Tag Archives: Robb Walsh

Barbecue Summer Camp, 2019 edition

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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 →

Barbecue Summer Camp, 2018 edition

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The 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 8th through Sunday, June 10th, 2018. 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 ninth Barbecue Summer Camp with the first one held in 2011. Pre-camp dinner at Kreuz Market, Bryan On Thursday night,… Read More →

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

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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 →

Camp Brisket, 2017 edition

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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 →

Barbecue Summer Camp, July 2016 version, photo and summary wrap up

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The 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, July 22th through Sunday, July 24th, 2016. 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 seventh Barbecue Summer Camp with the first one held in 2011. An earlier camp was held in June, 2016 to… Read More →

Savell writes foreword for Robb Walsh’s new edition of “Legends of Texas Barbecue”

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What a great honor it was when Robb Walsh asked me to write the foreword to the latest edition of the “Legends of Texas Barbecue!” Buying Robb’s book in the mid-2000s and meeting Robb later in the decade set in motion so many activities from the establishment of ANSC 117, “Texas Barbecue,” help with founding Foodways Texas, and hosting the wildly popular Barbecue Summer Camp and Camp Brisket at Texas A&M University. My love of barbecue before all of this was centered mostly on eating it, but I… Read More →

Barbecue Summer Camp, June 2016 version, photo and summary wrap up

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The 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 10th through Sunday, June 12th, 2016. 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 sixth Barbecue Summer Camp with the first one held in 2011. Because of the high demand for these camps, a second camp for the year will… Read More →

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

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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 →

Opening the lid on Camp Brisket, one of Texas barbecue’s most exclusive events | GuideLive

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Sarah Blaskovich, GuideLive, sarahblaskovich@dallasnews.com Tell any barbecue enthusiast you’ve spent two days at Camp Brisket at Texas A&M University, and the reaction will be unanimous: Take me with you next time. If only it were so easy.The $495 class last month sold out online via Foodways Texas in 10 seconds. The yearly event has gotten so popular since it started in 2013 that folks from nearly every corner of the U.S. – Seattle, Atlanta, Los Angeles and Buffalo, N.Y., and many points in between – traveled to College… Read More →

11 brisket secrets for at-home barbecue enthusiasts | GuideLive

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Sarah Blaskovich, GuideLive sblaskovich@dallasnews.com This is not a brisket recipe. You can find thousands of those online and in cookbooks, and each of them will give you guidelines as to how to spend a dozen or so hours smoking a fatty hunk of meat. Instead, these are brisket tips from some of the Lone Star State’s most knowledgeable brisket cookers. They shared their secrets during Camp Brisket, a two-day intensive workshop for 60 beef-obsessed people. (For more on Camp Brisket, click here.) “The barbecue tradition is taking meat… Read More →