Annual Barbecue Camps
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 and the Meat Science Section at Texas A&M University in exploring some of these questions at our annual barbecue camps held in College Station, Texas. Continuing our mission to preserve, promote, and celebrate the diverse food cultures of Texas, Foodways Texas, in partnership with Texas A&M University, is delighted to present these events on barbecue cookery.