The outside temperature was 27 degrees F. when I left the house Saturday. Although the forecast was for a pleasant day in the mid-40s, I knew I'd have to fight frozen water pipes at the engine house when I arrived at 7:30 a.m. I didn't want to repeat the frozen pipe/water jug mess I had at the engine house last winter. (I cooked potato leek soup that Saturday.)When I packed the truck Friday evening, I set the five-gallon water jug in the cab. I also filled the large coffee boiler and insulated beverage dispenser with extra water. This gave me enough cooking and cleaning water for the breakfast. I figured a gallon per person would suffice (seven volunteers showed up).
And the jug in the cab didn't freeze, which meant I could work with liquid water. Last year, I had to thaw the water jug first, a recipe for delayed coffee and meal.
The picture shows my impromptu buffet line. The 10-inch camp oven holds the grilled sausage and the 5-inch oven contains hot syrup. The melted butter in the small aluminum pot solidified almost immediately when I set it on the cold iron.
The temperature was still in the low 30s when I served breakfast at 9:30 a.m. I served the French toast right out of the skillet.
The Camp Chef cast iron conditioner was still frozen solid at 10 a.m. To thaw, I tossed it inside the 9-quart coffee boiler for 10 minutes.
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