Hickory or Post Oak? Pork or beef (or goat)? Sauce or no sauce? Barbecue aficionados continually argue these questions when exploring the methods, styles, and histories of the people who prepare, serve, and enjoy the meats smoked on the brick pits of big-city and back-road establishments across Texas. Continuing our mission to preserve, promote, and celebrate the diverse food cultures of Texas, Foodways Texas, in conjunction with the Meat Science Department at Texas A&M University, is delighted to present this weekend seminar on barbecue cookery. We gather together deep in the heart of Texas for this meat and smoke-filled (wood smoke that is) weekend where we will roll up our sleeves and learn about unique barbecue traditions, methods, and styles.

Winning bid receives 1 ticket to the 2012 Foodways Texas Barbecue Summer Camp, June 8-10, 2012, in College Station, Texas.