Dutch Oven Competition: Desert Rendezvous 2017

[Sepudo]

I am a first timer and a pretty bad cook. My meals usually consist of mre style instant heat food in a bag...

However, I do make an excellent sous chef and would like to volunteer to help someone else who may have a setup that requires an extra set of hands.

And/or I can also bring ingredients.

Either way, I'm happy to contribute.

-Al

Sent from my SM-N920T using Tapatalk

 

[Celt II]

I am planning on jumping into the competition.

 

[richard310]

Just a reminder: Do not forget to keep an eye on the schedule and give yourself time to prep and cook your recipes well for the competition. Looking forward to the entries!

 

[Jayrat]

What time does the dinner Bell Ring??
(if we are contributing)

 

[Celt II]

What time does the dinner Bell Ring??
(if we are contributing)

You making up some Dutch Oven Poutine Eh???

 

[Andy]

What time does the dinner Bell Ring??
(if we are contributing)

From the First Post in the DRV 2017 thread:

1700 Rendezvous Potluck/Dutch Oven Competition sponsored by @TemboTusk

You will want to have your dish ready a few minutes prior to the 1700 dinner bell in order to allow for the tables to get setup.

 

[bob91yj]

Trail runs typically run long, if you're contributing to the dutch oven pot luck, plan accordingly (from the guy that won't be there).

 

[Jayrat]

Thanks, couldn't find it last night

 

[richard310]

Trail runs typically run long, if you're contributing to the dutch oven pot luck, plan accordingly (from the guy that won't be there).

^ This. Please plan accordingly!

 

[Stuart]

As stated earlier we're going to open the line for the great food at 1700. If your dish is not ready by then we'll make room for it, just not inn the judging area. This is a competition after all, and timing is a big part. Great prizes are at stake!
Be sure to sign up when you check in. I'll let you you know what spot number you'll be putting your dish. If you need a bigger spot, say for the cornbread that goes with your chili, let me know at check in. I'll make accommodations to the judging tables. I have tables to hold the dutch ovens, though if anyone would like to bring extra tables for the potluck food that will be appreciated.

 

[sirwin13]

Sign me up! Not sure what I'll make yet, but whatever it is, it will have some kick to it.

 

[Nobody Special]

You sign up at the event right?

 

[Stuart]

Sign me up! Not sure what I'll make yet, but whatever it is, it will have some kick to it.

You sign up at the event right?

You are correct. Sign up at the event whilst checking in. Or find me prior to say 1600 on Saturday. I'm the BUF* with a crippled foot and usually wearing a boonie hat to protect my pate.

* Big Ugly Fellow

 

[Garrett]

I'll be contributing a southwest avocado salad to the potluck!

 

[TACMEDIC]

Final rules being hashed out. More to come.

In homage to the IOOC, provisional status for sure with bribes, er, tastings around my camp throughout the event.

Hmm. I didn't see any additional "Final rules" and I didn't want to show up empty handed, so I went to the store yesterday to
purchase everything for my Dutch Oven Dish. I am looking to make 200 servings.

I have my eye on a participation ribbon.

 

[Garrett]

Just a heads up here that I am no longer attending the event. Please remove my Southwest avocado salad from the potluck. Sorry

 

[Andy]

Chicken and sausage Jambalaya here

 

[Stuart]

Hmm. I didn't see any additional "Final rules" and I didn't want to show up empty handed, so I went to the store yesterday to
purchase everything for my Dutch Oven Dish. I am looking to make 200 servings.

I have my eye on a participation ribbon.

Simple logic at work there. If you make the most fantastic dish, I mean Gordon Ramsey stops swearing good, but there are only 10 servings you are NOT going to win. Not enough folks will get a shot at tasting your creation and you just won't get enough votes.

 

[Stuart]

We would like to thank all the great folks that contributed to the Potluck.
We also want to give a special thank you to those that labored away over hot coals to cook up some wonderful Dutch Oven Dishes*

And the winner of this years Dutch Oven Contest at the 7th Annual SoCal Desert Rendezvous Dutch Oven Contest claiming a prize of a 35 quart cooler from Canyon Coolers is:
Tim Reynolds with his (now) world famous Pulled Pork. Tim, you need to now post up your recipe so other folks can give it a go.

* @camapper , Erika B., @Celt II , @Chris Wharton , Mike McDonald, @TACMEDIC , @Nobody Special , @Csampson311 , @kyle , Amanda B., Mike Loether, Jordan Brown, @UofA_Xterra , @Mojoe Outfitters , @Cal Desert T4R , @sirwin13 , @Andy

 

[Tim R.]

We would like to thank all the great folks that contributed to the Potluck.
We also want to give a special thank you to those that labored away over hot coals to cook up some wonderful Dutch Oven Dishes*

And the winner of this years Dutch Oven Contest at the 7th Annual SoCal Desert Rendezvous Dutch Oven Contest claiming a prize of a 35 quart cooler from Canyon Coolers is:
Tim Reynolds with his (now) world famous Pulled Pork. Tim, you need to now post up your recipe so other folks can give it a go.

* @camapper , Erika B., @Celt II , @Chris Wharton , Mike McDonald, @TACMEDIC , @Nobody Special , @Csampson311 , @kyle , Amanda B., Mike Loether, Jordan Brown, @UofA_Xterra , @Mojoe Outfitters , @Cal Desert T4R , @sirwin13 , @Andy

Thank you Stuart and everyone that voted. I love to cook and do so often. I already have in mind what I'm cooking for Mountain Rendezvous.

All will be stored in that awesome cooler!!!

Pretty Simple Recipe for a 12qt Dutch Oven:

I used 3 Pork Loins, trimmed (but retained and placed in with the meat)
Coarse Ground Black Pepper
Garlic Powder
Zatarans Creole Seasoning
Apple Cider Vinegar
Bacon Drippings from 1 pound of bacon.
Lawrys Seasoning Salt

Each individual Pork Loin was rubbed with the pepper, garlic powder, and creole seasoning, cut into thirds and placed in zip loc bags for approximately 2 hours.

Remove the zip loc bags after allotted time from cooler and prepare coals.

Cook 1 pound of bacon and remove the cooked bacon from dutch oven leaving only drippings.

Pour in 2 cups of the apple cider vinegar and place in your pork loin. It will soon come to a boil. Continue the boil for 2.5 -3 hours or until desired tenderness is achieved (all depends on fat content of your pork loins). You can add additional apple cider vinegar as you are cooking as some will cook away. Close to the end I added a couple additional shakes of more creole seasoning and Lawrys Seasoning Salt then stirred.

Remove Dutch oven from heat

Remove your trimmed fat pieces that you trimmed prior to cooking.

At this point you may leave in Dutch oven and shred or remove the individual pieces to shred. Leave the remaining juice in the dutch oven.

After shredding place the shredded pork back into the juice and stir.

Serve with your desired sauce and bread.