Mouthful

NC State BBQ Camp offers 2-day course in everything barbecue

Sam Jones BBQ: a family tradition

Sam Jones, a part of a six-generation BBQ family, opens his own place in Winterville, N.C. He pays homage to his family's restaurant, The Skylight Inn, but brings the old traditions into a more modern setting.
Up Next
Sam Jones, a part of a six-generation BBQ family, opens his own place in Winterville, N.C. He pays homage to his family's restaurant, The Skylight Inn, but brings the old traditions into a more modern setting.

Registration is open for N.C. State’s Barbecue Camp, the only university-sanctioned barbecue camp in the Southeast.

Over two days, Friday, June 2, and Saturday, June 3, participants will learn about barbecue history, sauces, rubs, sausage-making, cooking equipment, pairing with beer and meat prep.

Teams of students will develop their own dry rub recipes to be used, and judged, at Saturday’s rib lunch. Students also will make their own sauce, which will be bottled with a personalized label.

Students will learn how to dress a whole hog with an emphasis on food safety. A whole hog will be barbecued for dinner.

A roundtable with chefs and experts will offer discussion on methods, styles and tips.

The camp features meals: a brisket dinner, sausage biscuit breakfast and a pig pickin’ dinner.

Most events will be on the main campus while some activities will be at the university’s Lake Wheeler Farms Beef Unit.

Early registration through May 10 is $450. Registration is $550 from May 10 through May 27. The camp is limited to 25 participants.

The camp is presented by N.C. State’s College of Agriculture and Life Sciences and the North Carolina Meat Processors Association. For details and registration, go to ncmpa.com.

Texas A&M also has an annual barbecue camp.

Jessica Banov: 919-829-4831; @JessicaBanov

Related stories from Raleigh News & Observer

  Comments