Robb Walsh, food editor/restaurant critic of the Houstonia Magazine, guest lectured today in ANSC 289 Texas Barbecue. This is the fifth year that Walsh has lectured in the class, and his great book, “Legends of Texas Barbecue,” (Amazon.com link) is the inspiration for the course and the textbook we have used since the beginning.
Walsh visited with the students about the role of the Central Texas German Meat Markets and their smoked meats as the basis for what we think today about Texas Barbecue and how briskets became the beef of choice. Walsh used photos and selected text from his book to illustrate to the students some of the great history that was involved in what we now enjoy as the standard faire for Texas Barbecue. As usual, Walsh’s insight into the history, culture, and importance of Texas Barbecue was well received by the students.
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