PURPOSE:
To promote the use of meat produces in the diet by teaching the art and science of safely preparing beef, lamb, pork and poultry in an outdoor setting.
LIFE SKILLS LEARNED:
Decision Making, Healthy Lifestyle Choices and Teamwork
GUIDELINES:
- An outdoor meat cookery team will consist of four members. A team will have an individual in each of the four divisions: beef, lamb, pork and poultry.
- Each contestant will provide two (2) fresh, uncooked, meat items; one for the team platter and another for sampling. The retail cut is the participant’s choice; however, the cut must be prepared within the time limit. The poultry item may be either chicken or turkey. The cut can be marinated prior to the contest. Contestants should be prepared to state a degree of doneness (rare, medium rare, medium, medium well or well done) for beef, lamb and pork cuts.
- Preparation and cooking time limit is two (2) hours. The contestants are required to turn in the prepared meat at the end of the stated cooking time. Contestants will submit only the prepared meat cut to the judges; that is no additional items (drink, vegetables, etc.) should be submitted to the judges.
- The contestant should provide a copy of any recipes used to the judges. Sauces and marinades may be commercial or personal recipe.
- Barbecue grills, charcoal, starters, grilling supplies, table set-ups must be provided by the contestants. Grills with or without hoods may be used. Also, aluminum foil may be used to construct a windscreen or hood.
- Contestants will work alone except for the setting up of the cooking area and preparing the meat platter for presentation.
Please contact Dan Owen at (931) 433-1582 or dowen1@utk.edu if you’re interested in learning more about the 4-H Outdoor Meat Cookery contest.​
