Barbecue Summer Camp 2019
Every Summer, Texas A&M University hosts a three day intensive camp on the history, science, and best practices of Texas barbecue, in association with Foodways Texas.
“As an Aggie, barbecue summer camp means coming back home,” Southside Market & Barbeque owner Bryan Bracewell said. “I get to come back to the place where I learned everything I know about barbecue. A lot of my
education about the meat industry and barbecue, came inside this building, not only in the classroom but as a student worker as well.”
Featuring award-winning professors from Texas A&M’s Meat Science Section within the Department of Animal Science of the College of Agriculture & Life Sciences, well-known pit masters, and regional barbecue authorities, the seminar will provided attendees with cooking and butchery demonstrations that will focus on the different types of meat, smoke, and spices used throughout the state and beyond.
The camp, the tenth since 2011, 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.
Savell’s recap of the 2019 camp on the Agriculture & Life Sciences Texas Barbecue website.
Media contact: tamunews@tamu.edu
