Friday , March 28, 2014 - 12:50 PM
The new champions of the Dutch oven world call themselves the “Half-Baked Hippies,” but on Saturday, their dishes were anything but half-baked.
David Grover and Jamie Boyle, of Murray, won the 2014 International Dutch Oven Society’s World Championship Cook-Off at the International Sportsmen’s Expo in Sandy, which gave them $1,000 and bragging rights.
IDOS is a nonprofit organization that preserves and promotes Dutch oven cooking, a throwback to the pioneers and cowboys who cooked in Dutch ovens while settling the West.
But the dishes cooked in the world championships are a far cry from the stews and johnnycakes cooked while crossing the plains. Consider the show-stopping dishes served up by Grover and Boyle: Roasted Red Pepper and Parmesan Cheese Bread; Pecan Log Pie topped with white chocolate ganache and strands of spun sugar; and Beef Tenderloin En Croute, involving slices of beef wrapped in puff pastry with a blue cheese filling.
All of these dishes were cooked in Dutch ovens, with only burning charcoal as a heat source. The fact that the cooking teams were able to regulate their heat so precisely was amazing to first-time judge Tony Smith, a chef at The Royal in Murray. “It’s fascinating,” he said.
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