Tag Archives: tri-tip
Beef tri-tips prepared for Texas Barbecue class
Each year in ANSC 117, Texas Barbecue, we spend one class discussing cuts of beef other than the brisket that can be used for smoking/barbecuing. Since we have had Crystal Waters, a native of California and a Ph.D. student with us in our program, we have featured beef tri-tips and let her help prepare them and talk about the importance of tri-tips for folks in California. Crystal told the class how tri-tips became so popular in California because of their ease of preparation and how great they are… Read More →
Learning about cuts of beef
Learning about Texas Barbecue also requires that you learn about cuts of meat. In Texas Barbecue, we emphasize the importance of knowing about the names of cuts, where they are located on the carcass, and their potential uses as items to barbecue or other cookery applications. Because these are freshmen, we do not go into as much detail as we would for ANSC 307 “Meats,” but it clear that our students just love seeing the carcasses and cuts since this is so foreign for most of them. Ray Riley… Read More →
