Florida 4-H Tailgate: Cooking Equipment
A fawn at a private deer farm. Photo from publication WEC382/UW427: Trueperella (Arcanobacterium pyogenes) in Farmed White-Tailed Deer. Credit: Tyler Jones, UF/IFAS.
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Keywords

grill
obesity
4-H

How to Cite

Carr, Chad, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin. 2016. “Florida 4-H Tailgate: Cooking Equipment: 4HASL40/4H372, 6/2016”. EDIS 2017 (1). Gainesville, FL. https://doi.org/10.32473/edis-4h372-2016.

Abstract

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 is the first publication in the Florida 4-H Tailgate series, and it discusses cooking equipment. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, July 2016.­
http://edis.ifas.ufl.edu/4h372

https://doi.org/10.32473/edis-4h372-2016
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PDF-2016

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.