not directly over the coals.
- To prevent cross-contamination, use a spatula or clean tongs for removing meat or poultry from the grill. Place on a clean plate.
- Discard any food left out for more than two hours or one hour if the temperature is above 90 F. When in doubt, throw it out!
- Clean the grill after each use. Charred food particles can be removed with a grill brush.
More information can be found at (www.ag.ndsu.edu).
