Tag Archives: iGrill
Whole hog cooking in ANSC 117, Texas Barbecue
For the sixth year in a row, we finished ANSC 117, Texas Barbecue by cooking a whole pig at the Savell home (here is last year’s post). We used the cinder-block pit located in the backyard, and once again, it performed well with a minimum of wood required to cook the pig. Just like last year, we obtained a smaller pig (around 70 pounds) so that we did not have to worry about a long cooking time. I believe that we will continue to cook whole pigs around… Read More →
Whole pig cooking in Texas Barbecue
The last lecture in Texas Barbecue each year is whole pig cooking at the Savell home. This is always one of the highlights of the semester, and the students enjoy seeing the process of cooking a whole pig in a cinder-block pit. We obtained a smaller pig than our usual ones we have cooked in the past. This pig weighed about 85 pounds and was much easier to handle and cook compared to the usual 150- to 200-pound pigs we usually get to cook. We had planned to… Read More →
Barbecue camp at Texas A&M draws sellout group of followers | AgriLife Today
July 2, 2013 Food safety methods also featured at gathering Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – They came from all walks of life: school teachers, information technology specialists, engineers and pitmasters. They all convened at Texas A&M University in College Station recently to learn how to cook better barbecue at the Barbecue Summer Camp. There was no textbook, but lots of visual demonstrations and, of course, heavy tasting. The camp is a partnership between Foodways Texas and the meat science section in the department of animal… Read More →
