Category Archives: ANSC 117 Texas Barbecue
ANSC 117 2018: Brisket
The hallmark of Texas Barbecue is the beef brisket. Without question, barbecue restaurants and backyard enthusiasts are judged by how well they can prepare this cut, which can be quite tough and dry if not done correctly. We even devote an entire workshop in conjunction with Foodways Texas to the study of the brisket: Camp Brisket. Because of the importance of this cut in Texas Barbecue, we focus an entire class on brisket in ANSC 117, Texas Barbecue. This year, we had the opportunity for Davey Griffin to… Read More →
ANSC 117 2018: Brazilian barbecue
One of the most popular topics each year in ANSC 117, Texas Barbecue, is Brazilian barbecue. Dr. Flavio Ribeiro, Research Scientist, Animal Systems, College of Agriculture and Human Sciences, Prairie View A&M University, once again led the class. Flavio is a native of Brazil, and he enjoys teaching others about the culture of Brazilian barbecue through his lectures and his demonstrations of this great style of cooking. We are thankful that the came to class again this year. Flavio begins the class with a lecture on Brazil, its… Read More →
ANSC 117 2018: Lamb and goat
Although lamb and goat are not mainstays of barbecue and especially Texas Barbecue, with lamb and goat being such important livestock species in Texas, we spend one of our lectures in ANSC 117, Texas Barbecue on these products. The products we focus on are crown rack roasts, rotisserie-roasted lamb legs, and smoked goat carcass for tacos. In addition, we cover the major primals and other cuts from lamb carcasses so that the students understand their terminology and use. Lamb carcass cutout and terminology Brogan prepared a lamb carcass… Read More →
ANSC 117 2018: Chicken
This is the week that we focused on chicken in ANSC 117, Texas Barbecue. We covered butterflied or spatchcocked chicken, ginger ale-can chicken (no beer-can chicken for freshmen!), rotisserie chicken, Orange Marmalade Sriracha Wings, and Ranch Dip Wings. Starting with whole chickens One of the first things we did in class is to demonstrate how to take a whole chicken and make a butterflied or spatchcocked chicken out of it. Ray did this for the students, which is a convenient way to prepare chicken for the grill or… Read More →
ANSC 117 2018: Ribs, ribs, ribs!
There is no question, when we have the “Ribs, ribs, ribs” class in ANSC 117, Texas Barbecue, the students have a great time enjoying the wonderful beef and pork ribs prepared for them. Each year, Davey Griffin helps out with this class by cooking the beef ribs on his pit. Beef and pork ribs The three beef ribs demonstrated this week were beef chuck short ribs, beef plate short ribs, and beef back ribs. The beef chuck ribs are sometimes referred to as “four ribs” and the beef… Read More →
ANSC 117 2018: Pork cuts
Each year in ANSC 117, Texas Barbecue, we feature each of the species used for barbecue to talk about nomenclature and carcass anatomical locations. This week, we covered pork so the theme would be different styles of pork in cooking in addition to demonstrating where the major and minor cuts were on the pork carcass. Pork cuts featured The three items used this week were Boston butts to make pulled pork, Boston butts to make pork steaks, and bone-in pork loins to make Hawaiian-inspired pork loins. Using Boston butts… Read More →
ANSC 117 2018: Dirt Cake
Of the many great recipes that Jackie shares with the students in ANSC 117, Texas Barbecue, Dirt Cake has to be near the top from a popularity standpoint. Several of the students went to our house to make up batches of Dirt Cake, and three of them demonstrated how to make it in class. Devon King, Natalie Hoelscher, and Menzi Spiller made a batch of Dirt Cake to show how easy it is to make, and with sampling, how wonderful it is to eat. Dirt Cake recipe Jackie… Read More →
ANSC 117 2018: Fuel and smoke
Two key parts of preparing barbecue is to provide heat for cooking, through a source of fuel, and to provide smoke, through burning wood. Sometimes the fuel and smoke are combined as when logs such as oak or hickory are used to cook with. Sources of fuel may include but are not limited to: Chunk charcoal Charcoal briquettes Propane Logs Sources of smoke may include but are not limited to: Hickory Oak Mesquite Pecan Apple Cherry Dr. Nick Nickelson prepared a great overview of using properly seasoned wood… Read More →
Tom Perini and Scott Boleman are guests in ANSC 117, Texas Barbecue
This week, in ANSC 117, Texas Barbecue, Tom and Lisa Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas, and Scott Boleman, Standard Meat Company, Dallas, Texas, were guests in the class. We asked both Tom and Scott to give some remarks about their backgrounds and companies to the students. We thank both Tom and Scott for coming to the class and sharing words of wisdom
