Davey Griffin with beef carcasses and cuts

The 2015 Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, is to be held on Friday, June 5th through Sunday, June 7th. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities are held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This is the fifth Barbecue Summer Camp with the first one held in 2011.

BBQ Summer Camp 2015. Final full schedule of events and locations.

Highlights of the three-day event include:

• Panel on pit design and maintenance
• Tour and tasting from historic Martin’s Place, Bryan, Texas and visit with pit master, Steven Kapchinskie and reflections from Robb Walsh
• Meat safety and thermometers
• Panel on barbecue wood and smoke
• Rubs and marinades with Jeff Cernosek, Adams Flavors, Foods and Ingredients including participants applying seasonings to briskets, pork butts, beef short ribs, and pork spareribs
• Brining basics
• Hog preparation for whole hog cooking
• Beef anatomy overview with demonstrations
• Pork anatomy overview with demonstrations
• Pork cutting room demonstrations
• Whole hog cookery
• Poultry sessions coordinated by Christine Alvarado, Department of Poultry Science
  • Beer can chicken
  • Dark and light meat fajitas
  • Homemade sausage
  • Drums with mayo/spices
  • Wings with siracha sauce

Invited panelists include:

• Kent Black – Black’s BBQ
• Bryan Bracewell – Southside Market & Barbecue
• Israel Campos – Pody’s BBQ
• Ronnie Killen – Killen’s Barbecue
• Lance Kirkpatrick – Stiles Switch Barbecue
• Nick Nickelson – Standard Meat Company
• Tom Perini – Perini Ranch Steakhouse
• Russell Roegels – Roegels Barbecue
• Shane Stiles – Stiles Switch Barbecue
• Ryan Zboril – Pitt’s & Spitt’s