North Carolina 4-H Presentation Guidelines: Chicken Barbecue
Purpose/Objectives:
- To demonstrate and teach proper methods and techniques to use in barbecuing chicken.
- To acquire scientific knowledge and improved understanding of the economy, versatility and nutritional value of broiler chick 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.
Eligibility:
Individuals may compete.
- 9-10 - 4-H'er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
- 11-13 - 4-H'er must be eleven years old prior to January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
- 14-18 - 4-H'er must be fourteen years of age prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.
Rules/Regulations:
- There will be a 2 1/2 hour time limit on the preparation of the chicken.
- Points will be deducted for extra time used. Up to 15 additional minutes will be allowed with a 1-point penalty for each 5 minutes.
- 14-18 Division is required to give a 5 to 12 minute oral presentation. Posters and/or table top graphics are also required. The presentation should include nutrition, cooking method, economics, consumer information and other information about chicken as a food. No films or slides may be used.
- A copy of barbecue sauce recipe must be furnished to each judge.
- Contestants will not use a precooked product and not be allowed to inject barbecue sauce into the chicken.
- Contestants will work alone, except for setting-up and breaking down their display, or in case of an emergency.
See NC 4-H Presentation Regulations.
Materials:Two 1 to 2 pound whole chicken halves (chicken parts are not allowed) and necessary equipment to barbecue chicken. Equipment includes grill, charcoal, lighter fluid, sauce, and tongs, all of which are to be furnished by the contestant. A gas grill is not allowed. The chicken at the District contests will be furnished by the contestants. The chicken at the State contest will not be provided by the contestant, but will be furnished only by the Department of Poultry Science at N.C. State University.
Suggestions/Helpful Hints:
- The use of a meat thermometer is highly recommended in order to test the degree of doneness of the chicken. The internal temperature should be 165 degree F or greater.
- Wear a cap, hat, or hair net.
- Place coals in grill like a do-nut in order to have hot and warm areas on the grill surface. The chicken halves can be moved from hotter to warmer areas and vice versa to prevent charring.
Awards:
District awards: Each division winner for each district is awarded a $75 scholarship to NC 4-H Congress.
State awards: 9-10, 11-13 winner is awarded a $37.50 award; 14-18 winner is awarded an all expenses trip to participate in the National 4-H Poultry and Egg Conference in Louisville, KY in November.
Donor: North Carolina Poultry Processors Association, Mr. Ed Woodhouse, Executive Director, 4020 Barrett Dr., Suite 102, Raleigh, NC 27609
Specialist:Melissa Taylor Scherpereel
Poultry Science
Poultry 4-H Youth Programs ∓ Instructor
Phone: 919-515-5403
Fax: 919-515-7070
melissa_scherpereel@ncsu.edu
