At the BBQ Research Center, GE will add its special ingredient to BBQ- scientific research, data and analysis. Join them and participate in three days of hands on activities and conversations.
Featuring noted experts in the fields of science, food culture, and of course – BBQ. Including conversations with Aaron Franklin of Franklin BBQ, Questlove, Scott Heimendinger of Modernist Cusine, and sample tastings from Black’s BBQ, Stiles Switch BBQ & Brew, Louie Mueller BBQ, Freedmen’s and our house pit scientist. RSVP: GEBBQLab.Eventbrite.com
Open House
1:00PM – 6:00PM
GE’s Super Smoker
Brain on BBQ
BBQ Inspired Ice Cream by Spun Ice Cream
The Science of Better BBQ sauce by Josh Bousel of Serious Eats
BBQ Research Interactive Gallery
BBQ Workshop
3:00PM – 3:50PM
Saturday and Sunday
Dr. Jeff Savell
Professor of Meat Science Texas A&M University
The Science of BBQ Daily Conversations
4:00PM – 4:30PM
Saturday:
Cooking at 2,400˚F
Katie Button
Chemical Biomolecular Engineer, Chef & Owner of Curate
Jim Vartuli
General Electric Scientist
Sunday:
*Conversation moved to 1:30pm*
The Art and Science of Food Innovation
Questlove
Culinary Entrepreneur
Scott Heimendinger
Modernist Cuisine
Greg Petroff
Chief Experience Officer, GE
Monday:
Can Science and Data Influence the Future Taste of BBQ?
Aaron Franklin
Franklin BBQ
Lynn DeRose
General Electric Scientist
Daniel Vaughn
BBQ Editor at Texas Monthly Magazine
Evan LeRoy
Freedmen’s
Show, Tell and Eat
4:30PM – 6:00PM
Saturday
Black’s Barbecue
Sunday
Stiles Switch BBQ and Brew
Monday
Louie Mueller Barbecue
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