4-H Grill Master Cook-Off

Come join 4-Hers from across the state for a GRILL MASTER COOK-OFF competition! 4-Hers in all project areas are invited to compete in teams of 2 or 3 to create a dish that includes a meat (Beef, Pork, or Lamb), a starch, and vegetable in addition to a mystery item in 45 minutes. Each team will cook two portions of the food. The event will supply these items, but the teams are responsible for bringing any other additions. It is highly suggested that teams meet before the event to plan and practice their dish. All cooking must be done on a grill or electric skillet supplied by the team. Teams will have staggered start times that will be announced before the competition.

• Beef: Ground Beef (1 lb), 90:10, Sweet Potatoes, Bell Peppers
• Pork: Ground Pork (1 lb), Sweet Potatoes, Bell Peppers
• Lamb: Ground Lamb (1 lb), Sweet Potatoes, Bell Peppers
• Mystery Ingredient(One of the following ingredients, announced on the day of the contest): pasta, avocado, chocolate, marshmallow, peanuts, strawberry jam, peaches, mango, cheese, lemon juice, mayonnaise, instant mashed potatoes, minute rice, raisins, olives, or potato chips.

The event staff will supply the plates to use for the final dish in the presentation to the judges. At the end of cooking, teams will walk with their dish to the judging area to present their food and receive feedback. We are excited to see what team will be named the ULTIMATE 4-H GRILL MASTERS! 

REGISTRATION:

• This event is open to 4-Hers in all project areas who are ages 10-18.  
• 4-Hers will compete in teams of 2 or 3 youth with 1 adult supervisor per team.
• To sign up for this event, register with Zsuite by April 17, 2025. Registration Coming Soon
• This event runs in conjunction with the New Hampshire Farm, Forest, and Garden Expo. Participants in the cook-off and their adult supervisor will all receive passes to enter the expo (4 total per team).

Attention 4-H Members Participating in the NH 4-H Livestock Auction:

All youth participating in the NH 4-H Livestock Auction ages 10 and older are highly encouraged to participate in this event to dive deeper into your 4-H animal projects. Participating in the contest will help 4-H members communicate with buyers the value and quality of the food they are raising, and ultimately have a more successful time at the auction. Before the Grill Master Cook-Off contest all youth participating in the auction will be invited to meet and kick off the 2025 auction cohort, as well as have opportunities to meet with FFGE vendors to discuss sponsorship of the auction and meet potential buyers for finished animals. More information will be sent closer to the event.

SUGGESTED PACKING LIST:

• Grill or electric skillet
• Cooking utensils
• Spices and additional ingredients
• Chairs
• EZ-Up/ Canopy
• Meat thermometer
• Plastic tablecloth
• Extra table (if needed)

RULES FOR THE COMPETITION: (adapted from ESE Beef Committee)

1. One adult supervisor per team must be present for safety precautions and cannot assist in preparing food.
2. Each team must provide their own grill to use. A canopy or EZ-up is also recommended.
3. Teams will be responsible for providing recipes including any spices, garnishes, pans, or utensils needed to complete their dishes.
4. Teams will be provided with tables, tablecloths, plates, and gloves for food prep.
5. All preparation including cutting of garnishes may not be done before the start of the competition. Food made ahead of time i.e. pies, pre-cooked pasta, etc. are not allowed, everything (food items) has to be made in the 45 minutes the participants are given to complete the meals.
6. No alcoholic beverages may be used in the preparation of recipes.

JUDGING & SCORESHEET:

Youth must as a group present a dish to judges, give an explanation, and be prepared to answer any questions. See the scoresheet here.

Be sure to review Safe Handling Tips for Food Events before the event.

VOLUNTEERS NEEDED:

We need volunteers to help run the competition and to be event judges! If you are interested please contact Hannah Majewski at hannah.majewski@unh.edu.