In a 5-inch oven using five coals on the bottom, reduce wine by half. In a 14-inch Dutch oven with 20 coals on bottom, melt 1 tablespoon butter, add shallots and saute until tender, about 5 minutes. Add stocks and bring to a boil until reduced to 1 cup, about 20 minutes, stirring frequently. Pour reduction sauce into a small oven to stay warm, scraping out all the bits of shallots so they don't burn. Cover.

Place 30 fresh coals under the 14-inch Dutch oven. Once oven has started to lightly smoke, sear steaks for 3 minutes on each side. Reduce coals to 20, and continue cooking, turning steaks every 2 minutes. Remove when internal temperature reaches 130 degrees. Cover with foil.

Pour broth reduction and cream back into the steak oven, scraping up the bits of steak. Bring to a boil and reduce until thick enough to coat the back of a spoon, about 10 minutes. Add wine and lemon juice. Stir 5 minutes. Remove from heat, let sit 5 minutes and whisk in remaining butter, 1 tablespoon at a time. Serve steaks drizzled with sauce, accompanied by Smoky Potato Stars. Serves 6.

Potatoes:
2 pounds Yukon Gold or Idaho potatoes
1 head garlic
1/2 cup sour cream
4 tablespoons butter
2 scallions, finely chopped, plus 1 sliced scallion for garnish
1 chipotle pepper in adobo sauce (more or less, to taste), minced
Salt and pepper to taste
1 cup shredded cheese

Roast garlic head in a 5-inch oven for one hour using 2 coals on bottom, 3 on top. Bake potatoes for 1 1/4 hours in a 12-inch Dutch oven, using 12 coals on bottom and 18 on top. Refresh coals at 45 minutes. Potatoes are done when a fork pierces skin easily. Remove potatoes but leave coals. Replace lid. Slice potatoes long way and scoop into a potato ricer, using a fine disk. In a small bowl, combine garlic, sour cream, butter, scallions and chipotle, taking care to distribute chipotle evenly.

Pour over riced potatoes, add salt and pepper and mix thoroughly. Check seasoning and adjust as necessary. Add cheese and mix well. Fill pastry bag, fitted with a large star tip, with potato mixture. In Dutch oven, pipe potatoes in one star pattern for each of six servings. Replace lid and move all coals to the lid of the oven. Broil for 20 minutes until light brown. Serve with Flat Iron Steak. Serves 6. — Dian Mayfield and Omar Alvarez, first place, International Dutch Oven World Championship 2008

JARED'S SOUTHWEST CHIPOTLE BBQ RIBS

Equipment: 12-inch Dutch oven
Charcoal briquettes

4-5 pounds pork ribs
1 1/2 cups Dry Rub (see recipe below)
2 liters ginger ale
3 cups BBQ Sauce (see recipe below)

Slice ribs between each bone. Coat with the Dry Rub and place in 12-inch Dutch oven. Pour ginger ale over ribs until they are covered, which is usually a little more than half the bottle. Simmer with about 20 coals on bottom and 15 coals on top for almost 2 hours, until the meat is tender and just about ready to fall off the bone.