4-H CHICKEN AND TURKEY BARBECUE EVENTS
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UPCOMING WEBINARS ON eXtension.org
- Cooking your way to the National 4-H Poultry and Egg Conference (April 24, 2013; 2PM Eastern)
2013 4H Poultry Barbeque event
Date:Wednesday, October 9, 2013 - New date
Time: Registration at 10:00 AM with cooking starting at 10:30 AM
Location: Goodbarn, Lexington Campus
DESCRIPTION
In the Chicken Barbecue event participants have 2½ hours to barbecue three chicken halves. They are judged on their cooking skills. The participants submit two of the halves for sensory evaluation.
In the Turkey Barbecue event participants have 3 hours to barbecue two turkey breast fillets. Again, they are judged on their cooking skill. The participants submit one of the turkey breasts for sensory evaluation.
All Kentucky 4-Hers wishing to participate in the State Chicken/Turkey Barbecue Events at State 4-H Poultry Day, may do so, provided they register through their county agent.
The senior winner(s) at the Chicken/Turkey Barbecue events will be given the opportunity to represent Kentucky at the National 4-H Poultry and Egg Conference which will be held in Louisville on the third Thursday in November. They will receive $300 each to cover travel expenses to participate in the national event.
OBJECTIVES
- To develop leadership talents and to work toward achieving the broad objective of developing sound character and effective citizenship.
- To acquire scientific knowledge and improved understanding of the economy, versatility and nutritional value of chicken broiler/turkey meat and its relationship to human nutrition and health.
- To learn the basic principles of food safety.
- To help youth develop skills in the preparation and use of chicken and turkey and to acquire the ability to express their ideas through participation in projects, talks, discussions, demonstrations, and exhibits.
RULES & REGULATIONS SPECIFIC TO THE BARBECUE EVENTS
- Participants will be scored according to the attached Chicken/Turkey Barbecue Score Sheets (Chicken Cooking Skills and Sensory Evaluation; Turkey Cooking Skills and Sensory Evaluation).
- Each participant will prepare four 1¼ to 1½ pound chicken halves or two turkey breast fillets provided to them by the event monitors. The fillets will each consist of a ½ breast with tenderloin removed (Pectoralis Major muscle). The skin may be left on or off both fillets or one of each. Chicken and turkey will not be available to participants prior to event starting time.
- There will be a 2½ hour time limit for the preparation of the chicken and a 3 hour time limit for the preparation of the turkey. One point will be deducted for every five minutes late. Fires cannot be lighted prior to the start of the event.
- Charcoal, lighter fluid, and all other equipment and supplies, including sauce, must be furnished by participants. Self-starting charcoal or automatic fire start blocks will not be permitted. Participants may use a meat thermometer. Commercial devices for covering of meat on grill will not be allowed. Participants may wrap meat in aluminum foil; however, aluminum foil must be removed one hour prior to the end of the time limit. Chicken halves may not be placed in baskets to aid in turning. Sauce may be commercial or private recipe. Recipe must be provided to judges.
- Chicken/Turkey shall not be marinated prior to start of the event. A participant may not inject any fluid or sauce into chicken/turkey.
- Each participant will present two barbecued chicken halves or one turkey fillet to the panel of judges. No garnishes will be permitted on plates when submitted to the judges.
- No participant will be allowed to have any means of identification as to name, county, or area represented.
- Participants will work alone, except in case of an emergency, as determined by event monitors.
- Tie scores of the top five participants will be broken in descending order by:
- Highest score in "Finished Product Quality" portion.
- Highest score in "Barbecuing Skill" portion.
- Drop high and low scores, use middle score.
- A method will be decided by the event committee.
- Use the 4-H Chicken & Turkey Barbecue Project Book 4 AJ-02PO as a reference guide. A minimum of one practice must be held before the state event.
- Past state winners of the Chicken/Turkey Barbecue Event at the senior level cannot participate in the Chicken/Turkey Barbecue Event again. However, the past state winner of the Chicken Barbecue event at the senior level can participate in the Turkey Barbecue event and vice versa.
- Past state winners of the Chicken/Turkey Barbecue event at the junior level can participate in the Chicken/Turkey Barbecue event at the junior and/or senior level providing they meet age restrictions.
- If, for any reason, registered participants are unable to attend, please cancel with the State 4-H Office by letter or phone, so we do not waste chickens/turkeys.
2012 4-H Chicken Barbeque Event
Juniors:
1st - Harley Tubor, Allen County
2nd - Cody Mayhew, Allen County
Seniors:
1st - Kristine Gillenwater, Allen County
2nd - Sarah Yount, Breathitt County
2010 4H Poultry Barbeque event
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Top Junior - Jenny Tharpe, Allen County |
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Senior chicken - Rhonda Tharpe, Allen County Rhonda will represent Kentucky in the 2010 National 4-H Chicken Barbecue Contest in Louisville, November 18 |
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Senior turkey - Katie Gillenwater, Allen County Katie will represent Kentucky in the 2010 Natioan 4-H Turkey Barbecue Contest in Louisville, November 18 |
2009 4H Poultry Barbeque Event
Photo - Participants in the 2009 State 4-H chicken barbecue event. There were no participants in the turkey barbecue event this year.
2009 Top Senior - Katherine Gillenwater, Allen County
Katherine will be representing Kentucky in the National 4-H Chicken Barbecue event at the National 4-H Poultry and Egg Conference in November.
Top Junior - Rhonda Tharpe, Allen County
STATE LEVEL WINNERS REPRESENT KENTUCKY AT THE NATIONAL BARBECUE EVENTS
An illustrated presentation, including factual information about broilers (or turkeys) is required for the state senior level winners (chicken or turkey) who proceed to national event. Participants will be allotted a maximum of 10 minutes for presentation. Judges will have up to 3 minutes for questions directed to participants. Only posters and table-top graphics will be allowed. Easels will be provided. No projected films or slides may be used.
Each senior division winner will recieve $300 for expenses to participate in the national 4-H barbecue events.
PAST KENTUCKY PARTICIPANTS IN THE NATIONAL EVENT
Chicken barbecue
- Kaitlin Lemaster placed 5th in 2011
- Rhonda Tharpe placed 12th in 2010
- Katherine Gillenwater placed 11th in 2009
- Amanda Tharpe placed 6th in 2008
- Seth Tooley placed 3rd in 2007
- Jennifer O'Banion placed 2nd in 1997
- Kandi Erwin placed 2nd in 1996
- Steven Craycraft III placed 1st in 1992
- Jeremy McLaughlin placed 3rd in 1991
- Dana Curliss placed 2nd in 1989
Turkey barbecue
- Carolyn McGee placed 3rd in 2011
- Katherine Gillenwater placed 6th in 2010
- Rachelle Wilson placed 8th in 2009
- Jennifer O'Banion placed 3rd in 1998
- Elissa Hoots placed 3rd in 1996
- Steven Craycraft III placed 1st in 1993
- Jennifer Bedford placed 3rd in 1990
- Teresa Craycraft placed 1st in 1989
- Joe Stucker placed 1st in 1988
RESOURCES
UK Publication 4aJ-03PO - Kentucky 4-H poultry: Barbecue contests
UK Publication 4AJ-02PO - 4-H Chicken and Turkey Barbecue Project Book
UK Publication 4JG-05PB - Outdoor meals
4-H Poultry Barbecue Contest Guide (Mississippi State University)
Broiler and Turkey Barbecue 4-H competitive Activity (University of Arkansas)
YouTube video discussing the myth that hormones are used in poutlry production
YouTube video - Trends in the poultry industry: North America
