2011 Foodways Texas Barbecue Summer Camp

2011 Barbecue Summer Camp

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 1st 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 conjunction 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. In addition, attendees will tour legendary Martin’s Barbecue 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 celebrate and learn about one of our state’s great traditions.

Location: E. M. “Manny” Rosenthal Meat Science and Technology Center, Texas A&M University, College Station, Texas
When: Friday June 3 through Sunday June 5, 2011.
Tickets: $495 includes all sessions, two lunches and two dinners (hotel is not included)

Program Schedule (subject to change):
Shuttle provided to & from all events

Friday, June 3rd:

8:00am – Barbacoa and Coffee Meet and Greet (optional at LaSalle Hotel)
9:45am – Tour Martin’s Barbecue; Texas barbecue history and culture primer
11:00am – Family-style Barbecue lunch from Martin’s
12:30pm – Introduction
12:45pm – Meat Safety
1:30pm – Brining Basics
2:30pm – Science of Rubs/Marinades
3:30pm – Barbecue Smoke
4:30pm – Hog Preparation (for whole hog barbecue)
7:00pm – Dinner (Texas A&M Beef Cattle Center)

Saturday, June 4th:

7:45am – Hog on the Pit
9:00am – Pork/Beef Anatomy and Cuts
1:00pm – Lunch: Heavy Tasting (student-prepared meats)
2:00pm – Regional Differences in Barbecue across the South
3:00pm –Texas Barbecue
4:00pm – Barbecue Films (films from Foodways Texas & Southern Foodways Alliance)
7:00pm – Whole-hog Barbecue Dinner (Savell Home)

Sunday, June 5th:

9:00am – Poultry sessions