Girls Who Grill Ignites Confidence

On June 30, Missouri Beef Industry Council (MBIC), in partnership with Illinois Beef Association (IBA), welcomed women from both states to Pacific, Missouri, for the national Girls Who Grill event. Designed to build confidence around grilling while sharing the story of beef from pasture to plate, the afternoon combined hands-on cooking instruction, beef education, networking and great food. 

Hosted at the scenic Haue Valley event venue, the event offered participants an opportunity to sharpen their grilling skills while learning from industry leaders and connecting with others who share a passion for beef. Whether attendees were seasoned grill masters or lighting charcoal for the very first time, Girls Who Grill provided a welcoming environment where everyone could learn something new. 

The afternoon began with a selection of beef-centered appetizers as guests mingled and networked with fellow attendees. The relaxed atmosphere encouraged conversation among women from a variety of backgrounds, creating new connections centered around a shared appreciation for beef and cooking. 

Following the welcome, attendees heard from Jim Anderson with Missouri Wines. Anderson shared the rich history of Missouri's wine industry, highlighted interesting facts about the state's wineries and vineyards, and guided participants through a sampling of Missouri wines. He also discussed how different wines complement various cuts of beef, giving attendees practical pairing recommendations they can use when entertaining at home. 

The educational program continued with MBIC Board Member Bill McLaren, who welcomed guests and shared the history of the Haue Valley property, his family's farming operation and his passion for grilling. McLaren emphasized that great grilling begins long before food ever reaches the grill. From selecting quality beef to understanding proper cooking techniques, he encouraged participants to feel confident preparing beef for family and friends. 

Under McLaren's instruction, participants learned how to properly light charcoal using a fire starter, build a mound of coals and prepare their grills for cooking. For many, it was their first experience grilling with charcoal, making the interactive instruction especially valuable. 

While the charcoal reached the ideal cooking temperature, participants learned more about the variety of beef cuts available to consumers. Discussions focused on the unique characteristics of each cut, how marbling contributes to tenderness, juiciness and flavor, and how selecting the right cut can enhance the overall eating experience. This educational component helped connect the science behind beef quality with the practical application participants would soon experience firsthand.  

Once the grills were ready, attendees selected one of two recipes to prepare: Chimichurri Skirt Steak or Grilled Cowboy Ribeye Steak, both featured on Beef. It's What's For Dinner. With steaks in hand, participants spread the coals and placed their beef on the grill. 

Throughout the cooking process, McLaren shared grilling tips and techniques, demonstrating how to achieve the perfect sear while avoiding common grilling mistakes. Participants also learned the importance of monitoring internal temperature rather than relying solely on cooking time. Using instant-read thermometers, they checked their steaks for doneness, reinforcing one of the most reliable methods for consistently preparing flavorful, safe and perfectly cooked beef. 

The lesson extended beyond steak alone. McLaren demonstrated the versatility of charcoal grilling by adding fresh vegetables to the grill, showing attendees how an entire meal can be prepared over charcoal. The demonstration reinforced that grilling offers endless opportunities to prepare balanced, flavorful meals while bringing family and friends together. 

After the grilling concluded, participants moved back indoors to enjoy their perfectly cooked steaks. The beef-centered meal gave everyone the opportunity to enjoy the steaks they had personally prepared while continuing conversations with fellow attendees and presenters. The shared meal highlighted not only the exceptional flavor and versatility of beef but also the relationships built throughout the afternoon. 

"I left Girls Who Grill with more confidence at the grill, new techniques I can share with my culinary students, and a greater appreciation for the people behind the beef industry," said Melissa Maness, culinary instructor at South Tech High School in St. Louis, Missouri. "The hands-on learning, knowledgeable instructors, and supportive atmosphere made it an enjoyable and valuable experience." 

As the event came to a close, each participant received a take-home goodie bag filled with grilling essentials to encourage them to continue building their skills at home. The bags included an apron, grilling spatula, recipe cards and an instant-read thermometer—tools that will help participants recreate what they learned long after the event ended. 

Girls Who Grill reflects the Missouri Beef Industry Council's ongoing commitment to educating consumers about beef while creating meaningful, memorable experiences that build confidence in preparing beef at home. By combining hands-on instruction with practical beef education, the event empowered participants with knowledge they can use every time they light a grill. 

More importantly, Girls Who Grill demonstrated that grilling is for everyone. Through education, encouragement and a shared meal, attendees gained the confidence to continue grilling at home while building new friendships along the way.