Cooking With Cadets.
Last weekend ( 20th June) I was invited out to help a local Cadet unit ( the leader is an old mate of mine)
I ran the session on camp ovens ( Dutch, cast iron) and a simultaneous session on safe use of a Block splitter ( to feed the coals for the ovens )
We did a couple of cakes and then 8 chooks ( chickens) in 6 Dutch ovens and one large Bedourie oven.
I had about 190 kids attended my bit all of them got to swing the block splitter (Fiskars power axe, some of the girls could barely lift it) Thanks to Mors and “Bushcraft” I got them to do it on their knees. They all left with the same number of toes they started with.
Kids at the Briefing Sat morning.
Male cadet sleeping arrangements:
A Hootchie is a glorified tarp. Two join together by press studs ( as seen here) with loops and eyelets down the sides.
Bell ovens, a grill supported by four fencing wire struts to the top covered in alfoil like a pyramid. One panel is connected only at the top so it can be swung out of the way. The heat is regulated by the size of the fire and/or the hight above the fire. There were cakes, pavlovas and roast beef cooked in these.
Same concept but just a wire hook through the chook, trussed so it didn’t fall apart and open on the bottom.
Mud ovens A 20lt drum with a fire trench underneath and chimney at the back, a wire rack in side to keep the item from contacting the base and burning.
The kids also learnt to make their own sausages, Roast a pig on a spit and correct use of a BBQ.
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