Allen Jones learned about Dutch-oven cooking years ago in Scouting, but it wasn't until his brother-in-law invited him to participate in a cook-off that he "got inspired" to seriously get into it.

Huey Hooks recently moved to Idaho Falls from Texas and soon found "that everyone here was doing it. I thought it was something I should add on to my cooking experience."

The two men work together at the Red Lion Hotel in Idaho Falls, and when they discovered a mutual interest in Dutch-oven cooking, they decided to become partners.

It's a partnership that has paid off big time.

In only their second competition cooking together, Jones and Hooks came away with the grand prize at the International Dutch Oven Society World Champion Cook-Off, held last weekend at the International Sportsmen's Exposition at the South Towne Expo Center in Sandy.

Contestants prepared dishes in three areas: desserts, breads and main dishes. Jones and Hooks impressed the judges with Red, White and Blue Berry Shortcake, Basil and Asiago Bread Twist With Pine Nuts and Roasted Garlic Butter, and Lobster Stuffed Salmon en Papilota With Prawns.

If those don't exactly sound like typical Dutch-oven dishes, it's because they are not. "We wanted to do something a little complicated," said Jones. "We've seen a lot of roasts and chicken, so we thought it would be nice to try salmon. And we wanted a bread with a little bit of heartiness to it."

Their dessert combined strawberries, blueberries and whipped cream over a buttermilk/almond flavored shortcake.

That's what is so great about the Dutch oven, says Jones. "It's so versatile. You can do anything."

What's also nice about it, adds Hooks, is eating what they cook. At competitions, he says, you stress a bit about pleasing the judges, but in the end, you're making good food. "It's a lot like hanging out camping."

For their winning entries, Jones and Hooks received $1,500 and, equally important, "bragging rights" as the best Dutch-oven cooks in the world.

Jay and Carol Fuller took second place with their Heavenly Tropical Pie, Stromboli Pizza Bread and Stuffed Beef Tenderloin.

The Fullers have been cooking together for four years, and they make a good team, said Jay. "She's the creative wheel; I'm the engine. I do most of the meat, she does the garnishing and we share the rest."

Ben and Debbie Auxier received third place for their Italian Cream Cake, Finnish Pulla Yeast Coffee Bread and Pork Crown Roast with Bourbon Sauce and Vegetable Medley.