Tag Archives: Meat&Poultry Magazine

Texas Barbecue at the head of the class | MEAT+POULTRY

Note: Thanks for Bob Sims at Meat + Poultry magazine for the wonderful article Sometime in the mid-2000s, Jeff Savell began to leaf through the only book at a Harry and David’s while he and his wife, Jackie, were shopping. The book, “Legends of Texas Barbecue Cookbook,” by Robb Walsh, interested Savell and he bought it. “I read through it and enjoyed the recipes, as well as the stories that Robb wrote,” Savell says. “I didn’t think anything about it, put it on a shelf and kind of… Read More →

Meat & Poultry | Carnivorous curriculum

Carnivorous curriculum 6/28/2013 – by Bryan Salvage Once viewed as a regional US phenomenon, barbecue products have evolved in recent decades into a nationwide staple both at retail and foodservice. The barbecue concept has become so popular it is the focus of a freshman course at Texas A&M Univ., College Station, Texas. To date, about 80 students have enrolled in: UGST 181 Texas Barbecue. Barbecue has a cult following, insists Jeffrey Savell, one of the course instructors and Regents Professor; E.M. “Manny” Rosenthal Chairholder, holder of the Cintron… Read More →

Meat & Poultry | Manning the grill triggers high anxiety

Brian Savage wrote this wonderful piece about barbecue. Thanks for the nice quotes. KANSAS CITY, Mo. – Growing up, my mom prepared all meat and poultry products just one way: well done. This was particularly true when it came to barbecuing proteins on the grill. Each year when summer finally arrived, we’d drag our little Weber grill out of our cluttered, small garage, chase the spiders from it and give it a thorough cleaning and scrubbing using several Brillo pads a wire brush and a hose. Great barbecuing… Read More →