4-H BBQ Club Projects & Contests

WHO CAN ENTER: Any 4-H member in the state, enrolled in any 4-H project,
if between the ages of 13-18 (as of January 1). Pre-registration will be due
through the local Extension Center no later than July 1.
1. Each contestant will prepare, using charcoal barbecue grilling techniques,
four (4) 1 1/4 to 1 1/2 pound chicken halves provided to them
by the contest monitors.
2. There will be a 2 1/2 hour limit on preparation time of the chicken.
Contestant is to turn in the cooked product at or before the end of the
stated cooking time. Two barbecued halves will be presented to the
judges on plates without garnishes. Plates will be provided.
3. Charcoal and lighter fluid will be provided, although contestants may
bring their own charcoal and lighter fluid. Self-starting charcoal may
not be used. Barbecue grills will be available for the contestants if one
is requested during pre-registration. Contestants may use their own
grills provided the grill grid area is approximately 350 to 400 square
inches.
4. All other equipment and supplies, including sauce, must be furnished
by the contestant. Sauce may be commercial or private recipe. Recipe
of sauce such as brand or major ingredient must be provided to the
judges.
5. The chicken will be provided to the contestant prior to starting time. The
contestant may not inject fluid or sauce into the chicken. Baskets may
not be used for turning.
6. Contestants will be scored on barbecue skills as demonstrated while
preparing, cooking the chicken, and by sensory evaluation of the
finished product.
7. Contestants may have one adult (leader or parent) as a coach
supervising and assisting during set-up, although cooking and product
handling is restricted to the contestant.
8. Ribbons will be awarded. Winning contestant who is 14-18 years old
as of January 1 of the current year will qualify for the National 4-H
Chicken Barbecue Demonstration Contest in Louisville, Kentucky in
November.
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