August 22, 2014
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 firstname.lastname@example.org.
COWamongus! is open from 8:00 a.m. - 5:30 p.m. Mon-Fri,
and Sat. when the department is holding a special event.
Our mission to fund scholarships and serve others has been made possible by offering only premium cuts of beef, lamb and pork. Our product line is broad, consisting of fully-cooked and ready-to-eat meats such as smoked beef prime rib, smoked sausage and beef jerky. Our steaks are carefully chosen and heavily aged to perfection. We strive to offer only the highest quality, most consistent eating experience possible! Our product is available in COWamongus! in the Animal and Food Sciences Building on the Texas Tech University campus.Facebook