NC State BBQ Camp Shares the Secrets of Cooking Barbecue

Love a good plate of barbecue? You’re in good company. The culinary art of barbecue runs deep in North Carolina, and nowhere is that more evident than at NC State BBQ Camp weekend at North Carolina State University.

Every year in late May or early June, nearly 30 barbecue aficionados convene at NC State in Raleigh for a two-day barbecue seminar hosted by the university’s Department of Food, Bioprocessing and Nutrition Sciences and the North Carolina Meat Processors Association (NCMPA). Now in its eighth year, the BBQ Camp is a highly anticipated event that has a waitlist of about 200 eager barbecue fans.

“If you can be a victim of success, we are,” says camp leader Dr. Dana Hanson, extension meat specialist at NC State University. “We started the camp with very humble ambitions and about 25 to 30 people, and we’ve had that number every year we’ve hosted the class. Participants tell their friends, and by word of mouth, news of the camp quickly spread.”

Barbecue Is King

Barbecue has long been a favorite pastime and food product in North Carolina, and as a national food trend, it came to the forefront about a decade ago. That’s when Hanson began developing the idea for BBQ Camp with the help of some graduate students.

“When I was growing up, it was always bratwurst and burgers on the grill with heat and flame,” Hanson says. “Now it’s more brisket and ribs on the smoker.”

See more: Southern Smoke BBQ Has a Big Impact on a Small Town

Cooking low and slow has become an increasingly popular method of preparing meats, resulting in a tender and flavorful product. NC State BBQ Camp draws people from all over North Carolina and as far away as New York and California. Some are career cooks, while others just want to perfect their home barbecuing techniques.

“Typically, it’s the weekend warrior who wants to be the king of the cul-de-sac barbecue-wise,” Hanson says. “The camaraderie among participants has been interesting to watch. The first hour of camp, people don’t know each other and are a little reserved, but barbecue breaks down the barriers. After an hour, they are all friends, and people are sharing stories and exchanging emails by the end of the event.”

The Meat of the Matter

In two days, participants turn raw meats such as beef, pork and turkey into finished products. And yes – eating is part of the program.

“The goal is to have fun, and we feed you well,” Hanson says. “We give insight into what it takes to be successful in cooking barbecue. We cover whole hog barbecue North Carolina-style, let participants see how Texas beef brisket is made and give them the opportunity to cook pork spareribs.”

Matt Hudson attended BBQ Camp in 2018 and learned a lot from the experience.

See more: 10 Reasons You Should Visit Shelby, North Carolina, This Spring

“We did a session on dry rubs and what makes a good dry rub – how different ingredients not only affect the flavor, but also color or browning,” Hudson says. “We also did a session where we made our own sauce. Aside from all the barbecue we got to enjoy, that may have been the part I enjoyed most.”

North Carolina barbecue sauce flavors differ across the state, from east to west, with many variations.

“It was a lot of fun to play around with the sauce and experience what others came up with for their sauces,” Hudson says.

Once they perfect their sauce, participants get to bottle it using university equipment and take it home.

The Science of Low and Slow

While cooking and eating are a big part of BBQ Camp, it doesn’t end there. Participants also learn about the science behind meats and how it plays a role in enhancing flavors and tenderness. Instructors discuss muscle versus fat ratios, marbling, and how various breeds and methods of raising pigs and cattle influence the final product.

“Our educational objective is to communicate good science, and it’s a lot of fun because barbecue is a fantastic platform to teach some good concepts,” Hanson says. “Not all meat is treated equally, so you can’t cook or prepare it the same way. Different cuts perform differently, and we talk about why.”

See more: N.C. Specialty Foods Association Announces 2022 Best in Taste Award Winners

Food safety and sanitation are also covered.

“We discuss how to assure the product you are cooking is safe for your family and friends,” Hanson says. “We talk about sanitation and keeping things clean during prep, as well as proper temperatures that need to be used.”

Though BBQ Camp is held at NC State, it’s a cooperative effort with the North Carolina Meat Processors Association. Members of the NCMPA help present camp programs, donate meat and work behind the scenes.

Best of BBQ

“They’ve been instrumental in keeping the BBQ Camp sustainable,” Hanson says. “They are the people stoking the fire, watching the ribs and making sure things don’t get out of hand while I’m in the meat lab giving a talk.”

Campers pay a registration fee to help cover the cost of the meat and supplies. Anyone interested in attending camp can contact the NCMPA to put their name in a lottery. In March, 30 names are randomly drawn and given the opportunity to attend.

“People really enjoy learning without having to sit in a classroom,” Hanson says. “And the best part is you get to eat at the end of the day.”

For contact information, visit ncmpa.com.

– Jessica Mozo