World Championship Dutch Oven Cook-Off

Many Utahns love their Dutch ovens, and have learned to create a wide assortment of creative dishes using the old black pots. Some get so involved in the culinary artistry that they join clubs to share recipies and participate in friendly, competitive cook-offs.

The International Dutch Oven Society held its World Championship Cook-Off last Saturday at the International Sportsmen's Expo in Sandy. The winners impressed judges with their flat iron steak and smoky potato stars, raspberry twist bread and tiramisu cake.

Each team prepared a desert, bread and main dish. The second-place winners made Southwest Chipotle BBQ Ribs. BBQ ribs also scored for the third place team.

The Deseret Morning News has this article about the cook-off.

Dutch ovens are great for camping. Most people use charcoal briquettes as the heat source, putting some on top the lid and others under the oven to provide an even temperature. You control the temperature by varying the number of briquettes. Experienced Dutch oven chefs can cook virtually anything.

Food cooks slowly in Dutch ovens, allowing flavors to intermingle, and meats to become tender.

It's a great way to cook, both at home and in the wilderness.