Category Archives: Uncategorized
Aggies participate in Texas Monthly ‘Cue Course
Davey Griffin, Brogan Horton, and Jeff Savell joined Texas Monthly Barbecue Editor, Daniel Vaughn, at the Texas Monthly ‘Cue Course, held on November 2, 2019. This is the third ‘Cue Course offered by Texas Monthly. The event was hosted by Stiles Switch BBQ, Austin, Texas, which served a wonderful meal to the participants and allowed a behind-the-scenes look at the the pits and pitmasters at work. General topics of this year’s ‘Cue Course included brisket grades and anatomy, a discussion of beef short ribs and back ribs, and… Read More →
Creative Sausage Making workshop scheduled for October 11-12, 2013 | Meat Science
Creative Sausage Making, to be held on at the Rosenthal Meat Center on the campus of Texas A&M University on October 11th-12th, 2013, was developed by the processed meats experts at Texas A&M AgriLife after numerous requests for a basic sausage course that would allow a “first timer” to be successful, or a “seasoned” veteran to pick up some new tips. The hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished product. Participants will manufacture their own sausages (smoked and fresh sausage) and have an opportunity to take… Read More →
Brisket “Stall” Demonstrated During Camp Brisket
One of the most frustrating and confusing events that occurs when smoking meat products is the time period when the meat seems to just quit cooking. The temperature levels off and will not elevate regardless of how hot the pit temperature (which is the first thing that most inexperienced barbecuers will do). During our recent Camp Brisket, we were able to demonstrate the “stall” that larger meat cuts go through during smoking. Actually, the stall has been scientifically documented to be evaporative cooling that is occurring around the… Read More →