Enemies of Liberty are ruthless. To own your Liberty, you'd better come harder than your enemies..

Current ThreatCon for CONUS

Current ThreatCon for CONUS
Current ThreatCon for CONUS

Thursday, September 3, 2015

These guys are not afraid to work...

Sparks in Alabama, here.

Max AAR, here.

Patriot Canteen Project, here.  Throw these guys a few bucks - acta non verba.

The only way the III prevails is less yap, more work.

11 comments:

  1. My militia unit is going to procure the same kitchen trailer. :-)

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    1. What price are you finding them at back there?

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    2. Well, so far they ain't back here. Closest one is Georgia. The best one at the moment is in Missouri.

      We want it complete. Lots of partials out there.

      Don't know prices. Logistics guys take care of that. :-)

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    3. If you can't find a complete one,there's a few other options for a filed kithen-have you considered a food trailer like they use at county fairs,etc? They are heavy duty,and you can pick the configuration that best fits your needs-lots of used concession trailers out there,and the fair season is coming to an end.
      You can also modify an enclosed construction trailer.
      Then there's the option to set up your field kitchen like outfitters do for backcountry elk hunts-that one uses a couple propane stoves,screened in gazebo type things-can't remember what they're called at the moment,and lots of cast iron skillets and dutch ovens for cooking over an open fire.

      However you decide to set up your field kitchen-be sure to get stainless steel silverware,and either stainless trays,or enameled steel deep dish plates for people to eat off of-if you're feeding large groups-you will not have room to store paper plates,plastic silverware,etc-plus there will be no way to get more.
      Stock up on lots of the original blue dawn dish soap,and lots and lots of bleach/pool shock-sanitation is the key when feeding groups of people out of any kitchen.

      I spent 20+ years as executive chef in hotels and private country clubs-I've fed groups from10-3,000 people,run kitchens where we put out 25-50 banquets per day,plus breakfast,lunch and dinner in the dining room,a bar menu for the guys who liked to eat at the bar,and run room service for all 3 meals.
      Worked at some of the most exclusive private country clubs in Ohio as well-did lots of outdoor cooking and catering at those.
      Cooked for an outfitter for a couple of seasons,cooked on fishing boats out of N.C.
      I've done this a time or two.

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    4. I just saw one the other day and they wanted 7500 for it...Was just wondering if that was what they were going for out your way as well or if they were cheaper..It was a TFK-250..

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  2. There's a reason the U.S. Army uses that set-up.
    From what I know about it,you are going to have to make a few minor alterations-the steam table is set up for specialized Army pans that are not the same as commercial restaurant pans-the army pans are more rounded and tapered,hard to find,and pricey when you can find them.
    Nothing you can't solve with an angle grinder, some stainless steel and a welder though.
    Other than that,you just need hand washing sinks,and to figure out a system to wash trays,silverware,pots,and and utensils.
    Do you need info on the equipment you need,or recipes for large groups?

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    Replies
    1. I actually found some of the high temp plastic Cambro pans that fit the inserts for the steam table set up.
      Just warming things in them should be perfectly fine.


      G1

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    2. Back in the day the US Army had two forms of field kitchens, the kitchen tent and the kitchen truck. The tent was kinda a customized GP medium with a high roof in the back where the stoves were lined up. The kitchen truck was a modified deuce and a half with some features not unlike the trailer.

      Immersion heaters installed in 32 gallon galvanized garbage cans provided a rolling boil sterilization pre-heat for mess kits at the start of the line. For washing, three cans would be set up. One hot, soapy with a brush and two rolling boil rinses.

      GI mess kits were designed for this system. Flatware has holes in the end to thread over the closing handle and the D ring on the one plate does as well. It allows for the hole kit to be dunked in the immersion heater cans . The handle on the canteen cup serves the same purpose.

      While galvanized cans are no problem, not sure if immersion heaters are available. We will be looking to procure those as well and require troops to have the GI mess kits. :-)

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    3. Then grab up a TM10-412 and you're in business. ;-)

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    4. Sounds like you're all set-unless you are going to feed others.
      I've seen the immersion heaters at surplus stores as recently as last year.
      You could always put a grate over a fire,and set the cans on the grate-that's how we did it on backcountry hunts-used 3 big pots in place of the galvanized cans-kinda hard to take those in on horseback.
      You still need bleach in your last rinse-boiling doesn't always kill all the bacteria,as there's always a few bits of food left here and there-better safe than sorry-would suck to have everyone down because they're grabbing toilet paper and heading for the latrines.

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    5. Sounds like you're all set-be careful relying on the Army foodservice manual though-a lot of that is frozen,plus it uses a lot of canned/powdered soups,sauces,gravies,etc.
      You could just pick enough recipes out of it though.
      The Army's right about powdered eggs and powdered potatoes-it's the way to go if you're feeding a lot of people from a mobile kitchen set-up.
      I saw immersion heaters at our local surplus store last winter-haven't been back since,so not sure if they still have them.
      We used a grate over a fire,and set 3 big pots on it with boiling water for backcountry elk hunts.

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