Spencer Tindel and Jeff Savell participated in the first ever Texas Monthly’s ‘Cue Course on Saturday, November 4, 2017, which was one of the programs sponsored by the Texas Monthly Barbecue program ahead of the TMBBQ FEST 2017. The event was held at Terry Black’s Barbecue in Austin, with Daniel Vaughn, BBQ Editor of Texas Monthly teaming up with Tindel and Savell for the program.
The first part of the program was a discussion of three topics: beef grading, briskets, and beef ribs. For beef grading, marbling cards depicting the different marbling degrees were shown to the participants along with other grading charts to describe how the grades of Prime, Choice, and Select are determined. In addition, a brief discussion on programs such as Certified Angus Beef was given.
The next topic of discussion was about beef briskets. Spencer brought a bone-in brisket with her to demonstrate where the bones and deckle were located on it. She removed both the bones and deckle to produce a 120 beef brisket, deckle-off, boneless, which is what is found most often in the marketplace. Further discussion was held regarding why briskets are so inherently tough and how the “low and slow” method of Texas Barbecue preparation achieves such a miraculous transformation into something so wonderful.
Beef ribs were the final topic covered. The cuts discussed were the 123A Beef Plate, Short Ribs, Trimmed, 124 Beef Rib, Back Ribs, and 130 Chuck Short Ribs. Comparisons were made of all three beef rib cuts with uses in the domestic and international markets presented.
There was time after the presentations for some questions and answers regarding the products shown during the presentation. A tour of the pit room at Terry Black’s Barbecue was conducted for the participates after a welcome by Mark and Mike Black.
The final activity was everyone dining on a great meal of Terry Black’s Barbecue beef brisket and beef plate short ribs with wonderful sides. Everyone came away full of knowledge and barbecue.
— TMBBQ (@tmbbq) November 4, 2017