CLEAN-DEZERT.ORG :: BARSTOW 2021

badlinesgoodtimes

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544

2021 Barstow, Ca Desert Clean Up

The team at BL-GT was asked to help cook again for another desert clean up. Although honored... we were nervous to say the least. How many people Adam - Director of operations - 500-700? With that said planning, more planning, and eventual prep for the event went underway. We had cooked for the last event at Hodge Rd (READ HERE) which had sub 200 attendees. For a couple of hacks who cook on the weekends for family and friends we were able to pull that one off with far less planning. This event had an anticipated 500-700 attendees so we needed to step up our game and recruit some help. We called up some folks we could count on, organized via a spreadsheet for food consumption, and set out a game plan for how the 3-4 hour cook session would go. Even with a 'plan' we were nervous. Did we have anything to lose??? Our ego's maybe, but we'd probably get over it within a few weeks. NOT THE POINT - People were taking time out of their personal lives to help KEEP PUBLIC LANDS OPEN for all, we were there to support them, which in turn supports ALL OF US. We knew after a day of cleaning up TRASH left by TRASHY people the last thing anyone would want would be TRASH food. We had our work cut out. With the right folks, the right food, and & the right organization to back all of this up we had a job to do. We wanted to OWN that job. We wanted to make sure that everyone had something to look forward to for the next time a Desert Clean-up is happening.






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Prep started early. We had to set up all of the canopy's, grills, table layout along with who managed what grill and/or cook station.



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badlinesgoodtimes

Administrator
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Messages
544
Camp Chef (CLICK HERE) has always been our go-to grill for desert cooking. From taco's, brats for a midnight snack, burgers, breakfast burritos, sunny side up eggs, and just plain heating up left overs it's hard to beat a flat top grill. These bad dawgs have two big burners, fold up flat for easy transport and an extremely simple design that just works every time you need them too. Elliot has been blessing his piers with amazing food for years now by utilizing the simple design of a camp chef with the griddle flat top. We had six units out for this event. In the end we only required three total to cook for this amount of people. NOT A SPONSOR... WE JUST LOVE THE DESIGN AND PRODUCT. All of us have paid full price for these one beast.



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Rice was the first item to cook for the day. To say we cooked to much was an under statement. 50lbs of un-cooked rice. This makes, well... a lot of rice. Although all of the volunteer chefs like to BBQ, non of us knew how to make rice. We all learned quickly how to make rice without a rice cooker. First heat up your Camp Chef griddle, add a coat of oil (corn oil is what we used) and pour 4 cups of rice per griddle. While mixing the rice to prevent burning you'll need to periodically add oil to help brown. Once the rice is browned you'll need a buddy to help get the rice off quickly because it wants to burn quickly at this point... We found a rhythm and created a bunch of epic Spanish Rice - (Click here for Spanish Rice Recipe)



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Desert Meat Club - Click here for yours at $20 each



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Want Stickers? Click here



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The rice was flowing as tins were getting filled up. With a few hours before the event we covered the trays in tin foil and set them in an empty cooler. Fun fact... coolers are also great at keeping things warm. When the rice situation was coming to an end we needed to heat up the beans.



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YEP, canned beans folks. We made about six of these cans I believe. Two cans per trey. The key to heating up these beans on the flattop without burning the bottom layer is to create a water bath that the trey sits in. Take a second trey, fill it with like 1/2" of water and then slowly set this trey on. Some water will splash out but you'll be able to heat the beans without burning them. In the future we'll probably add some cheese and milk to give them a little extra flavor.



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Elliot's mom Nancy stepped up and cut up all of our onions. Wow... not a job for the faint of heart. Not a tear drop from this hero.



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IG-@Adventureendeavor on Meat Station Juan.



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IG-@Mrbutcherboy1 on Meat Station Dos. (Click here for buy that rad shirt for $20)



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:: MAN YOUR STATION ::

Meat was started. We served marinated pork and marinated chicken. All product was purchased at Vallarta in advance. 240lbs of meat for our desert friends. Elliot probably broke a child labor law, but his son Conner seemed to enjoy his duty as the tortilla man haha.





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Without warning Director of Operations Adam got on the mic and yelled 'Food's ready'. A quick mad dash to ensure all was a go on our end... she went. Luckily we were good. The folks lined up and food was flowing into the patrons hands. At this point we looked like a professional organization. Who'd a thunk haha. Hundreds of people flowed through the line within about 20-30 min. may I reiderate - Hundreds - At this point people were coming back for seconds/thirds.



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Spirits were high. Food was consumed and trash was getting picked up. We kept serving up food for about 3-4 hours. This didn't include dinner that night or breakfast in the morning...



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The Raffle starts at 2pm which offers a bunch of free items donated by a bunch of amazing companies within the off road space. Check out IG - @Cleandezert-official to see all of the sponsors.
 

badlinesgoodtimes

Administrator
Joined
Mar 30, 2022
Messages
544
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16.43 TONS of TRASH had been taken out of the desert this day. ONE DAY. This was probably only within a 20 mile radius of base camp. Can you image how much trash is still out there? Please pack out more then you pack in. Plan to bring an extra trash bag for trash you see. Be part of the solution.



SHARE THIS, SHARE AND FOLLOW CLEAN-DEZERT.ORG, JOIN A LOCAL CLEAN UP. START YOUR OWN CLEAN UP. DO SOMETHING.



And some pictures of the jump session hosted by the Terra Crew boys.

Please visit Captain Beard's website as he has taken a bunch of rad photo's!





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