Tag Archives: Wayne Mueller

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 →

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 →

After Rub, Heat And Char, Barbecued Meat Needs A Good Rest : The Salt : NPR

Jim Shahin For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation. Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment. The problem was the “hold.” After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a… Read More →

What are they smoking? At a Texas barbecue camp, it’s gotta be brisket – The Washington Post

By Jim Shahin Columnist, Smoke Signals, February 24 at 7:00 AM Barbecue expert Aaron Franklin demonstrates slicing techniques during Camp Brisket, an intensive two-day course held in College Station, Texas, that sold out in less than five minutes. Attendees came from across the United States and beyond. (Robert Jacob Lerma) A full room of guys — and just a half-dozen women — sit in a tiered classroom at Texas A&M University in College Station, awaiting the start of the day’s activities. Jeff Savell strolls to the front of… 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 →