Raider Red Meats schedules BBQ, Ribeye Championship for Aug. 26-27
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:
- Noon: KCBS chicken
- 12:30 p.m.: KCBS ribs
- 1 p.m.: KCBS pork
- 1:30 p.m.: KCBS brisket
- 2:30 p.m. Steak Cookoff Association
- 4 p.m.: award ceremony
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.
Written by Norman Martin
CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 834-5653 or firstname.lastname@example.org or Tate Corliss, Meat Lab manager and director of Raider Red Meats, Texas Tech University at (806)-1610 or email@example.com
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Editor: Norman Martin
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