Category Archives: ANSC 117 Texas Barbecue
ANSC 117 class adds Super Sophomores
The seventh year of ANSC 117, Texas Barbecue, kicked off on Friday, September 4, 2015 for new class of 27 freshmen. As has been the tradition since the second year of this class, a group of students who took the class as freshmen return to help as teaching assistants working in set up, cooking, and clean up, but most importantly, as valuable mentors to this year’s freshmen regarding making it at Texas A&M University. The Super Sophomores this year are Carley Armstrong, Colton Bausch, Abby Chrz, Terrica Green,… Read More →
BBQ 101 with The Professor of Meat Science | the CAMBRO blog
Note: Wonderful article from the folks at Cambro. JWS Summer is upon us and BBQ season is here. However, in Texas, BBQ’ing is a year-round activity because the weather is always ‘hot or damned hot,’ as Jeff Savell explains. Despite his title (University Distinguished Professor, Meat Science and EM “Manny” Rosenthal Chair in Animal Science, Texas A&M) and the impressive 2 page-long list of accolades and awards in his field, Dr. Savell (yes, he has a PhD in Animal Science!) humbly insisted he be simply addressed, as Jeff. So what,… Read More →
Texas Barbecue demonstration for Texas A&M University System Spouse’s Day
Texas A&M AgriLife hosted the spouses of various Texas A&M University System leaders who were in town for the Board of Regents meeting for an event that featured several programs within the College of Agriculture and Life Sciences and College of Veterinary Medicine. Davey Griffin and I were asked to represent the Texas Barbecue effort in the Department of Animal Science to include ANSC 117, Texas Barbecue, Camp Brisket, and Barbecue Summer Camp. We cooked two briskets for lunch, and using a raw brisket, demonstrated trimming and seasoning… Read More →
Aggies participate in Houston Barbecue Festival, 2015 version
We participated in the 3rd Houston Barbecue Festival, which was held in the NRG Park area in Houston on Sunday, April 26, 2015. It is the third year that we took the BBQ Genius Counter to set up, and Davey Griffin, Ray Riley, Katy Jo Nickelson, Jennifer Willis, and Jeff Savell made the trip to visit with folks about Texas Barbecue and to see so many of the pitmasters we have gotten to know through festivals and camps and to make some new acquaintances with those we have… Read More →
Whole hog cooking in ANSC 117, Texas Barbecue
For the sixth year in a row, we finished ANSC 117, Texas Barbecue by cooking a whole pig at the Savell home (here is last year’s post). We used the cinder-block pit located in the backyard, and once again, it performed well with a minimum of wood required to cook the pig. Just like last year, we obtained a smaller pig (around 70 pounds) so that we did not have to worry about a long cooking time. I believe that we will continue to cook whole pigs around… Read More →
ANSC 117 Brazilian barbecue, 2014 version
Once again, Dr. Flavio Ribeiro, a native of Brazil, a former graduate student in the Department of Animal Science, and current faculty member at Prairie View A&M University, came to ANSC 117, Texas Barbecue to teach the students something about Brazil and the very popular Brazilian style of barbecue. The Brazilian barbecue class always is a hit with our students, and wonderful beef was served to all. The Brazilian style of cooking is very simple: meat, coarse sea salt, and fire/smoke. As usual, pictures are better than words,… Read More →
ANSC 117: Learning to make side dishes and desserts
One of the goals with our freshmen in ANSC 117, Texas Barbecue, in addition to learning everything about barbecue, is teaching them to make side dishes and desserts. Our motto from day 1 has been this: “If you learn to cook, you will always have friends!” Good barbecue restaurants also may be as well known for their great sides and desserts as they are for their smoked meats. Jackie Savell has helped lead this effort for the class, and she has a variety of wonderful side dishes and desserts… Read More →
ANSC 117: 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 For this class, we cooked unseasoned chicken thighs using Weber Performer®… Read More →
Cooking Up Culture | Institute of Texan Cultures
SAN ANTONIO – Barbecue is synonymous with Texan culture. It’s a food that defines a regional flavor and style. In a way, it’s a culture all its own. To prepare for the summer barbecue season, the Institute of Texan Cultures is offering a 21+ event, with free admission, 6 – 8 p.m., Friday, May 2, 2014. Like any good barbecue, “Cooking up Culture” is gathering some great company. The Pure Texan Barbecue Company is taking care of the food, while the Barley Blacksmith and Alamo Beer Company are… Read More →
A conversation with … Dr. Jeffrey Savell, Cooking Up Culture – San Antonio Express-News
By Burt Henry, San Antonio Express-News April 24, 2014 SAN ANTONIO — Jeffrey Savell, Ph.D., has made Texas barbecue a science, so much so that Texas A&M University lets him teach a class in it. Officially known as “ANSC 117: Texas Barbecue,” Savell’s study in BBQology is a one-hour class only offered to freshmen on Friday afternoons in the fall. Just bring your taste buds and your textbook: “Legends of Texas Barbecue Cookbook,” by Robb Walsh. Course topics include everything from seasonings, marinades and rubs to “Briskets: To wrap… Read More →
