The Texas Barbecue program at Texas A&M University, led by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, was prominently featured at a SXSW panel discussion entitled, “The Community, Culture, and Science of Barbecue” on Tuesday, March 13, 2018. Author and cook Jess Pryles led the panel, which focused on Texas’ rich barbecue culture and techniques, seasonings and cuts that drive the culinary art. The hour-long program was followed by a sampling of brisket and sausage from Southside Market and Barbeque, Elgin and Bastrop, Texas, and time for the faculty members and students to answer questions about all things Texas barbecue.
In addition to the panel discussion, both Ray Riley and Davey Griffin used cuts of beef and pork to demonstrate items that are popular for Texas barbecue as well as to show the various grade and inspection labels found on products such as the brisket.
Texas A&M University students Ty Robertson, Holly Sanders, Bo Garcia, Katie Price, Jason Shamburger, and Carsyn Burney participated in the event. The students helped serve the Southside Market and Barbeque samples, and they answered many of the participants questions about barbecue. These students have taken and continue to help with ANSC 117, Texas Barbecue.
Dr. Patrick Stover, newly appointed Vice Chancellor and Dean, College of Agriculture and Life Sciences, and his wife, Denise, was at the panel discussion and program. The faculty and students got the chance to get a group photograph in front of the neon ATM sign.
Jess Pryles recently published “Hardcore Carnivore,” and she was able to sign books that were given away at an earlier event. We appreciate Jess taking the time to be on the panel at this event.