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Learning Department—Outdoor Overnight Girl Scouts of Western Washington ©2017

33

CHARCOAL COOKING

Charcoal cooking works best with tightly compacted charcoal that is NOT treated chemically to

be quick-light.

Be sure you use full, not broken, briquettes. Always store briquettes in a plastic garbage bag

so they will not pick up moisture, as they will not light if wet.

Charcoal chimneys are available for checkout on GSWW properties.

Windy days—add 1-2 extra briquettes and vent box oven ½ inch only on side away from wind.

Cold days – add 2-3 extra briquettes for chill factor. Also, when heating larger or heavier metal

containers such as muffin pans, skillets, etc.

Dutch Oven size # of Briquettes on Top # of Briquettes on Bottom

8”

10”

12”

14”

16”

8-11

11-14

15-18

16-21

21-24

6-9

8-11

11-14

14-16

16-21

General Rule: Allow 2 inches between briquettes and arrange in a checkerboard pattern.

When using a Dutch Oven for baking, preheat the oven by using extra briquettes on top and

bottom for 5-10 minutes or heat the oven slowly over the campfire until warm, not hot. Intense

heat may warp or crack the oven. Baking requires fewer briquettes under, and most on top.

The general rule is 1/3 on bottom and 2/3 on top.

WARNING:

Quick-light charcoal is NOT recommended for campfire cooking as it is chemically-

treated and it could concentrate chemical deposits in the food being cooked in

enclosed areas.


34

CHARCOAL COOKING—FOIL PACKETS

Charcoal can be used where wood fires are unsafe or forbidden, or where fuel is scarce.

It has that woodsy aroma lacking in artificial fuels. Of course, it is made of wood, but it is

light and convenient to tote. A charcoal fire can be built in almost any kind of fireplace

(indoor, hunter-trapper, trench, etc.) or in a fireproof container, i.e. flower pot, a

wheelbarrow, a pail or an oblong cake pan, to name but a few.

Pre-packaged foil dinners are a great, no-mess option for evening arrival at an outdoor

overnight. Using individual foil packages is a clean, convenient way in which to prepare

food at home, to carry it, to cook it, and to eat it – all in a single container. It also allows

for individual taste preferences by allowing each person to build their own personalized

meal.

Tips:

Use heavy-weight aluminum foil.

Use a squeeze bottle with mustard (or a Sharpie marker) to put initials on

individual foil packets so each girl can find her own

Wrap the food using a drugstore fold, so liquid does not run out when turned.

To wrap the food: (1) lay an individual portion of food on a sheet of foil; (2)

bring the two long ends together and fold several times; (3) then fold each short

end at least 2 times. Be sure to allow some space for expansion in the package

by not wrapping the raw food too tightly.

When placed in a bed of hot coals with some heat on top, diced vegetables and

meat cook in 20-25 minutes.

Packet will “puff up” when done.

For turning and removing hot foil packets from the fire use a shovel or utility tongs and

work gloves. Be careful not to poke holes on top of the packet to let the hot steam escape

before you start to open the top.

1 2 3

How to make a drugstore fold for foil packet cooking


35

PROGRESSION IN OUTDOOR COOKING

1. Nosebag / No cook

Sandwiches, Walking Salad

2. One Pot Meal Soup, Stew, Spaghetti, Bags O’ Gold

3. Skillet Pancakes, French Toast, Taco Meat, Catastrophe, Eggs

4. Foil Foil dinners, Banana Boats, Baked Apples, Cake in an Orange, Potatoes, Chicken

5. Box / Reflector Oven Cakes, Brownies, Pizza, Biscuits, Cookies

6. Dutch Oven Cobbler, Bears in an Orchard, Cornbread, Meals

7. Stick Doughboy, Pigs in a Blanket, Toast, Shish- Kabob, Marshmallows (easier), Mock Angel Food Cake

8. Tin Can Stove Pancakes, Hamburger, Eggs & Bacon


36

OUTDOOR COOKING SAFETY

Fire prevention

A fire extinguisher should be by every stove. A shovel, rake, a bucket of water or sand,

and a blanket should be available at the fire circle. With backpacking stoves, try to have

a kettle large enough to invert over the burner.

Learn about shovel and fire use and safety before going on a cookout.

Practice assembling and replacing parts on a stove before going on a trip. Only use

parts approved by the manufacturer. Know the proper tools to use.

Never leave a stove or fire unattended.

Location

Place the stove on a level surface, never on a wooden floor or porch. Clear a six foot fire

ring around the fire.

Fuel

Store all fuel away from the stove and fire circle and pathways.

Only refuel a stove when it is cool. Change canisters away from open flames. Liquid

fuels (such as those that are not canistered and required pouring) are not allowed at Girl

Scout properties.

Gather a supply of tinder, kindling, and fuel before you start to build the fire.

Extinguishing

Turn off the stove and put out the fire as soon as you are through using it. Never dump

water on a fire to put it out.

Always sprinkle and spread. Sprinkle sand and spread in a cement or rock

fireplace, never use water.

No playing with or around the fire or kitchen area.

Other

Only cooks and fire builders should be inside the kitchen/fire circle. Build only the type

and size of fire that suits your needs.

Leave no trace principles encourage using an outdoor stove when available.

Before working near any open flame, long hair should be tied back, loose sleeves rolled

up or fastened, and baggy clothes with loose bits changed.

Remember plastic and synthetic fibers melt rather than burn. Wool, cotton and other

natural fibers are the best choices for cooking clothes.


37

KITCHEN & COOKING SAFETY

General Safety Rules

Only people actively involved in cooking should be in the kitchen.

Cooks should tie back long hair and secure loose clothing.

Cooks should know how to use a fire extinguisher, soda, and/or pans and lids if a fire

happens.

No running or horseplay in the kitchen.

Hands should be washed and work surfaces cleaned between uses.

Sharp objects, e.g. knives, peelers, graters should not be dropped into the dishpan; they

should be washed above the soapy water.

Kitchen Knives and Vegetable Peelers

Kitchen knives and vegetable peelers should be used within a Safety Circle whenever

possible. Sometimes this is impossible to do in the space allotted around the counters

and sinks in a kitchen. A Safety Circle is the area surrounding the person who is using a

knife or peeler within an arm’s length of their body. The following rules should be

practiced when using these utensils:

They should be carried blade down along the leg, cutting edge to the rear, when walking.

If someone has to be passed who is within the Safety Circle, the person carrying the

utensil should warn them that a sharp object is being moved.

Whenever possible, the cutting stroke should be away from the person’s body.

Sometimes when using a paring knife to peel apples the cutting edge moves towards the

body. Cut round items, such as apples and bagels in half, then lay the flat side down to

finish chopping or slicing.

To pass a kitchen knife the blade is cupped in the hand on the dull side, cutting edge up

and the handle extended to the other person. When the person receiving the knife says

“thank you,” the blade is released; “thank you” lets you know that the receiver has a

good grip on the handle.

To use a knife, fingers are wrapped around the handle, the index finger should not be

extended along the top of the blade. If a French (chef) knife is being used find the

balance point of the knife by pinching the top of the blade near the handle between the

thumb and index finger. Wrap the remaining fingers around the handle. This position

permits better control and less stress on the hand when chopping with this blade.

Chopping with a French knife. The items to be cut should be controlled with the other

hand. The hand should be cupped so the end joints of the fingertips and the thumb are

controlling the items to be cut and the second joint of the index, middle, and ring fingers

are at right angles to the cutting board. This way when the knife is used to chop it can

be guided up and down this flat face and fingertips will be out of the way, the knife blade

should not be raised above the second joint of any finger.

Knives and peelers should be washed between uses.


38

Graters

Use the following tips to prevent accidents with a grater:

Trim the item to be cut so a flat surface will be presented to the grater, e.g. trim the tips

of carrots flat.

Again, the cutting stroke should be away from the body.

Grasp the item to be cut so fingers and the heel of the hand holding the item are away

from the cutting surface.

Control excess movement of the grater with the other hand.

Can Openers

Place the can to be opened on a flat surface.

If the can opener is the type that can be operated with one hand, the other hand should

hang on to the can to keep it stabilized.

Hot Items

Hot pads and mitts should be used to move hot pans, kettles and lids.

Hot items should be placed on level surfaces that cannot be damaged by heat.

If hot items must be carried in the kitchen area, the person carrying the item should

repeat, “Hot, hot, hot,” as they are moving. Sometimes it is best to say, “Hot, hot, hot

behind you,” to remind someone working at a counter not to backup while the hot item is

behind them.

Electric Mixers, Blenders and Food Processors

Unplug the appliance when changing beaters and blades.

Turn the appliance off while scraping down the sides of the container with a spatula.

Use the safety pusher, not fingers, to direct items down the chute of the food processor.

Keep hands away from the moving parts while the appliance is operating.


39

RECIPES

BREAKFAST

BREAKFAST BURRITO

1 package (2 lb.) frozen chunk style

hashbrowns - thawed

1 lb. regular pork sausage - browned &

drained

12 eggs - scrambled - with milk &

seasonings

8 - 12 large flour tortillas

½ cup milk

1 teaspoon salt

½ teaspoon pepper

½ lb. sharp cheddar cheese - grated

Cook together hashbrowns, browned

sausage, egg, milk and seasonings until

hot. Spoon onto tortillas and sprinkle with

cheese. Roll and fold up like a burrito.

Some like salsa to accompany filling.

Serves 8

CATASTROPHE

(German Farmer’s Breakfast)

1 lb. bacon, chopped

2 1-lb. bags of shredded frozen potatoes

1 green pepper, diced

6 eggs, slightly beaten

1 small onion, chopped

Sauté bacon, onion, and green pepper in a

skillet. Drain off most of the bacon

drippings. Add potatoes, cook for about 15

minutes stirring with a fork to separate.

Add eggs and cook over low heat until

done. Add salt and pepper to taste.

Serves 8.

SNACKS

NO-BAKE COOKIES II

2 cups sugar

½ cup milk

4 tablespoons cocoa

1 stick of butter

pinch salt

Put above ingredients in a medium

saucepan and cook only until butter melts.

Immediately remove from heat and add:

½ cup peanut butter

1 teaspoon vanilla

3 cups rolled oats

Mix thoroughly and spoon onto wax paper

and let cool.

Serves 12 - 15.

ENERGY CHEWS

½ cup peanut butter*

½ cup date pieces

½ cup grated apple

4 teaspoons honey

½ cup rolled oats

½ cup raisins

¼ cup wheat germ

Mix all ingredients together in a bowl and

roll them into balls. Makes 14, 1" balls.

*Be sure to check for nut allergies.


40

RECIPES

ONE POT MEALS

1 medium chopped onion

1 chopped green pepper (optional)

2 lbs. ground meat (beef, chicken, turkey, or beans)

Cook until meat is browned - SKIM FAT - add salt and pepper to taste

THEN CHOOSE ONE OF THE OPTIONS AND ADD INGREDIENTS

***(All soup cans referenced below are 10-3/4 oz. size AND undiluted)***

QUICK MACARONI CASSEROLE

2 cans chicken gumbo soup

2 cans cream of chicken soup

3 cans water

3 cups uncooked macaroni

CHILI BEANS

2 qts. canned tomatoes (chopped)

2 (1 lb. 14 oz) cans chili beans

garlic and chili powder to taste

DUTCH OVEN

CRUNCHY CHICKEN CHEESE BAKE

24 boneless, skinless legs OR 12 thighs

and 8 breasts cut in half

6 slices Swiss cheese (squares) 6 - 8 oz. -

broken into pieces

2 10¾ oz. cream of chicken soup,

undiluted

1 2¼ oz. sliced black olives, drained

1½ cup herb seasoned stuffing mix,

crushed to crumbs

2 Tablespoons margarine or butter, melted

In a 9x12 inch pan (or DO) sprayed with

oil, place chicken. Top each piece with

cheese. In small bowl, stir soup, then

spread over cheese. Top with olive slices.

Sprinkle herb stuffing and drizzle melted

margarine. Bake at 400° for 45 minutes.

(For oven, box oven or dutch oven

cooking). Serves 8 - 12.

CHILI-CORNBREAD PIE

2 lb ground beef 1 medium onion

2 (15 oz.) cans chili beans 2 pkg. chili

seasoning

2 (6 oz.) pkg. of “water only” cornbread

mix

Before leaving home, brown meat and

sauté onions. Stow in large heavy duty

food storage bag in ice chest. Line Dutch

oven carefully with heavy duty aluminum

foil. Add pre-cooked meat and onions, chili

beans and seasonings mix. Stir well but be

careful not to rip foil liner. Mix cornbread

per box instructions in plastic bag. Spread

out cornbread mix over the top of chili.

Place lid on Dutch oven. Fill lid with 18

pieces of charcoal. Place 6 pieces

charcoal on aluminum foil under the Dutch

oven. Cook for 30 minutes.


41

RECIPES

FOIL COOKING

FAJITAS IN FOIL

2 lb chicken or beef strips 2 onions, cut in ½ and sliced 1 bell pepper, sliced 4 tomatoes, cut into eighths Fajita seasoning to taste 1 doz. flour tortillas Salsa, sour cream & guacamole Place chicken or beef on heavy foil. Sprinkle with seasonings and top with onions, tomatoes, and bell peppers. Wrap tightly and place on coals. Cook for 20-30 minutes, turning once. Fill tortillas and top with guacamole, salsa, or sour cream. Serves 8.

TOADS IN A HOLE

Mix a batch of biscuit dough (or use refrigerated biscuits). Pinch off a small piece of dough. Wrap around a piece of canned meat so it is completely covered. Wrap in foil and place on coals for 10 minutes per side or toast on a stick.

DESSERT

BANANA BOATS

Peel back a section of banana and cut

wedge shape section.

Remove wedge and place marshmallows

and chocolate chips in hollow left in banana.

Cover with peeled back banana skin and

wrap in foil.

Place in coals until chocolate and

marshmallows are heated, about 5 minutes.

DUMP CAKE

2 large cans of any kind of fruit with juice

OR 2 cans of any kind of fruit pie filling OR

6 c. cut up fresh or frozen fruit

1 box of white or yellow cake mix and

needed ingredients

1 stick of butter or margarine

whipped cream or Cool Whip (optional) Line

Dutch oven with foil. Pour fruit (and juices)

into oven. Top with dry cake mix and spread

evenly. Stir enough to moisten cake mix. Dot

with butter or margarine. Bake 25 minutes

with 12 coals on top and 8 on the bottom.

Serve with whipped topping. Serves 12.


47

STICK COOKING

1. If you have young girls in your troop, consider having your marshmallow roast during the

daylight. It is easier to keep an eye on the girls and eating sugary things right before bed

isn’t a good idea.

2. Discuss fire safety before the camping trip and again at camp before lighting the fire.

3. Have the girls repeat the rules back to you so that you know that they were listening.

4. The campfire area is defined as the stone ring containing the fire, as well as all the

space between the fire ring and the benches/logs/stones where people sit.

5. NO running in this area! Ever. Even when there is no fire.

6. No balancing/teetering or other horseplay on the campfire ring logs. When singing action

songs around a campfire, have everyone stand behind the logs, if possible.

7. Have the fire tenders gather safety equipment (bucket of water, shovel) before lighting

the fire and have them explain what to do about flying embers. A wool blanket is also an

excellent thing to have on hand for safety.

8. Have the fire tenders check to be sure everyone is wearing proper clothing, hair is tied

back and nothing is dangling from necks. (Have everyone bend forward for the dangle

test.) If someone has a long pony tail, have her tuck it in the neck of her coat or shirt.

Ponchos and shirts and coats with long puffy sleeves are not safe around a fire. Also, be

careful with Polar fleece type fabric. If a spark lands on it, it will melt the fabric and might

stick to the skin.

9. No one touches, pokes or adds wood to the fire except the designated fire tenders.

Allowing the fire to burn down to coals is best for stick cooking.

10. The fire is always attended.

11. Bring only about 6 roasting sticks (four if the fire ring is small). This minimizes both the

number of sharp objects and girls near the fire ring.

12. Before the girls roast marshmallows, demonstrate what to do with a flaming

marshmallow and what might happen if they swing it around to show you that it is on fire.

Younger girls should point their roasting fork and flaming marshmallow close to the

ground and wait for it to burn out. Older girls might carefully blow it out.

13. Remember that stick cookery takes patience, some skill and the ability to withstand

smoke in the face.

14. Only the girls with roasting sticks in hand are allowed to stand by the fire. Once a girl has

roasted her treat, she sits down to eat it. Remind the girls that the metal roasting forks

stay hot for a few minutes after use.

15. If you are making s’mores, assign an adult or PA to be in charge of handing out the

supplies. If you don’t, you might end up with graham crackers broken into a million

pieces and a big, sticky mess.

16. Have the fire tenders demonstrate the proper way to extinguish the fire.

~Thanks to Becky Vincent & Donna Peyer for sharing

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