Hobo Packs Photo by: Claire Bilderback

Hobo Packs

By Leslie Bilderback 06/01/2011

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Heavy-duty aluminum foil
3 or 4 ounces per person of meat, poultry or fish (Try hamburger patties, chicken breast or salmon filets.)
Assorted diced vegetables (Try onions, potatoes, mushrooms, green beans, broccoli, carrots and corn.)
Olive oil
Salt, pepper, lemon wedges and herbs for seasoning, such as Italian blend, herbes de Provençe or seasoning salt
1. Get your campfire going and generate some good hot coals.  Set ingredients out assembly-line style.
2. Give each camper a 1-to-2-foot-long piece of foil. Assemble packs with whatever ingredients you choose. Start with protein on the bottom, and finish with a small drizzle of oil, salt and pepper and other seasoning if desired. Cover ingredients with foil, and roll tightly to seal well. Mark with a Sharpie so campers can find their own.
3. Move hot coals to the side of the fire and set foil packs on top. Cover with additional coals and cook for about 10 minutes.  
4. Use tongs, mitts, or a couple of long sticks to remove finished packs from fire. Unwrap and check for doneness; return to the fire if necessary. Empty contents of finished packs onto plates and serve.  
5. Follow with s'mores.

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