2009 AZ State Dutch Oven Championship Cookoff

[Ranes]

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 7, 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 2010 Dutch Oven Cook-off to be held in Utah in Spring of 2010. Official IDOS World Championship rules apply.

For more information or to enter, please contact Mark Wilkins at (602) 451-3544 or email 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 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 7, 2009 and prior to cooking in this competition. *LIMITED TO 14 TEAMS! Must be resident of Arizona to enter this cook-off.

*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 November 1, 2009. NO ENTRIES WILL BE ACCEPTED AFTER NOVEMBER 1, 2009 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 2010.

Information required for entry:
You must have recipes for each of your dishes turned in to Mark Wilkins by November1, 2009. 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

http://www.idos.org
International Dutch Oven Society

Contacts:
Mark Wilkins
(602) 451-3544
email: cobweb7513@qwest.net

Arizona State Championship Dutch Oven Cook-Off entry Form

Name _____________________________________________ Phone __________________

Address ____________________________________________________________________

City ________________________ State ____________ Zip ____________

Email address __________________________________________________

Team Name (if any): _____________________________________________

Additional Team member(s) info:

Name _____________________________________________ Phone __________________

Address ____________________________________________________________________

City ________________________ State ____________ Zip ____________

Email address __________________________________________________


Main Dish name: ________________________________________________

Dessert Dish name: ______________________________________________

Bread Dish name: _______________________________________________

Current IDOS member? YES or NO

Copy of Recipes included? YES or NO

Mail fees, recipes, and entry form to:
Mark Wilkins
24124 W. Blue Sky Drive
Wittmann, AZ 85361

For more information contact:
Mark Wilkins at cobweb7513@qwest.net

[Ranes]

Ok, here are the results of todays 2009 Arizona State Dutch Oven Championship Cookoff at the fair:

Dessert:
1st - Craig & Tina Brown - Cardinal Red Velvet Cake
2nd - George & Carolyn Dumler - White Chocolate Trip Cake
3rd - Lorin & Sean Partridge - Lemon Cake

Bread:
1st - Craig & Tina Brown - Sweet Rosemary Rolls
2nd - Ken Reid & Josh Junker - Herbed Dinner Rolls
3rd - Kevin Shumway & Mark Wilkins - Braided Onion Bread with Carmelized Onion Butter

Main:
1st - Ken Reid & Josh Junker - Hunter/Gatherer Roasted Chicken with New Potatoes, Smoked Kale, and Cherry Sauce
2nd Craig & Tina Brown - Chicken Parmesan
3rd - Dave & Zana Wood - Diablo Shrim & Steaks

Overall:
1st - Craig & Tina Brown
2nd - Ken Reid & Josh Junker
3rd - Lorin & Sean Partridge

Congratulations to all !! And a special thanks to the judges !!