Tag Archives: Ray Riley

Ninth year of ANSC 117, Texas Barbecue underway

This year marks the ninth year of ANSC 117, Texas Barbecue. The class has had many different prefixes, but the course name has been the same, and the purpose of the class has never wavered: to help freshmen make the difficult transition from high school to college, to know that each week they will learn about Texas Barbecue and will enjoy a great meal, and they will interact with faculty and students who care about their success and will serve as mentors to them during and after the class…. Read More →

Grad, undergrad students provide valuable assistance for ANSC 117

Since the beginning of ANSC 117, Texas Barbecue in 2009, graduate and undergraduate students have provided outstanding leadership to help Ray Riley and me teach this class. We have enjoyed working with these students and watching them progress on their journeys through Texas A&M University. The Texas Barbecue teaching assistants help with the weekly set up of the kettles, smokers, and/or pits, with cooking/smoking/serving meat, and with clean-up and put-away of equipment and utensils. There is a lot of work that goes into preparing each week’s activity, and having… Read More →

Barbecue Summer Camp, June 2017 version, photo and summary wrap up

Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, was held on Friday, June 2nd through Sunday, June 4th, 2017.  The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. Activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex.  This was the eighth Barbecue Summer Camp with the first one held in 2011. Note: Kelly Yandall  (@kellyyandell) a member of the Foodways Texas Board of… Read More →

Aggies participate in 5th Houston BBQ Festival

A large group of Aggies participated in the 5th Houston BBQ Festival, which was held in the NRG Park area in Houston on Sunday, April 9, 2017. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, and Jeff Savell, and students Jordan Hevner, Madalynn Kainer, Becca Kirkpatrick, Kadden Kothmann, Kenzie Lackey, Sandy Martinez, Adam Murray, Katy Jo Nickelson, Vanessa Sanchez, Libby Schneider, Spencer Tindel, Erika Victor, and Marc Vogelsang. We enjoy going to the festival each year to talk to folks about Texas Barbecue and to… Read More →

Camp Brisket, 2017 edition

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 →

Third Texas Barbecue Town Hall meeting held

Owners/operators and pitmasters from some of the leading barbecue restaurants throughout Texas participated in the third Texas Barbecue Town Hall meeting, which was held at the Kleberg Animal and Food Science Center and the Rosenthal Meat Center on Monday, December 12, 2016. About 45 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, food safety overview for restaurants by Kerri Gehring, associate professor in the Department of… Read More →

Texas A&M University a sponsor at TMBBQ FEST 2016

For the sixth year in a row, Texas A&M University will be one of the sponsors of the TMBBQ FEST 2016 on Sunday, October 30, 2016. Faculty and students will be in attendance at the festival meeting and greeting people who are interested in knowing more about the art and science of barbecue. The event also will give us a chance to visit with the pit masters who be sharing the wonderful food they will be preparing for the large group of participants. Here are some photos from… 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 →

Texas Barbecue Town Hall meeting, Monday, December 12, 2016

The Texas Barbecue Town Hall meeting, a one-day event dedicated to those involved in the commercial barbecue business, will be held at Texas A&M University, College Station, Texas on Monday, December 12, 2016. This meeting will be hosted by the Meat Science Section of the Department of Animal Science and will be held in the Kleberg Animal and Food Sciences Center and the Rosenthal Meat Center. “This is the third year for the Town Hall meeting. We have had great turnouts at our previous meetings, and we look forward to hosting this event… Read More →

Aggies participate in The Woodlands BBQ Festival, September 25, 2016

The Texas Barbecue program at Texas A&M University was honored to be asked to participate in The Woodlands BBQ Festival on Sunday, September 25, 2016. Faculty members Davey Griffin, Ray Riley, and Jeff Savell along with grad students, Katy Jo Nickelson, Adam Murray, Jill Jobe, and Spencer Tindel, and seniors, Erika Victor, Marc Vogelsang, Madalynn Kainer, and Taylor Rowland traveled to the festival to make new and renew old acquaintances with the folks in the Texas barbecue business, and to visit and share knowledge with the participants at… Read More →