Barbecue Summer Camp

Jeff Savell discussing whole pig cookery

Jeff Savell discussing whole pig cookery

Background

The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was first held in June, 2011. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, with activities held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex.

Registration for Barbecue Summer Camp is coordinated by Foodways Texas, an organization whose mission is to preserve, promote, and celebrate the diverse food cultures of Texas. Foodways Texas is hosted by the Department of American Studies at The University of Texas at Austin. Tickets for the camp go on sale in December.

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 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

Photos

Slicing briskets for participants

Slicing briskets for participants

Ray Riley discussing beef grading

Ray Riley discussing beef grading

Wood and smoke panel

Wood and smoke panel

Pork butts seasoned by participants

Pork butts seasoned by participants

Participants seasoning products

Participants seasoning products

Roasted pig

Roasted pig

Early morning at the Savell house

Early morning at the Savell house

Participants sampling barbecue

Participants sampling barbecue

 

Barbecue Summer Camp in the news

Camp ‘Cue, Greg Morago, Houston Chronicle

Foodways Texas BBQ Camp by Kelly Yandell, The Meaning of Pie

Barbecue Summer Camp, 2015 version, photo and summary wrap up by Jeff Savell, Texas A&M University

Fourth Barbecue Summer Camp held June 6-8, 2014 by Jeff Savell, Texas A&M University

Would You Spend $550 on a Barbecue Camp? by Megan Giller, Zagat

Barbecue Summer Camp: a recap of the 3rd annual BBQ Summer Camp at the Texas A&M Meat Science Center by Robb Walsh, Houstonia Magazine

Foodways Texas Barbecue Camp brings a weekend of meat, smoke and a piece of Texas heritage by Jessica Dupuy, Austin Culture Map

7 things you can learn at Texas A&M’s BBQ camp by Mariah Medina, San Antonio Express-News

BBQ Summer Camp, Yummy by Blair Fannin, Texas A&M AgriLife

Foodways Texas BBQ Summer Camp by Robb Walsh

Texaz Grill’s Steven Freidkin goes to summer camp by Ando Muneno, Phoenix New Times

Cooking Brisket for the Barbecue King of Texas by Kathryn Robinson, Seattle Met

Barbecue Summer Camp, June 2016 version, photo and summary wrap up by Jeff Savell

Barbecue Summer Camp, July 2016 version, photo and summary wrap up by Jeff Savell

2016 Texas A&M Barbecue Summer Camp by Scrumptious Chef

Postcard from Camp Barbecue by Paula Disbrowe, Texas Co-op Power magazine

 

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