Tag Archives: Robb Walsh

Camp Brisket, 2016 edition

Posted on by

The fourth 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 8-9, 2016 at the Rosenthal Meat Center and the Beef Cattle Center at the O.D. Butler Animal Science Complex. 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,… Read More →

Camp Brisket schedule, January 8-9, 2016

Posted on by

This year’s Foodways Texas Camp Brisket will feature a number of great speakers and panelists, and the tasting sessions will allow for evaluations of different grades, smoke, and wrapping techniques. The camp will be hosted by Davey Griffin, Ray Riley, Jeff Savell, and staff and students from the Meat Science Section in the Department of Animal Science at Texas A&M University and will be held at the Rosenthal Meat Science and Technology Center and the O.D. Butler Animal Science Complex. Here is a list of speakers and panelists for… Read More →

Barbecue Summer Camp, 2015 version, photo and summary wrap up

Posted on by

The 2015 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 5th through Sunday, June 7th. 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 fifth Barbecue Summer Camp with the first one held in 2011. On Thursday night, before the camp began, participants and instructors gathered at Kreuz Market in… Read More →

Barbecue Summer Camp, 2015 version, begins!

Posted on by

The 2015 Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University, is to be held on Friday, June 5th through Sunday, June 7th. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities are held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This is the fifth Barbecue Summer Camp with the first one held in 2011. BBQ Summer Camp 2015…. Read More →

Fourth Barbecue Summer Camp held June 6-8, 2014

Posted on by

The very popular Foodways Texas Barbecue Summer Camp was held at the Rosenthal Meat Center at Texas A&M University on June 6-8, 2014. This is the fourth year of the camp, and about 60 participants from all walks of life, but with a common love for all things barbecue were in attendance this year. To start the morning, Marvin Bendele of Foodways Texas and Jeff Savell of the Meat Science Section of the Department of Animal Science gave a welcome to everyone and led the class introductions of… Read More →

A conversation with … Dr. Jeffrey Savell, Cooking Up Culture – San Antonio Express-News

Posted on by

By Burt Henry, San Antonio Express-News April 24, 2014 SAN ANTONIO — Jeffrey Savell, Ph.D., has made Texas barbecue a science, so much so that Texas A&M University lets him teach a class in it. Officially known as “ANSC 117: Texas Barbecue,” Savell’s study in BBQology is a one-hour class only offered to freshmen on Friday afternoons in the fall. Just bring your taste buds and your textbook: “Legends of Texas Barbecue Cookbook,” by Robb Walsh. Course topics include everything from seasonings, marinades and rubs to “Briskets: To wrap… Read More →

Aggies participate in Houston Barbecue Festival

Posted on by

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 →

Briskets: to wrap or not to wrap!

Posted on by

This week’s Texas Barbecue class was about briskets with the focal point of comparing wrapped versus non-wrapped briskets. Now if there is anything that can start an argument, it is whether  it is acceptable to wrap briskets during the cooking process. By wrapping, we are referring to wrapping with aluminum foil, a process that has been termed, “Texas Crutch,” as a reference to using foil to help the cooking process. We cooked four briskets on an offset trailer pit beginning at around 11 PM on Thursday night. The… Read More →

Robb Walsh guest lectures in Texas Barbecue

Posted on by

Robb Walsh, food editor/restaurant critic of the Houstonia Magazine, guest lectured today in ANSC 289 Texas Barbecue. This is the fifth year that Walsh has lectured in the class, and his great book, “Legends of Texas Barbecue,” (Amazon.com link) is the inspiration for the course and the textbook we have used since the beginning. Walsh visited with the students about the role of the Central Texas German Meat Markets and their smoked meats as the basis for what we think today about Texas Barbecue and how briskets became the… Read More →

Beef Ribs: BBQs Next Big Deal | Houstonia Magazine

Posted on by

Robb Walsh is right, beef ribs are both wonderful and taking the Texas Barbecue scene by storm. Read his great story about them in the Houstonia Magazine.  JWS. Published Sep 19, 2013, 10:24am By Robb Walsh Don’t miss the beef ribs at Killen’s BBQ pop-up in Pearland this weekend. Beef ribs are getting more popular among the barbecue cognescenti, and Ronnie Killen is doing amazing things with these underappreciated cuts. It’s all about the flavor: a well-cooked beef rib is just as succulent as a perfectly cooked brisket,… Read More →