Youth & Adult Dutch oven skills test opportunity
- The Arizona Chapter of the International Dutch Oven
Society and the Phoenix International Sportsman's Expo
announces the 2nd Annual Dutch Oven Cook-off to be
held Saturday, February 19, 2004 at the Arizona State
Fairgrounds, 19th Avenue and McDowell, Phoenix,
Arizona. There will be both an Adult 3-Pot cook-off,
as well as a Youth 2-Pot cook-off consisting of Main
dish and Dessert categories.
Awards and prizes for all contestants! Winner of 3-pot
contest will be eligible for consideration in the
World Championship 2006 Dutch Oven Cook-off held in
Official World Championship rules apply.
For more information or to enter, please contact Mark
Wilkins at (602) 451-3544 or cobweb7513@...
Three-pot cook-off: Main dish, dessert dish, and bread
Youth two-pot cook-off: Main dish & Dessert dish
Judging: Consists of presentation, cleanliness and
taste. The emphasis is on the food�not garnishments.
Fees: Adult 3 - pot - $20.00 entry fee per team
(minimum age 18 years old / 2-person teams).
Youth 2- pot -$15.00 entry fee per team (ages 12 - 18
years old / 2-person teams).
Time: You may light cooking fires at 9 a.m. onward. A
short cook's meeting will be held at 9:30 a.m. and you
may begin cooking 10 a.m.
Dishes must be ready for judging as follows:
Main dish--4:00 p.m.
Dessert � 12:30 p.m.
Main � 1:30 p.m.
Awards will be presented after final tallies at 5:00
p.m. Cleanup follows.
1. Each Adult entrant in the 3-pot cook-off must be a
member of IDOS (International Dutch Oven Society) by
February 19, 2005 and prior to cooking in this
competition. *LIMITED TO 10 TEAMS!
*Applications to join IDOS may be submitted at the
event before cooking begins. Past President of IDOS,
Ron Hill, will be on hand to welcome new IDOS members.
2. All entrants must cook with charcoal briquettes and
have a cooking surface off the ground for their coals
such as a cook table.
3. Ingredients must be prepared from scratch on site,
excluding cutting of meat, vegetables, other
ingredients and marinating.
4. Each team must submit the entry form, a copy of
recipes they will be cooking, and a $20 entry fee to
Mark Wilkins no later than February 12, 2005. (Snail
mail or email)
5. Each participant must keep their team's cook site
clean and presentable during cooking, and exercise
safe food handling practices, and leave the area clean
after the cook-off. Each team is required to have a
wash station and fire extinguisher on hand.
6. Judging will be final and samples will not be
distributed until after judging.
7. Professional, qualified judges will judge each
Competitors will be judged per the scheduled times. If
competitors are not ready by the scheduled judging
time, the judges will deduct points.
Prizes In All Categories! High point team in the Adult
3-pot cook-off will be eligible to be selected to
compete in the World Championship Cook-off in 2006.
Information required for entry:
You must have recipes for each of your dishes turned
in to Mark Wilkins by February 12, 2005. Each recipe
must be typed or neatly printed on 8 1/2" X 11" paper.
See below for format. Recipes not completed, typed and
submitted on time will result in disqualification.
IDOS reserves the right to publish recipes. Include:
1--Your name, address, city, state and zip code
2--Name of recipe
3--Size of Dutch oven to be used
4--Number of people recipe will serve
5--List of ingredients (in order of use; note: Spell
out amounts of items. Don't use capitals, specify can
sizes, state brands if needed, put in order of
preparations or in groups of combination. In general,
be very specific about the ingredients.
6--Preparation and cooking instructions: In this
section, don't shortcut the instructions. Assume that
the reader is a novice Dutch oven cook and will need
every step explained. You may know exactly how to do
it, but they will not. It is better to be "overly"
explicit about how to prepare the recipe and cook it
than to leave any questions in the mind of the reader.
Be sure to include items and temperatures, ratio of
heat or briquettes on the top and the bottom and such
details, which will result in the reader having
successful first time experience with your recipe. The
judges will then know and appreciate what you are
preparing. Include cooking items, when to combine
certain ingredients and when to add them. Also include
any garnishing which you will use.
Directions: Take I-17 south to the McDowell Road exit,
go east approximately 1 mile to 17th Avenue (traffic
light); turn north (left) into the Fairgrounds.
Director, AZ Chapter of IDOS
Varsity Roundtable Commissioner, Thunderbird District
Dutch Oven Cook at Large
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