Dr. Jeff Savell '75 has a knack for barbecuing and has taught animal and meat science at Texas A&M since 1982. He also co-founded the university's Texas Barbecue program.
The Texas Barbecue program began in 2009 at Texas A&M after faculty were asked to develop smaller, freshmen-level seminar classes.
It eventually developed into a much broader program called Foodways Texas, which promotes the diverse food culture of Texas through seminars, documentaries, recipe collection, research and workshops.
As part of Foodways Texas, Texas A&M hosts two barbecue workshops annually: Barbecue Summer Camp and Camp Brisket.
The camps combine the art and science that goes into making barbecue and educates participants about Texas barbecue through hands-on experience from pit-masters across the state.
Read more about Dr. Savell and the Animal and Meat Science Department
The Texas Barbecue program began in 2009 at Texas A&M after faculty were asked to develop smaller, freshmen-level seminar classes.
It eventually developed into a much broader program called Foodways Texas, which promotes the diverse food culture of Texas through seminars, documentaries, recipe collection, research and workshops.
As part of Foodways Texas, Texas A&M hosts two barbecue workshops annually: Barbecue Summer Camp and Camp Brisket.
The camps combine the art and science that goes into making barbecue and educates participants about Texas barbecue through hands-on experience from pit-masters across the state.
Read more about Dr. Savell and the Animal and Meat Science Department
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