This weekend seminar on barbecue cookery will feature sessions on butchering and the science of barbecue by Texas A&M Meat Science professors. It will also include a food lab on formulating rubs and sauces presented by a spice industry expert. Cooking demonstrations will include beef, pork and chicken. Seasonings, woods, and techniques like brining and injecting will be presented and the results will be compared.
Lectures by legendary barbecue pit masters and well-known barbecue authorities will explore barbecue history and lore. America’s regional barbecue cultures will be discussed and several short films on BBQ foodways will be screened.
For more information visit the main Barbecue Summer Camp page.
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)