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For those who cannot get enough of Austin barbecue and science, GE has the event for SXSW. The GE BBQ Research Center will take a look at the science and data behind barbecue for three days from Saturday March 14 to Monday March 16. Meats smoked by GE's very own house pit scientist will be serving alongside some of Texas's premiere barbecue institutions, including Louie Mueller and Black's BBQ.
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Spun Ice Cream, the liquid nitrogen ice cream shop set to open this year, will whip up savory barbecue-inspired ice cream. The Blue Plate Special will be made with buttermilk ice cream with smoked brisket powder, pickled jalapeños, and cornbread cookie crumble. There will also be a BBQ Research interactive gallery, which hopefully means guests can play with their food. Daily conversations include participants like barbecue pitmaster poster boy Aaron Franklin, Texas A&M University’s professor of meat science Dr. Jeff Savell, and Texas Monthly’s barbecue editor Daniel Vaughn.
Anyone interested in attending should RSVP online.
