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.
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.
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 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.
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.
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.
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.
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