By Teddy Allen
Louisiana Tech 1894 Magazine
Just another blue-ribbon afternoon at Louisiana Tech’s Meat Science Lab over on South Campus, where every day’s a holiday and every meal is a USDA-approved grand slam. This episode of Beyond 1894 is a bit hectic, sometimes loud, but very informative and never boring—in other words, it mirrors South Campus, where getting your hands dirty or having blood on your apron is a badge of honor. Today we visit with Dr. Mark Murphey, Academic Program Chair in Ag Sciences, and Emily Milbourn, a pre-vet graduate and former student in Dr. Murphey’s “The Art and Science of Barbeque” class. This pre-Memorial Day podcast should serve as a starter kit check list about what you’re doing wrong around the grill and how you can improve. We talk fire control, cuts of meat (read Dr. Murphey’s Top 10 Favorite Steaks here), even how to enroll in the class.