Tag Archives: Brogan Horton

ANSC 117 Texas Barbecue lectures for 2019

Ray Riley, Brogan Horton, and I are happy to be working with this year’s ANSC 117, Texas Barbecue class. Here is the list of the lectures for this fall:    

Barbecue Summer Camp, 2019 edition

The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Program of the Department of Animal Science at Texas A&M University, was held on Friday, June 7th through Sunday, June 9th, 2019. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This was the tenth Barbecue Summer Camp with the first one held in 2011, and two of them held in 2016. Introductions to… Read More →

Aggies participate in seventh Houston BBQ Festival

A group of Aggies involved in the Texas Barbecue program at Texas A&M University participated in the 7th Houston BBQ Festival, which was held in the Humble Civic Center Arena in Humble, Texas on Sunday, April 14, 2019. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, and Jeff Savell, and students Anahi Arredondo, Bailey Carwile, Jazmin Guerra, Eric Hamilton, Natalie Hoelscher, Brogan Horton, Devon King, Kenzie Lackey, Steven Mancillas, and Menzi Spiller. We enjoy going to the festival each year to talk to folks… Read More →

Camp Brisket, 2019 edition

The seventh Camp Brisket, a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on January 4-5, 2019 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. About 70 participants from around the U.S., United Kingdom, and New Zealand embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. This year’s Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin, Ray… Read More →

Fifth Texas Barbecue Town Hall Meeting held

Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas participated in the fifth Texas Barbecue Town Hall Meeting, which was held at the AgriLife Center and the Rosenthal Meat Center on Monday, December 10, 2018. About 50 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, Texas A&M University, key learnings from his years as Texas Monthly Barbecue Editor by Daniel Vaughn, and a… Read More →

ANSC 117 2018: Brisket

The hallmark of Texas Barbecue is the beef brisket. Without question, barbecue restaurants and backyard enthusiasts are judged by how well they can prepare this cut, which can be quite tough and dry if not done correctly. We even devote an entire workshop in conjunction with Foodways Texas to the study of the brisket: Camp Brisket. Because of the importance of this cut in Texas Barbecue, we focus an entire class on brisket in ANSC 117, Texas Barbecue. This year, we had the opportunity for Davey Griffin to… Read More →

ANSC 117 2018: Brazilian barbecue

One of the most popular topics each year in ANSC 117, Texas Barbecue, is Brazilian barbecue. Dr. Flavio Ribeiro, Research Scientist, Animal Systems, College of Agriculture and Human Sciences, Prairie View A&M University, once again led the class. Flavio is a native of Brazil, and he enjoys teaching others about the culture of Brazilian barbecue through his lectures and his demonstrations of this great style of cooking. We are thankful that the came to class again this year. Flavio begins the class with a lecture on Brazil, its… Read More →

ANSC 117 2018: Lamb and goat

Although lamb and goat are not mainstays of barbecue and especially Texas Barbecue, with lamb and goat being such important livestock species in Texas, we spend one of our lectures in ANSC 117, Texas Barbecue on these products. The products we focus on are crown rack roasts, rotisserie-roasted lamb legs, and smoked goat carcass for tacos. In addition, we cover the major primals and other cuts from lamb carcasses so that the students understand their terminology and use. Lamb carcass cutout and terminology Brogan prepared a lamb carcass… Read More →

ANSC 117 2018: Chicken

This is the week that we focused on chicken in ANSC 117, Texas Barbecue. We covered butterflied or spatchcocked chicken, ginger ale-can chicken (no beer-can chicken for freshmen!), rotisserie chicken, Orange Marmalade Sriracha Wings, and Ranch Dip Wings. Starting with whole chickens One of the first things we did in class is to demonstrate how to take a whole chicken and make a butterflied or spatchcocked chicken out of it. Ray did this for the students, which is a convenient way to prepare chicken for the grill or… 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 →