Tag Archives: Ty Robertson

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 →

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 →

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 →

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 →

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

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 →

World Champion Chuck Wagon competitor visits Texas A&M University

Homer Robertson from Granbury, Texas and multiple World Champion Chuck Wagon competition winner, brought his chuck wagon to Texas A&M University on Friday and Saturday, November 13 to 14, 2015. The purpose of Mr. Robertson’s visit was to demonstrate chuck wagon cooking to the ANSC 117, Texas Barbecue class and to feed faculty and students who came by during the two days. The Meat Science Section faculty and students were feed beef tips, bread, and bread pudding for lunch on Friday, and the Meat Judging Team was fed… Read More →

ANSC 117 class adds Super Sophomores

The seventh year of ANSC 117, Texas Barbecue, kicked off on Friday, September 4, 2015 for new class of 27 freshmen. As has been the tradition since the second year of this class, a group of students who took the class as freshmen return to help as teaching assistants working in set up, cooking, and clean up, but most importantly, as valuable mentors to this year’s freshmen regarding making it at Texas A&M University. The Super Sophomores this year are Carley Armstrong, Colton Bausch, Abby Chrz, Terrica Green,… Read More →