On Friday, barbecue enthusiasts from across the country gathered at Texas A&M University’s Hildebrand Equine Facility to kick off the 12th annual Camp Brisket. Camp Brisket is a public education program hosted by meat scientists at Texas A&M College of Agriculture and Life Sciences in collaboration with Foodways Texas.
Camp Brisket attracts participants of all backgrounds and experience levels, from home cooks and hobbyists to professional chefs and restaurateurs. Members of each grade will spend his two days on the Texas A&M campus in College Station, along with his three experts known as the “Sleeve Brisketeers,” a meat science professor, and Davey, his manager at the Rosenthal Meat Center. Hone your skills under the guidance of Dr. Griffin. Ray Riley and Dr. Jeffrey Sabel, Vice Chancellor and Director of Agriculture and Life Sciences.
January’s program is a three-day college barbecue that focuses exclusively on the science, history, and cooking methods of beef brisket, teaching participants practical techniques to perfect this Texas staple. It’s different from summer camp. Both programs frequently feature top pitmasters and key figures from the Texas barbecue scene, offering their unique advice and perspectives.
For more information about Texas A&M BBQ Camp and how to register, visit bbq.tamu.edu.