Ray Riley, Davey Griffin, Jess Pryles, and Jeff Savell on The Community, Culture, and Science of Barbecue panel at SXSW

Critically acclaimed author and cook Jess Pryles will lead a wide-ranging panel discussion entitled, “The Community, Culture, and Science of Barbecue” at SXSW on Tuesday, March 13, 2018. Texas’ rich barbecue culture and the techniques, seasonings and cuts that drive the culinary art will be discussed by Pryles along with meat scientists and pitmasters behind the Texas Barbecue program at Texas A&M University: Jeff Savell, Davey Griffin, and Ray Riley.

The hour-long program will begin at 11 AM and will be held at the Rio Grande Ballroom, Courtyard Mariott in Austin, Texas. After the program, the speakers will move to the Brazos Ballroom where they will have the opportunity to interact with participants and sample some products from Southside Market and Barbeque, Elgin and Bastrop, Texas.

Jess Pryles is a cook, author, TV host and a professional Hardcore Carnivore. She creates dynamic original recipes with a Southern and Tex-Mex twist, and is also a respected authority on low’n’slow smoked meats, particularly Texas style barbecue. Her new book, “Hardcore Carnivore,” is now available.

The Texas Barbecue program at Texas A&M University includes the freshmen course, ANSC 117, Texas Barbecue; Barbecue Summer Camp and Camp Brisket, co-hosted with Foodways Texas; Texas Barbecue Town Hall meeting; and the Barbecue Genius Counters in the Houston BBQ Festival and The Woodlands BBQ Festival.

We look forward to seeing everyone in Austin at SXSW!