Barbecue 101 workshops planned in four Kansas locations
Grilling and smoking basics, plus the science of barbecuing will be covered.
Released: March 24, 2016
MANHATTAN, Kan. – We all know it – that enticing aroma that fills the air when someone is barbecuing. To get you ready for the season, Kansas State University will host Barbecue 101 workshops in four locations around Kansas, which will provide information on grilling and smoking, plus a unique perspective on the science of barbecuing by K-State Research and Extension specialists.
“These workshops are designed for consumers of all ages and experience levels,” said Travis O’Quinn, K-State extension meat specialist. “We’ll also cover how to select meat, wood, rubs, spices and sauces.”
The dates and workshop sites are:
- April 30 – Iola – Community Building at Riverside Park, 510 Park Ave.;
- May 21 – Holton – Northeast Kansas Heritage Complex, 214th and P streets;
- June 4 – Washington – First National Bank, 101 C St.; and
- June 25 – Wichita – Sedgwick County Extension Office – 7001 W. 21st St. N.
Meat cutting basics, barbecue food safety, selecting the right smoker, meat cuts to stretch the dollar and how barbecue varies by region are among the topics covered.
Lunch, an apron and a Barbecue 101 course book with cooking guides, recipes and tips are included in the registration fee of $50 per person or $80 per couple. Registration for each workshop closes one week prior to the event. More information and online registration is available at Barbecue 101 Workshop, or contact Lois Schreiner at lschrein@ksu.edu.
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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.
Story by:
Mary Lou Peter
mlpeter@ksu.edu
K-State Research and Extension
For more information:
Travis O’Quinn – travisoquinn@ksu.edu
