What Is Girls Who Grill?
Before I dive into the day itself, let me give you a little background because this is more than just a fun hashtag. Girls Who Grill is a national information and teaching platform dedicated to inspiring women to master outdoor cooking, learn barbecue techniques, and feel completely at home standing at a grill. The movement has grown significantly through social media, with creators like Wishbone Kitchen helping bring it into everyday feeds and kitchens. Organizations like the National Cattlemen’s Beef Association have also championed the cause, helping bridge the gap between beef producers and the women who cook for their families every single day.
And the need for something like this is real. Studies have consistently shown a massive gender gap at the grill, particularly in heterosexual households. Outdoor grilling has historically been seen as a “man’s domain,” and that cultural assumption has left a lot of women feeling like they don’t belong there, or that they need permission to pick up the tongs. Girls Who Grill says otherwise. Loudly and deliciously.
This particular North Dakota event was made possible through a partnership between Girls Who Grill and the North Dakota Beef Commission. They brought together a group of creators and influencers whose platforms align with grilling, cooking, beef, and family-centered food content. I was beyond grateful to be included.
Why Grilling Culture Is Finally Shifting
I think it’s worth pausing here to talk about why this movement exists and why it actually matters, especially for families like ours where food is such a central part of everything we do.
Breaking Barriers at the Backyard Grill
For generations, the backyard grill was treated like an unofficial male territory. Dads got the tongs. Moms brought out the potato salad. That divide is deeply cultural and pretty deeply weird when you stop to think about it. Women are cooking inside every single day. Why would stepping outside suddenly feel out of reach? The answer is largely conditioning, and Girls Who Grill is actively working to undo it by creating visible representation and accessible education for women who want to learn.
Skill Building Without Intimidation
One of the most powerful parts of this movement is how it lowers the intimidation factor. Modern beginner-friendly classes, online tutorials, and events exactly like the one I attended make it genuinely approachable to learn things like temperature control, proper searing techniques, and how to prep different cuts of meat before they ever hit the grates. Nobody makes you feel silly for not knowing something. You just learn, you practice, and then you go home and quietly blow your spouse’s mind at dinner.
Community That Actually Shows Up
There is something special happening in the online spaces built around grilling and beef culture. These communities are positive, collaborative, and genuinely supportive. People share their wins, troubleshoot when flare-ups happen, swap marinade ideas, and celebrate each other. That kind of environment makes a real difference for someone who feels like a beginner. It is the difference between trying once and giving up versus building real skill and confidence over time.
VanBedaf Dairy
The day kicked off at VanBedaf Dairy and I genuinely did not expect to be as captivated by the dairy side of the day as I was. We arrived to a warm welcome, introductions, and drinks provided by Cows and Co Creamery. And let me tell you, when a creamery hands you something cold and delicious, you immediately start paying closer attention to everything they say.
What followed was one of the more fascinating farm tours I have experienced. The dairy is clean. Like, remarkably clean. The kind of clean that makes you reconsider every assumption you might have had about how dairy operations are run. The facilities were well-organized, thoughtfully maintained, and clearly run by people who take a lot of pride in what they do.
The History and Growth of This Dairy Operation
Learning about how this dairy has grown and evolved over time was genuinely moving. What started as something much smaller has developed into a full operation that reflects decades of hard work, agricultural knowledge, and a deep commitment to doing things the right way. The people behind it have adapted with the industry, invested in their animals and their land, and built something that the whole region should feel proud of.
Here is the detail that absolutely stopped me in my tracks: only one percent of the milk produced at this dairy goes toward Cows and Co Creamery. Just one percent. And that one percent produces the incredible ice cream and dairy products they are known for. The scale of what it takes to run a dairy this size suddenly became very real to me in that moment. The other ninety-nine percent of that milk is going somewhere else, feeding a much larger chain, and yet they have found a beautiful way to bring a small piece of it directly to the community through the creamery. It is a really special thing to witness.
Learning Beef Nutrition from a Registered Dietitian
From VanBedaf Dairy, we moved over to The Milkhouse by Cows and Co Creamery for the educational portion of the day, and this is where things got really good for me personally.
Registered Dietitian Jen Haugen led a presentation on beef nutrition, and I want to be clear: I went in thinking I knew the basics, and I left realizing I had barely scratched the surface. Jen broke down the nutritional profile of beef in a way that felt genuinely useful for a mom who is feeding a kid with ADHD and a toddler with multiple food allergies. Beef is a powerhouse. It is packed with zinc, iron, B vitamins, and high-quality protein that supports brain development and overall health in ways that are hard to replicate with other proteins.
For Carolynn, who is six and managing ADHD on a dye-free and lower-sugar diet, having a protein source that supports focus and sustained energy matters a lot to me. For Camden, who is almost three and allergic to dairy, eggs, oats, barley, and flaxseed, lean beef is one of the cleanest and most reliable proteins we have. Jen’s presentation basically validated why beef is a weekly staple in our house and gave me the language to talk about it with more confidence.
Meat Science with Nicole Wardner of the ND Beef Commission
Next up was a Meat Science presentation by Nicole Wardner, the Executive Director of the North Dakota Beef Commission. This woman knows her stuff, and she has a way of explaining it that makes you feel like you have been missing out your whole life by not knowing this earlier.
Nicole walked us through the science behind beef, covering everything from how different cuts are structured to what happens to meat at various temperatures. It was the kind of information that immediately changes how you shop, how you prep, and how you cook. I found myself taking mental notes and honestly wishing I had brought a notebook.
The Hands-On Grilling Experience
Okay, this was the part of the day I was most excited about. I love Grilling, so being hands on was easily the highlight for me.
The thing about the Girls Who Grill approach: the environment they create is genuinely judgment-free. Nobody was there to show off. Everyone was there to learn, connect, and have fun. And the cuts of beef we worked with were donated by R3 Meats, which is a name I will absolutely be supporting going forward because wow, the quality was exceptional.
Skirt Steak
We learned that skirt steak is a thinner, more fibrous cut that benefits from a hot and fast cook. It should be sliced against the grain to make it as tender as possible. The marinade makes a huge difference with this cut because it has a lot of surface area to soak up flavor. I am already planning to make this for Shane and call it a regular weeknight thing.
Sirloin Steak
Sirloin is that middle-ground cut that is both flavorful and accessible, and it is a great entry point for anyone just learning to grill. We went over proper resting time, how to check for doneness without cutting into the meat before it is ready, and why a good sear creates that gorgeous crust that makes beef taste the way it is supposed to taste. I finally understand the Maillard reaction. My life is changed.
Beef Tenderloin
And then there was the beef tenderloin. This is the fancy one. The cut that feels like a special occasion every single time. We learned how to handle it carefully, how to maintain even heat so it cooks uniformly, and why it rewards patience more than almost any other cut. This is the cut I will be bringing out the next time we have people over for dinner, and I will pretend like I have been doing it for years.
Dinner, Dessert, and the Best Kind of Ending
The event wrapped up with a dinner and dessert that the Girls Who Grill team and organizers prepared for us using everything we had worked with during the hands-on session. So, you know that feeling when you eat food that was cooked with both skill and actual joy? That is exactly what this was. Every single bite tasted like the whole day had been building toward it.
I drove home full, inspired, and just a little bit emotional about how much I had learned and how welcome I had felt the entire time. North Dakota does not always get the credit it deserves for the incredible agricultural community and the passionate people behind it. Days like this remind me why I am proud to live here.
5 Things I Learned That Every Home Griller Should Know
Because this is a tips blog as much as it is a personal one, I want to leave you with the five most practical things I brought home from the Girls Who Grill North Dakota event.
- Let your meat rest after grilling. Seriously. Put it on a cutting board, tent it loosely with foil, and walk away for at least five minutes. This lets the juices redistribute so they stay in the meat instead of running all over your cutting board the second you slice it.
- High heat is your friend for thin cuts. Skirt steak and similar thin cuts need a hot grill and a fast cook. If you baby them on medium heat, you lose the sear and you overcook the inside before the outside develops any color.
- Slice against the grain. For any cut with visible muscle fibers, especially skirt steak, always cut perpendicular to those fibers. This shortens the muscle strands and makes even a tougher cut feel tender.
- Season more than you think you need to. Salt is not your enemy. A proper crust on a steak requires enough salt to draw out just a little surface moisture before it caramelizes. Do not be shy about it.
- Buy from local sources when you can. After seeing firsthand where our beef comes from and meeting the people behind it, I am more committed than ever to supporting producers like R3 Meats and local beef operations in North Dakota. The quality difference is real and the connection to your food is priceless.
Frequently Asked Questions About Girls Who Grill North Dakota
What is Girls Who Grill?
Girls Who Grill is a national information and teaching platform designed to inspire and educate women about outdoor cooking, grilling techniques, and the beef industry. It operates through social media, live events, and partnerships with organizations like the National Cattlemen’s Beef Association to help women feel confident and empowered at the grill.
Who organized the Girls Who Grill North Dakota event?
The Girls Who Grill North Dakota event was organized in partnership with the North Dakota Beef Commission. They brought together a group of creators and influencers to attend a day of education, hands-on grilling, and farm experiences designed to promote the North Dakota beef industry and celebrate women in grilling culture.
Where was the Girls Who Grill North Dakota event held?
The event was held in Carrington North Dakota, at VanBedaf Dairy for the welcome and farm tour, and then moved to The Milkhouse by Cows and Co Creamery for the educational presentations and hands-on grilling experience.
What cuts of beef were used at the Girls Who Grill North Dakota grilling event?
Participants worked with three cuts of beef during the hands-on grilling session: skirt steak, sirloin steak, and beef tenderloin. All three cuts were donated by R3 Meats, and each was used to demonstrate different grilling techniques, heat levels, and preparation methods.
Why is the Girls Who Grill movement important for women?
The Girls Who Grill movement is important because it directly addresses the historical gender gap at the backyard grill. By providing accessible education, building supportive communities online and in person, and creating events where women can learn without intimidation, the movement empowers women to develop real grilling skills and feel fully at home in a space that has traditionally excluded them.
Come Back to the Grill With Me
If you are a woman in North Dakota, who has ever looked at a grill and thought that space was not meant for you, I want you to know that it absolutely is. You deserve to learn. You deserve to master it. And you deserve to eat a perfectly seared steak that you cooked with your own two hands.
Thank you to Girls Who Grill, the North Dakota Beef Commission, Cows and Co Creamery, Jen Haugen, Nicole Wardner, and R3 Meats for an absolutely unforgettable day. North Dakota’s beef community is something to be incredibly proud of, and I am honored to help tell that story.
If you want to follow along with more of our family’s allergy-friendly meals, real parenting moments, and yes, more grilling adventures going forward, you are in the right place.
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