Tag Archives: BBQ

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 →

Former Student Profile: Bryan Bracewell

Writer: Maggie Tucker Bryan Bracewell ’98 knew from an early age where life would take him.  Bryan’s family has owned and operated Southside Market & Barbeque in Elgin, Texas, since 1968 and he’s now proud to be the third-generation Bracewell to own the well-known business. Specializing in sausage, but offering delectable Texas barbecue, the market has been open since 1882. Now owner and CEO of Southside Market & Barbeque, Bryan has done most, if not all, of the various jobs associated with owning the family business, starting as… Read More →

Camp Brisket draws all walks of life to learn finer points of Texas’ most popular cut for barbecue

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – From doctors and computer information technologists to restaurant owners, 2015 Camp Brisket participants learned the finer points of cooking one of the most popular barbecue cuts found throughout Texas. Dr. Jeff Savell, distinguished professor in the department of animal science  at Texas A&M University, led the camp and was joined by Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, and Ray Riley, manager of the E.M. “Manny” Rosenthal Meat Center at Texas A&M. The camp is a partnership… Read More →

Camp Brisket 2015

By: Kelly Yandell, via The Meaning of Pie As luck would have it, I recently found myself in the lobby of a hotel in College Station, TX, having secured a coveted seat for Camp Brisket. A few years ago, I went on for several linear feet about the joys of the BBQ Summer Camp put on by Foodways Texas and the Texas A&M Meat Sciences Center. Now I will wax sentimental about this sister-camp dedicated to that quintessential Texas smoked meat, brisket. Buckle up, friends, this is a… Read More →