Tag Archives: Clayton Garrett
Camp Brisket, 2020 edition
The eighth Camp Brisket, a joint venture between Foodways Texas and the Meat Science program of the Department of Animal Science at Texas A&M University, was held on January 10-11, 2020 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., Australia, Norway, South Korea, Mexico, and Canada 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… 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 →
Students provide key leadership for ANSC 117, Texas Barbecue
Since the beginning of ANSC 117, Texas Barbecue in 2009, graduate and undergraduate students have provided outstanding leadership to help Ray Riley and me teach this class. We have enjoyed working with these students and watching them progress on their journeys through Texas A&M University. The Texas Barbecue teaching assistants help with the weekly set up of the kettles, smokers, and/or pits, with cooking/smoking/serving meat, and with clean-up and put-away of equipment and utensils. There is a lot of work that goes into preparing each week’s activity, and having… Read More →
Grad, undergrad students provide valuable assistance for ANSC 117
Since the beginning of ANSC 117, Texas Barbecue in 2009, graduate and undergraduate students have provided outstanding leadership to help Ray Riley and me teach this class. We have enjoyed working with these students and watching them progress on their journeys through Texas A&M University. The Texas Barbecue teaching assistants help with the weekly set up of the kettles, smokers, and/or pits, with cooking/smoking/serving meat, and with clean-up and put-away of equipment and utensils. There is a lot of work that goes into preparing each week’s activity, and having… Read More →
