Calling All Cooks; Raider Red Meats Barbecue Cook-Off set for Aug. 23-24
It's summer, and it's grilling season. Get ready to set up your cooker and showcase your best barbecue against some of the most talented cooks in the Lone Star State. The third annual Raider Red Meats Barbecue Cook-off will take place Aug. 23-24 on the Texas Tech campus.
"We were excited about the event's success the past few years and are planning for future growth," said Bradley Price, director of Raider Red Meats, a campus-based product center for beef, pork and lamb meat products. "Subsequent events will raise funds for scholarships and competitive judging teams that represent Texas Tech University."
Sanctioned by the International Barbeque Cookers Association, the cook-off will be held in the S1 parking lot north of the soccer fields at Texas Tech Parkway and 10th Street, west of University Medical Center. Check-in and set-up begin at noon on Friday (Aug. 23), with a head cooks' meeting at 7 p.m. Friday evening in the hospitality tent. The entry fee is $125 per team and covers all divisions "" chicken, ribs, brisket, as well as beans.
Judging begins on Saturday with beans at 11a.m., chicken at noon, ribs at 1 p.m. and brisket at 3 p.m., Price said. Awards will be announced by 5 p.m. at the hospitality tent. Registration forms and additional information are available at www.raiderredmeats.com. Participants who can't cook may still serve as a judge for the event on Saturday (Aug. 24). To volunteer, contact Shelbi Knisley at email@example.com
Written by Faith Jurek
CONTACT: Bradley Price, director of Raider Red Meats, Department of Animal and Food Sciences, Texas Tech University at firstname.lastname@example.org or (806) 292-2009
- Agricultural & Applied Economics
- Agricultural Education & Communications
- Animal & Food Sciences
- Landscape Architecture
- Natural Resources Management
- Plant & Soil Science
- Veterinary Science
Editor: Norman Martin
Maps: Where to Find It