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Cooking With the Iron Men of Boy Scout Troop 4

Mar 27, 2012

I spent Saturday with Boy Scout Troop 4 from Jefferson City. We got rained out of our intended campsite at Van Meter State Park Friday night, but we didn’t let that stop us from pumping some iron the next day.

I’m not talking about weight lifting. We got our exercise hefting Dutch ovens ranging in size from a pint to 5 gallons. We roasted five enormous chickens, baked double batches of camp beans and cheesy bacon pull-apart bread and a quadruple batch of pecan muffins that would have made a French pastry chef weep with envy.

The mountains of fabulous food were a great payoff for the boys’ hard work. For the dads and me, the best part was watching innocent, un-self-conscious 11-year-olds and super cool 17-year-olds discovering the excitement of making a meal from scratch.

Well, almost from scratch. The bean recipe involved opening some cans, but also quite a bit of measuring and some cooking of vegetables. The pull-apart bread started with store-bought biscuits, but also required dicing and cooking onions and bell peppers and carefully monitoring baking temperature in finicky pioneer cooking implements.

The muffins, with lots of butter, eggs, brown sugar and a king’s ransom in pecans, were the meal’s crowning glory. Crispy, moist and crunchy all at once, they exploded with flavor that spread bliss across everyone’s faces.

I wish you could have been there, but we would have needed a lot more ovens and charcoal!



Pecan muffins, anyone?
Pecan Muffins in the Making
Members of Boy Scout Troop 4, Jefferson City, whip up a batch of pecan muffins.


A Boy Scout lifts the lid of a Dutch oven to reveal crusty orange bread.
Checking the Cheesy Bread
Patrol Leader Eric Ludwig checks the progress of a batch of cheesy bacon bread.


Three Boy Scouts savor the aroma of camp beans simmering in a pot.
Smell the Goodness
Three members of Boy Scout Troop 4, Jefferson City, savor the aroma of roasting chickens.


Thanks for your comment, Connie. I try to keep my blog posts reasonably brief so as not to tax people's attention span. However, you can find lots  more information about Dutch oven cooking from a Missouri Conservationist article I wrote a few years ago That is available at  - Jim Low

I do consider all of the ideas you’ve offered on your post. They’re very convincing and will definitely work. Nonetheless, the posts are too short for starters. Could you please lengthen them a bit from subsequent time? Thanks for the post.

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