So we had our district's Introduction to Outdoor Leadership Skills training this weekend. It is an adult scouter training course that basically takes leaders through all the skills a scout will need to master from Tenderfoot to First Class. For the second year, I was asked to teach the cooking portion.
My goal was to introduce as many types of cooking as possible with the hope that everyone would have at least one new experience.
For dinner, we made:
- a simple homemade beef vegetable stew on the propane stove
- Bread in the dutch oven - http://www.motherearthnews.com/Real-...sty-Bread.aspx
- pies and cookies for desert and cracker barrel in cardboard box ovens.
For breakfast, we had a backpackers breakfast. I just hadn't taken the time to dehydrate everything, so we used our imaginations:
- Boil in bag omellettes
- Bannock bread on backpacking stoves. I brought along a Emberlit, DIY bushbuddy, canister stoves, white-gas stoves, and alcohol stoves.
For lunch, we had pulled pork sandwiches from a pork roast that was cooked the night before in a dutch oven.
All the meals gave enough variety to go over all the cooking requirements we wanted to cover. It went very well - maybe too well, they already asked me to teach the cooking next year.
Which got me thinking, that in my pursuit to introduce innovative cooking methods, I think I will introduce the "cooler cooker" next year.
Ribs (http://www.hammockforums.net/forum/s...ad.php?t=34959) and corn (corn and boiling water in a cooler for 30 minutes).
I'll have to verify, but I think by cooking them with the husks, we should be able use this nifty shucking method -
Anyway, hopefully it gives you some ideas for your future meals.
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