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UOG’s BBQ Bootcamp returns featuring pulled pork, lamb kebobs, and tinala’ katne

UOG’s BBQ Bootcamp returns featuring pulled pork, lamb kebobs, and tinala’ katne

UOG’s BBQ Bootcamp returns featuring pulled pork, lamb kebobs, and tinala’ katne


3/10/2025
UOG BBQ Bootcamp flyer
 
UOG BBQ Bootcamp
Ya-Shiou Chang, a visiting meat scientist from Chinese Culture University in Taiwan, demonstrates in August 2024 how to prepare Taiwan-style char siu at the first BBQ Bootcamp held by University of Guam Cooperative Extension & Outreach. UOG will be holding two more BBQ Bootcamps this month — on March 15 and March 29 — focused on Texas pulled pork, Chinese-style lamb kebabs, and tinala’ katne. Photo courtesy of University of Guam
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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 and payment

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.

For more information, please call (671) 735-2080.