March 2022 Camping Cookout
We went to Camp Strake in the Sam Houston National Forest. Our menu was bacon bowties on Friday night for the cracker barrel. On saturday we chowed down on mountian man cassarole, solar hot dogs, brikette mini pizzas and chicken jumbalyia. Sunday morning we had Slug omlets in bag as the main course. All wore cooked differently and each sout cot to learn food preperation, food handeling and sanitation, and proper nutritional food planning.
Thrustworthy - Loyal - Brave - Friendly - Courteous - Kind - Obident - Cheerfull - Thrifty - Brave - Clean - Reverant
Frabrication of a make shift oven using metal tape and tin foil gave rise to a pizza oven. The Scouts used it to to cook over two dozen pizzas for lunch.
The boys took their mountian bikes and explored Camp Strake.
Last but not least the scouts made a Cherry Cobbler using a dutch oven and a campfire. It tasted amazing!
Dinner was a bit more traditionl, cooked over propane the boys learned to make Jambalaya. they did all the prep which includede cutting, chopping, and slicing vegatables, garlic, and tomatoes. In addition, they learned to sofent he vegatble mix in a sautee pan before adding to the Jambalaya.
Solar ovens gave heat to the meat! This also served as a learning opportunity on how to harness the power of the sun to direct energy for thir needs.