Chef Baloo

Deciding up front how many people are in each group for food preparation is important to determine the types of equipment you buy, what types of dishes you prep for, and crucial to deciding how you divide the labor (both pre-campout and at the site.)


When my pack camps, we bring 60-80 people. That is not so many that I can't feed everyone at once from a single kitchen, but enough that if I want to split them up into smaller groups (by den, or some other random division) I can.  Actually - I like to do both.

Some meals - I will prepare (with my helpers of course) for the entire group at once. Typically breakfasts are like this - so we can feed the group all at once and get them out to their activities. At least one big dinner for the entire pack - this is when we pull out the big grills (made out of a steel barrel cut in half) and BBQ chickens and grill veggies for the entire group.

Other meals - we get each smaller group to prepare on their own. A dutch oven is a perfect size for a single den and Dad's to have a stew or chili or something. Foil cooking (also known as silver turtles or hobo meals) are perfect for small groups.

And then - there is the hybrid, feed them all at once, but let them make it themselves. Otherwise known as the buffet. Perfect for lunch where all you have to do is lay out cold cuts, breads, salads, etc....and let everyone manage their own plate.

Each of these different styles of cooking will lead to different types of planning, food preparation ahead of the campout, and equipment you need to bring.