April 5, 2012
Written by Bradley Price
The second annual Raider Red Meats BBQ Cook-Off will be May 4-5 on the Texas Tech campus in the S1 parking lot north of the soccer fields at Texas Tech Parkway and Marsha Sharp Freeway, west of the University Medical Center. Come set up a cooker and square off against some of the best cooks in the state.
Check-in and set-up begin at 9 a.m. May 4, with a head cooks’ meeting at 9 a.m. May 5 at the hospitality tent. 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 hospitality tent.
Bradley Price, director of Raider Red Meats, said that in future years, the event will become a fundraiser for the Department of Animal and Food Sciences’ judging teams.
“We were excited about the event’s success last year and hope it will continue to grow,” Price said. “Subsequent events could raise funds for scholarships, research and competitive teams that represent Texas Tech University.”
Cooks from across the state are invited to come and compete in three meat divisions – chicken, ribs and brisket. The entry fee is $125 per team and covers all three meat categories. The registration form and additional information is available at www.raiderredmeats.com.
If you aren’t a cook, but enjoy eating lip smackin’ barbecue, you can serve as a judge for the event on May 5. To volunteer please, contact Shelbi Knisley at email@example.com.
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