Dr. Jeff Savell introduces a course for freshman at Texas A&M University on Texas BBQ.
Dr. Savell and crew teach about the different types of wood that can be used to smoke meats. (Class 2)
This video discusses and explains the use of flavorings and seasonings for meat enhancement. (Class 3)
Michael Berto discusses sweet and dry rubs for ribs, for the Texas A&M Texas BBQ Class.
This video overviews inexpensive cooking methods and different types of grills for outdoor barbecuing. (Class 1)
This video expands on the world outside of BBQ brisket by introducing clods, rib roasts and tri-tips to the table as Teaching Assistant Miles Guelker demonstrates methods for preparing these cuts of beef.
In this Class you will learn about the finer art of cooking BBQ ribs (Beef and Pork, Dry and Wet). (Class 5)
Learn different cuts of beef and pork ribs, from Michael Berto, a TAMU Texas BBQ Student Assistant.