ANSC 117, Texas Barbecue

ANSC 117, Texas Barbecue students

ANSC 117, Texas Barbecue students

In 2009, Ray Riley and Jeff Savell answered a call from the university to teach first-year seminar classes, designed to place freshmen in small-sectioned classes rather than the 200-to-300 student-sized classes most common for undergraduates. One of the classes taught in 2008 was on baseball, so we had the idea that if you could teach a class on baseball at Texas A&M University, you could teach a class on Texas Barbecue, and the rest is history!

The course has been taught with a number of prefixes, first asĀ UPAS 181, UGST 181, ANSC 289, and now ANSC 117 over the years. ANSC 117, Texas Barbecue is a permanent part of our fall semesters with around 25 lucky freshmen taking the course.

Here are the topics covered in ANSC 117 each semester:

  • Introduction, expectations, brief history of barbecue, food safety overview
  • Cooking methodology: pits, kettles, water smokers, barrel smokers
  • Types of fuel (charcoal brickettes, charcoal chunks, wood coals) and smoke (hickory, oak, pecan, mesquite)
  • Adding flavoring: seasonings, marinades, rubs, sauces
  • Pork: Southeastern-style pulled pork, Hawaiian-inspired pork loin
  • Ribs, ribs, ribs: baby back versus St. Louis-style; Memphis-style (dry) versus Kansas City-style (wet); Asian-inspired rubs and sauces
  • Chicken: smoking, cooking by rotisserie; whole or pieces
  • Barbecuing lamb and goat
  • Briskets: To wrap or not to wrap, that is the question!
  • Smoking other cuts of beef: shoulder clods, sirloins, ribeyes, and tenderloins
  • Cooking beef South American style: Brazil and Argentina
  • Thanksgiving Turkey: brining recipes; smoking, frying, cooking by rotisserie
  • Cooking whole pigs: Hawaiian, Cuban, Cajun
  • Course wrap up

Below are some photos depicting some of the activity that happens each Friday afternoon

Blythe and Michael cooking away

Blythe and Michael cooking away

 

Jeff Savell teaches students about BBQ next to three BBQs with meat.

Jeff Savell teaches students about BBQ next to three BBQs with meat.

Pulled pork sandwiches

Pulled pork sandwiches

Ray Riley showing end cuts

Ray Riley showing end cuts

Jazzy Juniors

Taylor, Chloe, Jenny, and Tyler

Robb Walsh telling students about history of briskets

Robb Walsh telling students about history of briskets

Students sampling Brazilian barbecue

Students sampling Brazilian barbecue

Animal Science students with lamb carcass and cuts

Animal Science students with lamb carcass and cuts

Jackie telling students about the Corn Salad

Jackie telling students about the Corn Salad

Jackie, Emily June, Amanda, and Libby working on bananas

Jackie, Emily June, Amanda, and Libby working on bananas

Graham Borden, Jay Crumley, Colleen Weynand, Trevor Vaughn, Amanda Lanier, and Lorenzo Washington

Graham Borden, Jay Crumley, Colleen Weynand, Trevor Vaughn, Amanda Lanier, and Lorenzo Washington

ANSC 117 in the news

Carnivorous curriculum 2013

 

4 Responses to ANSC 117, Texas Barbecue

  1. Pingback: The McKensie Project : TMBBQ

  2. Pingback: Riley receives Vice Chancellor Award in Excellence - Meat Science

  3. Pingback: Hillary Henderson receives Edwards Teaching Award - Meat Science

  4. Pingback: Savell receives Marion Teaching Award at Ag Convocation - Meat Science

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