March 4, 2011
Contestants can enter chicken, ribs and brisket for one entry fee.
The first Raider Red Meats BBQ Cook-Off will be March 25-26 on the Texas Tech campus.
Check-in and set-up begins at 6:30 a.m. on Friday morning, with a head cooks' meeting at 9 a.m. Saturday in the Livestock Arena at 18th Street and Indiana Avenue. Judging will follow, with chicken at noon, ribs at 1 p.m. and brisket at 2 p.m. Awards will be announced by 5 p.m. at the Livestock Arena.
The cook-off will be held in the S1 parking lot north of the soccer fields at Texas Tech Parkway and Marsha Sharp Freeway, west of University Medical Center.
Bradley Price, director of Red Raider Meats, said the event will ultimately become a fundraiser for the Department of Animal and Food Sciences.
"This first event will just kick it all off – let people know what to expect in years to come," Price said. "Subsequent events could raise funds for scholarships, research equipment or other departmental needs."
Participation as a cook-off contestant is open to the public. The entry fee is $125 per team and covers all three meat categories. The registration form is available online.
The inaugural event is sanctioned by the Lonestar Barbecue Society.
The Department of Animal and Food Sciences is housed within the College of Agricultural Sciences & Natural Resources.
In 2004, Animal and Food Sciences moved into a new state-of-the-art teaching and research facility. This new facility includes four multimedia-classrooms, five specialized teaching & research labs, the largest retail meat cooler on a university campus, and a retail store (COWamongus).
The department's Equestrian Center is home to Texas Tech's champion Ranch Horse Team, Rodeo Team, Equestrian Team, Therapeutic Riding Center and a 4-H Youth group.Facebook