BBQ 101
The Art & Science of Barbecue
May 12-14, 2009
Rosenthal Meat
Science & Technology Center
Texas A&M University
College Station, TX

During National Barbecue
Month, you are invited to increase your knowledge of what makes
great barbecue by attending the 3rd annual BBQ 101 at Texas A&M
University’s Rosenthal Meat Science & Technology Center May
12-14,
2009 in College Station, Texas. Registration is limited to the first
35 barbecue lovers who register, so do not dawdle. Here are the
details:
Course
Objectives:
In this course the
participant will learn:
-
The properties and
functional characteristics of raw materials used in the
manufacture of BBQ
-
The basics of developing
BBQ rubs and sauces
-
The basics of meat
marination
-
How various cookery
methods and smoke application impact final product attributes
-
To apply the principles of
meat science to the art of barbecuing

What
Participants Receive:
-
Three lunches and one
dinner
-
Refreshments during breaks
-
Lecture and laboratory
materials
-
Course CD-ROM
-
Ground transportation
between course hotel and Texas A&M University

Important
Information:
-
BBQ 101 is limited to 40
Participants
-
Please dress casually and
comfortably as the group will be working in an environment less
than 50 F; therefore bring warm clothes for the laboratory
portion of the course

Preliminary
Course Agenda:
With 3 days worth Classroom Lectures and Laboratory
Instruction it's hard to pack it all on to one piece of paper but go
ahead and
Click Here to download the Preliminary Course Agenda.
Note: Content subject to
change due to possible scheduling changes