Barbecue buffs island-wide are invited once again to refine their grilling skills at a BBQ Bootcamp being offered by University of Guam Cooperative Extension & Outreach.

Following a popular first BBQ Bootcamp held in August that focused on Boston butt, UOG meat and animal scientist Dr. Jeng-Hung Liu will this time guide participants in the art and science behind the perfect Texas-style pulled pork, Chinese-style lamb kebobs, and tinala’ katne.

BBQ Bootcamp: Pulled Pork and Lamb Kebobs

10 a.m. – Noon
Saturday, March 15
Fee: $40

BBQ Bootcamp: Beef and Pork Tinala’ Katne

10 a.m. – Noon
Saturday, March 29
Fee: $40

The bootcamp will be part lecture, part hands-on, with participants learning how to salt, season, and shred the pork, properly hang and dry the meat for tinala’ katne, and ensure food safety in all stages of preparation.

The class will conclude with a BBQ lunch featuring the final products plus red rice and pickled vegetables.

Registration is $40 per workshop. Payment must be made in person to secure a spot.

Payment can be made in cash or check to Glenda Hall from 9 a.m. to 5 p.m. on weekdays in the UOG Agriculture & Life Sciences Building, Room 105.