Are you firing up your grill for dinner tonight?
Lots of people are doing just that right now at the North Central Research Extension Center south of Minot.
It's the annual BarBQue Boot Camp, put on by NDSU.
Jim Olson is live at the Extension Center now to tell us what's cooking.
Roughly 200 people are here at the Research Station going through the rigors of the BBQ Bootcamp.
The event is a fun filled evening of learning the finer points of preparing beef and pork on both a grill and in a smoker.
The smell here is just tremendous.
Doctor David Newman of the NDSU Animal Science Department says the boot camp consists of four savory stations.
(Dr. David Newman, NDSU Assistant Professor - Animal Science Dept.) "The first station is the station that focuses on slow cooking and smoking. Cook a variety of products such as brisket and pork ribs and other products. The second station focuses on spices rubs and marinates and meat selections. The third station talks about the degree of doneness and how important using a meat thermometer is that cooking a piece of meet to different temperatures or to different end degrees of doneness can drastically affect the overall eating experience you have. The fourth station talks a lot about grilling, human nutrition and food safety.>>
Part of the boot camp is also helping people understand the growing gap between farmers and ranchers and the consumers---understanding that agriculture is food.
At the end of the boot camp tonight is a large BBQ for everyone here.
Preregistration was required to be part of the boot camp and Doctor Newman says the BBQ event is held at various
places around the state so if you missed tonight's you can find other area bootcamps online at www.ndsu.edu/bbqbootcamp.