Tag Archives: Kevin Kolman

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 →

Camp Brisket scheduled for January 9-10, 2015

The third Camp Brisket is scheduled for January 9-10, 2015 in College Station, Texas. This is a joint activity between the Meat Science Section of the Department of Animal Science at Texas A&M University and Foodways Texas. The two-day event specializes in the brisket, the beef cut most closely associated with Texas barbecue, and the beef cut that is the most difficult to consistently prepare correctly. The workshop consists of cooking/smoking comparisons, overview of brisket anatomy and grades, and pitmaster panels. For registration details, go to Camp Brisket… Read More →

This camp lets you obsess about brisket – Houston Chronicle

Note: This is a great article by Greg Morago of the Houston Chronicle about Camp Brisket held in January, 2014. Greg Morago, Food Editor, Houston Chronicle Nobody sets out to make just OK smoked brisket. But ask anyone who has tried to barbecue the notoriously difficult cut of beef, and they’ll tell you the many ways brisket can go wrong. Temperature, seasoning, type of wood smoke, cooking time and even the amount of fat trimmed before it hits the pit are variables that, when improperly applied, can take… Read More →