Fired Up: Raider Red Meats hosts barbecue championship Aug. 19-20
By: Norman Martin
Pitmasters will soon fire up the grills at the Raider Red Meats Barbecue & Ribeye Championship, set for Friday and Saturday (Aug. 19-20) on the Texas Tech University campus. The annual event highlights cooks locally and nationwide, while raising scholarship funds for Texas Tech students.
“We're thrilled to be hosting the 2022 Raider Red Meats BBQ & Ribeye Championship,” said Tate Corliss, director of Raider Red Meats. “This is a great opportunity for our students to network and learn from leaders within the industry. We're working hard to make this one the biggest and best ever.”
Sanctioned by the Kansas City Barbeque Society, the competition, which is presented by HEB Lubbock, serves as the Texas state championship and is open to competitors around the nation. A collegiate division will be included for the fifth year.
The competition will take place in the Animal & Food Sciences Building parking lot (Commuter West) on the Tech campus. Team entry fee is $275 per team and cooks are invited to compete in a steak contest and four meat divisions: chicken, ribs, pork and brisket. Check-in, setup and cooking will begin Friday (Aug. 19) followed by a sponsor dinner and concert. Judging will be on Saturday (Aug. 20), followed by an awards ceremony at 4 p.m.
Raider Red Meats, a part of Tech's Meat Science & Muscle Biology program, has funded scholarships for Tech students since 1982. All proceeds from the event go into the Raider Red Meats Endowment Fund to sponsor scholarships for students in Tech's Davis College of Agricultural Sciences & Natural Resources. The event is consistently the largest contributor to the scholarship funding.
“It's a great thing for the students to be involved with the Barbecue & Ribeye Championship,” Corliss said. “The student-sponsor interaction for this event is so critical, giving students the opportunity to meet those who are lessening their financial burden and the sponsors an opportunity to meet the next generation of meat-science experts.”
Meat science and muscle biology instruction began at Texas Tech in 1933, eight years after the university opened. The first laboratory was a modified Army barrack with minimal equipment. In 1961, a modern, federally inspected meat laboratory was constructed on campus. In 1988, a new, 14,000-square foot meat laboratory was constructed, known today as the Gordon W. Davis Meat Science Laboratory. In 2005, the building which houses the Department of Animal & Food Sciences, was completed and a store was opened for retail meat sales.
CONTACT: Chance Brooks, Interim Chair and Professor, Department of Animal & Food Sciences, Texas Tech University at (806) 742-2808 or email@example.com