Brian Estevez

0000-0002-8955-7045

Florida 4-H Tailgate: Fire-Building

Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, Ed Jennings, andMark Mauldin
other_contacts: Christopher DeCubellis andSarah Hensley

Pork Retail Identification Cuts

Brian Estevez, Chad Carr, andLarry F. Eubanks

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Jason Scheffler, Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, Ed Jennings, andMark Mauldin
other_contacts: Christopher DeCubellis andSarah Hensley

Beef Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Lamb and Variety Meat Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

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: Meat Selection

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, 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: Make Your Own Dry Rub

Murilo Trimer Morata, Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, Nick Simmons, andMurilo Trimer Morata
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 Safety

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, 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: Cooking Equipment

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, 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.

Market Hog Project Financial Considerations

Alyssa Schortinghouse, Brian Estevez, Chad Carr, andNick Simmons

The aim of this document is to introduce the financial considerations for a market hog project, to maximize profits for the project and to demystify the unexpected expenses that are often incurred. Secondarily, this document is designed to serve as a guide in creating a market hog project budget. The audience for this document includes youth interested in or participating in a market hog project, their families, and other interested parties.