The IDOS is a nonprofit group whose goal is to preserve and promote the skills and art of Dutch oven cooking. The group's annual championship took place for many years during the Festival of the American West in Logan before moving to the Sportsmen's Expo three years ago. Each team has to win a local Dutch competition in order to get a berth at the World Championship Cook-Off. This year's purse was the biggest ever, said IDOS vice president Clyde Miller.

Here are two of the winning Dutch oven recipes:

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CHEESE-STUFFED PORK LOIN WITH NEW POTATOES AND STUFFED MUSHROOMS

Equipment: 14-inch deep Dutch Oven

1 center-cut pork loin roast, about 3 pounds, with excess fat trimmed

8 ounces deli-sliced ham

1 1/2 cups Cheese Filling, divided (recipe below)

1/2 cup freshly grated Parmesan or Romano cheese

Coarse sea salt

8-10 golf-ball size new potatoes

6-8 large button mushrooms

1 coarsely chopped portobello mushroom cap

1 white onion, thinly sliced

1/4 cup bread crumbs (for stuffed mushrooms)

Cheese Filling:

1 stick (4 ounces) unsalted butter

1/4 cup finely chopped stems from the button mushrooms

1 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon freshly ground black pepper

8 ounces cream cheese, softened

1 garlic clove, mined

1/4 teaspoon dill weed

1/4 teaspoon marjoram

Cheese Filling: Combine all ingredients and mix well. Makes 1 1/2 cups. Set aside.

Stuffed mushrooms: Take 1/2 cup of the cheese filling and whisk in 1/4 cup bread crumbs. Spoon about 1 tablespoon into each mushroom cap.

Pork Loin: Lay loin fat-side down and make a cut lengthwise down the center of the meat about halfway through. Push meat flat and, starting from the deepest part of the center cut, make a horizontal cut toward each side, butterflying the roast. Push meat flat.

Pound meat with a meat hammer until it is about 1/4 to 3/8 inch thick. Cover with ham slices. Spread 1 cup cheese filling on ham, down center of roast, and spread to within one inch of the edge. Sprinkle evenly with the grated cheese. Gently roll into a log from the short end and tie with cotton string at 2-inch intervals.

Place seam down on a trivet in a 14-inch deep Dutch oven. Season with coarse salt and fresh ground black pepper. Place the potatoes around the roast. Place 8-10 coals under the Dutch oven and 16-18 coals on the lid, and cook about one hour, until meat registers 155 degrees in center. Add stuffed mushrooms after about 40 minutes of cooking time.