Aggies participate in General Electric Science of Barbecue Experience at South By Southwest

Jeff, Davey, and Ray talking about briskets

Davey Griffin, Ray Riley, and Jeff Savell participated in the General Electric Science of Barbecue Experience, which was held in conjunction with South By Southwest in Austin, Texas on March 14-15, 2015. The group made two presentations, the first one on the cuts of pork and beef used for barbecue, and the second one on trimming and seasoning of beef briskets.

The key feature of the Science of Barbecue Experience was the 12-foot smoker that was used to demonstrate the technical side of cooking/smoking. Evan LeRoy of Freedmen’s in Austin prepared a variety of meats and other foods on the smoker during the event.

General Electric state-of-the-art smoker

Science of tasting demonstration

We did get a chance to see some former Barbecue Summer Camp and Camp Brisket alumni at the event. Here are Frank Mancuso, John Lattuca, and John Baker sporting their Texas A&M University Meat Science caps.

Frank, John, and John with their Texas A&M University Meat Science caps

We had a chance to visit with folks who were part of the program. Shane and Catherine Stiles of Stiles Switch Barbecue in Austin catered the food on Sunday.