Jerry McPherson, Texas Beef Council, talking to 4-H Grilling and Smoking Workshop participants

The first 4-H Grilling and Smoking Workshop was held at the Rosenthal Meat Center on June 9, 2016. The workshop was coordinated by Davey Griffin with assistance from Dan Hale, Chris Kerth, and Jeff Savell from the Department of Animal Science. Lisa Fritz and Amanda Smith from H-E-B and Victoria Pilger, Jason Bagley, and Jerry McPherson from Texas Beef Council led some of the activities of the workshop. There were about 40 4-H members and adult leaders in attendance.

Beef and pork anatomy overview

The workshop began with Davey Griffin giving an overview of beef and pork anatomy using carcasses and skeletons to describe where the chops, steaks, and roasts come from.

New 4-H Grilling/Smoking Workshop at 4-H Roundup @tamudgriff @HEB @TxBeef @Aggie_Meat pic.twitter.com/r2oB0LE9tQ

— Jeff Savell (@jsavell) June 9, 2016

The participants were divided into three groups so that they could rotate through these stations.

Carcass grading and cutting demonstration

This demonstration was led by Davey Griffin, Dan Hale, Jason Bagley, Drew Cassens, and McKensie Harris. Focus was to learn more about the different grades of meat and what cuts may work best for grilling or smoking.

Drew Cassens, McKensie Harris, Davey Griffin, and Jason Bagley discussing the various cuts of meat

Davey Griffin showing various cuts of beef

Seasoning cuts for maximum eating satisfaction

This demonstration was led by Lisa Fritz, Amanda Smith, Victoria Pilger, Adam Murray, Aeriel Belk, and Hillary Henderson. Focus was to learn what flavors and speaks work with what cuts, marination versus dry rubs and others. Participants seasoned their own steaks to cook for lunch.

Lisa Fritz and Amanda Smith, H-E-B, discussing different types of seasonings and marinades

Lisa Fritz, H-E-B, discussing different seasonings

Cooking styles, cooking equipment, and fuel and smoke

This outside demonstration was led by Jeff Savell, Chris Kerth, and Katy Jo Nickelson. Focus was to discuss the difference between grilling and smoking, what kind of equipment to use for each, charcoal versus wood, and smoke.

Chris Kerth and Katy Jo Nickelson discussing different types of grilling and smoking

Weber Smokey Mountain Cooker™ Smoker 22″ and offset smokers mounted on trailers

Weber Performer® Premium used for direct or indirect cooking

Steak grilling exercise

Jerry McPherson led the grilling session where participants lit their grills and cooked the flat iron steaks they prepared during the seasoning session. Between the time the charcoal was lit and ready to go, Davey Griffin discussed food safety guidelines and proper use of thermometers including how to check them for accuracy.

Jerry McPherson, Texas Beef Council, discussing how to light the grill

Placing charcoal in the grill

Jerry McPherson, Texas Beef Council, showing how to light the grill

Victoria Pilger, Texas Beef Council, helping participants light grill

4-H Grilling and Smoking Workshop participants cooking steaks

Flat-iron steaks cooking for the 4-H Grilling and Smoking Workshop @texas4h @tamudgriff @beeflovingtexans @heb #tamubbq

A photo posted by Jeff Savell (@jwsavell) on Jun 9, 2016 at 12:34pm PDT

Everyone enjoyed the flat iron steaks. The steaks and sides were furnished by the Texas Beef Council and thanks to them for their support. Thanks also to Lisa Fritz and Amanda Smith from H-E-B for providing the seasonings and leading their sessions.