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Grill Master Challenge

The 4-H Grill Master Challenge teaches youth the art of safe and skillful meat preparation. Contestants learn to handle and cook beef, pork, lamb, and poultry while gaining valuable food safety and teamwork experience.

  • up-close of a 4-H'er checking the temperature of a chicken breast with a meat thermometer.
  • male taking a pork chop off the grill.
  • female judge cutting up a lamb chop durring the judging and evolution.
  • Male rotating chicken on a charcoal grill.
  • Group of youth standing around a table lookin at two meat options to determine which is the best one to send to the judged.
  • three 4-H members each a their own grill flipping food.
  • male 4-H youth adding chicken to a grill with tongs.
  • up-close photo of an egg style grill as a 4-H'er is checking the cooking process.
  • youth basting meat on a table top grill with smoke coming from the grill.
  • up-close photo of chicken on a grill.
  • female 4-H'er showing off cooked meats in a to-go container ready for judging.
  • Participants compete individually or as part of a four-member team—one member per meat category: beef, pork, lamb, and poultry.
  • Each contestant prepares two fresh, uncooked cuts of meat within a two-hour limit. One is for judging, and one is for sampling.
  • Contestants must supply their own grill, charcoal, tools, and setup area (no larger than 10×10 feet).
  • Regional Contests are open to 4-H members in grades 6–12 (as of January 1).
  • Each county may enter three junior high and three senior teams on the regional level.
  • State Contest: Open to 4-H members in grades 9–12 who qualify through regional competition.
  • Members who enter the junior high division must be in the 6th, 7th or 8th grade on January 1 of the current year.
  • Members who enter the senior division must be in the 9th, 10th, 11th or 12th grade on January 1 of the current year.
  • The first-place poultry contestant will advance to the National 4-H Chicken Barbecue Contest. The second-place contestant will advance to the National 4-H Turkey Barbecue Contest. Both contests are held at the National Poultry and Egg Conference in Louisville, KY in November.
  • Champion senior team: Plaques and $50 for each member.
  • Top individuals: Plaques in each meat division.
  • Poultry winners: Trips to national competitions.

Grill Master Challenge Sponsors

  • Tennessee 4-H Youth Development
  • 2621 Morgan Circle, 205 Morgan Hall
  • Knoxville, TN 37996-4510
  • P: 865-974-2128
UT Extension Logo.