Category Archives: Barbecue Genius Counter
Smoking Ground Beef Patties
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 →
Texas Barbecue program participates in 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. The Texas Barbecue booth was part of the Texas A&M AgriLife exhibits… Read More →
Lipton Tea/Texas A&M BBQ Genius event in Pepsi Fan Zone
Faculty and students with the Texas Barbecue program at Texas A&M University participated in the Lipton Tea/Texas A&M BBQ Genius event held in the Pepsi Fan Zone on Saturday, October 6, 2018. Lipton Tea provided samples of their Lipton Peach Tea, and Rudy’s Barbecue provided sausage tacos. Games and give aways for kids of all ages were available for the folks who stopped by. The program was coordinated by the Texas A&M University Division of Marketing & Communications, and Jess Pryles, noted author and Hardcore Carnivore, was on… Read More →
Texas Barbecue program showcased at College of Agriculture Development Council dinner
Faculty and students involved with the Texas A&M University Texas Barbecue program participated in the College of Agriculture Development Council‘s dinner held at The Gardens on Thursday, October 4, 2018. Demonstrations of the cuts of beef and pork used for barbecue were on display, and samples of the famous Texas Aggie Prime Rib prepared at the Rosenthal Meat Center was served to the participants. There were lots of questions asked about how to cook the best barbecue! Members of the Texas Barbecue program who helped were faculty, Davey… Read More →
Community, Culture, and Science of Barbecue program held at SXSW
The Texas Barbecue program at Texas A&M University, led by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, was prominently featured at a SXSW panel discussion entitled, “The Community, Culture, and Science of Barbecue” on Tuesday, March 13, 2018. Author and cook Jess Pryles led the panel, which focused on Texas’ rich barbecue culture and techniques, seasonings and cuts that drive the culinary art. The hour-long program was followed by a sampling of brisket and sausage from Southside Market and Barbeque, Elgin and Bastrop, Texas, and time for… Read More →
The Community, Culture, and Science of Barbecue program at SXSW
Critically acclaimed author and cook Jess Pryles will lead a wide-ranging panel discussion entitled, “The Community, Culture, and Science of Barbecue” at SXSW on Tuesday, March 13, 2018. Texas’ rich barbecue culture and the techniques, seasonings and cuts that drive the culinary art will be discussed by Pryles along with meat scientists and pitmasters behind the Texas Barbecue program at Texas A&M University: Jeff Savell, Davey Griffin, and Ray Riley. The hour-long program will begin at 11 AM and will be held at the Rio Grande Ballroom, Courtyard… Read More →
Aggies participate in second annual The Woodlands BBQ Festival
The Texas Barbecue program at Texas A&M University was honored to be asked once again to participate in The Woodlands BBQ Festival on Sunday, October 8, 2017. Faculty members Davey Griffin, Ray Riley, and Jeff Savell along with grad students, Spencer Tindel, Micki Gooch, Marc Vogelsang, and Chandler Steele, and undergrad students, Libby Schneider, Ty Robertson, Alec Lucas, Devon King, Kenzie Lackey, and Sandy Martinez traveled to the festival to make new and renew old acquaintances with the folks in the Texas barbecue business, and to visit and… Read More →
Aggies participate in TMBBQ FEST 2016
Faculty and students of the Texas Barbecue program at Texas A&M University participated in the TMBBQ FEST 2016 held at the Long Center in Austin, Texas on Sunday, October 30, 2016. Texas A&M University is a sponsor of the TMBBQ FEST 2016, making it the sixth year for our participation in this event. Faculty members Davey Griffin, Jeff Savell, and John Chivvis were joined by graduate students Adam Murray, Katy Jo Nickelson, and Spencer Tindel, and undergraduate students Carley Armstrong, Madalynn Kainer, Kadden Kothmann, Kenzie Lackey, Kathleen Meredith,… Read More →
Texas A&M University a sponsor at TMBBQ FEST 2016
For the sixth year in a row, Texas A&M University will be one of the sponsors of the TMBBQ FEST 2016 on Sunday, October 30, 2016. Faculty and students will be in attendance at the festival meeting and greeting people who are interested in knowing more about the art and science of barbecue. The event also will give us a chance to visit with the pit masters who be sharing the wonderful food they will be preparing for the large group of participants. Here are some photos from… Read More →
Aggies participate in The Woodlands BBQ Festival, September 25, 2016
The Texas Barbecue program at Texas A&M University was honored to be asked to participate in The Woodlands BBQ Festival on Sunday, September 25, 2016. Faculty members Davey Griffin, Ray Riley, and Jeff Savell along with grad students, Katy Jo Nickelson, Adam Murray, Jill Jobe, and Spencer Tindel, and seniors, Erika Victor, Marc Vogelsang, Madalynn Kainer, and Taylor Rowland traveled to the festival to make new and renew old acquaintances with the folks in the Texas barbecue business, and to visit and share knowledge with the participants at… Read More →
