Texas A&M University offers a class on Texas Barbecue that teaches the history of BBQ, cooking methodology, flavorings and seasonings, and different types of BBQ. The class is offered in the fall and is held on Friday afternoons.
Here are the topics covered in each semester:
- Introduction, expectations, brief history of barbecue, food safety overview
- Cooking methodology: pits, kettles, water smokers, barrel smokers
- Types of fuel (charcoal briquettes, charcoal chunks, wood coals) and smoke (hickory, oak, pecan, mesquite)
- Adding flavoring: seasonings, marinades, rubs, sauces
- Pork: Southeastern-style pulled pork, Hawaiian-inspired pork loin
- Ribs, ribs, ribs: baby back versus St. Louis-style; Memphis-style (dry) versus Kansas City-style (wet); Asian-inspired rubs and sauces
- Chicken: smoking, cooking by rotisserie; whole or pieces
- Barbecuing lamb and goat
- Briskets: To wrap or not to wrap, that is the question!
- Smoking other cuts of beef: shoulder clods, sirloins, ribeye’s, and tenderloins
- Cooking beef South American style: Brazil and Argentina
- Thanksgiving Turkey: brining recipes; smoking, frying, cooking by rotisserie
- Cooking whole pigs: Hawaiian, Cuban, Cajun
- Course wrap up
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