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Camp Brisket draws all walks of life to learn finer points of Texas’ most popular cut for barbecue

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By: Blair Fannin

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu

COLLEGE STATION – From doctors and computer information technologists to restaurant owners, 2015 Camp Brisket participants learned the finer points of cooking one of the most popular barbecue cuts found throughout Texas.

Dr. Jeff Savell, distinguished professor in the department of animal science at Texas A&M University, led the camp and was joined by Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, and Ray Riley, manager of the E.M. “Manny” Rosenthal Meat Center at Texas A&M.

The camp is a partnership between Foodways Texas and the meat science section in the department of animal science. Event registration sold out in less than five minutes, according to organizers, and various national and state media reported from the event.

According to Savell, “There are three foods in Texas: Texas barbecue, chicken fried steak and Tex-Mex. You don’t see anybody standing in line for chicken fried steak or Tex-Mex, but they are standing in line for the best barbecue.”

More than 100 attendees learned where the brisket and other barbecue cuts come from on a side of beef, proper trimming and preferred seasoning methods, plus the many different types of barbecue pits and wood smoke used during cooking.

“You find a lot of people attending this camp who have achieved success in cooking other cuts, but they keep coming back to brisket,” Savell said.

Trying to cook brisket consistently is one of the most unique challenges among barbecue cooking, Savell said. Griffin provided an overview of the anatomy of a brisket demonstrating the various cuts from a side of beef.

Barbecue restaurant owners and experts were also featured speakers during the two-day event. A pitmaster panel on cooking briskets featured Bryan Bracewell of Southside Market and Barbecue in Elgin, Aaron Franklin of Franklin Barbecue in Austin, Wayne Mueller of Louie Mueller Barbecue in Taylor, and Russell Roegels of Roegels Barbecue Co. in Houston.

Though beef prices continue to be high due to lack of supply, Savell said, consumers’ hunger for barbecue is greater than ever.

During a three-year period beginning in 2010, drought conditions led to 1 million fewer beef cows in Texas alone. Nationally, cattle inventory levels are the lowest since the 1950s, consequently affecting the price and availability of beef.

“There are fewer briskets today, but stronger demand,” he said.

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Country Lifestyles

Wichita Falls Area Cattlewomen

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By: Martha Crump

Most cattle producers can tell you quite a lot about balancing cattle diets for energy, protein, vitamins, and minerals based on the specific needs for their herd and type of operation.

A key factor, and one that is often overlooked, is that how your animals perform is also directly affected by their water intake.

Now many of you may already be thinking “well of course water is necessary, anybody knows that!”

In many years, as September marches into October, we are beginning to experience some return of rainfall. But as many of us know, that is not always the case. Often we are still experiencing hot and dry weather, and water supplies are dwindling.

When we find ourselves experiencing those types of fall conditions, it is critical to not only understand the daily water requirements for cattle, but also the impact that the quality of water can have on herd health and development.

To read more, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

The Grand Canyon

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By Annette Bridges

I never want to believe it’s too late to do something I’ve always wanted to do.

So what if I have aches and pains? I’ve always said I can hurt anywhere, so why not enjoy a beautiful view while I hurt? Somehow, my pain always seems to fade when breathtaking scenery captures my full attention.

You’ve probably heard the old adage: Don’t worry about what you can’t change—focus on what you can.

I may not be able to stop every pain, but I can keep going in spite of it. I refuse to let pain keep me from living fully. Who’s with me?

Thoughts and memories of my dear mamma inspire and encourage me as I walk through this season of life. She used to say, “Gotta keep going, doing, moving”—whatever action word fit best for what she needed to tell herself.

I still giggle thinking about all the conversations my husband and I had about my mamma and her hubby going somewhere every single day, right up until their health finally slowed them down. He would ask me why they did it, and my answer was always the same: “Because they can!” I knew my mamma would keep going, doing, and moving as long as she could—and she did!

I visited the Grand Canyon as a young child with my mom, but my husband had never been. It remained high on his bucket list.

As we considered how to celebrate a pretty big milestone—our 43rd wedding anniversary—it only seemed right that a big anniversary needed a grand celebration. And what could be bigger or grander than the Grand Canyon? At some point, “someday” has to become “today.” No more waiting to check off a bucket list dream!

The Grand Canyon did not disappoint.

When I first caught sight of it, “breathtaking” was no exaggeration. Quite literally! My eyes filled with tears as I placed my hand over my heart and exclaimed, “Oh my goodness!”

We both completely, totally, absolutely believe EVERYONE should experience the Grand Canyon! It’s a view not to be missed, no matter your age or stage in life. Many stunning sights can be seen along the Rim Trail, whether you’re walking or even in a wheelchair.

We also took the Grand Canyon tour buses to all the points not accessible on foot, and we drove the east side of the canyon as well—something else we believe should not be missed. Absolutely stunning!

For our anniversary dinner, we enjoyed an incredible meal at the El Tovar Hotel, perched right on the canyon’s rim. It was extra special to me because my grandmother stayed there in its early years. El Tovar first opened its doors in 1905, and I couldn’t help but imagine her walking and dining in the same place all those years ago.

If you haven’t been to the Grand Canyon yet—go, go, GO!

Move whatever is on your “someday” list to your “do now” list. It’s not too late to chase your dreams, even if you have to move a little slower while doing it.

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Country Lifestyles

When A Girl Goes Country: When Two Different Worlds Collide

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By: Annette Bridges

A friend and I were recently talking about our husbands. She made a comment that I felt also perfectly described me and my hubby.

“He slows me and I hurry him. I’m sure that is why we do well together,” she said.

“Precisely!” I thought. Why?

Because when two different worlds collide, it can be magical.

No matter what those two different worlds are- a man and a woman with very different personalities, beliefs, or backgrounds, two partners with contrasting passions, strengths, or talents, or when a country boy marries a city girl.

To read more, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.

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