Technorati tags: [tag-tec] foil cooking [/tag-tec], [tag-tec] campfire cooking[/tag-tec], [tag-tec]camping recipes[/tag-tec]
Somehow food is more delicious and satisfying outdoors. Maybe itâ€™s the crisp and fresh air. Maybe Iâ€™m hungrier. Maybe itâ€™s being able to eat without being interrupted by the phone!
The only drawback to camping cooking is preparing and cleaning up. I don’t like cooking multi-step recipes when I can be watching the sunset or scrubbing smoke-stained dishes in less than adequate dishpans after the meal.
That is why my favorite cooking ‘pot’ is aluminum foil.
Foil cooking allows you to prepare marvelous meals in the coals of your campfire and have nothing to wash when dinner’s over! Below are 7 of my favorite foil wrap recipes. But first letâ€™s go over the basics of cooking with tin foil:
- Use heavy-duty foil so 1) you donâ€™t burn the food and 2) the packet doesnâ€™t tear.
- It doesnâ€™t matter which side of the foil you use. Really, I checked with Reynolds.
- Use assembly-line technique, not one foil packet at a time. Example, lay out 6 foil on table. Put meat on all 6. Then onions on all 6, then spices on all 6 and so on.
- Put some butter or Spam in the packet so your food wonâ€™t stick to the packet.
- Sprinkle seasonings. If nothing else, it makes others think you are a pro at this.
- Double-seal by folding twice. Foil cooking success requires that you keep the moisture in.
- Donâ€™t fold so tight thereâ€™s no room for heat circulation inside.
- Donâ€™t cook foil packets over roaring fire. A small fire or white hot coals is better.
Hint: For first night, prepare the foil packets at home so when you get to camp, just toss them on the coals. I donâ€™t do this for 2nd, 3rd nights because the packets take up cooler space even though the meats are the only part that needs refrigeration.
Foil Cooking Recipes â€“ 7 different packet contents
Note: cooking times depends on how hot the coals are. Generally, turn every 5 minutes for about 20-30 minutes, less for fish or pre-cooked items.
#1. Ham & Sweet Potato
– 1 slice of pre-cooked ham (this can be fresh or canned)
– 1 serving canned yams (about 3 pieces)
– 1 or 2 canned pineapple rings
– 1 to 2 tablespoons of brown sugar
– 1/2 tablespoon butter
#2. Chicken Potato Packets
– 4 boneless, skinless chicken breast halves
– 4 medium red potatoes, cut in 1/2â€“inch cubes
– 2 cups frozen green peas
– 1 jar (12 oz.) chicken gravy
– 1 teaspoon salt
– Â½ teaspoon dried thyme
– 1/8 teaspoon pepper
#3. Baby back pork ribs
– 3 pounds baby back pork ribs
– 1 tablespoon packed brown sugar
– 1 tablespoon paprika
– 2 teaspoons garlic powder
– 1 Â½ teaspoons pepper
– Â½ cup water
– 1 Â½ cups barbecue sauce
Or just purchase a packet of ready-to-heat Lloyds Barbecue Ribs
#4. Tuscan Sword Fish
– 1 can (15 oz.) Great Northern or cannellini beans, rinsed, drained
– 1 medium tomato, chopped
– 2 tablespoons prepared pesto, divided
– 2 swordfish steaks (4 to 6 oz. each)
– 2 teaspoons lemon juice
– 1 teaspoon lemon pepper
– 2 lemon slices
#5. Shrimp Jambalaya Packets
– 1 pound peeled and de-veined medium uncooked shrimp
– 4 cups cooked rice
– Â½ pound smoked sausage, sliced
– 1 can (14 1/2 oz.) diced tomatoes with garlic and onions
– 1 medium green bell pepper, chopped
– 3 to 4 teaspoons dried Cajun seasoning
– 1 teaspoon hot sauce
#6 Mexican Pork Packets
– 4 boneless pork chops, about 1/2â€“inch thick
– 1 teaspoon chili powder
– 1 cup medium chunky salsa
– 1 can (15 1/4 oz.) whole kernel corn, drained OR 1 package (10 oz.) frozen whole kernel corn
– Â½ cup chopped green bell pepper
#7 Cranberry Apple Sweet Potatoes
– 4 medium sweet potatoes, peeled and cut into 1/4â€“inch slices
– 2 Granny Smith or Golden Delicious apples, cored, thinly sliced in rings
– Â½ cup dried cranberries
– 3 tablespoons margarine or butter, melted
– Â½ teaspoon ground cinnamon
Have fun foil cooking. Remind the kids to open the foil carefully to avoid a burst of hot steam .
Now, for the dessert. Watch a video of how to assemble campfire banana boat and other foil-wrapped dessert recipes.