Tag Archives: Jess Pryles

Camp Brisket, 2021 edition

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The ninth 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 July 16-17 , 2021 at the Rosenthal Meat Center and the Thomas G. Hildebrand, ’56 DVM Equine Complex. About 100 participants embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was postponed from its usual January date because of COVID-19, and fortunately, it was able to be held in its usual manner. This year’s… Read More →

Camp Brisket, 2019 edition

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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 →

Lipton Tea/Texas A&M BBQ Genius event in Pepsi Fan Zone

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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 →

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

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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 →

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

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Critically acclaimed author and cook Jess Pryles will lead a wide-ranging panel discussion entitled, “The Community, Culture, and Science of Barbecue” at SXSW on Tuesday, March 13, 2018. Texas’ rich barbecue culture and the techniques, seasonings and cuts that drive the culinary art will be discussed by Pryles along with meat scientists and pitmasters behind the Texas Barbecue program at Texas A&M University: Jeff Savell, Davey Griffin, and Ray Riley. The hour-long program will begin at 11 AM and will be held at the Rio Grande Ballroom, Courtyard… Read More →

Camp Brisket, 2018 edition

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The sixth 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 5-6, 2018 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. About 60 participants from around the U.S. and Canada embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and… Read More →

Camp Brisket, 2017 edition

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The fifth 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 6-7, 2017 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. About 60 participants from around the U.S. embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and who were… Read More →

Camp Brisket, 2016 edition

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The fourth 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 8-9, 2016 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. Participants from around the U.S. embarked on a journey to learn more about the ultimate challenge preparing that most difficult dish of Texas Barbecue cuisine, the brisket. Camp Brisket was coordinated by Texas A&M University meat science educators, Davey Griffin,… Read More →

Camp Brisket schedule, January 8-9, 2016

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This year’s Foodways Texas Camp Brisket will feature a number of great speakers and panelists, and the tasting sessions will allow for evaluations of different grades, smoke, and wrapping techniques. The camp will be hosted by Davey Griffin, Ray Riley, Jeff Savell, and staff and students from the Meat Science Section in the Department of Animal Science at Texas A&M University and will be held at the Rosenthal Meat Science and Technology Center and the O.D. Butler Animal Science Complex. Here is a list of speakers and panelists for… Read More →