I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after lunch. The class is intended for barbecue pros, but open to anyone.
Some of the nation’s top meat scientists including Dr. Wes Osburn, Dr. Jeff Savell and Dr. Davey Griffin will giving overview of animal science and an in-depth look at various cuts of beef, pork and poultry along with a butchery lesson. Rubs, marinades and barbecue sauces from different regions of the country will be compared and a hands-on tutorial in mixing seasonings will be offered by the pros at Adam’s Extracts.
To sign up, call the National Barbecue Association at 512 454 8628 or go to the BBQ 101 sign-up section of their website and fill out the online application forms.
