Extension and Ag Research News


N.D. 4-H’ers Grill Up Success

4-H’ers tested their knowledge of grilling and food safety techniques.

Richland County teams took first place in the junior and senior divisions of the first BBQ Junior Grill Masters Bootcamp and 4-H Grill-off contest.

The team of Greyson Matejcek, Gunnar Miller, Sherilyn Gutzmer and Mason Miller was the first-place finisher in the senior division. The team of Abby Boelke, Jacob Berndt, Josh Shearer and John Kuruc was the top finisher in the junior division. They were among 19 4-H’ers who competed in the 4-H Grill-off.

Each team, which consisted of four or five youth, had 40 minutes to grill two burgers and prepare a side salad for their judge. The teams were equipped with their own gas grill and grilling tool station. A variety of spices, condiments and fresh vegetables were available for the teams to use.

Judges evaluated each team on several factors, including the visual appearance and sensory appeal of their food, teamwork and safe food handling practices.

The top teams were awarded a custom BEEF IT’S WHAT’S FOR DINNER stainless tumbler with an engraved 4-H logo, the division and contest name. Each youth also received an apron.

The contest followed the BBQ Junior Grill Masters Bootcamp, where youth 11 to 18 years old learned about the art and science of grilling, as well as food safety and nutrition.

The boot camp kicked off with Paul Berg, an associate professor emeritus in North Dakota State University’s Animal Sciences Department, demonstrating his expertise in seasonings, rubs and marinades. Participants also were able to taste samples of grilled meat made from NDSU BBQ Bootcamp recipes. The recipes are available on the BBQ Bootcamp’s website at https://www.ag.ndsu.edu/ansc/extension-1/bbq-boot-camp.

Participants also learned about:

  • The importance of the five basic tastes - bitter, salty, sour, sweet and umami (savory) - from Eric Berg, a professor in NDSU’s Animal Sciences Department
  • Degree of doneness, food safety and the importance of using a food thermometer from Spencer Wirt, NDSU Meat Lab manager, and Rob Maddock, an associate professor in the Animal Sciences Department

“The BBQ Junior Grill Masters Bootcamp is an excellent vehicle for youth to sharpen not only culinary skills, but also citizenship skills as organizers, community supporters and leaders,” says Leigh Ann Skurupey, NDSU Extension’s 4-H youth development specialist for animal sciences. “As a result, young people can carry their experience into adulthood, influence family cooking techniques, gain grilling confidence and become better agricultural ambassadors.”

Kayla Carlson, an NDSU Extension agent in Richland County, and the Bagg Bonanza Farm in Mooreton, N.D., hosted the boot camp and contest. The North Dakota Beef Commission sponsored the event.

To learn more about this new 4-H opportunity, visit its website at https://tinyurl.com/Grill-offContest.

NDSU Agriculture Communication - Aug. 15, 2018

Source:Leigh Ann Skurupey, 701-231-6658, leighann.skurupey@ndsu.edu
Editor:Ellen Crawford, 701-231-5391, ellen.crawford@ndsu.edu
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