Barbecue Summer Camp

Jeff Savell discussing whole pig cookery

Background

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 first held in June, 2011. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, with activities held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex.

Registration for Barbecue Summer Camp is coordinated by Foodways Texas, an organization whose mission is to preserve, promote, and celebrate the diverse food cultures of Texas. Foodways Texas is hosted by the Department of American Studies at The University of Texas at Austin. Membership in Foodways Texas is required to be eligible to enter the lottery system used to enroll participants in these camps.

Highlights of the three-day event include:

Panel on pit design and maintenance
Tour and tasting from historic Martin’s Place, Bryan, Texas and visit with pit master, Steven Kapchinskie and reflections from Robb Walsh
Meat safety and thermometers
Panel on barbecue wood and smoke
Rubs and marinades including participants applying seasonings to briskets, pork butts, beef short ribs, and pork spareribs
Brining basics
Hog preparation for whole hog cooking
Beef anatomy overview with demonstrations
Pork anatomy overview with demonstrations
Pork cutting room demonstrations
Whole hog cookery
Poultry sessions coordinated by Christine Alvarado, Department of Poultry Science
- Beer can chicken
- Dark and light meat fajitas
- Homemade sausage
- Drums with mayo/spices
- Wings with siracha sauce