June 8-10, 2012
College Station, Texas
Hickory or Post Oak? Pork or beef (or goat)? Sauce or no sauce? Barbecue aficionados continually argue these questions when exploring the methods, styles, and histories of the people who prepare, serve, and enjoy the meats smoked on the brick pits of big-city and back-road establishments across Texas. Join Foodways Texas in exploring some of these questions at our 2nd Annual Barbecue Summer Camp in College Station, Texas. Continuing our mission to preserve, promote, and celebrate the diverse food cultures of Texas, Foodways Texas, in partnership with the Meat Science Department at Texas A&M University, is delighted to present a weekend seminar on barbecue cookery.
We will gather together deep in the heart of Texas for this meat and smoke-filled (wood smoke that is) weekend, where we will roll up our sleeves and learn about unique barbecue traditions, methods, and styles. Featuring award-winning meat science professors from Texas A&M, well-known pit masters, and regional barbecue authorities, the seminar will provide attendees with cooking and butchery demonstrations that will focus on the different types of meat, smoke, and spices used throughout the state and beyond. In addition, attendees will tour legendary Martin’s Place in Bryan, Texas, before learning about barbecue history and regional differences, and screening a new film by Foodways Texas that profiles a barbecue legend. Please join us this summer in College Station as we investigate and celebrate one of our state’s great traditions.
Tickets: $495 (members), $550 (non-members) includes all sessions, three lunches and two dinners (hotel is not included)