cooking check list
boy scout cooking information
several methods of cooking recipes
When arriving at your campsite, besides eyeing the location for your tent or RV, keep in
mind where you'll cook and eat. Look for shade where possible.
keeping foods cold
Keep all perishable foods well chilled. Place coolers in the shade and check the ice daily
for replenishing. If you're not sure, ask where to get ice when checking into the
campground. If any food smells bad, pitch it.
dry food storage
With dry foods, the only precautions are to be sure the items are securely stowed out of
site and off the ground so that birds, ants, and other critters don't get into them. Store
foods so they won't get rained on, should you be camping in such a climate.
Don't wait! Boil some water, use a bio-degradable detergent, and then clean and dry all
your dishes. Not only is this good hygiene, but cleaning up dirty dishes helps keep
unwanted pests out of your campsite.
disposing of food wastes
Before washing the dishes, scrape all plates, pots, and pans into a plastic garbage bag.
Don't leave any food wastes around the campsite, dispose of it in the camp dumpster, and
store leftovers in your cooler.
TYPES OF OUTDOOR COOKING METHODS;
Campers have more ways of cooking at the campground than anywhere else. They can
cook on grills and stoves, in Dutch ovens and over campfires. RVers might be using an
electric range, while scouts will likely bake in a box oven.
Popular methods include Dutch ovens, foil wrap, box oven, grill, stick cooking over the
fire, one pot meals, skillet meals, novelty cooking ,boiling, and slow roast only to name a
DUTCH OVEN METHOD:
Dutch oven care
Cast-iron goes a very long way back to the days of colonists and
settlers. It was (and is) so versatile: you can use it for boiling,
baking, stews, frying, roasting, and just about any other use. Which
explains its popularity among campers.
Did you know the ovens were so valuable that they appear in wills in
the 18th and 19th centuries. For example, Mary Washington (mother of
President George Washington) specified in her will, dated 20 May 1788,
that one-half of her "iron kitchen furniture" should go to her
grandson, Fielding Lewis, and the other half to Betty Carter, a
granddaughter (source: Wikipedia).
Although the cast-iron dutch oven is almost indestructible, avoid these
5 no-nos if you want to will yours to your grandchildren.
1. NEVER EVER, EVER allow your oven to sit in water or allow
water to stand in it. It will rust despite a good coating.
2. NEVER USE SOAP on cast iron. The soap will get into the
pores of the metal and won't come out easily. You will
taste it in your next meal.
3. DON'T PLACE AN EMPTY cast iron pan or oven over a hot
fire. Aluminum and many other metals can tolerate it
better but cast iron will crack or warp, ruining the metal.
White hot coals ok, roaring fire, no, no!
4. NEVER PUT COLD LIQUID into a very hot cast iron pan
or oven. They will crack on the spot!
5. When storing your Dutch-oven, keep the lid SLIGHTLY AJAR
so that air can circulate. This is to prevent
a) the oil coating from turning rancid and
b) to prevent trapping moisture, which will cause rust.
FOIL WRAP METHOD:
Foil-wrap recipes are easy, require few cooking utensils, and leave little to
cleanup. They can easily be adjusted to feed one person or a crowd. All you
need is some foil and a charcoal grill or campfire.
tin foil recipes:
tin foil cooking video:
BOX OVEN METHOD:
1 empty cardboard box with flaps
heavy duty aluminum foil
4 empty soda cans (I like using the smaller ones, like the ones that
pineapple juice or V-8 juice come in.)
Prepare: Get the charcoal ready to cook by starting them and waiting until they
are white. 1.) Cover box TOTALLY in aluminum foil, inside and out, flaps and all,
better to much than too less. 2.) Fill the cans half way with water.
Lay box flat on its side so the opening is facing you. Put soda cans in the box on
the four corners so it can hold up what you are cooking. 3.) Place the dish with
your food on the soda cans. 4.) Place one charcoal in the box under the dish for
every 40 degrees you want your oven to be.
recipes and information about box ovens
ROASTING STICKS METHOD:
Stick Cooking is one of the earliest forms of cooking. Traditionally we have
cooked hot dogs and
roasted marshmallows around the campfire. In this section we are going to show
you a few other
items that can be cooked using a stick.
** Safety note: If you are cutting a stick from a tree, use a green hardwood
sticks catch fire much easier and your food can snap the old stick quicker.
Toasting forks are available in any store selling grills and accessories.
Doughboys (serves 10)
10 green sticks or skewers, 12 inches long
1 can 10 refrigerator biscuits
1 ½ cup fillings: canned pie or pudding filling, whipped topping, jam, etc.
Dust each biscuit lightly with flour and flatten with hands. Wrap dough around a stick
to it looks like a hot dog. Be sure to close the dough over the end of the stick if you
are going to use a filling in your doughboy. Cook over hot coals until golden brown,
turning often. Remove doughboy and fill as desired.
This type of method includes using paper sacks, paper cups, rocks, cans, or no cooking
methods using plastic bags. Try one using one of these methods on a camp out to add a
different twist to traditional outdoor cooking.