BBQ TAILGATE JUDGE - Broward 4-H Community Fair


Cause Areas


Sat Mar 24, 2018, 01:30 PM - 04:30 PM


2520 NW 6th StreetFort Lauderdale, FL 33311


The second annual Broward 4-H Community Fair will be held March 23-24, 2018 at the African American Research Library & Cultural Center and Reverend Samuel Delevoe Memorial Park in Fort Lauderdale, FL. The annual fair is a key milestone event within the 4-H year. Its purpose is to incentivize 4-H youth, ages 5-18, to put in the hard work required to finish significant projects, to enable 4-Hers to have their work evaluated against the 4-H standard and to recognize and reward their efforts, to create a forum for 4-Hers to share ideas and inspire each other to achieve more the following year, to demonstrate the value of 4-H to members, families and the community, and to connect members of the business community and 4-Hers for future mentoring opportunities.

The BBQ Tailgate Competition, a live tailgate/grilling competition for youth ages 8-18, will take place on Saturday, March 24th at Reverend Samuel Delevoe Memorial Park.

Contestants will be judged according to the rubric found at

Judges will ask students questions about their recipe and safety knowledge after all contestants have been observed. The contestants should expect questions relative to their table display, proper use of a meat thermometer, fire-building, meat selection, cooking safety, cooking equipment, and smoking and slow cooking meat. A team of judges will evaluate finished products, with scores being averaged together. One judge will be responsible for assessing proper cooking temperature/degree of doneness. Products will be consumed by judges upon completion as soon as the contestant turns them in to be evaluated. All red meat and seafood products must be cooked to at least 145°F, ground products to at least 160°F and poultry products must reach 165°F. No additional items (drink, garnish, vegetables, etc.) should be submitted. Judges will be instructed to independently score all components of the products turned in for palatability assessment (ie. skin, dark, and white meat).

A judges orientation will begin promptly at 1:30 PM. The competition will begin promptly at 2:00 PM. Participants will have 30 minutes to prepare their stations and an additional 2 hours to light their grills and cook products. Categories include: beef, chicken, pork, and seafood.

Judges are needed to stay for the duration of the event. Please expect to stay until 4:30 PM, or possibly 5:00 PM. Please inform 4-H staff prior to the day-of if you have a schedule conflict.



  • Cooking / Catering
  • Teaching / Instruction
  • Nutrition

Good Match For


Requirements & Commitment

  • Driver's License Needed
  • Must be at least 21
  • Orientation or Training
  • 1:30 PM - 4:30 PM

Report this opportunity

Report this opportunity