August 9, 2016
The annual Raider Red Meats BBQ & Ribeye Championship will be held Aug. 26-27, giving cooks locally and nationwide the opportunity to square off against each other.
The cookoff will take place on the southwest side of the Department of Animal and Food Sciences building in the C12 and C14 parking lots on the Texas Tech University campus. Raider Red Meats is a part of the Meat Science and Muscle Biology program.
“I’m really excited that Raider Red Meats BBQ & Ribeye Championship has grown to include some of the county’s biggest names in barbecue,” said Tate Corliss, director of Raider Red Meats. “We’re proud to host this event to promote barbecue, Raider Red Meats, Texas Tech and the College of Agriculture Sciences & Natural Resources.”
Offering $12,000 in cash and prizes, the Kansas City Barbeque Society (KCBS)-sanctioned event is the Texas State Championship. The event begins at noon on Friday (Aug. 26) with cook team check-in and meat inspection. At 7 p.m. there will be a KCBS cooks meeting for those competing in the KCBS portion of the program.
Saturday’s festivities begin at 9 a.m. with a steak cooks meeting for those cooking in the Steak Cookoff Association program. At 10:30 a.m., there will be a KCBS judges meeting.
Deadlines on Saturday for turning in submissions in the various categories are:
The KCBS, a nonprofit organization dedicated to promoting and enjoying barbecue, is one of the world’s largest organization of barbecue and grilling enthusiasts with more than 20,000 members. The group sanctions more than 500 barbecue contests worldwide. From volunteering to actual event production, members offer assistance to civic and charitable organizations who organize events.
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: