Tag Archives: Kathleen Meredith
Aggies participate in TMBBQ FEST 2016
Faculty and students of the Texas Barbecue program at Texas A&M University participated in the TMBBQ FEST 2016 held at the Long Center in Austin, Texas on Sunday, October 30, 2016. Texas A&M University is a sponsor of the TMBBQ FEST 2016, making it the sixth year for our participation in this event. Faculty members Davey Griffin, Jeff Savell, and John Chivvis were joined by graduate students Adam Murray, Katy Jo Nickelson, and Spencer Tindel, and undergraduate students Carley Armstrong, Madalynn Kainer, Kadden Kothmann, Kenzie Lackey, Kathleen Meredith,… Read More →
Upperclass, graduate students provide leadership for ANSC 117
The purpose of ANSC 117, Texas Barbecue is to help freshmen learn about and enjoy some great food each Friday, make new friends and find lifelong mentors, and have a nurturing place to be at the end of a busy and stressful week. This is greatly enhanced by the graduate students, seniors, and juniors who provide leadership for the class each year. There is no way that Ray Riley or I could teach this class without these wonderful students. The Texas Barbecue teaching assistants provide assistance with the weekly… Read More →
Whole pig cookery last class in ANSC 117
The 2015 version of the ANSC 117, Texas Barbecue class came to the end on December 4th with the traditional whole pig cookery at our home. We roasted the pig in the cinder-block pit in our backyard. We purchased a 75-pound pig to roast, and it was injected with about a 20% by weight brine solution (salt, sugar, and water) overnight before cooking the next day. The pig was put in the cinder-block pit around 7:00 AM and was cooked until 4:30 PM before it was pulled out… Read More →
Turkey frying in ANSC 117, Texas Barbecue
By Kathleen Meredith The dropping temperature and leaves changing color mean that the holidays are right around the corner. Dr. Davey Griffin and Ray Riley prepared smoked, rotisserie and fried turkeys for ANSC 117, Texas Barbecue on November 20, 2015 in the spirit of the approaching Thanksgiving holiday. Frying turkeys A trick to ensuring the right amount of oil is used when frying a turkey is to place the bird into the pan and use water to identify a maximum level. Once a marker is set, the bird… Read More →
Upperclass students provide leadership in ANSC 117
Two groups of students who provide outstanding leadership each year for the ANSC 117, Texas Barbecue class are the Jazzy Juniors and the Snazzy Seniors. These nicknames have been carried on over the years after the first group of Super Sophomores stayed on to continue to help out with the class, and some catchy names had to be devised to differentiate the three distinct groups. The 2015 Super Sophomores were introduced on the first day of ANSC 117 and received their Texas Barbecue polos. Introductions also were made… Read More →
