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2006 ARIZONA STATE DUTCH OVEN CHAMPIONSHIP

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ddog27

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2006 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, October 28, 2006 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 consideration in the World Championship 2007 Dutch Oven Cook-off to be held in Utah in Spring of 2007. We are working to make this an Annual Event. Official IDOS World Championship rules apply.

 

For more information or to enter, please contact Mark Wilkins at (602) 451-3544 or cobweb7513@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 foodónot garnishments.

 

Eligibility:  minimum age 18 years old;  2-person teams; Arizona resident.

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.

 (Judging times may have to be adjusted due to conflicts with other Stage events)

                          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 October 28, 2006 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 1, 2006.

 

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 Adult 3-pot cook-off will be eligible to submit entry to compete in the IDOS World Championship Cook-off held in Utah in 2007.

 

Information required for entry:

You must have recipes for each of your dishes turned in to Mark Wilkins by October 14, 2006. Each recipe must be typed or neatly printed on 8 1/2" X 11" paper. Can be submitted via email in Word format.  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.

 

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

                    www.idos.org                                                       International Dutch Oven Society

#1 - October 06, 2006, 01:23:18 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

Thom Emery

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Az resident huh
#2 - October 06, 2006, 03:31:30 pm
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

Mike (AZBarbeque)

  • Karma: 171
Slush, this seems right up your alley....

Are you going to compete?  If so, we might come out to watch and cheer you on...
#3 - October 06, 2006, 10:03:54 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??

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