Scott Robertson

Kamp Kitchen
By: Posted On: 2009-08-14

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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