Tasty Tin Foil Dinners

I remember assembling ‘hobo’ foil dinners for Scout camp. I followed their recipe (hamburger patty, potatoes and carrots), but it sure didn’t look good to me. Which is probably why I never made them for our own camping trips.

All those years I was missing out on truly, one of the easiest camping meals ever!
I just had to apply some thought and creativity and I ended up with some delicious food made in minutes and cleaned up in seconds. Sounds like a perfect recipe to me.

A few tips to remember will make everything go smoothly.

1. Use heavy duty foil (large size)
2. Use non-serrated flipper to move foil packets on coals
3. Digital Infrared Thermometer is helpful for gauging temperature

4. Use only dry, seasoned hard wood
5. You can use a sharpie pen to mark foil packets if you need to.

Cooking on your campfire

Build a good fire and allow to break down into coals (usually takes about 30 minutes).

As soon as the last flames die down and you’re left with grey/white coals, use a fire poker to spread the coals level. You can create a variety of cooking temperatures by stacking the coals deeper for higher temps and lower for slower, low cooking temps.

While fire is burning down to coals, prepare your foil packs. You’ll want to start cooking as soon as the coals are ready as they will lose a lot of their heat after an hour or so.

Those lower temp coals, however, are perfect for cooking dessert, so also have that ready to go after you’ve finished cooking dinner.

Remember, times are approximate, so keep an eye on the food. You can always place food back on the coals if they’re not completely done.

As foil packets are cooking, it’s a good idea to flip them (unless otherwise noted) every 5 minutes or so. This will create more even cooking and avoid burn spots.

Make individual meals so you can eat right out of the foil. No dishes, easy clean-up!

How to create foil packet

1. Place food in center of foil.

2. bring two sides together in center above food.

3. Fold both layers together once.

4. Fold again until it brings it down to the level of the food.

5. Fold ends up on both sides

6. Place on another piece of foil

7. Repeat steps 1-6.

This will keep food from leaking and allow you to turn it over.

3 course dinner

Salmon & Asparagus

Place fillets, skin side down, in center of foil. Place asparagus on both sides. Drizzle everything with olive oil. Season liberally. I used sea salt, fresh ground pepper and a dill seasoning I love. Put a few pats of cold butter on top and a few slices of lemon.

Do a double layer of foil, folding one first completely and then another layer. Place on hot coals and cook for 12-15 minutes, turning twice, starting and ending with skin side down. If you are using a fillet without skin, place lemon slices under salmon.

Check temp with Infrared Thermometer on bottom of foil about 5 minutes into cooking. Should read about 350 to 400 F.

Potato & Pepper Sausage bake

Place Baby red potatoes (cut in half), chunks of different colored peppers, chunks of red onion and chunks of chorizo (or your favorite spicy sausage) in the middle of the foil. Drizzle everything with olive oil. Season liberally. I used sea salt, fresh ground pepper and fresh herbs (Oregano and Sage).

You could cook this without the sausage, but adding it will add fat and lovely spiciness & seasoning to the veggies. So delicious!

Do a double layer of foil, folding one first completely and then another layer. Place on hot coals and cook for approx. 25 – 30 minutes, turning every 5 minutes or so.

Check temp with Infrared Thermometer on bottom of foil about 5 minutes into cooking. Should read about 350 to 400 F.

Garlic Focaccia

These little flat breads are perfect for the campfire. Slice in half, spread with butter and sprinkle with garlic seasoning and Italian herbs. Cover and then slice into finger length pieces. Wrap in foil and cook over hot coals for about 10 minutes. Crunchy on the outside, steaming hot and buttery on the inside.

Croissant Berry Bread Pudding

Approx. 3 large croissants, torn or cut into pieces.
1 egg
1/2 cup milk
1/4 cup white sugar
1 tsp vanilla
1/2 tsp ground cinnamon
Mixed berries

Mix all ingredients except croissants and berries in foil pie plate. Add croissant pieces and toss to coat. The croissant pieces should almost absorb all of the egg mixture. If not, add a little more croissant to it.
Sprinkle top with berries. (I used raspberries and blueberries)

Place pie plate on piece of foil. Place another piece of foil on top of it and roll edges upward and crimp to seal.

Place directly on coals and cook for approx. 30 minutes. The coals have started to cool and you should get a reading of about 325 F on bottom of pie plate.

I turned mine over for a few minutes at the end. It put some direct heat on the berries, which made them explode with flavor, but broke some of the raspberries. You want a nice crisp bottom so you have that texture with the softer parts of the croissant and berries.

Bring along a can of whipped cream and dig in!

A Few other ideas
(but really, once you start thinking about it, there are endless dishes you love
that you could cook in foil on a campfire…so try it out!)

Spicy Garlic Shrimp

Use shell on shrimp for added flavor.
Mix together with crushed garlic, red pepper flakes, fresh herbs, lemon and olive oil.
Cook on hot coals for 12-15 minutes. Peel and heat, but be careful…hot!

Meatball pasta dish

Use a mini loaf foil pan for individual servings.
Pour some marinara on bottom, add a few frozen meatballs, chunks of mozzarella cheese, sliced zucchini and mushrooms and some par-boiled pasta (I cooked my pasta 5 minutes).
Mix and cover with foil.
This could be made ahead of time and brought camping already prepared in the pans.

Roasted Garlic Lemon Artichoke

Cut off bottom and top of artichoke. spread leaves a bit.
Squeeze fresh lemon on top (about 1/2 lemon).
Drizzle with olive oil and sprinkle with fresh minced garlic, sea salt & Freshly ground pepper.
Wrap with foil into a ball.
Roast on hot coals for about 45 minutes.

Bean & Beef Quesadillas

Place tortilla in center of foil.
Cover only half with shredded spiced beef (I made and freeze mine ahead of time), black beans and lots of cheddar cheese. Fold over and wrap with foil.
Cook over hot coals for about 7-9 minutes.
Cut and top with sour cream and green onions.