Ranching & Wildlife - HCalf BBQ U Agenda

Saturday, August 12, 2023

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.

8:30 - Arrival & Check-in at Karbach Brewing Co. (2032 Karbach St, Houston, TX)

9:00 – 10:30 - Presentation – Dr. Davey Griffin, Professor & Meat Specialist Texas A&M AgriLife Extension Service

• Brisket History
• The science behind barbecue
• Anatomy of a brisket
• Beef grading and certified beef programs
• Tips – brisket selection at the grocery store

10:30 – 10:45 - Break

10:45 – 12:00 - Presentation – Dr. Davey Griffin

• Meat Safety
• Knife selection, slicing, & carving
• Trimming
• Slicing
• Seasonings overview
• Should I wrap or not wrap?
• Different pit options overview
• Effective fire building

12:00 – 1:00 - Lunch – Brisket and sides and cold beverages

1:00 – 2:00 - Q&A – Expert Panel Discussion

(stick around after the roundtable to explore the beers of Karbach on your own after the presentation)