Tag Archives: Ray Riley

Barbecue Summer Camp, 2019 edition

The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Program of the Department of Animal Science at Texas A&M University, was held on Friday, June 7th through Sunday, June 9th, 2019. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This was the tenth Barbecue Summer Camp with the first one held in 2011, and two of them held in 2016. Introductions to… Read More →

Aggies participate in seventh Houston BBQ Festival

A group of Aggies involved in the Texas Barbecue program at Texas A&M University participated in the 7th Houston BBQ Festival, which was held in the Humble Civic Center Arena in Humble, Texas on Sunday, April 14, 2019. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, and Jeff Savell, and students Anahi Arredondo, Bailey Carwile, Jazmin Guerra, Eric Hamilton, Natalie Hoelscher, Brogan Horton, Devon King, Kenzie Lackey, Steven Mancillas, and Menzi Spiller. We enjoy going to the festival each year to talk to folks… Read More →

Camp Brisket, 2019 edition

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 →

Fifth Texas Barbecue Town Hall Meeting held

Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas participated in the fifth Texas Barbecue Town Hall Meeting, which was held at the AgriLife Center and the Rosenthal Meat Center on Monday, December 10, 2018. About 50 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, Texas A&M University, key learnings from his years as Texas Monthly Barbecue Editor by Daniel Vaughn, and a… Read More →

ANSC 117 2018: Brazilian barbecue

One of the most popular topics each year in ANSC 117, Texas Barbecue, is Brazilian barbecue. Dr. Flavio Ribeiro, Research Scientist, Animal Systems, College of Agriculture and Human Sciences, Prairie View A&M University, once again led the class. Flavio is a native of Brazil, and he enjoys teaching others about the culture of Brazilian barbecue through his lectures and his demonstrations of this great style of cooking. We are thankful that the came to class again this year. Flavio begins the class with a lecture on Brazil, its… Read More →

ANSC 117 2018: Lamb and goat

Although lamb and goat are not mainstays of barbecue and especially Texas Barbecue, with lamb and goat being such important livestock species in Texas, we spend one of our lectures in ANSC 117, Texas Barbecue on these products. The products we focus on are crown rack roasts, rotisserie-roasted lamb legs, and smoked goat carcass for tacos. In addition, we cover the major primals and other cuts from lamb carcasses so that the students understand their terminology and use. Lamb carcass cutout and terminology Brogan prepared a lamb carcass… Read More →

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

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 →

Aggies participate in The Woodlands BBQ Festival, October 7, 2018

The Texas Barbecue program at Texas A&M University was well represented at this year’s The Woodlands BBQ Festival, held on Sunday, October 7, 2018. Faculty members, Davey Griffin, Ray Riley, and Jeff Savell, graduate students, Eric Hamilton, Brogan Horton, Julia Rauschuber, and Chandler Steele, and undergraduate students, Bailey Allison, Wade Baty, Carsyn Burney, Bailey Carwile, Sarah Crum, Jazmin Guerra, Devon King, Kenzie Lackey, and Katie Price were there to talk to the pitmasters at the event, to answer questions from the participants about barbecue, and to eat great… Read More →

Texas Barbecue program showcased at College of Agriculture Development Council dinner

Faculty and students involved with the Texas A&M University Texas Barbecue program participated in the College of Agriculture Development Council‘s dinner held at The Gardens on Thursday, October 4, 2018. Demonstrations of the cuts of beef and pork used for barbecue were on display, and samples of the famous Texas Aggie Prime Rib prepared at the Rosenthal Meat Center was served to the participants. There were lots of questions asked about how to cook the best barbecue! Members of the Texas Barbecue program who helped were faculty, Davey… Read More →

ANSC 117 2018: Fuel and smoke

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 →