AUSTIN, Tex. (KBTX) - Texas barbecue is a tradition, and Aggies say, it's one the rest of the world should know about.
That's why Texas A&M University gave South by Southwest participants at taste of the good stuff in the Discover Lounge Tuesday.
"There's a mystique about Texas barbecue," said Jess Pryles, a famous BBQ chef and author of 'Hardcore Carnivore: Cook Meat Like You Mean It.' Pryles and Texas A&M meat science professors spoke in a panel on the topic as well.
"One of the things that meat science has done is help the grading system," said Pryles. "So when we hear words like prime, and choice, and select, so you can know that when you buy a prime steak, you can expect a certain level of quality."
"How that translates in the kitchen, even something as simple as what temperature you're cooking your steaks to ensure that they're medium rare, that's meat science," Pryles said.
For more from Pryles, see the video player above. For recipes and a cookbook from Pryles, see the Related Links.