Barbecue Summer Camp
Barbecue Summer Camp
At Barbecue Summer Camp, you’ll learn everything you need to be a barbecue expert. Camp topics include pit design and maintenance, methods for adding flavor, and how to cook a whole hog.
About Barbecue Summer Camp
The Barbecue Summer Camp is co-hosted by Foodways Texas and the Meat Science Program within Texas A&M University’s Department of Animal Science. The camp is coordinated by meat science educators Davey Griffin, Ray Riley, and Jeff Savell. The first Barbecue Summer Camp was held in June 2011.
Locations
Barbecue Summer Camp is held on Texas A&M University’s College Station campus. Activities are at the Rosenthal Meat Science and Technology Center and the O.D. Butler Animal Science Teaching, Research, and Extension Complex.
Camp highlights
Highlights of the three-day event include:
- Panel on pit design and maintenance
- Tour and tasting from historic Martin’s Place, Bryan, Texas and visit with pit master Steven Kapchinskie and reflections from Robb Walsh
- Meat safety and thermometers
- Panel on barbecue wood and smoke
- Rubs and marinades, including participants applying seasonings to briskets, pork butts, beef short ribs, and pork spareribs
- Brining basics
- Hog preparation for whole hog cooking
- Beef anatomy overview with demonstrations
- Pork anatomy overview with demonstrations
- Pork cutting room demonstrations
- Whole hog cookery
- Poultry sessions coordinated by Christine Alvarado, Department of Poultry Science:
- Beer can chicken
- Dark and light meat fajitas
- Homemade sausage
- Drums with mayo/spices
- Wings with siracha sauce
How to register
Registration for Barbecue Summer Camp is coordinated by Foodways Texas, an organization whose mission is to preserve, promote, and celebrate the diverse food cultures of Texas. Foodways Texas is hosted by the Department of American Studies at The University of Texas at Austin. Membership in Foodways Texas is required to be eligible to enter the lottery system used to enroll participants in these camps.
