August 31, 2016
Squeal Like a Pig BBQ won two of the four categories to take Grand Champion honors at the annual Raider Red Meats Barbecue and Ribeye Championship, sponsored by the Kansas City Barbecue Society (KCBS).
Squeal Like a Pig captured first place in both chicken and pork and finished third in pork ribs en route to accumulating 700.57 points, just 16 points ahead of Reserve Champion Slap Yo’ Daddy BBQ with 686.86 points. Squeal Like a Pig also finished third in pork ribs and in the top 25 in brisket.
Slap Yo’ Daddy finished in the top 10 in three of the four categories, taking third in pork ribs, fifth in chicken and seventh in brisket while finishing 12th in pork.
West Texas Pitmasters took third overall, just 0.08 points behind Slap Yo’ Daddy with 686.78 points, while Butcher BBQ was fourth with 686.19 points.
For complete results, visit the KCBS website.
|Squeal Like a Pig BBQ||700.5712|
|Slap Yo' Daddy BBQ||686.8688|
|West Texas Pit Masters||686.7664|
|Squeal Like a Pig BBQ||177.1428|
|Juniors Up in Smoke||176.0000|
|Big Belly BBQ||174.8572|
|Old 99 Meat Company||177.1544|
|Smoke Em Up BBQ||177.1428|
|Squeal Like a Pig BBQ||175.4400|
|Squeal Like a Pig BBQ||179.4400|
|Kiss My Rack Squared||176.5828|
|West Texas Pit Masters||176.5600|
|Bent Nail BBQ||180.0000|
|Can't Smoke This||176.5828|
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
The College of Agricultural Sciences and Natural Resources is made up of six departments: