Tag Archives: Weber Smokey Mountain Cooker

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 →

Two Barbecue Summer Camps scheduled for 2016

With the tremendous demand for participation in the Barbecue Summer Camp, two camps have been scheduled for 2016. The dates for the camps are June 10-12, 2016 and July 22-24, 2016 and will be held at the Rosenthal Meat Center on the campus of Texas A&M University. The Barbecue Summer Camp is sponsored by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University. Registration for the camps will be available on the Foodways Texas website (http://foodwaystexas.com) in early December 2015…. 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 →

Three ways to prepare turkeys for Thanksgiving

In Texas Barbecue, one of our lectures is on three methods of preparing Turkeys: by smoking, by rotisserie, and by frying. We have this lecture leading up to Thanksgiving so that the students can learn something about these methods of preparation and can share these with their families during the holidays. We purchased four turkeys around the 10-pound range. The turkeys were frozen when we purchased them, and we placed them in a refrigerated cooler for about four days to allow them to thaw. All four were brined… Read More →