"When the cook-off first began many years ago, it was a lot more backyard stuff," co-chairwoman Nancy Rappeleye said. "But as the years have gone on, it's become more gourmet. People have really stepped it up."

The two teams from Newkirk, Okla., made the 19-hour drive to the cook-off together. Curtis and Gaye Ann Grace and Jim and Dawn Mills plan to do some sightseeing in southern Utah's national parks before heading home.

"We've found it's a good way to spend time together as a couple," Gaye Ann Grace said. "When we first started doing it seven years ago, we would argue. Now we have learned how to work together and it's really good."

On Sunday, local chefs competed in a Dutch oven cook-off. Each chef had to prepare a meal based on a mystery ingredient, which turned out to be moose. Chef Todd Leonard of Utah Valley Community College took first place, second place was chef Jason Innes of Nicholas and Company, and third place went to Troy Wilson of Utah Valley Community College.

Dutch ovens weren't the only smoky cooking going on at the Expo. Six barbecue teams took part in the Frostbite Challenge, sponsored by the Utah Barbecue Society. They cooked beef ribs, flat iron steak and Flaming Gorge Burbot, a fish with white, mild flesh.

"We just want to get the word out that anytime is barbecue time," said Brian Brinkerhoff, who organized the event.

A cookbook of recipes from the semifinals and championship cook-off is $15 and available at IDOS.org.

FLAT IRON STEAK AND SMOKY POTATO STARS

Equipment needed: one 12-inch, one 14-inch and two 5-inch Dutch ovens
Charcoal briquettes

Steak and marinade:
1/2 cup Worcestershire sauce
Coarse ground pepper
Ground garlic
2 tablespoons fresh rosemary, chopped
2 pounds flat iron steak

In a medium bowl, combine Worcestershire sauce, pepper and garlic to taste. Add steaks and marinate for half hour. Remove steaks to a platter and rub rosemary into steaks.

Steak Sauce:
1 cup dry red wine (or beef stock)
1 tablespoon plus 3 tablespoons butter
2 medium shallots, chopped fine
2 cups demi glace or beef stock
1 1/2 cups chicken stock
1/2 cup heavy cream
2 teaspoons lemon juice
Salt, pepper and garlic, to taste