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. Membership in Foodways Texas is required to be eligible to enter the lottery system used to enroll participants in these camps.
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
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
Pingback: Fun Father's Day "Experience" Gifts!
Pingback: Aggies participate in sixth Houston BBQ Festival - Texas Barbecue
Pingback: Central Texas barbecue: why is ? - Taste of Elsewhere
Pingback: This Week's Various • Deep Fried Kudzu
Pingback: Why Texas BBQ should be on your travel bucket list
Pingback: Why Texas BBQ must be in your journey bucket listing - Brand Rator
Pingback: The Science Behind Texas Barbecue - Texas A&M Today
Pingback: The Science Behind Texas Barbecue – La Feria News – Lower RGV News
Pingback: The Science Behind Texas Barbecue – Los Fresnos News
Pingback: The Science Behind Texas Barbecue – La Feria News
Pingback: Consumer demand and high prices prompt cattle producer optimism – AgriLife Today - Agra Energy