2008
Draper Trail Days
Dutch
Oven Cook-Off Rules
1. This is a one-pot cook
off, consisting of either a main dish, a dessert or a bread.
2. A team may consist of
one or two members. An adult must accompany any contestant under the age of 18.
3. ONLY TEAM MEMBERS (not
family or friends) are allowed in the cooking area! Violators will be
disqualified. One team member must remain in the cooking area at all times.
4. Contestants will not
consume alcoholic beverages during the cook-off (up until and including
the announcement of the winners.) Smoking is allowed in designated
areas only.
5. Ingredients cannot be
precooked and must be combined, chopped, sliced, or diced during the
competition--on site—including garnishes and marinating. For safety
reasons, no ingredients prepared or processed at home are allowed. All meat
must be USDA inspected.
6. All cooking must be done
in an approved (Factory-Made Dutch Ovens) Dutch oven and everything
cooked MUST be presented to the judges with the exception of excess gravies and
sauces. Removing burnt or undercooked sections of food will lead to
disqualification. Side items such as butter, jam or sauces should not be
presented to the judges' table unless specifically listed in the recipe and
prepared on site. Dishes
must be presented to the
judges' table on time—NO EXCEPTIONS.
7. No battery operated or
electrical devices are allowed in the preparation of food.
8. All foods submitted for
judging should be displayed in the pot or on the lid. For sanitation concerns,
please do not display foods on fabric.
9. Garnishing should be
simple and complement the dish being presented and not distract from it. This
is not a garnishing contest. Garnishes should be edible. Any flowers used
in garnishing should be pesticide free and edible. Field judges may
request proof from place of purchase that the flowers comply with this rule.
10. Only competition
recipes can be cooked during the cook off. There should be no eating in the
cooking area—food and beverage will be provided in the hospitality booth.
11. Know and practice safe
food handling procedures. Please refer to the accompanying Draper Trail Days
Cook-Off Etiquette Form.
14. Use good fire safety
practices. Keep yourself and the public safe. Building restrictions prohibit
the use of propane stoves. All cooking must be done at least 18 inches above
the ground.
15. Interaction with the
public is encouraged. Please be courteous in sharing cooking information. Do
not advertise for personal gain.
16. All judging decisions
are final.
Any exceptions or
clarifications on the official rules must be submitted in writing to the cook
off committee at least two weeks prior to the World Championships for a ruling
on their question.
2008
Draper Trail Days
Dutch
Oven Cook-Off Etiquette
1) Please
bring and light your own charcoal.
2) Team
Sponsorship: Teams are allowed personal sponsorship, but must keep advertising
signs to 2 feet by 18 inches in size, and these banners must be displayed only
in front of the team’s cooking area.
3) Safe food
handling Procedures:
a) Teams
should start with clean equipment and use clean cooking practices.
b) Good
hand washing practices are required, including a separate basin for hand
washing. There should be no
finger licking.
c)
Dishwashing facilities, including washing, rinsing, and sanitizing basins, are required
of all teams. Tasting utensils must be washed immediately after use.
All washing of dishes MUST BE DONE in your own area.
d) Food
service gloves must be worn when handling food that will not be cooked further.
Hot foods must be kept above 135 degrees F.
e) Some
type of hair restraint (hat, hair net, pony tail holder, etc) should be worn
during the
cook-off.
f) Wash
cutting boards with bleach water between meats and vegetables to avoid cross contamination,
or if possible, use different cutting boards for meat and vegetables and clearly
label them.
g) Coolers
are required for all refrigerated items and cold food must be kept below 41 degrees
F.
h) All
reheated food must be taken back up to 165 degrees F for safety purposes if the
temperature goes below 135 degrees F. A Field judge must take a temperature
before reheating to determine how high to reheat the meat.
i) Field
judges will be checking cooler temperatures before and during the competition.
They will also
check the meat temperatures prior to judging.
j) If
bringing store-bought pre-marinated or pre-injected meat to use in competition,
please
note this in
your recipe. (i.e. Butterball Chicken.)
4) Be prompt;
attend the cooks’ meeting for last-minute instructions and questions.
5) Prior to the
day of the competition, read all of the information in the competitor’s cook-off
packet and come to the cooks’ meeting prepared to ask any questions you may
have. If it is a question regarding clarification of a rule or a request for a
rule change, please remember to
contact the
cook off committee at least two weeks prior to the cook off for a ruling on
your question.
6) Teams should
demonstrate good sportsmanship within their own teams as well as with the other
teams. Good interaction within the teams, with other competing teams, with the
cook-off helpers and committee, and with the public is an important part of the
cooking contest.
Teams should be
courteous and willing to answer questions.
7) Temperature
guidelines for cooked meat are as follows: Meats should be cooked to AT LEAST
the following temperatures: (All temperatures should hold for at least 15
seconds)
Beef, Pork
& Lamb (Roasts, Steaks, Chops) 145 degrees F
Pre-Injected
Beef 155 degrees F
Ground
Beef, Veal, Lamb, or Pork 155 degrees F
Ground
Poultry,
White or dark meat (unless too small to
test, then the juices should run clear.) 165
degrees F
Pork 145
degrees F
Fin Fish
Cook until opaque and flakes
easily with a fork.
Scallops
Should turn milky white or
opaque and firm.
Clams,
mussels, oysters Cook until shells open.
Shrimp,
lobster, crab Should turn red and flesh
should be pearly opaque.
8) There should
be no cooking in the pit other than competition dishes. (for example, please don’t
cook lunch in your pit.)
9) Drinks are allowed
in your pit to keep you hydrated while cooking. If for a health reason you must
eat to keep your blood sugar up, please make sure you do so but please do it in
the hospitality suite. No alcoholic consumption is permitted throughout the
entire competition, including up to the announcing of the winners by all
participants, judges, helpers, committee members or anyone helping with the cookoff.
10) Each team
is required to bring all their own equipment that is needed to compete with. This includes a Dutch Oven Cooking table. One
8 foot prep table will be provided for each team. If you are traveling from a
distance, please contact the cook off committee to help make alternative
arrangements (loan of equipment) where possible.
11) The cook
off committee will do their best to provide a 10 x 10 foot space for each team and
all of your equipment must fit within this space.
12) If you need
hot water for a recipe, please plan on heating it yourself over briquettes (sometimes
the hot water runs out at the facility.)
13) This
competition is about encouraging the skill of using the Dutch oven without the
use of additional pans such as bread pans, pie tins, tinfoil or foil pan
inserts. Trivets under meat and parchment paper are acceptable.
14) The
most important thing of all is to have Fun and spread the love and joy of Dutch-oven
cooking with everyone you come in contact with.
Facility
Specific Limitations
1) There will
be no washing of dishes in the
2) Helpers must
not do the team’s dishes, that is part of your job as a competitor.
They will only help with disposing of and getting water and charcoal.
3) All charcoal
must be lit outside and brought in with a bucket of some kind. Please
provide this bucket for your team.
4) Make sure
your cook table is back about 6 inches from the fabric on the divider poles.
2008 Draper Trail Days Dutch Oven Cook-off Registration Form*
Name of Team ___________________________________________
Participant (1)
Name _______________________________________
Telephone
_________________Cell Phone _____________________
Address
_________________________________________________
City/State/Zip_____________________________________________
Participant (1)
Name _______________________________________
Telephone
_________________Cell Phone _____________________
Address
_________________________________________________
City/State/Zip_____________________________________________
Name of dish
preparing: ____________________________________
Type of
Dish: _____ Dessert _____ Bread ______ Main Dish
* Recipes you
are planning to cook at the Cook-off are required along with
the $10.00
entrance fee. Pre-registration Application are due by
May 28,
2008, $10 per participant. Mail or hand-deliver
completed applications to
On-site registraion is allowed up to one hour prior
to the event ($15 per participant)