Purdue University hosted its first ever BBQ Boot Camp for students, faculty and the West Lafayette community, last Saturday. This event took place at the Beck Agricultural Center and gave participants a hands-on approach to learning how to hone in on their meat preparation skills.
Dr. Stacy Zuelly, is an assistant professor within the department of animal sciences and was the host of this event. The boot camp takes the participants through five hands-on learning stations. Focusing on the following five topics:
- Rubs & marinades
- Selecting your meat cuts
- Degrees of doneness
- Burger 101
- Cooking methods best practices
Dr. Zuelly walks participants through the necessary tools and helps prepare them to be a backyard grill master. If you are interested in attending at BBQ Boot Camp, the next event will take place Thursday, June 8, 2017, from 6 – 9 p.m. at the Tipton County Fairgrounds. Make sure to register in advance; $25 for one person and $20 for each additional guest.
If you are looking for a place to purchase fresh and local meat products, the Boilermaker Butcher Block is a state inspected meat plant on Purdue’s campus within Smith Hall – Room 170. Three full-time employees work alongside student employees. They’re open Wednesday, Thursday and Friday, noon- 5:30 p.m.