Campfire Foil Packs Recipe :-In the near future, and it is my most cherished holiday. A few days ago, my mother called, and we collaborated in order to design a weekly meal plan for the time that we will be all together celebrating (she utilized this meal planner).
Campfire Foil Packs Recipe
There was only one meal that was requested by everyone, and that was campfire supper packets, which some people may refer to as foil packets or hobo meals. Whatever you choose to call them, they are scrumptious and simple to prepare. I don’t mean to be a snob, but I think you should include it in your next meal plan because it is so easy to clean up!
Due to the fact that it can be prepared over a campfire, this meal recipe is particularly well-liked due to the fact that it is really easy to prepare. When you are ready to cook, you put all of your ingredients into a packet made of tin foil.
INGREDIENTS
- 1 package (14 oz) smoked sausage, (beef, chicken or pork) cut into coins
- 3 cups thinly sliced Yukon gold potatoes
- 2Â cups (3-4 large)Â thinly sliced carrots
- 1 large thinly sliced yellow onion
- 2 tablespoons olive oil
- 1Â teaspoon EACH:Â Italian seasoning, dried basil, dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- 4 tablespoons unsalted butter, separated
- Serve with: ketchup, fresh herbs (optional
INSTRUCTIONS
If you are going to use the oven, make sure you warm it to 400 degrees Fahrenheit. For those who plan to grill, the grill should be heated to a temperature between 425 and 450 degrees Fahrenheit. Take four sheets of heavy-duty foil and tear them apart.
Spray them with cooking spray and lightly spritz them. Set aside a large sheet pan that has been lined with parchment paper and prepared for use in the event that you are not going to be cooking this meal in foil packs (see Note 1).
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GET THE VEGETABLES READY: The sausage should be cut into coins. The potatoes should be sliced very thinly, about 1/8 of an inch thick. Carrots should be sliced very thinly, and large carrot slices should be chopped in half. Yellow onion should be sliced very thinly. A big bowl should be used to combine the sausage, potatoes, carrots, and onion.
THE SEASON: Two teaspoons of oil and all of the seasonings (Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, and salt and pepper) should be drizzled into the mixture. To taste, season with salt and pepper (I use a half teaspoon of salt and a quarter teaspoon of pepper.
my personal preference). Give everything a good toss until it is thoroughly blended. DIVIDE: Distribute the mixture in an even manner across the four pieces of foil that have been produced. The butter should be cut into pieces measuring one tablespoon, and then each tablespoon should be sliced into four smaller pieces.
Add one tablespoon of butter to each foil pack, and then add four pieces of butter to each foil pack. The foil packets should be sealed tightly to prevent any air from escaping, but the foil should not be double wrapped (use just one sheet of foil per pack; otherwise, the cooking time would be incorrect).
To ensure that the foil packet is entirely sealed, pull the short sides together in the middle and fold them down over each other in a gentle manner. Next, roll the ends into a ball.
Grill the vegetables for twenty to thirty minutes, or until they are tender when pierced with a fork (turn the foil packs over at the halfway point). Bake the foil packs by placing them on a sheet pan and baking them for thirty to thirty-five minutes, or until the vegetables are soft when pierced with a fork.
Adding to hot coals and cooking for twenty to thirty minutes when using a campfire. Keep in mind that they can take as long as forty to forty-five minutes, depending on the real temperature of the coals, the actual thickness of the vegetables that are being cut, the temperatures outdoors, the number of foil packs that are on the coals, and other factors.
When it comes to cooking them over coals, there is a lot of variation. In order to garnish, carefully open the foil pack while keeping an eye out for the discharge of steam. In the event that you so wish, garnish with fresh herbs (fresh thyme is our favorite), and serve with ketchup either poured over everything or on the side.
NUTRITION FACTS
- Serving:4servings
- Calories:530kcal
- Carbohydrates:27.6g
- Protein:12.4g
- Fat:42.3g
- Cholesterol:91.8mg
- Sodium:659.4mg
- Fiber:5.3g
- Sugar:6g
NoteÂ
The actual heat that is generated by stovetops, ovens, grills, and campfires varies substantially from one technique of cooking to another. After putting this recipe through its paces using all four approaches, I am now going to provide the timing that I discovered to be ideal.
My best recommendation would be to examine only one packet at a time because the amount of time required can also change based on the size of the vegetables. It is important to keep in mind that if you open a packet to check on it, steam is released, and each time you do so, it will take a few of minutes longer than the other packets that are cooking.
