Gourmet Grilling; Fourth Annual Raider Red Meats BBQ Cook-off set for Sept. 5-6
Raider Red Meats, a part of the Meat Science and Muscle Biology program of Texas Tech's Department of Animal and Food Sciences, is hosting its fourth annual Raider Red Meats BBQ Cook-off on Sept. 5-6.
The cook-off is open to anyone who wants to enter and will be held in the S1 parking lot at the corner of Texas Tech Parkway and Marsha Sharp Freeway, north of the Texas Tech soccer fields and west of University Medical Center. Entry fee is $125 per team.
"We were excited about the event's success last year," Raider Red Meats director Tate Corliss said. "This is becoming a great tradition for Texas Tech and Raider Red Meats." There will be four competition categories: beans, chicken, ribs and brisket.
Check-in and set-up begin at noon Friday (Sept. 5) with a cooks meeting at 7 p.m., he said. Judging begins on Saturday (Sept. 6) with beans at 11 a.m., chicken at noon, ribs at 1 p.m. and brisket at 3 p.m. Winners will be announced at 5 p.m. The event is sponsored by the International Barbecue Cookers Association.
Reporting by George Watson
CONTACT: Tate Corliss, Raider Red Meats director, Department of Animal and Food Sciences, Texas Tech University at (505) 705-5545 or email@example.com
Editor's Note: For more information or to download the registration form for the cook-off, go to www.raiderredmeats.com. Organizers are also looking for volunteer judges for the event. To volunteer, contact Mackenzie Langemeier at firstname.lastname@example.org
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