Follow your nose and look for smoke. There's lots of Dutch oven and barbecue cooking going on this weekend during the International Sportsman's Expo at the South Towne Expo Center in Sandy.

On Thursday and Friday nights, amateur Dutch oven cooks will compete in semifinals for the International Dutch Oven Society World Championship. The top teams advance to Saturday's final competition for the $5,000 grand prize.

On Saturday, each team cooks a dessert, bread and a main dish. Judging begins at 1:30 p.m., and awards are at 6 p.m.

The Frostbite Challenge Barbecue Cook-Off also takes place Saturday. Six teams will begin cooking at 9 a.m. Judging begins at 4:30 p.m., and awards are at 7:30 p.m.

On Sunday, professional chefs will try their hand at Dutch oven cooking, with the judging at noon. This cook-off has an "Iron Chef" twist, as the chefs are cooking from a "mystery bag" of ingredients.

There will demonstrations and seminars throughout the expo, which can often inspire novice cooks to learn more about outdoor cooking. For instance, Rosa Sanchez of Clearfield got excited about Dutch oven cooking from watching a demonstration in 1996 at the Smith & Edwards store in Ogden. Six years later, she won the IDOS World Championship.

Tickets to the ISE show are $10 for adults and free for children younger than 12.

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Monday is St. Patrick's Day. Here's a recipe from "A Baker's Odyssey: Celebrating Time-Honored Recipes From America's Rich Immigrant Heritage," by Greg Patent (Wiley, $34.95).

NOREEN KINNEY'S IRISH SODA BREAD

1 3/4 cups unbleached all-purpose flour

1 cup whole wheat flour or graham flour, plus more for shaping

3 tablespoons cold unsalted butter, cut into tablespoon-size pieces

2 teaspoons baking soda

1 3/4 teaspoons salt

2 tablespoons granulated sugar

1/4 cup wheat bran

1/4 cup oat bran

1/4 cup untoasted wheat germ

2 tablespoons flaxseed

1/8 cup raw sunflower seeds

1 large egg

About 1 3/4 cups buttermilk

Adjust oven rack to center position. Preheat oven to 425 degrees. Coat a heavy baking sheet with vegetable cooking spray or line with a silicone liner or foil.

In a large bowl, stir together flours. Add butter and work it into dry ingredients with your fingertips until the fat particles are very fine. Stir in baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed and sunflower seeds.

Beat egg lightly with a fork in a 2-cup glass measure. Add enough buttermilk to come to the 2-cup line. Stir to combine well. Add the liquid to dry ingredients and stir until the dough gathers into a thick mass.

Scrape dough onto a work surface sprinkled with whole wheat flour. Pat dough into a circular shape about 7 inches across and 2 inches high. Transfer to prepared baking sheet. With a plastic scraper, make a cross-shaped indentation on top of the loaf going right to the edges.

Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom. Serve warm or at room temperature. Cut into quarters; slice each quarter with a sharp serrated knife. Makes 1 round loaf.


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