Tag Archives: Daniel Vaughn

Camp Brisket, 2017 edition

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 →

Opening the lid on Camp Brisket, one of Texas barbecue’s most exclusive events | GuideLive

Sarah Blaskovich, GuideLive, sarahblaskovich@dallasnews.com Tell any barbecue enthusiast you’ve spent two days at Camp Brisket at Texas A&M University, and the reaction will be unanimous: Take me with you next time. If only it were so easy.The $495 class last month sold out online via Foodways Texas in 10 seconds. The yearly event has gotten so popular since it started in 2013 that folks from nearly every corner of the U.S. – Seattle, Atlanta, Los Angeles and Buffalo, N.Y., and many points in between – traveled to College… Read More →

Camp Brisket, 2016 edition

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 →

Camp Brisket schedule, January 8-9, 2016

This year’s Foodways Texas Camp Brisket will feature a number of great speakers and panelists, and the tasting sessions will allow for evaluations of different grades, smoke, and wrapping techniques. The camp will be hosted by Davey Griffin, Ray Riley, Jeff Savell, and staff and students from the Meat Science Section in the Department of Animal Science at Texas A&M University and will be held at the Rosenthal Meat Science and Technology Center and the O.D. Butler Animal Science Complex. Here is a list of speakers and panelists for… Read More →

Camp Brisket, 2015 version, a success!

The third Camp Brisket, held January 9-10, 2015, was attended by about 100 participants, speakers, and instructors all gathered to learn all they could about the king of Texas Barbecue, the brisket. The two-day program, co-sponsored by Foodways Texas and the Department of Animal Science at Texas A&M University, featured demonstrations, panels, and taste tests allowing everyone to learn more about briskets. Here are photos from this year’s Camp Brisket showing a small sample of the activities that were held at the Rosenthal Meat Center and the Beef… Read More →

The End of Cheap Beef : TMBBQ

BY DANIEL VAUGHN · JANUARY 6, 2015 That beef is more expensive than it was a year ago is no surprise, and this trend doesn’t look to be easing up anytime soon. As David Anderson, a Texas A&M professor of ag economics, told a room full of barbecue joint owners last month at the university’s first-ever Barbecue Town Hall, retailers should plan on two or three years of elevated pricing. Of the many slides he presented that illustrated the corn, pork, and beef markets, the one on average wholesale prices of beef showed that numbers… Read More →

Aggies participate in TMBBQ FEST 2014

For the fourth year in a row, Texas A&M University was one of the sponsors of the TMBBQ Fest, and Texas Barbecue faculty and students were in attendance at the festival on Sunday, September 14, 2014 in Austin. The Texas A&M University team included Davey Griffin, Ray Riley, Jeff Savell, Blythe Schultz, Kaitlyn Porter, Hillary Henderson, Michael Berto, and John Chivvis. Our booth has been dubbed the Barbecue Genius Counter, mimicking the Apple Genius Bar concept where people can get their questions answered. But we find our group… Read More →

Technology helps Seattle entrepreneur fire up interest in Texas BBQ | KING5.com Seattle

Congratulations to our friend and Barbecue Summer Camp veteran, Jack Timmons, for his new venture, “Jack’s BBQ!” by RENAY SAN MIGUEL/KING5 News Posted on May 13, 2014 at 8:07 AM, Updated Tuesday, May 13 at 6:54 PM Deep in the land of salmon, sushi and Starbucks, it is possible to find barbecue in Seattle. And some of it isn’t bad, says Jack Timmons. “Theres some really good ribs, and some great pulled pork,” says Timmons, whos lived in Seattle for 20 years. “But I grew up in Texas, and the kind… Read More →