Macon County’s Outdoor Cookery Team competed for the first time at the Central Region 4-H Outdoor Cookery contest held in Lebanon. Nicholus Bussell placed 1st in the poultry division, which will advance him to the state competition. Nicholus also placed third overall in all four meat categories. Jade Ellis placed 4th in the lamb category, Hunter Jones placed 8th in the beef category, and Winston Sandifer received participation in the pork category.
The purpose of this activity is to promote the use of meat products in the diet by teaching the art and science of safely preparing beef, lamb, pork and poultry in an outdoor setting. This also provides excellent life skills in the areas of decision making, healthy lifestyle choices, and teamwork.
An outdoor cookery team consists of four members. Each individual is responsible for preparing one species out of the four categories. Each contestant prepares two cuts of meat; one for the team platter and the other for the judges to sample. All preparation and cooking must be done on site in a maximum time limit of two hours. The prepared meat must be turned in at the end of two hours and a degree of doneness stated to the judges. Contestants work alone, except for setting up the cooking area and preparing the meat platter for presentation.
Each contestant is judged on equipment & utensil safety; imagination & recipe; meat preparation skills; flavor, juiciness & tenderness of meat; appearance of contestant; team presentation; and attractiveness & overall acceptability of the final product.
The team would like to thank the Macon County Cattlemen’s Association for their sponsorship, Shirley Jones, Susan Templeton, Danny Phillips, and Royce Towns for their assistance with the table decor.
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