Whole hog cookery in ANSC 117
Ray Riley, Brogan Horton, and I are happy to be working with this year’s ANSC 117, Texas Barbecue class. Here is the list of the lectures for this fall:
ANSC 117, Texas Barbecue, lectures for 2019
| Date | Topic |
|---|---|
| August 30 | Introduction, expectations, brief history of barbecue, food safety overview |
| September 6 | Cooking methodology: pits, kettles, water smokers, barrel smokers |
| September 13 | Types of fuel (charcoal briquettes, charcoal chunks, wood coals) and smoke (hickory, oak, pecan, mesquite) |
| September 20 | Adding flavoring: seasonings, marinades, rubs, sauces |
| September 27 | Pork: Southeastern-style pulled pork, Hawaiian-inspired pork loin |
| October 4 | Ribs, ribs, ribs: baby back versus St. Louis-style; Memphis-style (dry) versus Kansas City-style (wet); Asian-inspired rubs and sauces |
| October 11 | Chicken: smoking, cooking by rotisserie; whole or pieces |
| October 18 | Barbecuing lamb and goat |
| October 25 | Cooking beef South American style: Brazil and Argentina |
| November 1 | Thanksgiving Turkey: brining recipes; smoking, frying, cooking by rotisserie |
| November 8 | Briskets: To wrap or not to wrap, that is the question! |
| November 15 | Smoking other cuts of beef: shoulder clods, sirloins, ribeyes, and tenderloins/Homer Robertson Chuck Wagon cooking |
| November 22 | Cooking whole pigs: Hawaiian, Cuban, Cajun |
| December 2 | Course wrap up |
