Tag Archives: BBQ

Welcome to BBQ University

By: Bill Heavey Armed with a notebook, a hairnet, and appetite, and plenty of Dr. Pepper, a novice backyard warrior enters the hallowed halls of meat science for an intensive lesson in fire, wood, smoke, and plain old great Texas ‘cue. The secret to making great barbecue is simple—good airflow. Without steady airflow through your cooker, you get dirty smoke and bitter meat. A guy like Bryan Bracewell, who runs Southside Market & Barbeque in Elgin, Texas, knows several blocks before he arrives at the store what kind… Read More →

The Top 4 lessons learned at Camp Brisket

By: Jeff Savell, 979-845-3992, j-savell@tamu.edu & Kerri Gehring, 979-862-3254, kbgehring@tamu.edu COLLEGE STATION, Texas –  Camp Brisket, a joint venture between Foodways Texas and Texas A&M Univ., has evolved since the inaugural event held in 2013, to what is now an always sold-out, dream-come-true annual opportunity for pit masters of all experience levels to immerse themselves in beef. It is a great companion to the annual Barbecue Summer Camp, which has also developed a cult-like following and has drawn hundreds of attendees from around the country to Texas A&M. As… Read More →

SXSW BBQ Panel Recap

Texas A&M’s South by Southwest panels look to the future Aggie offerings delve into the scientific issues behind human rights, health care…and BBQ By Steve Kuhlmann, steve.kuhlmann@theeagle.com Barbecue enthusiasts were treated to a more than 45-minute panel with the “brisketeers” — Texas A&M professor Jeff Savell, AgriLife Extension meat specialist Davey Griffin and Rosenthal Meat Center manager Ray Riley — and author and cook Jess Pryles, who shared with the audience some of the principles they look for in meat and how their interest has built a community… Read More →

Camp Brisket helps novice pitmasters feed masses

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu COLLEGE STATION – Nothing beats good brisket and Texas barbecue, but smoking brisket on a barbecue pit can be a daunting task for the novice. “I love barbecuing in general, but the brisket is a very intimidating cut of beef,” said David Nelson of Austin, who attended Camp Brisket recently at Texas A&M University in College Station. The program attracted more than 60 attendees who entered a lottery system and won a ticket to the two-day event that organizers… Read More →

Barbecue Summer Camp teaches finer aspects of smoking meat

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Davey Griffin, 979-845-3935, dgriff@tamu.edu COLLEGE STATION – Who says summer camp is just for youth? At Texas A&M University, adults flocked to summer barbecue camp in College Station by the hundreds to find out how to cook great beef brisket, pork ribs, chicken and other cuts of meat suited best for the pit. Barbecue Summer Camp is so popular that a lottery system has been put in place to handle registration, according to organizers. The camp, sponsored by Foodways Texas and… Read More →

Camp Brisket attracts legends of Texas barbecue

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu COLLEGE STATION – There was no shortage of beef nor legends of Texas barbecue at Camp Brisket held recently at Texas A&M University in College Station. Expert pitmasters from all over Texas gathered to teach backyard barbecue enthusiasts and restaurateurs how to better prepare Texas-style barbecue brisket. Because of the high demand, the event now enrolls participants through a lottery system. Camp Brisket is a partnership between Foodways Texas and the meat science section of the department… Read More →

Grill the experts at BBQ town hall meeting

Writer: Jake Walker, jake.walker@theeagle.com Barbecue experts at Texas A&M are having a special Texas Barbecue Town Hall meeting in December for pitmasters and restaurant owners to learn the economic forecast and other factors that will affect their businesses going forward. The meeting will be at the Kleberg Animal and Food Sciences Center and the Rosenthal Meat Center. Speakers include David Anderson, a Texas A&M AgriLife Extension Service livestock economist who will provide an update on livestock and meat markets, and Kerri Gehring, associate professor of animal science and… Read More →

Health benefits of beef brisket discussed at Texas A&M Beef Cattle Short Course

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – Texas barbecue is famous for beef brisket and as a bonus for barbecue fans, it has many healthful traits, said Dr. Stephen Smith, Texas A&M AgriLife Research scientist. Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans, Smith told beef producers at the recent 62nd Texas A&M Beef Cattle Short Course held at Texas A&M University in College Station. That’s good news as the popularity of Texas… Read More →

Texas barbecue at the head of the class

Writer: Bob Sims, bsims@sosland.com Students at Texas A&M Univ. marvel at the sight of a carcass being broken down in the classroom. Sometime in the mid-2000s, Jeff Savell began to leaf through the only book at a Harry and David’s while he and his wife, Jackie, were shopping. The book, “Legends of Texas Barbecue Cookbook,” by Robb Walsh, interested Savell and he bought it. “I read through it and enjoyed the recipes, as well as the stories that Robb wrote,” Savell says. “I didn’t think anything about it,… Read More →

Texas Barbecue Town Hall meeting set for Dec. 14 at Texas A&M

Writer: Blair Fannin, 979-845-2259 COLLEGE STATION — Overwhelming popularity of the first Texas Barbecue Town Hall meeting at Texas A&M University in College Station has prompted organizers to schedule a second meeting Dec. 14, organizers said. “We had an outstanding turnout last year for our first meeting and have received several requests to do this again,” said Dr. Jeff Savell, one of the leaders of the Texas Barbecue program at Texas A&M and E.M. “Manny” Rosenthal chairholder in the department of animal science. The one-day meeting is dedicated… Read More →