Author Archives: Jeff Savell
ANSC 117 2018: Chicken
This is the week that we focused on chicken in ANSC 117, Texas Barbecue. We covered butterflied or spatchcocked chicken, ginger ale-can chicken (no beer-can chicken for freshmen!), rotisserie chicken, Orange Marmalade Sriracha Wings, and Ranch Dip Wings. Starting with whole chickens One of the first things we did in class is to demonstrate how to take a whole chicken and make a butterflied or spatchcocked chicken out of it. Ray did this for the students, which is a convenient way to prepare chicken for the grill or… Read More →
Lipton Tea/Texas A&M BBQ Genius event in Pepsi Fan Zone
Faculty and students with the Texas Barbecue program at Texas A&M University participated in the Lipton Tea/Texas A&M BBQ Genius event held in the Pepsi Fan Zone on Saturday, October 6, 2018. Lipton Tea provided samples of their Lipton Peach Tea, and Rudy’s Barbecue provided sausage tacos. Games and give aways for kids of all ages were available for the folks who stopped by. The program was coordinated by the Texas A&M University Division of Marketing & Communications, and Jess Pryles, noted author and Hardcore Carnivore, was on… Read More →
Aggies participate in The Woodlands BBQ Festival, October 7, 2018
The Texas Barbecue program at Texas A&M University was well represented at this year’s The Woodlands BBQ Festival, held on Sunday, October 7, 2018. Faculty members, Davey Griffin, Ray Riley, and Jeff Savell, graduate students, Eric Hamilton, Brogan Horton, Julia Rauschuber, and Chandler Steele, and undergraduate students, Bailey Allison, Wade Baty, Carsyn Burney, Bailey Carwile, Sarah Crum, Jazmin Guerra, Devon King, Kenzie Lackey, and Katie Price were there to talk to the pitmasters at the event, to answer questions from the participants about barbecue, and to eat great… Read More →
ANSC 117 2018: Ribs, ribs, ribs!
There is no question, when we have the “Ribs, ribs, ribs” class in ANSC 117, Texas Barbecue, the students have a great time enjoying the wonderful beef and pork ribs prepared for them. Each year, Davey Griffin helps out with this class by cooking the beef ribs on his pit. Beef and pork ribs The three beef ribs demonstrated this week were beef chuck short ribs, beef plate short ribs, and beef back ribs. The beef chuck ribs are sometimes referred to as “four ribs” and the beef… Read More →
Texas Barbecue program showcased at College of Agriculture Development Council dinner
Faculty and students involved with the Texas A&M University Texas Barbecue program participated in the College of Agriculture Development Council‘s dinner held at The Gardens on Thursday, October 4, 2018. Demonstrations of the cuts of beef and pork used for barbecue were on display, and samples of the famous Texas Aggie Prime Rib prepared at the Rosenthal Meat Center was served to the participants. There were lots of questions asked about how to cook the best barbecue! Members of the Texas Barbecue program who helped were faculty, Davey… Read More →
ANSC 117 2018: Pork cuts
Each year in ANSC 117, Texas Barbecue, we feature each of the species used for barbecue to talk about nomenclature and carcass anatomical locations. This week, we covered pork so the theme would be different styles of pork in cooking in addition to demonstrating where the major and minor cuts were on the pork carcass. Pork cuts featured The three items used this week were Boston butts to make pulled pork, Boston butts to make pork steaks, and bone-in pork loins to make Hawaiian-inspired pork loins. Using Boston butts… Read More →
ANSC 117 2018: Dirt Cake
Of the many great recipes that Jackie shares with the students in ANSC 117, Texas Barbecue, Dirt Cake has to be near the top from a popularity standpoint. Several of the students went to our house to make up batches of Dirt Cake, and three of them demonstrated how to make it in class. Devon King, Natalie Hoelscher, and Menzi Spiller made a batch of Dirt Cake to show how easy it is to make, and with sampling, how wonderful it is to eat. Dirt Cake recipe Jackie… Read More →
ANSC 117 2018: Fuel and smoke
Two key parts of preparing barbecue is to provide heat for cooking, through a source of fuel, and to provide smoke, through burning wood. Sometimes the fuel and smoke are combined as when logs such as oak or hickory are used to cook with. Sources of fuel may include but are not limited to: Chunk charcoal Charcoal briquettes Propane Logs Sources of smoke may include but are not limited to: Hickory Oak Mesquite Pecan Apple Cherry Dr. Nick Nickelson prepared a great overview of using properly seasoned wood… Read More →
Tom Perini and Scott Boleman are guests in ANSC 117, Texas Barbecue
This week, in ANSC 117, Texas Barbecue, Tom and Lisa Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas, and Scott Boleman, Standard Meat Company, Dallas, Texas, were guests in the class. We asked both Tom and Scott to give some remarks about their backgrounds and companies to the students. We thank both Tom and Scott for coming to the class and sharing words of wisdom
Tenth year of ANSC 117, Texas Barbecue underway
This year marks the tenth year of ANSC 117, Texas Barbecue. The class has had many different prefixes, but the course name has been the same, and the purpose of the class has never wavered: to help freshmen make the difficult transition from high school to college, to know that each week they will learn about Texas Barbecue and will enjoy a great meal, and they will interact with faculty and students who care about their success and will serve as mentors to them during and after the class…. Read More →
