What is your favorite foil wrapped campf ire food

“Just curious what everyone likes in the way of foil wrapped foods. I realize you can't do that much when backpacking but what about when you car camp.

Post your recipe if you like.”

“Now, here's a thread one could wrap their lips around!”

“Cut up veggies at home before the trip. Include an entire head of garlic witht he top cut off. Add a bit of olive oil and some salt.

Bring along some pita bread to smear the roasted garlic all over.

YUMMY!”

“I've always wanted to bake some potatoes in the woods, Ewker. I think that would be awesome.”

“Easy SD. You can cut up potatos and sprinkle with some oil and salt before heading out. Top off at camp with some cheese and bacon bits.”

“TD, I agree to. A baked potato, some chicken or steak with veggies all wrapped up in foil.”

“Take a few pita breads and split from 10-2 o'clock. Fill them with cheese and pepperoni. Sprinkle in some dehydrated tomato powder and italian spices like oregano and parsely. Lightly fold into alum. foil rubbed with a little olive oil and turn over some coals close to the fire. This is my original recipe I've been doing for years (but without the tomato)

another one...

Foil meal of hamburger and your favorite spices, cream of mushroom soup spooned over, add some frozen italian veggies and a handfull of tater tots, freeze it all together and save it for your first night out. cook over the fire or coals as any foil meal...deee-lish!”

“take some chopped carrots and taters, along with a slice of onion. Place onion on bottom of foil, big pat of butter. Set Chicken breast on buter and dump the taters and carrots on top. Apply salt and pepper, garlic or whatever to taste. Dump at least half a can of cream of mushroom soup on top of all this. Seal the foil, but be sure to leave air space inside (don't wrap it tight).

Cook for about 20 minutes or so on a bed of coals.

Yummy!
last edited: 10/19/04 12:57:29 PM”

“Baking potatoes at home and wrapping in foil works well.
It's hard to evenly or thoroughly cook potatoes on/in the fire, and it takes an hour.”

“We always make hobo dinners when car camping. Take some hamburger and make a 1-1/2 to 2 inch ball some onion, baby carrots, salt, pepper, garlic, and butter. Throw in and ice cube seal up the foil packet and sit it directly on the coals for 15 to 20 min. Damn good stuff.

You can also cut up potatoes, butter, garlic (what ever spices you want really) and onion (I always use red). Seal up the pack and cook directly on the coals for about 10 min or so.”

“I love campfire cooked food!

When I was a girl scout we used to make "tinfoil dinners" (I think that's what we called them) that had hamburg, potato, veggies...they were always half raw, LOL...but we loved them.

Some of my favorites now are salmon, chicken, baked potato, mixed veggies, whole onions, and corn on the cob - in the husk, not in tin foil.”

“Ever hear of walking tacos?

Heat up taco meat and add it to a bag of fritos. Throw in some cheese and lettuce and wa-la”

“Take a large Vidalia onion, core it leaving the bottom intact, drop in a chicken bullion cube and pack with butter. Wrap in foil, and bake until tender.
We cook this as a side item when grilling steaks also.”

“I've done shrimp in foil, and some veggies -- onions and cucumbers squash and stuff, but never a baked potato. Weight I guess, but I might need to do that sometime.

Ewker: lol, you did that on purpose.”

“i was just about to say that same thing currafreak! those are great!”

“Trout, filleted, sliced potatoes & onions, salt, pepper, garlic.
Wrap in foil, cook on the coals.”

“tinfoil dinner
hobo dinner
tin soldiers
knights in shining armor
wrapnburn
alumistuff

All the same and all very good. The key to those is to layer your ingredients starting with whatever takes the longest to cook on the bottom and the meat on the top. Be sure to give it a big 'ol squeeze of butter too.

Baked potatos are easy on a campfire the secret to success is to parboil them first. It makes them fluffy. Be sure to double wrap them with foil and bring a little extra in case you get all excited and pull the potatos out of the fire too soon.

Al also dig chicken quesadillas. Tortillas, butter, a block of cheddar, chicken in a pouch, maybe some fresh veggies like spinach or bell pepper.

Just sautee the veggies first in butter and set aside, toss in a tortilla in the butter and pile with cheeze, chicken and veggies (don't go crazy or you will be wearing the dang thing) let the cheeze melt and fold over when it looks good.”

“I like chicken, peppers, onions, corn on the cob, tomatoes covered with italian dressing and basil.

Smoked sausage with corn, black beans, peppers, onions and salsa is good too.”

“Hmmm gotta have dessert too.

Take an apple (your favorite eating type will do nicely) core in and pack that sucker with butter (see a trend here) and cinnamon sugar wrap in foil and drop in the coals. It's done when you can squeeze it (and get burned fingertips) You can eat it with a spoon.

For y'all way up north try this in winter and pack in some vanilla ice cream too.”

“Ice cream on a cold BP trip would be the bomb.”

“Don't forget about the orange peal cakes. Cut an orange in half, dig the guts out and fill with cake batter. Put the two peals back together and wrap in foil. Throw it in the fire.”

“Get an onion, cut it in half and core it. Leave about three rings. Fill it with the mexican flavored ground beef in the foil pouch and drown in cheese. wrap in foil and put in the campfire.

Get another piece of foil slice the remaining onion and wrap with a big shot of butter salt and pepper and drop it in the fire too.

Butter makes everything better.”

“To get a potato's middle done, we'd half cook them before heading out or do them in the coals and insert a clean 8 penny or 10 penny nail into the potato. The heat would travel down the nail and cook the inside. It works, but it's not much faster, the inside just gets as done as the rest.”

“Currafreak and Roam Around beat me to the Vidalia onion. Can't beat it. Futher suggestions: get the biggest onions you can find. The softball sized ones are best. Use any kind of bullion cube, only core the top down about 1/2" deep and and as wide as the cube, not all the way down. We just fill up the rest of the hole with water and not butter/margarine, but I'll try that next time.
last edited: 10/19/04 2:09:33 PM”

“favorite is roasted corn on the cob- don't really have to wrap it in anything but it's husk.

next to favorite- chicken- olive oil, cayenne pepper, sliced onion- wrap in foil and heat in fire COALS - if using raw chicken- cook thoroughly- if using canned or pouch chicken- just heat and eat.”

“Dang, these recipes sound good.”

“The best meal I do during car camping is shrimp kebobs on a hibachi.

Shrimp, veggies, cherry tomatoes and those tiny canned potatos. A little marinade and it's like you're home on the grill in your backyard.

...If you have a home...and a backyard...and a grill.”

“Kroger brand Habenero chesse MMMMM I'll have some on my next trip!!!!”

“1] take a whole unpeeled banana. cut a slit down the center of it lengthwise. spoon out some of the insides so it looks like a bloated canoe.

2] stuff in marshmellows and hershey's chocolate bar pieces.

3] wrap in foil.

4] toss on coals for 15 minutes.

5] eat.

6] try not to orgasm in pants.”

“It's all about fresh trout with lotso butter and fresh onion and spices of your liking wrapped up in foil and stuffed down into the coals. If you happen to have bacon with you (hey, we all backpack with bacon, right?), wrap the trout in bacon after you add the butter and spices and onions. Mmmm mmm. I call this "twice-foiled" trout. Why twice foiled? Well, you had to foil it first with your lure, then you foil it for dinner. Don't worry, I've been foiled many times by wary trout, so we're just about even.”

“Corn on the Cob Magic:
Slice the husk down to the corn. Insert a pat or two of butter.
Wrap in foil. Fold the stalk end and twist the other end.
Cook about 15 min. per quarter side.
With a BIG knife cut off the stalk end including a 1/4 to 1/2 inch of the cob.
Squeeze the twisted end and push out the cob onto the plate. All the silk is left in the husk. Magic!”

“How could I forget this dandy? Strider's Coal Baked Onions! I make this at home. I have friends who always ask me when I'm making them again. Make this for your friends and you will be a culinary GOD!

From Phil's photo page...

"Take a BIG onion, cut it in two at its' equator. Cut out center of each half and create two onion "cups", leaving a couple layers of onion for the cup sidewall. Be careful and don't cut clear thru the side. If you cut the side, the juicy goodies will leak out....

Save 2/3 of onion meat for something else, dice the rest fine and put the diced onion in a bowl or plastic bag. Add to the onion meat: equal quantities of diced mushrooms and celery. Crumble in some Feta cheese for flavor, and a little string cheese to glue things together. Add 2 cloves diced or smashed garlic, and dribble in a few drops of olive oil.

Now you have the basic mix. From this point, add whatever suits you. Canned shrimp. Canned smoked salmon, or clams, or oysters. Diced ham or bacon. In fact, most anything works just fine, as long as you only pick one primary ingredient. I don't think bacon and canned clams would work well together....

This trip, methinks I'll go with dungeness crab meat. Might use some diced artichoke heart instead of the celery, since arties go soooo well with crab. Might build a mushroom, tomato, and basil version as well.

If you want some color in the cup, toss in a bit of diced red pepper, or some pimento's, or maybe a few black olives.

Black pepper to taste, but I avoid adding salt. It's too easy to oversalt, and that kills the other flavors. Salt to taste after cooking.

Mix well, then stuff the onion cups with the mix. Stuff 'em full but not heaping, and pack 'em tight. Sprinkle Parmesian cheese all over the top.

Wrap the stuffed onion cups in foil. Bake in coals just like you would bake a potato, until foil pack is nice and soft.

The foil wrapped onion cups can be prepped at home and carried in. Makes for simple dinner prep, just toss them in the coals and drink a beer while the steak is grilling.

These bake up just as well at home, although it's a real pain cleaning all the campfire ashes off the kitchen floor."”

“Take a fresh caught carp. Cover with green leaves. Pack with mud and cover with foil. Throw in the fire for 30 min. Uncover, throw away the carp and eat the leaves. Yummy!”

“I put it on my favourites list and will refer to it for bicycle camping outings with my Outdoor Ed. kids.

Please keep them coming.”

“Round steak cubed
Potatos cubed
Onions
garlic
carrots
acorn squash cubed
salt and pepper

Toss under coals for 45 minutes.”

“Lots of good stuff, I like to keep it simple myself.

One large potato (like a 1lb idaho baking type)
olive oil
kosher salt

Smear oil on potato, sprinkle liberally with salt, wrap and place in hot coals (rotating every 15 min or so) for about an hour.It will almost be burnt on the outside and like butter inside.”

“It is simple if you prepare everything at home and double wrap in in foil.”

“i have been cooking over the " burning brush and down trees from frances and jean" fire for the last month.....
have done lots of above suggestions, but have to add one of my personal favorites...

sweet potatoes wrapped like naviguesser wraps corn on the cob, so you can eat it squeezed out of its skin, dipped in honey cinnamon butter ....or dill/garlic yogurt sauce....or even just plain.....yumba!”

“One day in advance and put in fridge: Pork Chop with Salsa on top, place Pepper Jack cheese on top of that. Seal tight.

Serve with cold Pork and Beans.”

“Hey, remember everyone, we have CAMPFIRE RINGS each night at Yellow River State Forest this weekend.

yum, yum! lol!”

“this is giving me some good ideas for my trip this weekend.”

“Thanks for starting the thread Ewker...my boss was giving me ideas on how to cook with the foil in a camp fire...so many of the ideas sound delicious!!!

One thing he pointed out to me was to use two pieces of foil...and criss cross them..fold one up in the center and the other two the side creating "horns" to lift out of the fire easier. Yall may already know that but thought I would throw it in just in case :-)”

“Hmmm...I never realized just how much I like to cook with foil.

Ok, pepperoni (if it's cold out pack in Italian sausage, sliced), bell pepper, onion, a little Italian salad dressing, and a sliced portobello mushroom. Wrap in foil and dump on the fire. When veggies are soft (it won't take long) remove and dump the contents into tortillas or pita. Sprinkle with mozarella, parmasean (not the powdered stuff) or fontina cheese (hell, use all three) and enjoy.

Ok fine, maybe butter and cheese make everything better.
last edited: 10/19/04 7:51:40 PM”

“my friend taught me this one.

1) Take a big zucchini and slice in 1/2 lengthwise.
2) smear butter on the inside halves.
3) Sprinkle with "Goya" Adobo seasoning (essentially, it's garlic, salt, cumin, pepper--they have several varieties.) You can get the Adobo seasoning in a Mexican store--some groceries also carry it in their International / Mexican foods aisle as well.
4) put a few more pats of butter on the outside
5) wrap in foil
6) cook until the zucchini is a little soft (you can usually tell if it "gives" a little when pressed, or if a fork goes in pretty easily.)

Yummy!

Roasted Corn on the Cob is also awesome:
(It tastes best if you get the corn from a roadside farmer's stand and not from the grocer--the farmer's corn is usually fresher and sweeter and not so "starchy"--corn tends to lose its sweetness the longer you wait after picking them...

1) pick the corn (or get it from a farmer)

2) soak the corn (husks and all) in some water.

3) put on the fire until the husks turn black. (you can peel away the end of the corn to see if the kernals look cooked.

4) when done, slather on butter or dip in a pot of melted butter OR just sprinkle with a little salt & pepper and enjoy!”

“BTW-- isn't there a way to cook sandwiches / hot dogs on your engine block with foil as well?”

“The recipe is simple, getting the main-course can be challenging.

First catch a trout; make sure your licensed, and the trout is at least legal length, but legal length is still usually to small to bother with, so I'd get a least a 12' fish. Let the little ones go.

Simple;

-Clean it out
-Stuff the body cavity with dried,minced garlic, and butter flakes or the real thing if you can get it there.
-Wrap in foil
-Place on fire with well-developed coals.
-turn once, you'll hear sizzling, or some juice may work its way out of your tightly wrapped foil.
-carefully remove from foil, and enjoy!

Very tasty! I'm not a big fish eater, but this is really good. The flavor varies on species and location caught; some lakes have there own distinctive flavor of trout.”

“but legal length is still usually to small to bother with, so I'd get a least a 12' fish. Let the little ones go.

WhiskeyLake
2:37:29 PM
10/20/04

you have really high limits on trout there”

“I dont have the synopsis in front of me, but off the top of my head I think the minimum length is 9inches...”

“I went to a camping wedding reception with some tt hikers a few years back. Someone brought corn, but I didn't see if it was put in reynolds wrap before it went into the fire, but it was the best corn on the cob I ever had.

It was slightly browned when done.”

“Follow his instructions for preparing the apple but add a few Red Hots along with the butter and cinnamin.”