It's easier than ever to cook camp meals if you have aluminum foil at the campsite. Though this old tool has gone "high-tech" with regular, non-stick, recycled, extra wide and heavy-duty options, the basic rules of making tin foil meals haven't changed:
- Foil should be well sealed to keep steam and juices in.
- Practice makes perfect.
- Take extreme care when opening a foil packet to avoid steam burns.
- Cooking times depend on the method used: coals vs. fire vs. fire pit grate.
- Dispose of used foil responsibly; don't leave foil scraps in the campfire ashes.
More: 5 Easy Camping Dinner Ideas
How to Make a Foil Packet
The most common way to make tin foil meals is with packets. The process is relatively simple: Lay out a generous length of foil and arrange food in a layer about 1 1/2 inches thick. Bring up two ends of the foil to meet, and then roll down several times to seal. Fold over remaining sides to close the packet entirely.
Remember the basics of packet folding and safety when you try these three simple meal ideas.
More: Campng Recipe: Deconstructed Stuffed Shrimp
Shepherd's Kisses
The name of this meal comes from the look of the tin foil: each portion cooks in a square of foil that's twisted to look like a big chocolate kiss. Use this as a way to remember how to make this meal at the campsite.
Ingredients
- 1 pound lean ground lamb
- Greek vinaigrette salad dressing
- 4 slices of onion
- 4 thick slices of eggplant
- Crumbled feta cheese (optional)
- 2 pitas, halved (optional)
Directions
Set out four squares of non-stick foil. Form the lamb into four patties and put one in the center of each square. Bring up the sides of foil slightly to form a shallow cup. Drizzle your patties lightly with Greek vinaigrette, and top with an onion slice, then an eggplant slice. Drizzle with more dressing and add feta if you wish.
Bring up all four corners of the foil and twist them straight up to seal, so the packet looks like a Hershey's Kiss. Use this seal as a handle. Place your packets over medium-hot coals for 20 minutes, then carefully test one "kiss" for doneness by checking the meat. Once finished, eat right out of the foil, mopping up juices with pita. The meal can serve four hungry eaters.
