« Back to article: Foodways Texas Barbecue Camp brings a weekend of meat, smoke and a piece of Texas heritage

Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_13
Learning the anatomy of a hog. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_1
Martin’s Barbecue in Bryan, Texas. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_2
The pit at Martin’s Barbecue in Bryan, Texas. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_4
Oak logs fueling the smoke pit of Martin’s Barbecue. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_3
Smoking meats for Barbecue Summer Camp Day 1 lunch at Martin’s Barbecue. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_5
Serving up lunch. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_6
Learning the anatomy of beef and pork. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_7
Ribs were a plenty at Barbecue Summer Camp. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_8
Adding a homemade spice rub to brisket and pork butt. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_9
Prepping a whole hog for the smoke pit. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_10
Learning beef anatomy. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_11
Up close and personal to learn different cuts of beef. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_12
Tasting and inspecting our first brisket while Dr. Jeff Savell of Texas A&M demonstrates the proper way to slice. Photo by Jessica Dupuy
Austin Photo Set: News_Dupuy_bbq camp_butchering_june 2012_wholepig
The big reveal for the whole hog dinner. Photo by Jessica Dupuy