Tag Archives: Pecan

ANSC 117 2018: Fuel and smoke

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Two key parts of preparing barbecue is to provide heat for cooking, through a source of fuel, and to provide smoke, through burning wood. Sometimes the fuel and smoke are combined as when logs such as oak or hickory are used to cook with. Sources of fuel may include but are not limited to: Chunk charcoal Charcoal briquettes Propane Logs Sources of smoke may include but are not limited to: Hickory Oak Mesquite Pecan Apple Cherry Dr. Nick Nickelson prepared a great overview of using properly seasoned wood… 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 →

ANSC 117: Fuel and smoke

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  Two key parts of preparing barbecue is to provide heat for cooking, through a source of fuel, and to provide smoke, through burning wood. Sometimes the fuel and smoke are combined as when logs such as oak or hickory are used to cook with. Sources of fuel may include but are not limited to: Chunk charcoal Charcoal briquettes Propane Logs Sources of smoke may include but are not limited to: Hickory Oak Mesquite Pecan Apple Cherry For this class, we cooked unseasoned chicken thighs using Weber Performer®… Read More →