Sure, you could go hike through the woods or canoe down a mountain river, but what practical skills would you learn? North Carolina State University has a different option this summer: the NC State BBQ Camp, which will be held at the University on June 3 and June 4.
The two-day, hands-on event, billed as “the South’s only university-sanctioned barbecue camp,” brings together food science professors and local chefs, industry experts, and barbecue personalities. The course of study ranges from the basics, like rubs and sauces, to upper level seminars on North Carolina-brewed beer and the history of barbecue, presented by North Carolina barbecue authority Bob Garner.
A few of the classes might seem a bit odd to Carolina barbecue fans, like the session on making Texas-style sausage and the brisket dinner served on Friday night, but I suppose a university education is supposed to broaden the mind. Besides, such gut courses are more than offset by valuable core offerings like Meat Prep (how to dress a whole hog carcass) and the Pig Pickin’ Dinner that wraps everything up on Saturday night.
The cost is $395 for two days of classes plus meals. For more information and to register, go to www.ncmpa.com or call 828-465-4900.