Tag Archives: Jordan Hevner
Camp Brisket, 2018 edition
The sixth 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 5-6, 2018 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. and Canada 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… Read More →
Fourth Texas Barbecue Town Hall meeting held
Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas with a special guest, Jack Timmons, from Seattle, Washington, participated in the fourth Texas Barbecue Town Hall meeting, which was held at the Kleberg Animal and Food Science Center and the Rosenthal Meat Center on Monday, December 11, 2017. About 50 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, brisket aging research by McKensie Harris,… Read More →
Aggies participate in 5th Houston BBQ Festival
A large group of Aggies participated in the 5th Houston BBQ Festival, which was held in the NRG Park area in Houston on Sunday, April 9, 2017. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, and Jeff Savell, and students Jordan Hevner, Madalynn Kainer, Becca Kirkpatrick, Kadden Kothmann, Kenzie Lackey, Sandy Martinez, Adam Murray, Katy Jo Nickelson, Vanessa Sanchez, Libby Schneider, Spencer Tindel, Erika Victor, and Marc Vogelsang. We enjoy going to the festival each year to talk to folks about Texas Barbecue and to… Read More →
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 →
Third Texas Barbecue Town Hall meeting held
Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas participated in the third Texas Barbecue Town Hall meeting, which was held at the Kleberg Animal and Food Science Center and the Rosenthal Meat Center on Monday, December 12, 2016. About 45 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, food safety overview for restaurants by Kerri Gehring, associate professor in the Department of… Read More →
Upperclass, graduate students provide leadership for ANSC 117
The purpose of ANSC 117, Texas Barbecue is to help freshmen learn about and enjoy some great food each Friday, make new friends and find lifelong mentors, and have a nurturing place to be at the end of a busy and stressful week. This is greatly enhanced by the graduate students, seniors, and juniors who provide leadership for the class each year. There is no way that Ray Riley or I could teach this class without these wonderful students. The Texas Barbecue teaching assistants provide assistance with the weekly… Read More →
Barbecue Summer Camp, July 2016 version, photo and summary wrap up
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 held on Friday, July 22th through Sunday, July 24th, 2016. 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 seventh Barbecue Summer Camp with the first one held in 2011. An earlier camp was held in June, 2016 to… Read More →
Whole pig cookery last class in ANSC 117
The 2015 version of the ANSC 117, Texas Barbecue class came to the end on December 4th with the traditional whole pig cookery at our home. We roasted the pig in the cinder-block pit in our backyard. We purchased a 75-pound pig to roast, and it was injected with about a 20% by weight brine solution (salt, sugar, and water) overnight before cooking the next day. The pig was put in the cinder-block pit around 7:00 AM and was cooked until 4:30 PM before it was pulled out… Read More →
Turkey frying in ANSC 117, Texas Barbecue
By Kathleen Meredith The dropping temperature and leaves changing color mean that the holidays are right around the corner. Dr. Davey Griffin and Ray Riley prepared smoked, rotisserie and fried turkeys for ANSC 117, Texas Barbecue on November 20, 2015 in the spirit of the approaching Thanksgiving holiday. Frying turkeys A trick to ensuring the right amount of oil is used when frying a turkey is to place the bird into the pan and use water to identify a maximum level. Once a marker is set, the bird… Read More →
ANSC 117 class adds Super Sophomores
The seventh year of ANSC 117, Texas Barbecue, kicked off on Friday, September 4, 2015 for new class of 27 freshmen. As has been the tradition since the second year of this class, a group of students who took the class as freshmen return to help as teaching assistants working in set up, cooking, and clean up, but most importantly, as valuable mentors to this year’s freshmen regarding making it at Texas A&M University. The Super Sophomores this year are Carley Armstrong, Colton Bausch, Abby Chrz, Terrica Green,… Read More →
