by Joyce Lee
(Apple Valley , UT)
The day was hot and sunny as we (Nathan and Patricia Parry and I) headed up to scout camp last Thursday May 31 to cook dinner for approx. 50 scouts and leaders. One scout later told me it was the first thoroughly cooked meal they had eaten all week!
As we climbed in elevation, it got windy which proved to be a bit annoying as we had to really anchor the parabolics and closely watch the other cookers when bad gusts would happen. Luckily we didn't have any mishaps or wasted food. Mostly it caused a couple of the parabolics to have to be adjusted more frequently.
Between us we had 13 different Solar cookers there. 3 Parabolics, 3 Hot Pots, 3 Global Sun Ovens , 2 Sport Ovens,
1 Suncook Oven, and 1 Tulsi to cook up a menu of Shredded BBQ Pork and Shredded BBQ Chicken Sandwiches, Corn on the Cob, Deviled Eggs, Glazed Lemon Cake, Banana and Blueberry Quick Breads, and for a snack later in the evening a huge bag of popcorn!
We had started the meat about 1 1/2 hours before our hour long drive to the camp, keeping them inside the ovens for the ride so they could continue to cook slowly. After we arrived shortly before 1:00 p.m. we set out the meats in the ovens to finish cooking for a couple of hours before shredding and adding BBQ sauce.At that point we transferred the meat to the Hot Pots and 1 Sport Oven so we could use the Ovens to bake the cakes and breads.
Meanwhile we kept the parabolics busy hard boiling the eggs, cooking the corn on the cob and popping popcorn. We put some scouts, who thought they were bored, to work peeling 5 doz. eggs. and one of the leaders was very helpful shredding the meat. Just before 5:30 p.m. we had the whole meal done! Success!
Great write-up Joyce, Thank you.
...by the way, Josh (my boy) who works with us at all of our solar cooking classes was one of the scouts who was at the camp and so, of course, he was helping us attend to the solar cookers.
Comments for Scout Camp Bakers Reservoir, UT May 31, 2012
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