This week in UGST 181 Texas Barbecue, we had pork week and prepared pulled pork. We have prepared pork loins in previous weeks to demonstrate seasonings and cooking methods so we just concentrated on cooking pork shoulders for pulled pork. We rubbed Boston butts with the Rosenthal Meat Center special seasoning and cooked them on the Weber Smokey Mountain Cooker.  The smoker temperature ran between 200 and 250°F, and the target internal temperature was 190°F. Once the Boston butts were done, they were removed from the smoker and… Read More →

This fall begins the fourth year of UGST 181, Texas Barbecue. Ray Riley and I have another twenty freshman lined up for class on Friday afternoons at 4:10 PM.  Barbecue just does not fit into a one-hour time period so the preparation and clean-up for each class requires hours of work. We have four Jazzy Juniors (students from the 2010 class) and eight Super Sophomores (students from the 2011 class) who are helping Ray and me teach this class. In addition, Gatlan Gray and Clay Eastwood provide graduate… Read More →