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  • Writer's pictureDairy Keen

Campfire Foil Dinners

Time for tin-foil dinners! My husband and I love to make these over the campfire. You can also make them on your outdoor grill or even in your oven. The secret is to cut the meat into bite-sized pieces, that way everything cooks evenly. Add anything you like. Make your own specialty recipes.

Campfire Foil Dinners

4 ounces chicken or hamburger or steak, cut into bite sized pieces ¼ teaspoon salt 1/8 teaspoon pepper ¼ of a medium onion 1 clove garlic, sliced or minced 1 Carrot sliced thin 1 Red Potato, sliced thin ¼ Cup of sliced fresh mushrooms ¼ Red or Yellow Bell Pepper, sliced (optional) 3 Tablespoon Italian Salad Dressing or Ranch Dressing 1 large ice cube or 2 Tablespoons water

Heat your campfire while making the foil packets.

On an 18×12 piece of heavy foil spray the middle of the foil with cooking spray. Place the meat into the center of the foil, and then add salt and pepper. Pile on the vegetables and top with dressing. Add the ice cube. Fold the foil around the mixture. Don’t wrap too tight, leaving room for the steam. Then wrap again in another piece of 18×12 piece of foil.

Hold your hand about 2 inches over the coals and count the seconds until your hand gets uncomfortable. If you get to four or five the embers are about 350 degrees to 400 degrees, which in perfect. If not that hot add more coals, if you can get to four then it is too hot spread out the coals a bit.

Nestle the packets into the embers. As your packet cooks, turn it about every 5-10 minutes. Be careful not to break the foil. Cook for about 30 minutes. Let rest for 5-10 minutes so when you open the packet you don’t get burned.

If cooking indoors bake on a cookie sheet in a 400 degree oven for 30 minutes. Turn twice to let the flavors blend. You can also cook on your barbeque.

Grilled Seafood Boil Packets

¼ pound (about 8) Raw Shrimp, shell on but deveined ¼ pound Andouille Sausage, sliced 1 Garlic Clove minced ½ ear of Corn, husks and silk removed 1 red potato, cut into bite size pieces 1/2 teaspoon Old Bay Seasoning ½ teaspoon salt

¼ teaspoon pepper, (I like Cayenne) 1 Tablespoon Butter 1 teaspoon Lemon Zest 1 Tablespoon Lemon Juice 2 large ice cubes or ¼ Cup Beer or water Cook as above. Serve with additional Old Bay Seasoning.

*You could also make this with Crawdads that you catch out in Strawberry!

*Gluten Free without the beer.


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