Category Archives: Barbecue Summer Camp
Two Barbecue Summer Camps scheduled for 2016
With the tremendous demand for participation in the Barbecue Summer Camp, two camps have been scheduled for 2016. The dates for the camps are June 10-12, 2016 and July 22-24, 2016 and will be held at the Rosenthal Meat Center on the campus of Texas A&M University. The Barbecue Summer Camp is sponsored by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University. Registration for the camps will be available on the Foodways Texas website (http://foodwaystexas.com) in early December 2015…. Read More →
Barbecue Summer Camp for 2015 is sold out
The Barbecue Summer Camp, co-sponsored by Foodways Texas and Texas A&M University and to be held on June 5-7, 2015, is sold out. Tickets went on sale on December 10, 2014 and were sold out in about 45 seconds. Registration for both Barbecue Summer Camp and Camp Brisket are through the Foodways Texas website. Program dates for the 2016 camps are being worked on right now. Posts related to Barbecue Summer Camp: 2014 Barbecue Summer Camp Barbecue camp at Texas A&M draws sellout group of followers | AgriLife… Read More →
Aggies participate in TMBBQ FEST 2014
For the fourth year in a row, Texas A&M University was one of the sponsors of the TMBBQ Fest, and Texas Barbecue faculty and students were in attendance at the festival on Sunday, September 14, 2014 in Austin. The Texas A&M University team included Davey Griffin, Ray Riley, Jeff Savell, Blythe Schultz, Kaitlyn Porter, Hillary Henderson, Michael Berto, and John Chivvis. Our booth has been dubbed the Barbecue Genius Counter, mimicking the Apple Genius Bar concept where people can get their questions answered. But we find our group… Read More →
Fourth Barbecue Summer Camp held June 6-8, 2014
The very popular Foodways Texas Barbecue Summer Camp was held at the Rosenthal Meat Center at Texas A&M University on June 6-8, 2014. This is the fourth year of the camp, and about 60 participants from all walks of life, but with a common love for all things barbecue were in attendance this year. To start the morning, Marvin Bendele of Foodways Texas and Jeff Savell of the Meat Science Section of the Department of Animal Science gave a welcome to everyone and led the class introductions of… Read More →
Technology helps Seattle entrepreneur fire up interest in Texas BBQ | KING5.com Seattle
Congratulations to our friend and Barbecue Summer Camp veteran, Jack Timmons, for his new venture, “Jack’s BBQ!” by RENAY SAN MIGUEL/KING5 News Posted on May 13, 2014 at 8:07 AM, Updated Tuesday, May 13 at 6:54 PM Deep in the land of salmon, sushi and Starbucks, it is possible to find barbecue in Seattle. And some of it isn’t bad, says Jack Timmons. “Theres some really good ribs, and some great pulled pork,” says Timmons, whos lived in Seattle for 20 years. “But I grew up in Texas, and the kind… 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 →
Anatomy of a cinder-block pit
Several years ago, my son-in-law, Thomas Larriviere and I built this cinder-block pit in my backyard so that we could host the whole-hog cooking demonstrations for the Texas Barbecue class and Barbecue Summer Camp. We have received many requests for how to build such a pit so here are some photos and tips for how we built this one. Cinder blocks are a great building tool for many things. I like to think of them as “adult Legos.” These blocks are 8 X 8 X 16 inches so… Read More →
Barbecue Summer Camp tickets on sale, December 4, 2013 (members only)
Foodways Texas and the Meat Science Section at Texas A&M University will hold our fourth Barbecue Summer Camp in College Station on June 6-8, 2014. Tickets for Barbecue Summer Camp will go on sale December 4th to members only at foodwaystexas.com. Featuring award-winning professors from Texas A&M’s Meat Science Section, well-known pit masters, and regional barbecue authorities, the seminar will provide attendees with cooking and butchery demonstrations that will focus on the different types of meat, smoke, and spices used throughout the state and beyond. In addition, attendees will tour legendary Martin’s Place… Read More →
Barbecue camp at Texas A&M draws sellout group of followers | AgriLife Today
July 2, 2013 Food safety methods also featured at gathering Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – They came from all walks of life: school teachers, information technology specialists, engineers and pitmasters. They all convened at Texas A&M University in College Station recently to learn how to cook better barbecue at the Barbecue Summer Camp. There was no textbook, but lots of visual demonstrations and, of course, heavy tasting. The camp is a partnership between Foodways Texas and the meat science section in the department of animal… Read More →
