4H Outdoor Meat Cookery Contest

Pre-registration is required no later than July 15, 2017 by calling the 4-H office at 457-6246.

The contest will occur on Tuesday, July 18, 2017 in the Underwood/McRae Pavilion. Contestants may set up for the contest from 10-11 a.m. Grill lighting and official contest timing begins at 11 a.m.

Anderson County 4-H members in grades 6th – 12th grade as a January 1 of the current year are eligible to compete.

Exhibitors will compete individually, preparing either beef, pork, lamb or poultry.

Each contestant will provide one (1) fresh, uncooked, meat item. The retail cut is the participant’s choice; however, the cut must be prepared within the 2-hour 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.

Exhibitors will need to provide all of their own equipment, including charcoal grill, prep table, charcoal, cookers, cookers, utensils and meat that will be prepared.

Only charcoal grills may be used. Grills with or without hoods may be used. Also, aluminum foil may be used to construct a windscreen or hood.

In this individual competition, contestants do not prepare a tabletop exhibit.

Preparation and cooking time limit is two (2) hours. The contestants are required to turn in the prepared meat by 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. No alcoholic beverages can be used in the marinade / meat preparation.

Contestant must wear closed toe shoes (i.e., tennis shoes – no sandals), an apron and a head cover (i.e., hat, scarf, etc.).

Except for an emergency, contestants will work individually from start to finish, without outside assistance.

A container will be provided to put ashes in at the end of the contest.

A limited number of charcoal grills and chimneys are available for check out from the 4-H office on a first reserved basis; call 457-6246.

Judging will be based upon: Equipment and Utensil Use & Safety – 15%; Meat Preparation Skills – $15%, Appearance of the Contestant (Proper Attire) – 5%; Attractiveness and Overall Acceptablility of Final Product – 20%; Tenderness/Texture – 10%; Juciness – 10%; Flavor – 15%; Imagination of Recipe – 10%.

Top contestants will make up the county team and advance to regional competition on Saturday, August 26, 2017.

A grand champion and reserve champion will be selected for each lot.  Winners will receive a rosette ribbon and premium. Awards sponsored by John’s Tire & Service, Inc.

4-H Outdoor Meat Cookery

Premiums: Grand Champion – $15, Reserve Champion – $10

Lot 1‑Beef – Outdoor Meat Cookery

Lot 2‑Poultry – Outdoor Meat Cookery

Lot 3‑Lamb – Outdoor Meat Cookery

Lot 4‑Pork – Outdoor Meat Cookery

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