Virginia 4-H Contest Guide - Turkey Barbecue

Description of Contest

1. To demonstrate and teach proper skills and techniques to use in the preparation and use of poultry meat.
2. To acquire knowledge and improved understanding of the economy, the versatility and nutritional value of poultry meat, and its relationship to human nutrition and health.
3. To help youth develop skills in the preparation and use of poultry and to acquire the ability to express their ideas proficiently and efficiently through participation in projects, talks, discussions, demonstrations, and exhibits.

Levels of Competition

Unit (county), District, State, National

Age categories:

• Senior contestants (14 years old as of January 1st of the competition year).
• *Special Note: This age eligibility conforms to the National 4-H Poultry and Egg Conference Rules.

Awards to be Earned

• Danish Awards: Blue Ribbon 100-90, Red Ribbon 89-75, White Ribbon 74 and below.
• Top senior individual (14 years of age or older as of January 1 of the present year) at the state contest is eligible to compete at the National 4-H Poultry and Egg Conference, Louisville, Kentucky.

Rules for this Contest

The Virginia state Turkey-Cue contests will use the national rules as their guide.

• Contestants may be asked to provide charcoal and lighter fluid at unit and district contests.

The Turkey Barbecue Contest is divided into three parts, and contestants will be scored on the following areas by three sets of judges:

• Sensory Evaluation
• Barbecue Skills
• Oral Presentation

Sensory Evaluation & Barbecue Skills

1. The contestant will prepare and cook turkey patties using ground turkey (85-90% lean) provided by the contest monitors. At least 75% by weight of the burger ingredients must consist of the ground turkey provided by the contest monitors. Only the patties are submitted, and no other hamburger toppings may be included.
2. There will be a 2-hour time limit on the preparation of turkey patties. Each contestant will be provided 2 pounds of ground turkey. The contestant will use this turkey product to prepare turkey patties of a minimum of ¼ pound (uncooked weight), with two (2) to be submitted for sensory evaluation. The ground turkey will not be available to the contestant prior to the contest start time.
3. Barbecue grills, charcoal, and lighter fuel will be provided, but the contestants may bring their own charcoal and lighter fuel. Self-starting charcoal and/or automatic fire starter blocks will NOT be permitted.
4. All other equipment and supplies, including sauce, must be furnished by the contestant. Sauce, if used, may be a commercial or private recipe (description must be provided to judges on the recipe card to assist during flavor and appearance evaluation).
5. The fire may not be lit until the contest start time. Each contestant will be assigned a cooking space and grill, along with a work area of one-half of an approximately 4’ by 8’ table.
6. Contestants are expected to use a meat thermometer.
7. Devices used for supporting, containing, or covering meat during cooking will not be permitted; only aluminum foil wrap may be used.
8. Following arrival and delivery of their supplies to the grilling/presentation location, contestants will work alone, except in the case of an emergency, as determined by the contest monitors.
   • Contestants are responsible for keeping their cooking and presentation areas tidy and for clean-up, as well as the removal of their equipment and supplies.
9. Contestants must provide recipe cards with the following information on them:
   • Name of recipe and contestant number (DO NOT PUT CONTESTANT NAME).
   • Ingredients and general cooking instructions for the sauce.
   • Materials added to the turkey meat.
   • Special cooking techniques used to achieve unique flavoring.
10. Each contestant will present two (2) cooked turkey burgers on containers provided to the panel of judges at the conclusion of their cooking time. No burger toppings, garnishes, dips, or additional items shall be presented on the plates or containers or submitted to the judges. Only the turkey patties are to be placed in the containers submitted.
11. Contestants must turn in the product by the end of the stated cooking time. Contestants will be notified 15 minutes prior to the end of the cooking time. Cooking skills will be evaluated using the turkey cooking skills score sheet.

Oral Presentation

1. An illustrated presentation, including factual information about turkey, will be made by each contestant (see score sheet). The participant is to demonstrate their knowledge in the following areas:
   • The turkey industry in the United States and its economic importance.
   • General food safety, including safe storage and handling of turkey. (uncooked and cooked) with particular emphasis on preparation for grilling. 
   • Nutritional value of turkey and its role in a balanced diet.
2. Contestants will be allotted a maximum of 10 minutes for their presentation. Judges will have up to 3 minutes for questions directed to contestants. Questions may be related to statements made by the contestant during their presentation that the judges feel might need further explanation.
3. Easels will be provided. PowerPoint presentations using a computer and a computer projector can be used. A Windows-based laptop computer and computer projector will be available. PowerPoint 2010 will be installed on the computer, and contestants should have their talk on a USB flash drive. PowerPoint presentations are not to include audio.
   • No contestant will be allowed to have any form of identification as to name or unit represented. This includes but is not limited to PowerPoint presentation content, posters, or tabletop graphics utilized during the oral presentation.

Tied Score

In case of a tie following the tabulation of contestant scores, the tie scores of the top five contestants will be broken in descending order by:

1. Highest score in Sensory Evaluation.
2. Highest score in the Barbecue Skills portion.
3. Method determined by the contest committee.

National Rules:

https://national4hpoultry.mgcafe.uky.edu/content/turkey-barbecue

Score Sheets for this Contest

Cooking Skills - https://national4hpoultry.mgcafe.uky.edu/sites/national4hpoultry.ca.uky.edu/files/turkey_bbq_score_sheet_-_cooking_skills.pdf.

Sensory Evaluation - https://national4hpoultry.mgcafe.uky.edu/sites/national4hpoultry.ca.uky.edu/files/turkey_bbq_score_sheet_-_sensory.pdf.

Oral Presentation - https://national4hpoultry.mgcafe.uky.edu/sites/national4hpoultry.ca.uky.edu/files/bbq_contests_presentation_score_sheet.pdf.

Prepared by: Dr. Kathleen Jamison, 4-H Curriculum and Learning Specialist, Katie Lafon, State 4-H Events Coordinator, Kaci Daniel, Extension Agent, 4-H, Kelly Mallory, Extension Agent, 4-H, Bethany Eigel, Extension Agent, 4-H, Celia Brockway, Extension Agent, 4-H, Mandy Simons, Extension Agent, 4-H, Robbie Morrison, Extension Agent, 4-H, Kathy Alstat, Extension Agent, 4-H, Cathy Howland, Extension Agent, 4-H, Stacey Swain, 4-H Youth Educator.