Tag Archives: Oak

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 →

Importance of seasoned wood for smoking barbecue

Using properly seasoned wood to smoke barbecue is one of the keys to having great flavored meat. As a long-time contributor to the “Wood and Smoke” panels for the Foodways Texas Barbecue Summer Camp and Camp Brisket, Dr. Nick Nickelson of Fort Worth brings years of experience and technical knowledge to the subject of wood and smoke, and he always adds so much to the discussion of all things barbecue. One of the points that Dr. Nick makes is that it is important to use seasoned wood when… Read More →

ANSC 117: Fuel and smoke

  Two key parts of preparing barbecue is to provide heat for cooking, through a source of fuel, and to provide smoke, through burning wood. Sometimes the fuel and smoke are combined as when logs such as oak or hickory are used to cook with. Sources of fuel may include but are not limited to: Chunk charcoal Charcoal briquettes Propane Logs Sources of smoke may include but are not limited to: Hickory Oak Mesquite Pecan Apple Cherry For this class, we cooked unseasoned chicken thighs using Weber Performer®… Read More →