Grubmaster

Grubmaster Guidance

Thank You for serving as your patrol's “Grubmaster” for an upcoming Troop 98 campout! Grubmaster is one of the most important jobs on a campout because you are responsible for making sure your patrol has everything it needs to prepare and enjoy the delicious menu you planned. 

As you plan, prepare, and make purchases for your patrol, below are some important things to keep in mind. This page is also available below  for printing: Grubmaster Guidance - Google Doc for Printing

A SCOUT IS FRIENDLY. 

Enjoying camp meals together is one of the best parts of any campout. But nothing can make a Scout feel unwelcome or singled out quicker than discovering they can’t eat the food due to special food needs, from allergies to dietary restrictions.  While some Scouts are passionate about their special food needs, many won’t mention them unless you ask, so be sure to ask your Scouts about any special food needs before you finish menu planning. 

A SCOUT IS THRIFTY. 

Manage your patrol's food budget carefully, noting the amount per Scout, number of Scouts, and the overall total. Pay attention to serving sizes to avoid buying too much, our aim is to have no leftover food when we leave. You'll be reimbursed only to the approved budget amount; any spending beyond that will need approval, and funding, from your patrol members. Standard budget for a two night campout (leave Friday, return Sunday) for food and patrol supplies is $25 per Scout.  Your patrol Budget: is: (Number Scouts) x ($$ per Scout) = $ Total Budget.

KEEP YOUR RECEIPTS. 

We can only reimburse you for expenses if we have your receipts. Keep all receipts, and place them in an envelope labeled with your name, patrol and campout name, and date, and total cost of the food, ice and supplies, you are requesting reimbursement for and give the envelope to our Troop Treasurer, Ms. Susanne, or Scoutmaster Bryan at a troop meeting. You can also email questions or copies of your receipts to Ms. Susanne at treasurer@troop98dc.org. Please submit receipts within three weeks of the campout to help us reimburse you in a timely manner. 

PACK WITH CARE. 

Do you like squished bread for sandwiches? Pack your food in ways to protect it. Keep the cold things cold in coolers or totes, and dry things dry, but secure. Bring it all with you on departure day, so it can all be safely transported to the campsite. You are responsible for packing the cooler and packing it with ice. If you need a cooler, contact the Troop Quartermaster and Scoutmaster immediately and they can provide you with one. 

As you pack up, remove excess wrappings to reduce weight and trash at the campsite. Zip-lock type plastic bags are an excellent choice. At-home preparation can also make cooking at camp easier and quicker. Are there items on your menu (like meats and veggies) that can be cut up at home and packed? Any items you can pre-cook, pack, and then reheat at camp?

CHECK YOUR LIST. 

Then check it again before you leave. Our patrol chuckboxes will have everything you need to prepare your meals except the food. Your patrol box will have a stove, pan, pot, knives, tongs, spatula, and spoon; Dutch Ovens are available upon request. Fuel will be provided by the troop.

ADVANCEMENT OPPORTUNITY. 

If you’re working on your Tenderfoot, Second Class, or First Class ranks, or a Merit Badge like Cooking or Camping, there may be requirements you can complete by planning a menu and cooking and going on a campout. If you are planning to complete those requirements, check with a leader or merit badge counselor to make sure what you’re doing will fulfill the requirement.

Finally, if you have any questions, your Senior Patrol Leader, Quartermaster, and Scoutmaster team are all here to support you, as everyone wants you to succeed as Grubmaster!