Dr. Christine Alvarado along with Dale Hyatt and Mickey Speakmon taught attendees of the 2014 Barbeque Summer Camp all about the poultry industry and how to make BBQ chicken. They also made jalapeno cheese sausage, beer can chicken, mayonnaise rubbed drums, breast and dark meat fajitas, and orange marmalade Siracha wings.
The 2014 Barbeque Summer Camp, which is sponsored by Foodways TX, was held June 6-8, 2014 at the Rosenthal Meat Science and Technology Center on the Texas A&M University campus in College Station, Texas. The camp featured award-winning professors from Texas A&M’s Meat Science Section and Poultry Science Department along with well-known pit masters and regional barbecue authorities. The seminar provided attendees with cooking and butchery demonstrations that focused on the different types of meat, smoke, and spices used throughout the state and beyond. In addition, attendees toured legendary Martin’s Place in Bryan, Texas, before learning about barbecue history and regional differences.