Tumbleweed BBQ
and Dutch Oven
Contest Rules
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- Chili Cook-Off 2019
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Thank you for submitting your entry. the following are the basic rules for most IDOS sponsored contests.
Dutch Oven Competition Rules For Chili Cook-Off rules, click here. 
1. Teams of 1 or more may compete; only 2 team members at a time are allowed in cooking area – NO
EXCEPTIONS. An adult must accompany all under 18. One team member must be in cooking areal at all times.
2. Entrants may not be professional cooks, employees of contest sponsor or affiliate or subsidiary, advertising or
promotional agency.
3. Copies of recipes used are to be provided. The recipes will be used in the judging process.
E-mailed to tumbleweedbbq@gmail.com is preferred or typed plainly on
8.5 X 11 paper and several copies brought with you to the contest. To guarantee a spot in the competition recipes should be
submitted with registration. Recipes should include all ingredients, instructions, Dutch Oven size (minimum
allowed is 10 inches), and number dish serves. Recipes become the property of the cook off for possible
publication in future cook off cookbooks or publications outside copyright restrictions. All copyrighted recipes
must include source. You may supply copies for spectators if you wish to share.
4. Teams provide Dutch Ovens, ingredients, cooking utensils and preparation items. ALL ingredients must be
combined and prepared onsite including garnishes and marinades. (NO HOME MIXING or PREPARATION). Only
charcoal is allowed and must be used in a safe and clean manner. Propane stoves are ok to use for lighting charcoal and to heat water only. No cooking on he propane stoves.
5. This is a 3 pot cook-off with a main dish, bread, and dessert each presented on Dutch Oven lid or in the pot with appropriate
utensils at judging time for each category; points deducted for being late. Any garnishes must be simple and
edible. No meat stuffed breads or sweet breads that could be considered a dessert allowed in bread category.
6. All cooking must be in factory made Dutch Oven OR cast iron cookware. All food except excess gravy/sauce must
be presented on lid for judging – throwing out burned or under-cooked sections will be a disqualification.
7. Battery or electric mixers/blenders are not allowed. Digital thermometers and scales are allowed.
8. Use good fire safety to keep everyone safe; cooking should be done at least 18 inches off the ground OR in a pit.
9. This is a spectator event; you will be receiving some field judge points based on the demonstration of Dutch
Oven cooking your team puts on. Registration is a release statement for all photos and recipes used in event.
10. Contestants may NOT smoke, consume alcohol, or eat in their team preparation area.
11. Teams should bring their own equipment, awnings/shade, tables, pots, hand washing station and cleaning supplies.
12. All team areas must be left clean of charcoal, food, and garbage at end of event.
13. Judging will be on: preparation, appearance, taste, aroma, quality, and overall appeal. 17% of score will come
from “field” judging for team dress, etiquette, spectator interaction, technique, cleanliness, sportsmanship.
14. Teams MAY NOT provide samples to spectators after judging ( Health Dept. Rules) but the following apply:
a) Meat purchased must be from a source with USDA inspection label. (Store packaging)
b) Coolers must be used for perishables – hot foods kept above 140 and cold foods below 40.
c) Tasting utensils must be washed after each use and cutting boards between meats and vegetables. We suggest disposable tasting spoons (Plastic Silverware) that can be thrown away for sanitation purposes.
d) Use separate washbasins of water for hand washing, ingredient preparation, and utensil washing.
e) Only foods in state of preparation may be out in preparation area.
f) Meats must reach USDA recommended temperatures (field judge checked before judging):
a. Ground lamb/beef/veal, lamb steak/roast medium – 160
b. Lamb, steak/roast medium rare – 145
c. Chicken/turkey breast, ground (stuffing/casserole), whole bird – 165
d. Eggs of any type – 160
e. Fish of any type – 145
f. Pork (chops, ground, ribs, roast) – 145
1. Teams of 1 or more may compete; only 2 team members at a time are allowed in cooking area – NO
EXCEPTIONS. An adult must accompany all under 18. One team member must be in cooking areal at all times.
2. Entrants may not be professional cooks, employees of contest sponsor or affiliate or subsidiary, advertising or
promotional agency.
3. Copies of recipes used are to be provided. The recipes will be used in the judging process.
E-mailed to tumbleweedbbq@gmail.com is preferred or typed plainly on
8.5 X 11 paper and several copies brought with you to the contest. To guarantee a spot in the competition recipes should be
submitted with registration. Recipes should include all ingredients, instructions, Dutch Oven size (minimum
allowed is 10 inches), and number dish serves. Recipes become the property of the cook off for possible
publication in future cook off cookbooks or publications outside copyright restrictions. All copyrighted recipes
must include source. You may supply copies for spectators if you wish to share.
4. Teams provide Dutch Ovens, ingredients, cooking utensils and preparation items. ALL ingredients must be
combined and prepared onsite including garnishes and marinades. (NO HOME MIXING or PREPARATION). Only
charcoal is allowed and must be used in a safe and clean manner. Propane stoves are ok to use for lighting charcoal and to heat water only. No cooking on he propane stoves.
5. This is a 3 pot cook-off with a main dish, bread, and dessert each presented on Dutch Oven lid or in the pot with appropriate
utensils at judging time for each category; points deducted for being late. Any garnishes must be simple and
edible. No meat stuffed breads or sweet breads that could be considered a dessert allowed in bread category.
6. All cooking must be in factory made Dutch Oven OR cast iron cookware. All food except excess gravy/sauce must
be presented on lid for judging – throwing out burned or under-cooked sections will be a disqualification.
7. Battery or electric mixers/blenders are not allowed. Digital thermometers and scales are allowed.
8. Use good fire safety to keep everyone safe; cooking should be done at least 18 inches off the ground OR in a pit.
9. This is a spectator event; you will be receiving some field judge points based on the demonstration of Dutch
Oven cooking your team puts on. Registration is a release statement for all photos and recipes used in event.
10. Contestants may NOT smoke, consume alcohol, or eat in their team preparation area.
11. Teams should bring their own equipment, awnings/shade, tables, pots, hand washing station and cleaning supplies.
12. All team areas must be left clean of charcoal, food, and garbage at end of event.
13. Judging will be on: preparation, appearance, taste, aroma, quality, and overall appeal. 17% of score will come
from “field” judging for team dress, etiquette, spectator interaction, technique, cleanliness, sportsmanship.
14. Teams MAY NOT provide samples to spectators after judging ( Health Dept. Rules) but the following apply:
a) Meat purchased must be from a source with USDA inspection label. (Store packaging)
b) Coolers must be used for perishables – hot foods kept above 140 and cold foods below 40.
c) Tasting utensils must be washed after each use and cutting boards between meats and vegetables. We suggest disposable tasting spoons (Plastic Silverware) that can be thrown away for sanitation purposes.
d) Use separate washbasins of water for hand washing, ingredient preparation, and utensil washing.
e) Only foods in state of preparation may be out in preparation area.
f) Meats must reach USDA recommended temperatures (field judge checked before judging):
a. Ground lamb/beef/veal, lamb steak/roast medium – 160
b. Lamb, steak/roast medium rare – 145
c. Chicken/turkey breast, ground (stuffing/casserole), whole bird – 165
d. Eggs of any type – 160
e. Fish of any type – 145
f. Pork (chops, ground, ribs, roast) – 145
Prizes
The winners are determined by the point totals of all three of your Dutch Oven dishes combined.
Rules will print out on a computer by right clicking on rules and selecting print from the pop up menu.
The winners are determined by the point totals of all three of your Dutch Oven dishes combined.
Rules will print out on a computer by right clicking on rules and selecting print from the pop up menu.
The Grand Champion Winner may be invited to participate in International Dutch Oven Society World Championship Cook-Off held in Salt Lake City in September.