A cut above the rest
Texas barbecue history preserved by courses
By Sean Lester
Published: Tuesday, July 2, 2013
Cross over the railroad tracks from Wellborn Road and onto Texas A&M’s west campus and you might be able to see a new tradition cooking.
Get even closer and you’ll smell the savory aroma of Texas barbecue coming from the area near the Rosenthal Meat Science and Technology Center.
It’s not Aggie gameday tailgates that are heating up but instead camps and courses being taught as a result of an experimental class started five years ago that set out to teach barbecuing to incoming Aggie freshmen. The result is now turning out barbecuing experts, young and old.
