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Spring Training Goes Whole Hog and Beyond

  • 19 Apr 2024
  • 10:00 AM
  • 20 Apr 2024
  • 2:00 PM
  • Andrew Boss Laboratory of Meat Science on the St Paul campus of the University of Minnesota
  • 80



Spring Training 2024!

The Minnesota Barbeque Society is Going Whole Hog and Beyond at this year’s Spring Training workshop!

Again, this year the Minnesota Barbeque Society and the University of Minnesota partner up and will be offering BBQ Spring Training: Whole Hog & Beyond. This workshop will be for 20 people to come and learn the art of cooking a whole hog. BBQ Ninja Craig Verhage, and his assistant Jacob Scott, will be explaining what to look for in a hog, how to dress the hog for smoking, food safety, most frequent issues that come up, and Do’s and Don’ts for this type of cook.

This will be a two-day workshop starting on Friday April 19 around noon and ending around 7 pm. The workshop begins in the Andrew Boss Meat Lab and will move to the Livestock Pavilion where the hog will be smoked over night. The workshop resumes on Saturday at 8AM at the Livestock Pavilion. This portion of the workshop includes knowing when the hog is ready to be pulled from the pit, pulling the hog from the pit, how to break it down, and what is a good presentation for catering or competition purposes.

You get to help make the presentation for the noon meal which will be back at the Andrew Boss Meat Science building. Your two day registration also includes the BEYOND WORKSHOP on Saturday.

If whole hog is not for you, we will be offering a Saturday only class.

The Saturday only class BEYOND WHOLE HOG is geared toward anyone interested in grilling and will run from 10am to 2pm in the Andrew Boss Meat Science Building. Topics covered will include beef, pork and poultry. Dr. Cox and Jordon McCallum, MS from the University will be doing a breakdown of a hog carcass with discussions and demos on pork, turkey and beef.

This will include a Whole hog lunch of the hog cooked at the whole hog class. The instructor of the whole hog class, Craig Verhage, will speak to the combined group on whole hog at this time.

The cost of the two-day WHOLE HOG Workshop is $500.00 and limited to the first 20 people.

The Saturday only BEYOND workshop is $100.00 for non- Minnesota BBQ members and $75.00 for members. This session will be limited to 75 people.

Questions may be addressed to John Scharffbillig at

The Minnesota BBQ Society is a nonprofit, charitable organization dedicated to the promotion and enhancement of the art of outdoor cooking.

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