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Outdoor Cooking Trail Badge

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Req. Sub. Description:  Trail Life HandBook

(First Printing)

Trail Life HandBook

(Second Printing)

1. Explain how being a good steward and observing the low impact camping method applies to outdoor cooking.  pp. 139-142:

Low Impact Camping


pg. 163:

  • Keeping Clean
  • Leave It As You Found It
pp.  115-118


pg. 139

The Trailman's Oath:  We will "do our best to.. be a good steward of creation."


As stewards of God's creation, we endeavor to enjoy the land without disturbing or destroying it.  We should practice Low-Impact Camping:

  • Pack in only what is necessary,
  • Leave no trace
  • Practice fire safety
  • Dispose of cleanup water and food wastes properly
  • Seek to leave an area cleaner than when we arrived


Tread lightly! Key Concepts

  • Travel responsibly
    • Use existing campfire areas or firepits.
    • Use of a camp stove is preferable over open fires due to its impact on the land
    • Pack out your trash/waste
    • Leave natural surroundings as or better you found them.
  • Respect the rights of others
  • Avoid areas that could be sensitive to damage - such as flowered areas, waterlogged soil areas, rivers, creeks, etc.
  • Do your part to be responsible and hold others accountable too
  • Educate yourself on these things and the regulations of the location where you're camping


How to think about and create a low impact fires:


2. Demonstrate the following: IMPORTANT!!! - In the act of demonstrating #2's requirements as well as satisfying #1, trail men are empowered to stop and correct ANY trail man or adult not following the sanitation, washing, etc. practices listed here.
a. Sanitation practices pg. 168 pg. 144 Video Example of food waste disposal listed in the Trailman's Handbook:


See Also (for the "Bear"-Muda Triange:


b. Washing dishes Our troop practices two ways of cleaning dishes:



c. Personal hygiene pg. 168 pg. 144 Wash hands before and after meals.  Keep everything clean.


d. Food storage pg. 168 pg. 144 See:

e. Protecting your food from animals See:

3. Explain the advantages, disadvantages, and safety for using propane/butane camp stoves, liquid fuel stoves, lightweight stoves, wood fires, and charcoal. See "Cooking Flames"

pp. 165 - 166

See "Cooking Flames"

pp. 141-142

Requirements are completely satisfied with a trail man's explanation of the three choices found in their Trailman's Handbook.


Also see:

4. Set-up, light, and use a lightweight camp stove. Complete on a campout with Trail Guide oversight
5. Cook a one-pot meal over the fire or camp stove. Normal campout meal planning will fulfill this requirement as long as the meal is cooked in a pot, and the trail man cooks it himself.
6. Cook a foil meal on charcoal.
7. Plan or help plan a balanced nutritious menu for a weekend camping trip. Recipe ideas:

pp. 169 - 178

Recipe ideas:

pp. 145 - 154

Planning a campout meal involves:

  • Planning for all required meals for every day of the campout (typically 4 meals - One hot breakfast, one lunch, a hot dinner, and a cold, quick breakfast on the final day)
  • Planning meals that are possible given the circumstances and equipment
  • Planning meals that are well balanced.

Use this worksheet to assist with campout meal planning.  It helps ensure that all parts of the meal exist and serves as a record for later sign offs.



8. Purchase the food items needed for a weekend camping trip within the budget set by your leader or Dad.
9. With a buddy or by yourself, prepare, cook, and clean up the planned meals using any of the following means: Campfire, propane stove, liquid fuel stove, charcoal, Dutch oven, sandwich irons, box oven, or solar cooker oven. This requirement will be satisfied if the trail man has led in the planning, preparation, and clean up of his meals for the entire campot.







Meeting Activities:

Activities should revolve around the Trail man's need to demo as possible.

Encourage gaming and competition when possible.


  • Boil An Egg Race.
  • Dutch Oven Desert Bake-Off.