Get ready to turn up the heat this fall! The Frontier Extension District will be hosting a hands-on grilling workshop 1-5 p.m. Saturday, Oct. 11, 2025, at the Williamsburg Community Building, 126 W. William St., Williamsburg, Kan., that is designed to help you master the art and science of grilling meat to perfection.
Led by Dr. Erin Beyer, K-State Extension meat scientist, this workshop will cover selecting the best cuts of meat and reading meat labels, to understanding palatability, degrees of doneness, and enhancing flavor with seasonings. The afternoon will also feature a sensory panel where attendees can taste and compare different muscle cuts to gain a better understanding of flavor, tenderness, and texture.
The cost to attend is $10 and pre-registration is required. For more information, email Chelsea Richmond at crichmon@ksu.edu, Rod Schaub at rschaub@ksu.edu, or call the Frontier Extension District Office in Garnett at 785-448-6826.
As you fire up the grill, keep these food safety tips in mind to prevent foodborne illness:
- Store meat properly: Always store meat in the refrigerator at 40 degrees Fahrenheit or below and never leave it out at room temperature for longer than 2 hours.
- Use a food thermometer: Color alone is not a reliable indicator of doneness. Use a food thermometer to make sure grilled meats reach a safe internal temperature. Hamburgers should be cooked to 160 degrees, poultry to 165 degrees, and steaks and chops, whether they are beef or pork, should be cooked to 145 degrees.
- Marinate safely: Remember to marinate foods in the refrigerator and not on the kitchen counter. If you plan to use some of the marinade as a sauce on cooked food, remember to set aside a portion of the marinade before you put it on raw meat.
- Avoid cross contamination: Use separate cutting boards for raw meat and other foods, and wash hands and utensils thoroughly before and after handling raw meat.
- Thaw meat safely: Always thaw meat in the refrigerator and not on the counter. If you are in a hurry, use the microwave or cold water method, but cook immediately after thawing.
Whether you are a weekend BBQ warrior, a tailgating pro, or simply looking to elevate your grilling skills, this workshop has something for everyone, including tips and insight for all skill levels.
