Raider Red Meats Hosting Fourth Annual Barbecue Cookoff
Organizers are also looking for volunteer judges for the event.
Written by George Watson
Raider Red Meats, a part of the Meat Science and Muscle Biology program of the Department of Animal and Food Sciences at Texas Tech University, is hosting its fourth annual Raider Red Meats BBQ Cookoff on Sept. 5-6.
The cookoff is open to anyone who wants to enter and will be held in the S1 parking lot at the corner of Texas Tech Parkway and Marsha Sharp Freeway, north of the Texas Tech soccer fields and west of University Medical Center. Entry fee is $125 per team.
“We were excited about the event’s success last year,” Raider Red Meats director Tate Corliss said. “This is becoming a great tradition for Texas Tech and Raider Red Meats.”
There will be four competition categories: beans, chicken, ribs and brisket.
Check-in and set-up begin at noon Friday (Sept. 5) with a cooks meeting at 7 p.m. Judging begins on Saturday (Sept. 6) with beans at 11 a.m., chicken at noon, ribs at 1 p.m. and brisket at 3 p.m. Winners will be announced at 5 p.m.
The event is sponsored by the International Barbecue Cookers Association.
Organizers are also looking for volunteer judges for the event. To volunteer, contact Mackenzie Langemeier at email@example.com.
COWamongus! is open from 8:00 a.m. - 5:30 p.m. Mon-Fri,
and Sat. when the department is holding a special event.
Connect with Cowamongus! on Facebook.
Animal and Food Sciences
The Department of Animal and Food Sciences is housed within the College of Agricultural Sciences & Natural Resources.
In 2004, Animal and Food Sciences moved into a new state-of-the-art teaching and research facility. This new facility includes four multimedia-classrooms, five specialized teaching & research labs, the largest retail meat cooler on a university campus, and a retail store (COWamongus).
The department's Equestrian Center is home to Texas Tech's champion Ranch Horse Team, Rodeo Team, Equestrian Team, Therapeutic Riding Center and a 4-H Youth group. Connect with the center on Facebook.