Pulling pork — the BBQ Club story

The Missouri S&T BBQ Club recognizes all styles of barbecue, but their specialty is pulled pork. “There are as many styles and opinions about good barbecue as there are people,” says Kevin Brady, the club’s advisor. “Pulled pork is made from shoulder roasts, sauced with tangy southern sauce, and served on the bun with slaw.”

bbq club

Lauren Oswald, Psych’08, prepares BBQ for a group of hungry students. (Photo by B.A. Rupert)

Student Council funded the purchase of a barbecue pit for the club, which was formed in 2007. The group’s main philosophical agenda is to distinguish slow-smoked barbecue from grilling and crock-pot cooking. Club members prefer to cook with a real wood fire, rarely with charcoal or gas. According to Brady, manager of business and fiscal operations for student affairs at S&T, the Rolla area has an abundance of oak, hickory and wild cherry — all excellent barbecue woods.
As a student organization, the BBQ Club provides an out-of-classroom setting for developing interpersonal skills and relationships. And, of course, plenty of pulled pork and other foods are usually at the center of the gatherings.
The club’s president is Evan Thibaud, a junior from Chattanooga, Tenn., who is studying mining and explosives engineering. Thibaud says the club’s motto is “Men will cook if danger is involved,” though he concedes there are a few women in the group who help keep things under control. “The girls love the food,” he says, “and they like my ‘cologne’ after a day of smoking.”

Around the Puck

Seeking TBI therapies

By Delia Croessmann, croessmannd@mst.edu Complications from TBI can be life altering. They include post-traumatic seizures and hydrocephalus, as well as serious cognitive and psychological impairments, and the search for treatments to mitigate these neurodegenerative processes is on.

[Read More...]

Understanding the invisible injury

Students advance traumatic brain injury research By Sarah Potter, sarah.potter@mst.edu “Research is creating new knowledge.”–Neil Armstrong  Research keeps professors on the vanguard of knowledge in their fields and allows students to gain a deeper understanding of their area of study. For students and recent graduates researching traumatic brain injury (TBI) at Missouri S&T, the work […]

[Read More...]

Analyzing small molecules for big results

By Delia Croessmann, croessmannd@mst.edu At only 28 years old, Casey Burton, Chem’13, PhD Chem’17, director of medical research at Phelps Health in Rolla and an adjunct professor of chemistry at Missouri S&T, is poised to become a prodigious bioanalytical researcher.

[Read More...]

To prevent and protect

By Peter Ehrhard, ehrhardp@mst.edu Traumatic brain injuries (TBIs) are an unfortunate but all too common occurrence during military training and deployment. Because mild TBIs often present no obvious signs of head trauma or facial lacerations, they are the most difficult to diagnose at the time of the injury, and patients often perceive the impact as […]

[Read More...]

Q&A

Toughest class … ever Some of your classes may have been a breeze, but others kept you up at all hours studying, and some of you struggled just to pass. As part of his research for the S&T 150th anniversary history book, Larry Gragg , Curators’ Distinguished Teaching Professor emeritus of history and political science, asked […]

[Read More...]