Kamp Kitchen
By: Scott Robertson 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.