June 25, 2015
The annual Raider Red Meats BBQ & Ribeye Championship will be held Aug. 28-29, giving
cooks locally and nationwide the opportunity to square off against each other.
The cook-off will take place on the southwest side of the Department of Animal and Food Sciences building in the C12 and C14 parking lots.
“We were excited about the event’s success last year,” said Tate Corliss, Meat Lab manager and director of Raider Red Meats. “This is becoming a great tradition for Texas Tech and Raider Red Meats.”
Cooks from across the nation are invited to compete in four meat divisions – chicken, pork, ribs and brisket. The entry fee is $225 per team and covers all categories. Early registration ends July 15, and registration forms and additional information are available at Raider Red Meats.
Check-in and setup begins at noon on Friday, Aug. 28. Judging will follow on Saturday, Aug. 29, with winners announced following the judging.
Those wishing to serve as a judge for the event on Saturday can apply to do so at the Red Raider Meats website. Sponsorship opportunities also are available. Any additional questions regarding judging or sponsorship can be directed to Taelar Childers 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.
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