Brian J. Estevez

0000-0002-8955-7045

Florida 4-H Tailgate: Cooking Safety

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Florida 4-H Tailgate: Cooking Equipment

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Florida 4-H Tailgate: Fire-Building

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Pork Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Selecting Pigs for Youth Swine Shows

Nicholas Myers, Timothy T. Marshall, William R. Walker, David L. Prichard, Bill Heltemes, Chris Decubellis, Brian Estevez, Saundra H. TenBroeck, and Chad Carr

This publication will help youth exhibitors determine how and where to purchase a project pig and provide information on what the student should look for when purchasing the pig in order to do well in a swine show.

Beef Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Florida 4-H Tailgate: Meat Selection

Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin

Lamb and Variety Meat Retail Identification Cuts

Brian Estevez, Chad Carr, and Larry Eubanks

Florida 4-H Tailgating Contest Handbook

Brian Estevez, Chad Carr, Deanna Brock, Sonja Crawford, Mark Mauldin, Shayla Reighter, Laura Bennett, Caroline Chappell, Aly Schortinghouse, and Nick 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: Make Your Own Dry Rub

Brian Estevez, Heather Kent, Jereme Johnson, Haylee Linam, Nick Simmons, and Murilo Morata

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.

Market Hog Project Financial Considerations

Alyssa Schortinghouse, Brian Estevez, Chad Carr, and Nick 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.