Davey Griffin and Ray Riley demonstrating different styles and grades of beef briskets at the RELLIS Festival & Open House
Faculty and students involved in the Texas Barbecue program at Texas A&M University participated in the RELLIS Festival & Open House on Saturday, October 5, 2019. Davey Griffin, Ray Riley, and Jeff Savell were joined by graduate student, Brogan Horton, and undergraduates, Bailey Carwile, Luis Erazo, Ashley Fuqua, Kaylee Greiner, Jazmin Guerra, Sterling Pieniazek, Brittany Shipp, Wilsey Wendler, Grant Weston, and Haley Wilkins. These students work with ANSC 117, Texas Barbecue, the first-year seminar for freshmen.
Grant Weston, Luis Erazo, Brogan Horton, Brittany Shipp, Jazmin Guerra, and Bailey Carwile
Brogan Horton, Sterling Pieniazek, Kaylee Greiner, Wilsey Wendler, Ashley Fuqua, and Haley Wilkins at the RELLIS Festival
The Texas Barbecue booth was part of the Texas A&M AgriLife exhibits that also included Healthy Texas, The Gardens at Texas A&M University, and Texas A&M AgriLife Water University. The day was devoted to highlighting many of the programs of the Texas A&M University System, especially those now housed at the RELLIS campus.
Davey Griffin and Ray Riley discussing cuts of beef and pork used for barbecue
Ray Riley talking about pork cuts used for barbecue
Wilsey Wendler, Brogan Horton, and Kaylee Greiner discussing beef cuts used for barbecue
Grant Weston and Luis Erazo and the barbecue cuts of beef
Brogan and Brittany at the RELLIS Festival
The day was spent handing out pamphlets and recipe cards, answering questions about all things barbecue, and demonstrating various beef and pork cuts used for barbecue. As a special treat, samples of Texas Aggie Beef Jerky were given to those who stopped by the booth.
Jazmin Guerra and Bailey Carwile talking about the Texas Barbecue program at Texas A&M University
Luis handling out samples of Texas Aggie Beef Jerky
Jazmin and Bailey handling out information at the RELLIS Festival
Brittany being interviewed by a reporter about her experiences in the Texas Barbecue program
Haley Wilkins, Ashley Fuqua, and Luis Erazo and the cuts of beef used for barbecue
The day was very busy talking to everyone about Texas Barbecue, and we are thankful that we were included in the RELLIS Festival & Open House.
