Dutch Oven Competition

Once again thanks to Camp Chef for providing a great time.  I thought I would post some pictures, just to show what a great time it was.

As I was just getting ready to do a little dutch-ovening, they annouced our secret ingredients . . .

We had to include beer, red-hot candies and maple syrup in our recipes.  A challenge-yes, impossible-no. 

Here I was making the topping for my dutch-oven cheesecake.  Pineapple and Blackberry in the topping, beer in the actual cheesecake.

Our second dish had to be a bread.  I couldn’t decide on which secret ingredient to use . . . So I used them all.  Introducing the Red-Hot Maple Beer Bread.

I smothered a little bit (and when I say a little I mean alot) of butter over the top to get that shine, and served some Strawberry Apricot Jam on top and in an orange half along side. 

Dish #3-The Entree

So this is where we got another surprise.  We had to use chicken and New Zealand Snapper for our entree.  We were given a whole chicken and a whole fish (which had only been caught just 72 hours before we got it) to work with.

What I found is that working with whole fish, draws a crowd.

So when everything was said and done, I poached the chicken in the beer, coated the fish fillets in a breading made from the red-hots and glazed it all with maple syrup.


All-in-all . . . It was a blast.


About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.


  1. natey ruskins on 03/19/2009 at 2:52 AM

    hey bro nice work I miss your cookin more than anything. That looks so good. and the cheese cake in the dutch oven was awesome how much do one of those indoor ones cost yo?

  2. Bruce on 03/19/2009 at 3:26 AM

    You could end up a fat person unless you are sharing those meals with about 100 other people.. wow that looks good. Send some to me OK

  3. shawn on 03/19/2009 at 11:18 AM

    I don’t know how much the actual cost was since Camp Chef sponsored the event and gave us everything for free! But I’m pretty sure that they are around 50 dollars.

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  5. josh on 08/10/2015 at 12:06 AM

    looks great!

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