7 things you can learn at Texas A&M's BBQ camp

Anatomy of pork and beef producers

Texas A&M professors and volunteers who have mastered the science of meat show the 60-participant camp various cuts of meat and their appeal relative to taste. 1. Anatomy of pork and beef producers

Texas A&M professors and volunteers who have mastered the science of meat show the 60-participant camp various cuts of meat and their appeal relative to taste. 1. Photo: Courtesy Photo Photo: Courtesy Photo Image 1 of / 42 Caption Close 7 things you can learn at Texas A&M's BBQ camp 1 / 42 Back to Gallery

SAN ANTONIO — You can go to college to learn about English, science, history and now barbecue.

Texas A&M University completed their fifth annual Barbecue Summer Camp in conjunction with Foodways Texas on June 7.

The two-and-a-half day camp is what meat science educator Davey Griffin called the convergence of science and barbecue. The camp, which is coordinated by meat science educators Ray Riley, Jeff Savell and Griffin.

Check out the slideshow to see seven things you can learn at the Texas A&M Barbcue Camp.

With 60 participants, the camp has doubled since its 2011 inception but Griffin said the camp coordinators are looking to ensure camp sizes stay small to allow one-on-one interactions with the various volunteers and speakers.

Tickets, which go on sale through the Foodways Texas website in November, sold out in one minute according to Griffin. Considering the popularity of the camp, Griffin and his colleagues moved to host two camps next summer.

Participants come from all walks of life to master the art of barbcue, and while the class is less than three days long TAMU freshman are able to enroll in a hour-long class to learn the same things, just a bit more in depth.

MMedina@MySA.com

Twitter: @mariahmedinaaa