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Published May 03, 2010, 12:00 AM

BBQ Boot Camp


David Newman, an assistant professor of animal science at North Dakota State University, offers meat cooking tips at Barbecue Boot Camp, but also roasts the Humane Society of America and other foes of animal agriculture. (Mikkel Pates / Agweek)

  • David Newman, an assistant professor of animal science at North Dakota State University, offers meat cooking tips at Barbecue Boot Camp, but also roasts the Humane Society of America and other foes of animal agriculture. (Mikkel Pates / Agweek)
  • Ashley Lepper, a North Dakota State University graduate student, demonstrates the proper method of using a meat thermometer to determine doneness in a beef steak at a Barbecue Boot Camp at the Fargodome on April 24 in Fargo. (Mikkel Pates / Agweek)
  • Robert Maddock (in cap at right), North Dakota State University associate professor of animal science, offers morsels at the steak demonstration post at the Barbecue Bootcamp on April 24 at the Fargodome in Fargo. (Mikkel Pates / Agweek)
  • Besides explaining dispensing information on how to best barbecue red meats produced in the region, Eric Berg, a North Dakota State University meat scientist, also reminds Barbecue Boot Camp participants that livestock producers strive for the highest animal care goals. (Mikkel Pates / Agweek)
  • Paul Berg, a North Dakota State University aanimal science professor, talks about the vareity of spice combinations and forms that can be used with barbecue. (Mikkel Pates / Agweek)
  • North Dakota State University Assistant Professor of Animal Science David Newman turns a rack of ribs at the Barbecue Boot Camp, April 24, at the Fargodome. (Mikkel Pates / Agweek)
  • Mike Kempel of Fargo, owner of Dakota Refrigeration, takes notes while learning "to be a better barbecue cook" at the Barbecue Boot Camp. (Mikkel Pates / Agweek)
  • Robert Maddock (in cap at right), North Dakota State University associate professor of animal science, offers morsels at the steak demonstration post at the Barbecue Bootcamp on April 24 at the Fargodome in Fargo. (Mikkel Pates / Agweek)
  • Besides explaining dispensing information on how to best barbecue red meats produced in the region, Eric Berg, a North Dakota State University meat scientist, also reminds Barbecue Boot Camp participants that livestock producers strive for the highest animal care goals. (Mikkel Pates / Agweek)
  • Beef kabobs with savory onion, tomato and green pepper are one of the demonstrations at the Barbecue Boot Camp, April 24, in Fargo. (Mikkel Pates / Agweek)