Tag Archives: Crystal Waters

Camp Brisket, 2017 edition

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The fifth Camp Brisket, a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on January 6-7, 2017 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. About 60 participants from around the U.S. embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and who were… Read More →

Camp Brisket, 2016 edition

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The fourth Camp Brisket, a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on January 8-9, 2016 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. Participants from around the U.S. embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin,… Read More →

Beef tri-tips prepared for Texas Barbecue class

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Each year in ANSC 117, Texas Barbecue, we spend one class discussing cuts of beef other than the brisket that can be used for smoking/barbecuing. Since we have had Crystal Waters, a native of California and a Ph.D. student with us in our program, we have featured beef tri-tips and let her help prepare them and talk about the importance of tri-tips for folks in California. Crystal told the class how tri-tips became so popular in California because of their ease of preparation and how great they are… Read More →

Barbecue Summer Camp, 2015 version, photo and summary wrap up

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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, was 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 were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This was the fifth Barbecue Summer Camp with the first one held in 2011. On Thursday night, before the camp began, participants and instructors gathered at Kreuz Market in… Read More →

Fourth Barbecue Summer Camp held June 6-8, 2014

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The very popular Foodways Texas Barbecue Summer Camp was held at the Rosenthal Meat Center at Texas A&M University on June 6-8, 2014. This is the fourth year of the camp, and about 60 participants from all walks of life, but with a common love for all things barbecue were in attendance this year. To start the morning, Marvin Bendele of Foodways Texas and Jeff Savell of the Meat Science Section of the Department of Animal Science gave a welcome to everyone and led the class introductions of… Read More →

Learning about cuts of beef

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Learning about Texas Barbecue also requires that you learn about cuts of meat. In Texas Barbecue, we emphasize the importance of knowing about the names of cuts, where they are located on the carcass, and their potential uses as items to barbecue or other cookery applications. Because these are freshmen, we do not go into as much detail as we would for ANSC 307 “Meats,” but it clear that our students just love seeing the carcasses and cuts since this is so foreign for most of them. Ray Riley… Read More →

BBQ Genius Counter at SEC Communicators Association meeting

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Our group was asked to prepare Texas Barbecue and set up the BBQ Genius Counter at the SEC Communicators Association annual meeting held in College Station in June, 2013. We smoked beef briskets, pork shoulders, and Aggieland sausage from the Rosenthal Meat Center and served it to the visitors from across the SEC. Upon arrival of the participants, we quickly told them about our freshmen class, Texas Barbecue, the BBQ Genius Counter, and the workshops, Barbecue Summer Camp and Camp Brisket. After a few more activities, it was time… Read More →