Somehow food tastes much better outdoors. Maybe it's the crisp and fresh air. Maybe my appetite is bigger. Maybe it'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 or scrubbing smoke-stained dishes in less than adequate dishpans after the meal when I can be watching the sunset.
That is why my favorite cooking 'pot' is aluminum foil.
Foil cooking allows you to prepare delicous meals in the coals of your campfire and have nothing to wash when dinner is over! Below are 7 of my favorite foil wrap recipes. But first let's go over the basics of tin foil cooking:
Tip: For first night, prepare the foil packets at home. When you get to camp, just toss them on the coals.Here are 7 foil packet recipes: Note: depending on how hot the coals are, it takes generally 20-30 minutes, less for fish or pre-cooked items. Turn every 5 minutes.
Recipe 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
Recipe 2. Chicken Potato Packets
- 4 boneless, skinless chicken breast halves
- 4 medium red potatoes, cut in 1/2-inch cubes
- 2 cups frozen green peas
- 1 jar (12 oz.) chicken gravy
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 1/8 teaspoon pepper
Recipe 3. Baby back pork ribs
- 3 pounds baby back pork ribs
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons pepper
- ½ cup water
- 1 ½ cups barbecue sauce
Or just purchase a packet of ready-to-heat Lloyds Barbecue Ribs
Recipe 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
The only drawback to camping cooking is preparing and cleaning up. I don't like cooking multi-step recipes or scrubbing smoke-stained dishes in less than adequate dishpans after the meal when I can be watching the sunset.
That is why my favorite cooking 'pot' is aluminum foil.
Foil cooking allows you to prepare delicous meals in the coals of your campfire and have nothing to wash when dinner is over! Below are 7 of my favorite foil wrap recipes. But first let's go over the basics of tin foil cooking:
- Use heavy-duty foil so you don't burn the food and so the packet doesn't tear.
- Use assembly-line technique, not one foil packet at a time. E
- Put some butter in the packet so your food won't stick to the packet.
- Sprinkle seasonings generously. It makes others think you are a pro at this.
- Double-seal by folding twice to keep the moisture in.
- When you fold leave air room for heat circulation inside.
- Don't cook foil packets over roaring fire. A small fire or white hot coals is better.
Tip: For first night, prepare the foil packets at home. When you get to camp, just toss them on the coals.Here are 7 foil packet recipes: Note: depending on how hot the coals are, it takes generally 20-30 minutes, less for fish or pre-cooked items. Turn every 5 minutes.
Recipe 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
Recipe 2. Chicken Potato Packets
- 4 boneless, skinless chicken breast halves
- 4 medium red potatoes, cut in 1/2-inch cubes
- 2 cups frozen green peas
- 1 jar (12 oz.) chicken gravy
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 1/8 teaspoon pepper
Recipe 3. Baby back pork ribs
- 3 pounds baby back pork ribs
- 1 tablespoon packed brown sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons pepper
- ½ cup water
- 1 ½ cups barbecue sauce
Or just purchase a packet of ready-to-heat Lloyds Barbecue Ribs
Recipe 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
