Florida 4-H Tailgate series
Publications
Florida 4-H Tailgate: Marinades Versus Dry Rubs
Stephanie Clamer McMinds, Brian Estevez, Jereme Johnson, Haylee Linam, Murilo Trimer Morata, Alyssa Schortinghouse, andNick Simmons
The highlight at any Florida 4-H Tailgating Contest is undoubtedly the food, whether it involves grilled chicken, char-grilled pork, seared beef, or skewered shrimp. While the choice of protein and cooking technique may vary, the seasoning method plays a crucial role in achieving a flavorful and memorable dish. Marinades and dry rubs are two widely used approaches to enhance taste and texture, each offering distinct advantages. Understanding the differences between these techniques is essential for impressing judges and fellow competitors alike.
Florida 4-H Tailgating Contest Handbook
Brian Estevez, Chad Carr, Deanna Brock, Sonja Crawford, Mark Mauldin, Shayla M. Tillet, Laura Bennett, Caroline Chappell, Alyssa Schortinghouse, andNick Simmons
This new 18-page publication of the UF/IFAS Florida 4-H Youth Development Program is intended for 4-H members who want to participate in the Florida 4-H Tailgating Contest. The purpose of this document is to provide all relevant resources for youth to be able to participate in the Florida 4-H Tailgating Contest.
Florida 4-H Tailgate: Make Your Own Dry Rub
Murilo Trimer Morata, Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, andNick Simmons
Other Contacts: Keighly Graves
Dry rubs are a delicious way to season protein and vegetables for the grill. There are four flavor components to a dry rub: spicy, salty, sweet, and savory. This publication lists traditional herbs and spices for each component to get you started designing your own dry rub.
Florida 4-H Tailgate: Cooking Equipment
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet it discusses cooking equipment.
Florida 4-H Tailgate: Cooking Safety
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet addresses cooking safety.
Florida 4-H Tailgate: Fire-Building
Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Ed Jennings, andMark Mauldin
Other Contacts: Christopher DeCubellis andSarah Hensley
Florida 4-H Tailgate: Meat Selection
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet discusses meat selection.
Florida 4-H Tailgate: Smoking and Slow Cooking Meat
Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Ed Jennings, andMark Mauldin
Other Contacts: Christopher DeCubellis andSarah Hensley
Publications
Florida 4-H Tailgate: Marinades Versus Dry Rubs
Stephanie Clamer McMinds, Brian Estevez, Jereme Johnson, Haylee Linam, Murilo Trimer Morata, Alyssa Schortinghouse, andNick Simmons
The highlight at any Florida 4-H Tailgating Contest is undoubtedly the food, whether it involves grilled chicken, char-grilled pork, seared beef, or skewered shrimp. While the choice of protein and cooking technique may vary, the seasoning method plays a crucial role in achieving a flavorful and memorable dish. Marinades and dry rubs are two widely used approaches to enhance taste and texture, each offering distinct advantages. Understanding the differences between these techniques is essential for impressing judges and fellow competitors alike.
Florida 4-H Tailgating Contest Handbook
Brian Estevez, Chad Carr, Deanna Brock, Sonja Crawford, Mark Mauldin, Shayla M. Tillet, Laura Bennett, Caroline Chappell, Alyssa Schortinghouse, andNick Simmons
This new 18-page publication of the UF/IFAS Florida 4-H Youth Development Program is intended for 4-H members who want to participate in the Florida 4-H Tailgating Contest. The purpose of this document is to provide all relevant resources for youth to be able to participate in the Florida 4-H Tailgating Contest.
Florida 4-H Tailgate: Make Your Own Dry Rub
Murilo Trimer Morata, Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, andNick Simmons
Other Contacts: Keighly Graves
Dry rubs are a delicious way to season protein and vegetables for the grill. There are four flavor components to a dry rub: spicy, salty, sweet, and savory. This publication lists traditional herbs and spices for each component to get you started designing your own dry rub.
Florida 4-H Tailgate: Cooking Equipment
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet it discusses cooking equipment.
Florida 4-H Tailgate: Cooking Safety
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet addresses cooking safety.
Florida 4-H Tailgate: Fire-Building
Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Ed Jennings, andMark Mauldin
Other Contacts: Christopher DeCubellis andSarah Hensley
Florida 4-H Tailgate: Meat Selection
Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, andMark Mauldin
Other Contacts: Sarah Hensley andChristopher DeCubellis
The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This fact sheet discusses meat selection.
Florida 4-H Tailgate: Smoking and Slow Cooking Meat
Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Ed Jennings, andMark Mauldin
Other Contacts: Christopher DeCubellis andSarah Hensley
Showing of 18 Experts