Dutch Oven Cook-Off

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BUFFALO RIVER ELK FESTIVAL DUTCH OVEN
COOK-OFF RULES

ENTRY FEE: $10 per team. Limit 3 persons per team.

SETUP & START TIME:

● You may dig your fire pit and/or light your fire BEFORE the 9:00 AM start time on
Saturday. Please carefully remove and replace sod.
Dry beans may be pre-soaked.
● Cooking begins at 9:00 AM sharp. No food prep is allowed before this time.
● Judging begins at 1:00 PM.

COOKING RULES:

● All food must be cooked on site over an open fire with wood or charcoal. Gas stoves,
smokers, grills, etc. are not permitted.
● Teams must supply their own wood/charcoal. Portable elevated firepans are
encouraged.
● Teams are strongly encouraged to dress in pioneer or old west attire.

JUDGING:

Entries will be evaluated in 4 areas by a panel of judges:

1. Bread - Yeast or sourdough (sweet breads like cinnamon rolls allowed)
2. Main Dish
3. Dessert
4. Showmanship - Judged on team appearance, interaction with public, skill with utensils and fire, safe food handling. Sponsor logos allowed.

Judging is blind for food entries. However, Showmanship takes camp appearance and
dress into account. Displaying your team name is encouraged.
● Entries MUST be presented to judges in the Dutch oven used to prepare them (or on the
lid) along with required number of copies of the recipe. Serving utensils must be
provided.
● Food entries must be ready for judging promptly at 1:00 PM at the Cook-off
Headquarters.
● At least one team member should be present at the main stage for awards and photos
immediately after judging concludes.

PEOPLE'S CHOICE:

After judging, samples will be served to the public, who will vote for their favorite for the People's
Choice Award. Teams should be prepared to interact with tasters at their cook site.

CLEANUP:

Teams are responsible for leaving their assigned cooking area clean, with fire pits filled in, sod replace, and all trash disposed of properly.