Date: June 24, 2008
Location: State 4-H Congress, Student Baptist Center, Virginia Tech.
Awards: 1st place individual (14 years of age or older as of January 1, of the current year) compete at the National 4-H Poultry and Egg Conference in Louisville, KY.
1. To demonstrate and teach proper skills and techniques to use in preparation and use of poultry meat.
2. To acquire the ability to express their ideas through participation in projects, demonstrations, and exhibits.
3. To acquire knowledge and improve understanding of the economy, versatility and nutritional value of poultry meat and its relationship to human nutrition and health.
1. Each contestant must meet all requirements of eligibility for demonstration awards set forth in the Virginia 4-H Awards Handbook.
2. The contestant will be scored for their barbeque skills, sensory evaluation and presentation by the judges according to the barbeque score sheets.
3. Each contestant will prepare 1 to 2 pound turkey filets (skin optional) provided to them by contest monitors and make an oral presentation to the judges.
4. There will be a 3 hour time limit on the preparation of the turkey. Points will be deducted for extra time used. One point will be deducted for every five minutes late.
5. Barbeque grills will be provided for all contestants, which they will be required to use. Charcoal and lighter fuel will also be provided. No match light charcoal will be permitted.
6. All other equipment and supplies, including sauce, must be furnished by the contestants. Sauce may be commercial or private recipe. (Recipe must be provided to judges.) Contestants may use a meat thermometer. Commercial devices for covering of meat on grill will not be permitted.
7. Turkey shall not be marinated prior to the start of the contest. A contestant may not inject any fluid or sauce into turkey.
8. The turkey will not be available to the contestants prior to contest starting time.
9. Each contestant will present two barbequed turkey filets to the panel of judges at the conclusion of their cooking on plates provided.
10. An illustrated presentation, including factual information about turkeys will be made by each contestant. 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 film or slides may be used. Order of presentation will be determined at the show. Any contestant without an illustrated presentation will not be considered eligible for the trip to Nationals.
11. No contestant will be allowed to have any means of identification as to name or unit represented.
12. Contestants will work alone, except for setting up for the demonstration or in case of emergency, as determined by contest monitors.
13. The top contestant (age 14 years of age as of January 1, of the current year ) will receive a trip to the National 4-H Poultry and Egg Conference in Louisville, Kentucky.
Sources of Materials For Turkey Barbeque Contestants
1. Virginia Poultry Federation P.O. Box 552 Harrisonburg, VA 22801 (540) 433-2451.
BARBECUING SKILLS SCORE SHEET
Timing 6 points
Starting & controlling fire 12 points
Sanitary handling of product & sauce 12 points
Skill in turning & applying sauce 10 points
Suitable utensils 5 points
SENSORY EVALUATION SCORE SHEET
PRESENTATION SCORE SHEET