Kelly on BBQ
Saturday, June 7, 2014
Texas A&M BBQ Camp - Day 2
On today's BBQ Camp agenda: put the whole pig on the spit, cook 12+ briskets, 12 racks of beef ribs, 12 racks pork ribs, then beef and pork anatomy, meat cutting, brisket and pulled pork trimming, and whole hog for dinner.
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TAMU Rosenthal Meat Science and Technology Center
Campus Building
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College Station, TX
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