Kamp Kitchen By: webmaster

This is the first in a series of blog posts that will talk about the parts of my large outdoor kitchen. In its entirety the kitchen is designed for large group cooking, like when I was quartermaster / cook at our local NYLT course. Good thing I like to cook. As a result I ensured over 100 hungry Scouts and Staff got feed 3 times a day plus a cracker barrel now and then. But I digress. The purpose of the blog series is to go over, in detail, my large kitchen setup. I will do this by covering one specific part of the kitchen in each blog post. This series is about the gear and setup, not actual cooking.

Please - like so many other things we do in the outdoors and Scouting … “Saftey First and Safety Always”

In no specific order this is what I plan to cover in this mini series on Kamp Kitchens.

• cooking utensils
• stoves
• seasoning it up
• cutting it all up
• general hygiene
• cleaning it all up
• portable water
• pots and pans
• personal mess gear
• dutch ovens
• first aid kit for the kitchen
• tables / work surfaces
• ice chests
• patrol boxes
• packing it all up

Please feel free to use the comments section below, if you would like to see anything specific covered, or even topics ignored. I look forward to hearing your thoughts.

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food storage at camp
@ on 08/14/2009

Can you also discuss food storage at camp and the best ways to deal with keeping the food away from insects and larger animals?

meal planning
@ on 08/16/2009

Will you be covering meal planning at all. Otherwise, look forward to reading about all this.

thanks for suggestions
@ on 08/22/2009

Thanks for both suggestions. I have add them both to my list of future blog posts. Maybe I will do it as a second Kamp Kitchen series that is more detailed and not gear / layout specific as this series is.