Attendees will have an intensive look at the traditions and practices of Texas barbecue. It is an opportunity to learn the science behind the food, and a rare chance to experience a short course on meat selection, trimming, seasoning, and cooking methods. We’ll learn about the anatomy and grading of beef, as well as the science behind muscle fibers and how the low and slow cooking process successfully impacts the finished product. Special guests include scientists and pitmasters.

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