From pits to pellets | MEAT+POULTRY
Pitmasters have their pick when it comes to equipment and accessories available for barbecuing.
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Pitmasters have their pick when it comes to equipment and accessories available for barbecuing.
Choice and prime beef production in the United States have doubled from a combined 40% 20 years ago to more than 80%, and Texas A&M University professor and AgriLife Extension
Pitmaster Russell Roegels teaches at Texas A&M's Camp Brisket and he runs Roegels Barbecue. He said brisket prices have been creeping up in recent years.
People in the Texas barbecue community share stories about the owner of Brotherton’s Black Iron Barbecue, in Pflugerville, who died this week.
The two-day event hosted by Texas A&M’s ‘Three Brisketeers’ teaches science-based techniques for crafting delicious Texas barbecue.