Grill Thrills: El Rey Smokers take Raider Red Meats BBQ championship
By: Norman Martin
The El Rey Smokers Competition Team took overall grand championship honors at the annual Raider Red Meats Barbecue and Ribeye Championship. Sponsored by the Kansas City Barbecue Society (KCBS), the event took place Aug. 25-26 on the Texas Tech University campus. Sanctioned by the Kansas City Barbecue Society, the competition serves as the Texas state championship and was open to competitors around the nation.
"Having a big-name sanctioning body over our event like the Kansas City Barbecue Society really sets us apart," said Tate Corliss, Meat Lab manager and director of Raider Red Meats.
Butcher BBQ captured first place in chicken, and Rockin W Smokers topped the pork rib category. The El Rey Smokers Competition Team finished at the top in the pork category, while Fishing Eagles won the brisket competition. The cook-off took 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 campus.
Raider Red Meats, a part of the Meat Science and Muscle Biology program, has funded scholarships for Texas Tech students since 1982. All proceeds from this event will go into the Raider Red Meats Endowment Fund to sponsor scholarships for students in Tech's College of Agricultural Sciences & Natural Resources.
The event is consistently the largest event contributor to the scholarship funding. This marks the 10th year for the cook-off, which involves CASNR students throughout the process, working all aspects of the event, including the sponsor's dinner.
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.
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
0828NM17 / Editor's Note: For complete results, visit the KCBS website at http://www.kcbs.us/event/6254/raider-red-meats-bbq-ribeye-championship
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Editor: Norman Martin
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