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AMSA 71st RMC BBQ – History, Trends, and Educational Outreach Speakers Announced

Jun 13, 2018

AMSA 71st RMC BBQ – History, Trends, and Educational Outreach Speakers Announced

The American Meat Science Association (AMSA) is pleased to announce, Ardie Davis, Jacob Bourret, Jacob Santen, Rob Magee, Paul Kirk, Dr. Phil Bass, Davis Enns, and Tommy Rutherford will be the featured speakers at the AMSA 71st Reciprocal Meat Conference (RMC) Symposium titled “BBQ – History, Trends, and Educational Outreach,” on Wednesday, June 27 in Kansas City, MO sponsored by Certified Hereford Beef and Smithfield Foods.  Join BBQ pros, suppliers, scientists and enthusiasts in looking at the history, flavors, science and technology of “timeless” BBQ.  Topics will range from KCBS history to the meat cuts that have never been available before.  There will also be discussions of modern technology that offers critical data and a level of process control that is now available to the everyday enthusiast just as well as the BBQ professional; plus, flavor, flavor and more flavor from wood, rubs and sauces.

History of Kansas City Barbecue:  The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is known in Missouri as "world's barbecue capital. Ardie Davis, with the Kansas City Barbeque Society will give attendees insight into the mission behind the Kansas City Barbeque Society.

Technology in the Kitchen – “If it's too Hot in the Kitchen, Alexa, Turn Down my Oven”: In this presentation Jacob Bourret, Vice President of Marketing and Sales, Innovating Solutions, LLC and Jacob Santen, Product Manager, Tappecue will talk on the subject matter of capturing data (time and temperature) in the food preparation and cooling processes, how technology can play a vital role in food safety and perfecting your BBQ results, and the history/progression of technology in the industry.  

Raw Materials and Cut Selection: For the most part, cuts of meat to barbecue vary widely from region to region.  Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Rob Magee, Owner, Q39 will discuss how important the cuts of meat is in understanding how best to cook products, how many servings you will get from them, their costs, and their versatility.

 

The Importance of a Good Barbecue Rub and How to Enhance the Meat Products you are Barbecuing: Paul Kirk, Ph.B., CWC, a.k.a. Kansas City Baron of BBQ will conduct a Rub building class as my presentation, which everyone who participates will develop a balanced BBQ Rub on paper.

 

Beef Cuts for the Modern Barbeque World: There are numerous cuts that can allow for differentiation and price discovery in the growing sector of barbeque cuisine.  Dr. Phil Bass, Assistant Professor, University of Idaho, will focus on traditional and non-traditional beef cuts that can be used in the barbeque culinary application.

 

BBQ Flavors and Sauces: David Enns, CCS®, Sr. Food Scientist II, Newly Weds Foods and Tommy Rutherford, Research & Development Manager, Newly Weds Foods will present a brief synopsis on the basic history of bbq including definition, heat sources, regional/international differences, and trend/menu occurrence data. With regard to meats, they will address favored cuts, preparations, and cooking methods. Lastly, they intend to provide detailed information regarding seasonings, rubs, and sauces.

The AMSA 71st RMC will be held June 24-27, 2018 at the Westin Crown Center in Kansas City, Missouri. For more information regarding the AMSA 71st RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

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