Cooking is a valuable life skill that teaches children about nutrition and food safety, as well as building math, science, literacy and fine motor skills.  Retrieved from http://www.homefoodsafety.org/kids/teaching-kids-to-cook.  The 4-H Chicken and Poultry Barbecue Project is designed to teach youth the basic principles of food safety and to help youth develop food preparation skills.  Daviess County 4-H offered a Poultry BBQ Day Camps in June 2018 as part of the summer 4-H program.  Fifteen youth participated.  Dr. Jacqueline Jacob, University of Kentucky Poultry Extension Associate brought all of the equipment required for participants to barbecue a chicken half and instructed the youth on food and cutting safety as they barbecued their chicken.  The chicken was donated and procured by the 4-H Livestock Club leader who is also a poultry producer.  According to written evaluation results ten of the youth indicated this was the first time they had ever barbecued a chicken. Fourteen of the youth were able to answer the correct safe internal cooking temperature of 165 degrees and all participants were able to name at least two safety rules they learned such as; anything coming in contact with raw or undercooked chicken must be washed and leftovers must be refrigerated within two hours.