Dutch Oven World Champs Share Secrets

Matt Pelton, World Champion of the International Dutch Oven Society’s annual cook-off,  gave some tips for cooking competition-worthy proteins:

“The best method is to cook it slowly at a low temperature and check it often,” he said. “Meat will carry over by 5-10 degrees after you pull it from the heat, so it is important to factor that in.”

Also, allow the meat to rest for several minutes before slicing, to allow the moisture to re-distribute into the meat.

“If you cut into hot meat, it will dry out rather quickly,” he said.

Also, it pays to consider what will remain moist and delicious after sitting out for 20-30 minutes waiting to be judged.

“For example, chicken breasts. Hot and fresh they are very good, but if they sit for a while they dry out very quickly and are almost hard to eat. If you are going to cook a low fat protein like chicken it is essential that you brine it for several hours before cooking it. This method will keep as much moisture as possible in the meat.”

When developing recipes for any food contest, you should let the recipe sit for awhile before eating it. “That way you know what the judges will be tasting. Many items taste great while fresh but are horrible after a relatively short time.”