Thursday, June 25, 2009

Foil Dinners

Cooking in foil has a lot of advantages: very little mess to clean up, it's very moist and juicy, and it can be done outdoors without a kitchen. Since I'm going camping, I thought I'd share my recipe for a great foil dinner that makes camp cooking a snap.

Ingredients (per person)
  • 8 ounces ground chuck or sirloin (do not use round - it's too dry!)
  • 1/2 small envelope instant onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 small clove garlic, pressed/minced fine
  • 1/4 teaspoon red chile flake
  • 1/2 small onion, sliced thin
  • 1 carrot, quartered and cut into 2 inch sticks
  • 1 potato, sliced thick
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 2 tablespoons water
Directions

Mix the ground chuck, soup mix, Worcestershire sauce, mustard, garlic, and chile flake in a medium bowl with your hands until combined, working it into a large loose patty about 2 inches thick (do not tightly pack the meat together). On the middle of a 18 x 24 inch piece of aluminum foil, combine the carrots and onions in a pile that is roughly the same diameter as the beef patty (if not a little bit larger). Drizzle the water onto the vegetables and sprinkle with half the salt and pepper. Place the beef patty on top of the pile. Season the potatoes with the remaining salt and pepper and place on top of the beef. Tightly wrap up the foil, making a pouch - I like to crimp together the sides over the center line of the foil and then fold over the top and bottom flaps. At this point you can either bake your pouches in the oven for 30-45 minutes or you can put it on a bed of coals in a grill or campfire for 25-35 minutes per side, or until the meat reaches 150-160 degrees. Remove from heat and let rest for 10 minutes before serving in the foil pouches.

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