Daniel Vaughn, Texas Monthly Barbecue Editor, discussing what successful barbecue restaurants are doing

Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas participated in the fifth Texas Barbecue Town Hall Meeting, which was held at the AgriLife Center and the Rosenthal Meat Center on Monday, December 10, 2018.

Tootsie Tomanetz, Snow’s BBQ

About 50 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, Texas A&M University, key learnings from his years as Texas Monthly Barbecue Editor by Daniel Vaughn, and a beef grading and pork cutout demonstration by Davey Griffin and Ray Riley.

Suzanne and Richard Funk, Desert Oak Barbecue

Todd and Misty David, Cattleack Barbeque

The meeting was sponsored by the E.M. “Manny” Rosenthal Chair in the Department of Animal Science at Texas A&M University, and Davey Griffin, Ray Riley, and Jeff Savell served as hosts with assistance from students, Brogan Horton, Eric Hamilton, Jason Shamburger, Ty Robertson, Devon King, Steven Mancillas, Holly Sanders, Kenna Turner, and Wilsey Windler.

David Anderson

David Anderson gave a market update and shared with the participants what was going on in the beef, pork, turkey, and chicken markets. Anderson stated that the beef market remains strong, but the pork, turkey, and chicken markets are showing both high supplies and weaker demand.

David Anderson, Professor and Extension Economist, Department of Agricultural Economics, Texas A&M University

David Anderson, Professor and Extension Economist, Department of Agricultural Economics, Texas A&M University giving a market update

David Anderson, Professor and Extension Economist, Department of Agricultural Economics, Texas A&M University

Daniel Vaughn

Daniel Vaughn presented some great tips for the participants from what he has learned over the years. His presentation focused on photos of best practices with some photos of not-so-great products included to show what not to do. Adding variety to the sides and desserts, and making them memorable to diners, ensures repeat customers. Vaughn also talked about how important it is to have every plate or platter of food look Instagram-ready.

Daniel Vaughn, Texas Monthly Barbecue Editor, at the Texas Barbecue Town Hall Meeting

Daniel Vaughn showing a map of restaurants he has visited (in green) and those he still needs to visit (in red)

Daniel Vaughn, Texas Monthly Barbecue Editor, talking about proper platter/plate presentation

Daniel Vaughn, Texas Monthly Barbecue Editor, talking about the importance of great side dishes to successful barbecue restaurants

Lunch by Brotherton’s Black Iron Barbecue and Roegels Barbecue

Thanks to John Brotherton, Brotherton’s Black Iron Barbecue and Russell and Misty Roegels, Roegels Barbecue for providing the great steaks, chops, sides, and dessert for the participants. We greatly appreciate everyone who helped prepare and serve the lunch for the town hall meeting.

John Brotherton, Brotherton’s Black Iron Barbecue, grilling pork chops and beef steaks

Russell Roegels, Roegels Barbecue, seasoning steaks

Grilled/smoked two-rib pork chops from Brotherton’s Black Iron Barbecue

Grilled/smoked beef ribeye steaks from Brotherton’s Black Iron Barbecue

Russell Roegels, Roegels Barbecue, setting up with serving line for the Texas Barbecue Town Hall Meeting

Tootsie Tomanetz, Snow’s BBQ and Daniel Vaughn, Texas Monthly Magazine, getting lunch and a photo from Kelly Yandell

Beef grading and pork carcass cutting demonstrations

After lunch, the participants moved over to the Rosenthal Meat Center for a demonstration of beef carcass quality and yield grading and for a pork carcass cut-out. Davey Griffin and Ray Riley led this exercise and answered questions about both topics.

Davey and Ray talking about beef carcass grading for the Texas Barbecue Town Hall Meeting

Davey discussing the cuts from the beef forequarter

Davey talking about beef quality grading

Ray demonstrating one of the beef marbling cards used to assign marbling scores to beef carcasses

Ray about to separate the pork shoulder from the carcass

Davey talking about the pork loin separation from the pork belly and spareribs

Davey and Ray demonstrating the cuts from a pork carcass

We thank everyone who came to the town hall meeting, and we look forward to working with the the great folks who prepare Texas Barbecue.

Texas Barbecue Town Hall Meeting in the news

“Meat and Greet: Texas A&M hosts annual Texas Barbecue Town Hall meeting” by Kenny Wiley, The Eagle