Course Schedule and Catalog
Course Schedule - Spring Semester 2027
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 174 001 (CRN: 26927)
BEHIND THE GRILL
Long Title: BEHIND THE GRILL: A DEEP DIVE INTO THE SCIENCE OF BBQ (HANSZEN)
Department: College Courses
Instructors:
Meeting: 8:00PM - 8:50PM W (11-JAN-2027 - 23-APR-2027)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 19
Section Enrolled: 0
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 2-NOV-2026 8:32AM
Final Exam: No Final Exam
Description: BBQ may seem simple, but there is a surprising amount of science behind what happens on a grill or inside a smoker. In this course, students will explore different scientific concepts that help explain how BBQ works. Topics may include heat transfer, combustion, smoke production, temperature control, moisture loss, meat tenderness, and chemical reactions such as the Maillard reaction that contribute to flavor and browning. Each class will focus on a different aspect of BBQ science rather than following one continuous scientific theme. Students will learn how variables such as temperature, time, fuel, airflow, and cooking method can influence the final result. Through short lessons, discussions, demonstrations, and simple activities, students will connect scientific ideas to familiar BBQ techniques. The goal of the course is to help students better understand the science that takes place during cooking while exploring BBQ in an interesting and approachable way.