Author Archives: Davey Griffin

Smoking Ground Beef Patties

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Color and Food Safety Considerations When Smoking versus Grilling Ground Beef Patties Dr. Davey Griffin, Professor and Extension Meat Specialist, Texas A&M AgriLife Extension Service Several barbecue companies have been featuring specials such as smoked hamburgers to expand their menu selections.  Dr. Davey Griffin recently wrote “Color and Food Safety Considerations When Smoking versus Grilling Ground Beef Patties” to help chefs and consumers understand what differences to expect when smoking ground beef.  Internal pink color associated with a traditional smoke ring can oftentimes be mistaken for the ground… Read More →

Barbecue Summer Camp, June 2017 version, photo and summary wrap up

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Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on Friday, June 2nd through Sunday, June 4th, 2017.  The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. Activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex.  This was the eighth Barbecue Summer Camp with the first one held in 2011. Note: Kelly Yandall  (@kellyyandell) a member of the Foodways Texas Board of… Read More →

Brisket “Stall” Demonstrated During Camp Brisket

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One of the most frustrating and confusing events that occurs when smoking meat products is the time period when the meat seems to just quit cooking. The temperature levels off and will not elevate regardless of how hot the pit temperature (which is the first thing that most inexperienced barbecuers will do). During our recent Camp Brisket, we were able to demonstrate the “stall” that larger meat cuts go through during smoking. Actually, the stall has been scientifically documented to be evaporative cooling that is occurring around the… Read More →