Ten 4-H'rs manned their grills in anticipation of the 2010 Rabbit Barbecue Contest.
Eleven-year-old Julie Smith was competing in the event for the first time.
"I'm a little nervous," Julie said as she prepared her ingredients.
Julie's mother, Dilia Smith, is originally from Columbia, South America. The family recently spent time in her native country and Julie was inspired to try the contest.
"She's part of the rabbit group and wants to do a little bit of everything," Dilia said. "And she loves to cook."
Dilia said Julie practiced her Columbian-style recipe (on chicken) recently and had her father serve as taste-tester.
"He loved it," Dilia said.
Clay County Rabbit Club Director Greg Burns said the 10 competitors in this year's contest is more than last year.
"We're trying to promote more than just showing rabbits," Burns said.
In only his second year as director of the club, Burns said the competitors have to cook the rabbit and are allowed to also serve one side dish. All of the food has to fit on one platter, which is tested by three judges.
"It can be any kind of recipe," Burns said. "And they have two hours to cook the rabbit."
Burns added barbecue sauce is not a mandated ingredient.
The competitors are judged from five criteria, including equipment (five points), starting a fire (five points), controlling fire (five points), safety (six points), timing (14 points), doneness (25 points), appearance of finished product (25 points) and taste of finished products (25 points).
A total of 100 points are possible to score in the contest. Competitors are deducted two total points for every five minutes gone past the end time.
Judge Jenna Smith said the Rabbit Barbecue Contest was a first for her.
"I have never judged a food competition," she said. "But I think it's unique. It seems like the kids have a lot of fun."
Smith added she had never eaten rabbit before, but had heard it tasted like chicken.