Tag Archives: Holly Sanders

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 →

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 →

Barbecue Summer Camp, 2018 edition

The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on Friday, June 8th through Sunday, June 10th, 2018. 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 ninth Barbecue Summer Camp with the first one held in 2011. Pre-camp dinner at Kreuz Market, Bryan On Thursday night,… Read More →

Community, Culture, and Science of Barbecue program held at SXSW

The Texas Barbecue program at Texas A&M University, led by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, was prominently featured at a SXSW panel discussion entitled, “The Community, Culture, and Science of Barbecue” on Tuesday, March 13, 2018. Author and cook Jess Pryles led the panel, which focused on Texas’ rich barbecue culture and techniques, seasonings and cuts that drive the culinary art. The hour-long program was followed by a sampling of brisket and sausage from Southside Market and Barbeque, Elgin and Bastrop, Texas, and time for… 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 →