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2008 Arizona State Championship Dutch Oven Cookoff

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ddog27

  • Karma: 0
Just got this in my email. Sounds like fun! ;D



2008 ARIZONA STATE DUTCH OVEN CHAMPIONSHIP

3-pot Dutch Oven
 Cook-off
 

The Arizona Chapter of the International Dutch Oven Society and the Arizona State Fair will host the Arizona State Championship 3-Pot Dutch Oven Cook-off to be held Saturday, November 1, 2008 at the Arizona State Fairgrounds, Phoenix , Arizona . This will consist of a Main dish, Bread (a yeast or sourdough rise), and a Dessert.

 

Awards and prizes for all contestants! Overall Winner of the 3-pot contest will be crowned the Arizona State Champion, and also be eligible for entry in the World Championship 2009 Dutch Oven Cook-off to be held in Utah in Spring of 2009. Official IDOS World Championship rules apply.

 

For more information or to enter, please contact Mark Wilkins at (602) 451-3544 or email cobweb75136@qwest.net

 

Three-pot cook-off: Main dish, dessert dish, and bread (MUST BE SOURDOUGH OR YEAST RISE).

Judging: Consists of presentation, cleanliness and taste. The emphasis is on the food—not garnishments.

 

Eligibility:  Adult 3 - pot (minimum age 18 years old / 2-person teams).

Time: You may light cooking fires at 10 a.m. onward. A short cook's meeting will be held at 9:30 a.m. and you may begin cooking at 10 a.m. Dishes must be ready for judging as follows:

 

Dessert--2:00 p.m.

Bread--3:00 p.m.   BREADS MUST BE EITHER A SOURDOUGH OR YEAST RISE

Main dish--4:00 p.m.

 

                          Awards will be presented after final tallies at 5:00 p.m.  Cleanup follows.

 

Basic Rules:

 

1. Each entrant in the 3-pot cook-off must be a member of IDOS (International Dutch Oven Society) by November 1, 2008 and prior to cooking in this competition. *LIMITED TO 14 TEAMS! Must be resident of Arizona to enter this cookoff.

*Applications to join IDOS may be submitted at the event prior to any cooking. Annual fee of $15 to join IDOS.

 

2. All entrants must cook with charcoal on a table or device to contain the coals.

 

3. Ingredients must be prepared from scratch on site, including cutting of meat, vegetables, other ingredients, and marinating.

 

4. Each team must submit the entry form, and a copy of recipes they will be cooking, to Mark Wilkins no later than October 26, 2008. NO ENTRIES WILL BE ACCEPTED AFTER OCTOBER 26, 2008 DEADLINE – NO EXCEPTIONS.

 

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 on hand, and a water bucket or fire extinguisher for fire prevention.

 

6. Judging will be final and samples will not be distributed until after judging.

 

7. Professional, qualified judges will judge each category.

 

 

Category:

Competitors will be judged per the scheduled times. If competitors are not ready by the scheduled judging time, the judges will deduct points.

 

Awards:

Prizes In All Categories! High point team in the 3-pot cook-off will be eligible to submit entry to compete in the IDOS World Championship Cook-off held in Utah in 2009.

 

Information required for entry:

You must have recipes for each of your dishes turned in to Mark Wilkins by October 26, 2008. 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 by the deadline 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.

 

Websites:  http://www.azstatefair.com/state-fair/information.aspx    Arizona State Fair Information Page

                 www.idos.org                                                                    International Dutch Oven Society

 

Contacts:

 

Mark Wilkins

(602) 451-3544

email: cobweb7513@qwest.net

 
#1 - September 22, 2008, 10:46:33 pm
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

Mike (AZBarbeque)

  • Karma: 171
Pretty cool, I might have to check that out.

I also got to find out how to get us a BBQ Cook-off at the State Fair.  What better Place..
#2 - September 22, 2008, 11:34:08 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Crash

  • Karma: 20
How did the Dutch Oven C/O go?  Did anyone attend?
#3 - November 29, 2008, 08:22:25 pm
I love animals.  They're delicious!
VRM Pit Crew

Dutch100

  • Karma: 1
2008 AZ State Championship Dutch Oven Cookoff results
If you weren't at the AZ State Fair yesterday and observed the 2008 Arizona State Championship Dutch Oven Cookoff, you really missed a treat !! Seven teams assembled in the early morning, set up camp, and prepared their best recipes for our panel of 3 judges: David Jones, Barry "BEAR" Williams, and Robert Jones. They took this judging responsibility seriously -- took them a full hour to test & judge each category of Dessert, Bread, and Main Dish. The results are as follows:
 
Dessert:
1st:        Jeff & Susan Norberg -  Decadent Chocolate Cake with Raspberry Sauce
2nd:       Jan & Kathie Smith - Strawberry-Bavarian Creme Puffs
3rd:        Barb Wilkins & Brian Vella - Snickers Cake
 
Bread:
1st:        Ken Reid & Brandi Montoya - Just Plain Good Rolls
2nd:       Jan & Kathie Smith - Stuffed Cresent Rolls
3rd:        Don & Sally Eymann - Garlic Herb Bread
 
Main:
1st:        Don & Sally Eymann - Pinata Pork Roast
2nd:       Jeff & Susan Norberg - Pork Loin and Cranberry-Apricot Stuffing with Mission Fig Sauce
3rd:        Ken Reid & Brandi Montoya - Pork Roast with Southern Grits & Green Beans with Bacon
 
And the overall newly crowned 2008-2009 Arizona State Champions are Don & Sally Eymann !! They are now eligible to go on and enter the IDOS World Championship cookoff held in Utah this coming March. Congratulations to everyone -- they  did a fantastic job despite the high temperatures in the upper 90 degree weather.
 
Thank you to all our sponsors for this years Cookoff; without them this would not be possible. Thank you to:
 
Sportsmans Warehouse
Camp Chef
Lodge Manufacturing
IDOS (International Dutch Oven Society)
Arizona State Fair Committee - Tia Barnum & all her staff !!
 
#4 - December 15, 2010, 10:41:16 am
Mark "Dutch" Wilkins
The Bar B Chuckwagon

Crash

  • Karma: 20
Thanks Mark.   ;D
#5 - December 15, 2010, 03:52:02 pm
I love animals.  They're delicious!
VRM Pit Crew

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