2010 Carson City Rendezvous Dutch oven cookoff

I plan to be in Carson City on Saturday, June 12, 2010 with my chuckbox and Dutch ovens ...

Don’t Just COOK, Win!!
Compete for a chance to cook in the World Championship Cookoff!

2010 Carson City Rendezvous Dutch Oven Cookoff
June 13, 2010 - Carson City, Nevada

The Cast Iron Cooks of the West want to taste your Dutch oven creations in Carson City.

This fun ‘event within an event’ provides anyone a chance to win. Beginners have beat experienced cooks at many cook-offs in the past, so everyone has an equal chance of winning a trophy, money, and a full stomach after sampling everyone’s dishes! Contestants can be of any age; our Junior category is specifically for those under 18. Four winning teams have made it to the finals at the World Championship Dutch Oven Cookoff in Sandy, Utah!

Dutch oven cooking activities at the 2010 Carson City Rendezvous include Outdoor Dutch oven cooking classes and demonstrations on Friday and all day Saturday! Learn how to season and care for cast iron, how to cook in your Dutch oven whether camping or at home, baking sourdough bread and extravagant desserts, all taught by the 2002 Salt Lake City Winter Olympic Games Dutch oven Chef David Herzog.

Saturday evening will feature a D.O.G. or Dutch Oven Gathering, where everyone is invited to bring your Dutch oven(s) and your favorite recipes to share in a potluck! You don't have to be an experienced Dutch oven cook to join us Saturday evening, even if you've never cooked in a camp Dutch oven, just show up with your iron, charcoal, recipe, and ingredients and Dave will be more than happy to help you get started!

If you haven’t cooked in a cookoff before, don’t be afraid of cooking with us! We promote fun times and more fun times at our cookoffs! Beginners have beat experienced cooks at many cook-offs in the past, so everyone has an equal chance of winning a trophy, money, and a full stomach after sampling everyone’s dishes!

We are also looking for Junior contestants, 18 and younger. Any individual or group, such as schools, scouts, clubs, teams, etc. can enter as Juniors. All contestants can compete in Main Dish, Bread, and Desert categories; those over 18 can also compete in the Breakfast category.

Sunday is the big day of Dutch oven competition! There will be 2 competitions, a breakfast competition starting at 7:30 a.m. with judging at 9:00 AM and the main event starting at 10:00 a.m. with judging around 1:00 p.m. Thanks to our friends at Smith’s Food & Drug Stores and their Neighbor to Neighbor Fund for sponsoring this contest.

Visit http://www.carsoncityrendezvous.com/ or call 775.887.1294 for an application and further information. You can also register at the time of the cook off.

Past winners Rex Recheteiner and Mary Williamson encourage you to try their award-winning recipes:

DOG DISH MEATLOAF
Rex Recheteiner & Mary Williamson

1 pound hamburger
1 package stuffing mix, made according to directions
1 envelope meatloaf seasoning
1 to 2 eggs, slightly beaten
Onions, mushrooms, salt and pepper to taste

Topping
2 parts catsup
1 part brown sugar
1 part mustard

Mix ingredients together and pack into a stainless steel dog dish. Top with topping and bake at 375 degrees (17 top / 11 bottom coals) for 90 minutes. Let stand 15 minutes before slicing and serving.

SOUR CREAM APPLE PIE
Rex Recheteiner & Mary Williamson

No Roll Pie Crust
1-1/2 cups flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup corn oil
3 tablespoons cold milk

Mix all ingredients in pie plate until flour is dampened. Press in pan with fingers.

Pie Ingredients
2 tablespoons flour
1/8 teaspoon salt
3/4 cup sugar
1/2 teaspoon nutmeg
1 egg
1 c.upsour cream
1/2 teaspoon vanilla
2 to 3 cups chopped apples

Mix dry ingredients together. Add egg, sour cream and vanilla. Beat until smooth. Add apples. Pour into pie shell. Bake at 400 degrees (18 top / 12 bottom) for 45 minutes.

Topping Ingredients
1/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup softened butter

Mix together until crumbly. Sprinkle topping evenly over the pie and bake another 20 minutes with top coals only. Add necessary coals to maintain heat.