Tag Archives: Roegels Barbecue
Aggies participate in 2022 Houston BBQ Festival
A group of Aggies involved in the Texas Barbecue program at Texas A&M University participated in the 2022 Houston BBQ Festival, which was held in the Humble Civic Center Arena in Humble, Texas on Sunday, April 3, 2022. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, Jade Cooper, and Jeff Savell, and graduate students Sydni Borders, Kylie Burriss, MacKenzie Chapman, Shelley Curry, Ayleen Gonzalez, Kaylee Greiner, Katie Kendrick, Lilly Kochevar, Lauren Lee, Ian Lovell, Thachary Mayer, Trent Schwartz, Tori Teegarden, Paige Williams. We enjoy… Read More →
Camp Brisket, 2022 edition
The tenth Camp Brisket, a joint venture between Foodways Texas and the Meat Science program of the Department of Animal Science at Texas A&M University, was held on January 7-8 , 2022 at the Rosenthal Meat Center and the Thomas G. Hildebrand, ’56 DVM Equine Complex. About 100 participants 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 Riley, Jade Cooper, and Jeff Savell, and who were assisted by… Read More →
Barbecue Summer Camp, 2021 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 4th through Sunday, June 6th, 2021. 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 the Hildebrand Equine Complex on the campus of Texas A&M University. This was the 11th Barbecue Summer Camp with the first one held in 2011, two held in 2016, and because of… 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: Brisket
The hallmark of Texas Barbecue is the beef brisket. Without question, barbecue restaurants and backyard enthusiasts are judged by how well they can prepare this cut, which can be quite tough and dry if not done correctly. We even devote an entire workshop in conjunction with Foodways Texas to the study of the brisket: Camp Brisket. Because of the importance of this cut in Texas Barbecue, we focus an entire class on brisket in ANSC 117, Texas Barbecue. This year, we had the opportunity for Davey Griffin to… 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 →
Aggies participate in sixth Houston BBQ Festival
A large group of Aggies participated in the 6th Houston BBQ Festival, which was held in the Humble Civic Center Arena in Humble, Texas on Sunday, April 15, 2018. Those in attendance from Texas A&M University were faculty Davey Griffin, Ray Riley, and Jeff Savell, and students Carsyn Burney, Eric Hamilton, Brogan Horton, Steven Mancillas, Sandy Martinez, Courtlyn Ranly, Kelley Ranly, Libby Schneider, and Menzi Spiller. We enjoy going to the festival each year to talk to folks about Texas Barbecue and to see so many of the pitmasters… Read More →
Aggies participate in second annual The Woodlands BBQ Festival
The Texas Barbecue program at Texas A&M University was honored to be asked once again to participate in The Woodlands BBQ Festival on Sunday, October 8, 2017. Faculty members Davey Griffin, Ray Riley, and Jeff Savell along with grad students, Spencer Tindel, Micki Gooch, Marc Vogelsang, and Chandler Steele, and undergrad students, Libby Schneider, Ty Robertson, Alec Lucas, Devon King, Kenzie Lackey, and Sandy Martinez traveled to the festival to make new and renew old acquaintances with the folks in the Texas barbecue business, and to visit and… 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 →
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 →
