August 11, 2017
The Raider Red Meats BBQ & Ribeye Championship will be held Aug. 25-26, highlighting cooks locally and nationwide while raising scholarship funds for Texas Tech University students.
Sanctioned by the Kansas City Barbecue Society, the competition serves as the Texas state championship and is open to competitors around the nation. Thirteen states were represented in last year’s competition, and a collegiate division has been added this year.
“Having a big-name sanctioning body over our event like the Kansas City Barbecue Society really sets us apart,” said Tate Corliss, director of Raider Red Meats.
Raider Red Meats, a part of the Meat Science & Muscle Biology program, has funded scholarships for Texas Tech students since 1982. All proceeds from this event will go into the Raider Red Meats Endowment Fund to sponsor scholarships for students in the College of Agricultural Sciences & Natural Resources (CASNR). This event is consistently the largest event contributor to the scholarship funding.
This marks the 10th year for the cookoff, which involves CASNR students throughout the process, working all aspects of the event, including the sponsor’s dinner.
“It’s a great thing for the students to be involved with the BBQ and Ribeye championship,” Corliss said. “They get to interact with people from across the country who are lessening their financial burden, and the sponsors get to interact with some of the students who are receiving funds from their donation.”
The competition will take place in the Animal and Food Sciences building parking lot (Commuter West) on the Texas Tech campus. Team entry fee is $275 and cooks are invited to compete in a steak contest and four meat divisions: chicken, ribs, pork and brisket.
Check-in, setup and cooking will begin Friday (Aug. 25) followed by a sponsor’s dinner and entertainment. Judging of these events will be on Saturday (Aug. 26), followed by an awards ceremony at 5 p.m.
“This event is a way to connect our department, college and university to a different audience we might not be reaching,” Corliss said.
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: