Tag Archives: Taylor Rowland

Aggies participate in TMBBQ FEST 2016

Faculty and students of the Texas Barbecue program at Texas A&M University participated in the TMBBQ FEST 2016 held at the Long Center in Austin, Texas on Sunday, October 30, 2016. Texas A&M University is a sponsor of the TMBBQ FEST 2016, making it the sixth year for our participation in this event. Faculty members Davey Griffin, Jeff Savell, and John Chivvis were joined by graduate students Adam Murray, Katy Jo Nickelson, and Spencer Tindel, and undergraduate students Carley Armstrong, Madalynn Kainer, Kadden Kothmann, Kenzie Lackey, Kathleen Meredith,… Read More →

Texas A&M University a sponsor at TMBBQ FEST 2016

For the sixth year in a row, Texas A&M University will be one of the sponsors of the TMBBQ FEST 2016 on Sunday, October 30, 2016. Faculty and students will be in attendance at the festival meeting and greeting people who are interested in knowing more about the art and science of barbecue. The event also will give us a chance to visit with the pit masters who be sharing the wonderful food they will be preparing for the large group of participants. Here are some photos from… 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 →

Aggies participate in The Woodlands BBQ Festival, September 25, 2016

The Texas Barbecue program at Texas A&M University was honored to be asked to participate in The Woodlands BBQ Festival on Sunday, September 25, 2016. Faculty members Davey Griffin, Ray Riley, and Jeff Savell along with grad students, Katy Jo Nickelson, Adam Murray, Jill Jobe, and Spencer Tindel, and seniors, Erika Victor, Marc Vogelsang, Madalynn Kainer, and Taylor Rowland traveled to the festival to make new and renew old acquaintances with the folks in the Texas barbecue business, and to visit and share knowledge with the participants at… 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 →

Barbecue Summer Camp, June 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, June 10th through Sunday, June 12th, 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 sixth Barbecue Summer Camp with the first one held in 2011. Because of the high demand for these camps, a second camp for the year will… Read More →

Aggies participate in Houston BBQ Festival, 2016 version

We participated in the 4th Houston BBQ Festival, which was held in the NRG Park area in Houston on Sunday, May 22, 2016. Those in attendance from Texas A&M University were Davey Griffin, Ray Riley, Katy Jo Nickelson, Adam Murray, Taylor Rowland, and McKensie Harris, and we have been fortunate to have been at each of the festivals held to date. We enjoy going to the festival each year to talk to folks about Texas Barbecue and to see so many of the pitmasters we have gotten to… 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 →

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 →