Patrol cooking is an important part to every troop’s development of younger Scouts and patrol-style cooking shows the dependency of the patrol on the other members. Without one to gather the food, cook and clean, the patrol cannot have their next meal—Kevin M. a Patrol Z reporter based in New York.
Oh my goodness, I came across this most interesting cooking tool just before Thanksgiving, the FireDisc Cooker. This may be the best solution I have ever seen for gathering 5-6 boys around one heat source to cook. It screams patrol cooking to me.
A co-worker bought one and brought it to work; as soon as I saw this I knew it was what I had been looking for, for many years. The weight, the height (24-inch model), the ease of assembly, the portability—one or two Scouts can set the thing up in minutes, there are no screws, nuts, or bolts to wrestle or lose, the flexible stand adapts to uneven surfaces and it takes both large or small propane tanks, the kind most Scouts could handle easily.
When you have been Scouting as long as I have, you are always looking for better ways to get a patrol deeper into the Patrol Method. I think one of the best ways is though patrol cooking. By dividing up all the jobs in getting a meal together the whole patrol feels teamwork and gets the satisfaction of eating their efforts.
Take the video above and reimagine image six young Scouts working together to make breakfast. Two Scouts can set up the FireDisc and get it lit. A couple of other Scouts can chop onions, break eggs, and shred potatoes, while two others do the cooking. Best of all, the whole patrol can stand around chatting while this simple breakfast casserole comes together; this is so simple even a group of new Scouts could do it.
- 1 pound mild ground pork sausage
- 1 pound hot ground pork sausage
- 1 package frozen hash browns
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 cup cilantro, chopped
- 1 1/2 teaspoons salt,
- 1/2 teaspoon pepper
- 1 cup shredded pepper jack cheese
- 6 large eggs
- 2 tbsp. canola oil
- 1- Assemble and light the FireDisc. Turn to medium high heat.
- 2- Drop the sausage into the center of the disc to brown it, to an almost crispy consistency, and then move it to the outside of disc. This allows the sausage to stay warm without being overcooked — one of the key features of the FireDisc.
- 3- Add shredded potatoes to the rendered sausage fat and cook until golden brown.
- 4- Add chopped onions and stir-fry until tender. Move the veggies to the outside of the disc to keep warm.
- 5- Add eggs to the center of disc and scramble until halfway cooked, then combine all ingredients in the center with the eggs.
- 6- If you like, add cilantro and chopped bell pepper.
- 7- Sprinkle with salt and pepper and toss until the eggs are fully cooked.
- 8- Top with shredded pepper jack cheese.
Texas-based FireDisc® specializes in the design and manufacturing of the world’s most the innovative, high-quality and versatile outdoor grills and accessories. The company was founded by two entrepreneurial brothers, Griffin and Hunter Jaggard, who, armed with a makeshift tractor plow disc set out on a mission to build a cooker worthy of everyone from the world’s top chef’s to hunters, backyard family grill masters, tailgaters and campers. FireDisc® products are currently sold nationally and online throughout the globe.
Heavy-duty ultra-high carbon steel construction render the cookers indestructible, while meticulous designs yield convenient portability and ease-of-use. A rigorous “Chef-tested/Chef-Approved” quality assurance program enables the cookers to deliver unmatched cooking characteristics, as they have been vetted by some of the world’s leading chef’s. Prior to their launch of FireDisc® Cookers, the founders formed a non-profit to raise money and find a cure for Multiple Sclerosis. To date $1M has been raised via “The Carney Men” Bike MS team. For more information, visit http://www.firedisccookers.com.