I think summer is finally here, the temperatures are in the 90's and we saw the first wildland fire on our mountain. Years ago, before charcol briquets Greg and I were dating. I was going to impress him with my outdoor cooking abilities. We went to American Fork Canyon--the most beautiful canyon ever, and built a fire. When it reached about 4000 degrees we put our foil dinners in to cook. I took them out 45 minutes later and we had burnt beef and charred veggies. Not a success.
Greg married me anyway. Foil dinners are a perfect beginning cooking project for scouts. Since Greg has been in Scouts for the last 35 years he has developed some tried and true methods that will produce perfect foil dinners every time.
Tin Foil Dinners
- One pound of ground beef generally makes 4-6 foil dinners
- Add a thick ( ¼ inch) slice of onion to each dinner.
- Don’t like onions? Add it anyway – toss it and enjoy the flavor!
- One carrot, sliced or matchsticks
- One potato sliced
- 2 Tablespoons Cream of Mushroom/Chicken/Celery Soup or Gravy
- Salt and Pepper
- for a perfectly seasoned meal lightly salt & pepper each layer
- 8 coals/briquets for each foil dinner, place dinner directly on briquets
- 10 minutes on each side
- Time varies based on temperature/elements
- Use Extra Heavy Duty Foil
- We think it may now be called Super Strength
- Would be tasty with chicken & lemon pepper, mushrooms, garlic, etc.
- Greg always takes a square of Extra Heavy Duty Foil and some lemon pepper when he goes fishing. Nothing better than a fresh caught, just cooked trout
- Carefully open the foil--it is hot! Eat dinner right out of foil. Scouts add ketchup, I don't
- This is a great family activity, dinners can be customized to suit individual tastes