Hot Ticket: NC State BBQ Camp

June 24, 2025 D'Lyn Ford 2-min. read

A group listens to two speakers in front of two whole hog carcasses being prepared for barbecuing — Participants at NC State's BBQ Camp learned about whole hog preparation from Kevin and Dana Peterson (in aprons at center) of Showtime’s Legit Barbecue of Benson, the three-time and reigning whole hog state champions. A traditional pig pickin’ capped off the camp. Photos by Max Hagaman

At NC State University’s BBQ camp, barbecue is both an art and a science.

The two-day, hands-on seminar in “low and slow” cooking of pork, beef and poultry is the only science-based, university barbecue course in the Southeast. Devoted students explore a range of barbecue styles, from North Carolina whole hog to Texas-style beef brisket.

“We preach the gospel of N.C. barbecue and take all who worship at the altar of smoke and fire,” says camp leader Dana Hanson, a meat science Extension specialist and professor with NC State’s Department of Food, Bioprocessing and Nutrition Sciences.

With sessions on dry rub preparation, sauce tasting and Meat Science 101, this year’s camp, June 6-7, built momentum for its finale: a traditional pig pickin’ event.

Man in front of cuts of meats speaking to group in a walk-in cooler — Camp leader Dana Hanson, a meat science Extension specialist and professor with NC State’s Department of Food, Bioprocessing and Nutrition Sciences, discusses cut selection and quality grades during the Meat Science 101 session in the Schaub Hall meat lab.

Chef Eddie Wilson attended the first camp as a participant and has been back every year but one as a presenter. He gives the 10th edition of BBQ Camp a hearty thumbs up.

“The team has been refining their approach and recipes each year, and the camp just continues to grow and get better each year,” Wilson says.

With a waiting list of over 200 people, BBQ Camp is a hot ticket, with winners selected by lottery. To get your name on the waitlist, send an email to Candacecansler@gmail.com.