><<Highly recommend a tip I picked up from our Trek Coordinator (who got >it off this listing), and that is to use oven roasting bags in your pots to >actually cook your food in. What that does is make clean up pretty easy >provided you do not slop out of the bag. With the 4 quart pans, we are using >the 4-8 serving size oven roasting bags which are wide enough and more than >tall enough. Put about an inch or so of water in the pan, then install the >bag (like a trash bag in a trash can, but be careful about how much bag hangs >over the pan rim, since may melt if any stove flare up occurs). Then add the >water to the bag as called for by the meal being prepared. We found that the >meal seems to cook faster (keep a lid on your pan as well, periodically >checking/stirring), there's no messy pan clean up, which the Crew members >like, it saves water (no pan washing), and the hot water in the bottom of the >pan between the pan and the bag, can be used for a hot beverage or utensil >rinse water. It should also save on fuel consumption. We used this method >for our recent 5 day 50 Miler and two weekend backpacking treks, and everyone >has it down very well and loves not having to clean a messed up pot. You >still have to carry out a sticky bag from each meal, but you have to do that >anyway after cleaning up your sump. >>The above sounds at first like a panacea. It appears to make cleanup easier, but does not eliminate pot washing. It does however, increase the trash load on you and on Philmont tremendously. Do the math. 20,000 Scouts using Turkey roasting bags once each day amounts to a BIG pile of food contaminated popypropylene to dispose of.
It also increases the presence of "smellables" that attract bears which Philmont has mentally and physically worked their butts off by installing Sumps to eliminate that problem.
In short you are contributing to the overload of the Philmont staff and envoronment. I discourage that.
With all due respect to Donald Floyd, using Trukey Roasting bags is akin to using paper plates. Environmentally counterproductive.
I do not write this with malace in heart, but serious as stone.
I recommend and suggest that if a crew cannot cook in and wash dishes in the cooking pot, that they do their camping at summer camp where they have access to a kitchen sink. When they can do the same over a Coleman Peak 1 and use the cooking pot for the sink, then take them to Philmont. I know this sounds a bit harsh, but Philmont is not a picnic in the park nor is it a Mt. Everest expedition. Both of these throw tons of trash in the garbage piles! You can do better.
Speaking of the Yum Yum bag. You should not have one for each meal. You should have only one "cumulative" Yum Yum bag at any one time. Reduce the trash load on Philemployees. There is plenty work for them to do already, don't increase that. Your crew will be better off also.
Philmont is a better place than that. Treat it as such.
Eagle Class of 1959
Phirst Philmont Ptrek 1959
Philmont bound in July 2002
My latest adventure was yesterday
Today is not over yet!
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