Tag Archives: Jackie Savell
ANSC 117 2018: Chicken
This is the week that we focused on chicken in ANSC 117, Texas Barbecue. We covered butterflied or spatchcocked chicken, ginger ale-can chicken (no beer-can chicken for freshmen!), rotisserie chicken, Orange Marmalade Sriracha Wings, and Ranch Dip Wings. Starting with whole chickens One of the first things we did in class is to demonstrate how to take a whole chicken and make a butterflied or spatchcocked chicken out of it. Ray did this for the students, which is a convenient way to prepare chicken for the grill or… Read More →
ANSC 117 2018: Pork cuts
Each year in ANSC 117, Texas Barbecue, we feature each of the species used for barbecue to talk about nomenclature and carcass anatomical locations. This week, we covered pork so the theme would be different styles of pork in cooking in addition to demonstrating where the major and minor cuts were on the pork carcass. Pork cuts featured The three items used this week were Boston butts to make pulled pork, Boston butts to make pork steaks, and bone-in pork loins to make Hawaiian-inspired pork loins. Using Boston butts… Read More →
Tenth year of ANSC 117, Texas Barbecue underway
This year marks the tenth year of ANSC 117, Texas Barbecue. The class has had many different prefixes, but the course name has been the same, and the purpose of the class has never wavered: to help freshmen make the difficult transition from high school to college, to know that each week they will learn about Texas Barbecue and will enjoy a great meal, and they will interact with faculty and students who care about their success and will serve as mentors to them during and after the class…. Read More →
Ninth year of ANSC 117, Texas Barbecue underway
This year marks the ninth year of ANSC 117, Texas Barbecue. The class has had many different prefixes, but the course name has been the same, and the purpose of the class has never wavered: to help freshmen make the difficult transition from high school to college, to know that each week they will learn about Texas Barbecue and will enjoy a great meal, and they will interact with faculty and students who care about their success and will serve as mentors to them during and after the class…. Read More →
ANSC 117: Learning to make side dishes and desserts
One of the goals with our freshmen in ANSC 117, Texas Barbecue, in addition to learning everything about barbecue, is teaching them to make side dishes and desserts. Our motto from day 1 has been this: “If you learn to cook, you will always have friends!” Good barbecue restaurants also may be as well known for their great sides and desserts as they are for their smoked meats. Jackie Savell has helped lead this effort for the class, and she has a variety of wonderful side dishes and desserts… Read More →
Aggies participate in Houston Barbecue Festival
We had the great pleasure of participating in the 2nd Houston Barbecue Festival, which was held at Reliant Park in Houston on Sunday, April 6, 2014. We took the BBQ Genius Counter set up, and eight of us traveled to Houston for the event: Davey Griffin, Michael Berto, Tyler Rosser, Clay Eastwood, Kaitlyn Porter, Katy Jo Nickelson, and Jackie Savell. We got to see old friends and met new pitmasters at the event. Here are some photos of great people and barbecue. Thanks to the organizers of the… Read More →
