Chicken Barbecue Contest

To develop leadership skills and work toward achieving broad objectives of developing sound character and effective citizenship

To acquire scientific knowledge and improved understanding of the economy, versatility and nutritional value of chicken broiler meat and its relationship to human nutrition and health

To help youth develop skills in the preparation and use of chicken and to acquire the ability to express their ideas through participation in projects, talks, discussions, demonstrations and exhibits.

Senior contestants must be in the ninth grade and have passed his/her 14 th birthday and must not have passed his/her 19 th birthday on January 1 st of current year. ( According to the “Policies and Guidelines for National 4-H Competitive Events”, contestants must not have reached his or her 19 th birthday as of January 1 st of the year in which the National 4-H Competitive Event is held. Since this national contest occurs in November, a contestant who was not 19 on January 1, 2002 is eligible for this contest.)

Each county may have up to two representatives in the division.

One statewide contest will be held at the Georgia National Fair in Perry, GA.

County Extension Agent of 4-H’er must submit pre-registration form for contest to the State 4-H office by due date.

The contestants will be scored for barbecue skills, sensory evaluation, and presentation by three sets of judges according to the barbecue score sheets:

    Chicken Barbecue Presentation Score Sheet
    Chicken Barbecue Cooking Skills Score Sheet
    Chicken Barbecue Sensory Evaluation Score Sheet
 

Each contestant will prepare two 1 1/4 to 1 ½ pound chicken halves provided to him / her by the contest monitors as well as make an oral presentation to the judges.

There will be a 2 ½ hour time limit to the preparation of the chicken. Contestant is to turn in product at the end of stated cooking time.

Contestants must bring their own portable barbecue grill. Contestants must also bring their own charcoal and lighter fuel. Self-starting charcoal or automatic fire starter blocks will not be permitted.

Other equipment and supplies, including sauce, must be furnished by the contestant. Sauce may be commercial or private recipe (recipe must be provided to judges). Contestants may use a meat thermometer. Grill lids or grill covers will be permitted. Commercial devices for covering meat during cooking will not be permitted; only aluminum foil wrap may be used. Remember browning is a part of the sensory score sheet.

Contestants will dress neatly and appropriately for the contest. Contestants must wear comfortable closed-toe shoes and restrain hair with clamps, pins, barrettes, net or hat.

The chicken will not be available to the contestant prior to the contest starting time.

Chicken shall not be marinated prior to start of the contest

A contestant may not inject any fluid or sauce into the chicken.

Chicken halves may not be placed in baskets to aid in turning.

Each contestant will present two barbecued chicken halves to the panel of judges at the conclusion of cooking on plates provided. No garnishes will be permitted on the plates.

An illustrated presentation, including factual information about broilers, will be made by each contestant (see score sheet). Contestants will be allotted a maximum of 10 minutes for presentations. Judges will have up to 3 minutes for questions directed to contestants. Only posters and table-top graphics will be allowed. Easels will be provided. No projected films or slides may be used.

Contestants will work alone, except for setting up for the demonstration or in case of an emergency, as determined by contest monitors.

Tie scores of the top five contestants will be broken in descending order by the method decided by the contest committee

Highest score in Finished Product Quality portion.
Highest score in Presentation portion.
Drop high and low score, use middle score.

    Chicken Barbecue Cooking Skills Score Sheet

    Chicken Barbecue Sensory Evaluation Score Sheet

Awards & Recognition

Each participant will receive a state award card.

The state winner will receive a $75 savings bond be eligible for Master 4-H'er status, participate in the recognition of Special Events Winners at State 4-H Congress (travel to & from Congress is not covered) and compete at the National Egg Preparation Contest held during the National Poultry & Egg Conference in Lousville, Kentucky.  Travel for the national trip will be coordinated with thte state winning Poultry Judging team and/or the chicken barbecue contest state winner. A maximum of $300 is allotted for the 4-H'ers expenses and $200 for the chaperone's expenses.

2 nd place winner – $50 savings bond

3 rd place winner– $50 savings bond

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