Hobo Foil Packets Recipe with Meat & Veggies

Gourmet Recipes for the Great Outdoors

 

Just because you’re enjoying the great outdoors doesn’t mean you can’t enjoy great food. For these adventurous locals, camping – whether it be in tents, RVs, or somewhere in between – is more than just an opportunity to relish nature’s splendor. It’s a way to use some seriously tasty food to bring together friends and family.

By Christina Cannon / Photography by Sarah Unger

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Meat & Veggie Foil Packs, a.k.a. “Hobos”

 

Ingredients

  • 1 Tbsp. butter
  • 1 hamburger patty or 1/4 lb. Italian chicken sausage, sliced
  • 1/2 bell pepper, sliced
  • 1/2 Vidalia onion, sliced
  • 1/2 russet or yellow potato, sliced
  • 1/4 cup pepper jack cheese
  • Salt, to taste
  • Hoff’s Dirty Dust, to taste

 

Directions

Build a fire and add coals. Let sit for 30-45 minutes so that coals are nice and hot. Tear off 2 pieces of aluminum foil measuring 18×24 inches and add butter to the center of one piece of foil. Place the meat of your choice on top of the butter and top with half of the bell pepper, onion, and potato. Sprinkle cheese on top of vegetables and cover with remaining bell pepper, onion, and potato. Season to taste with salt and Hoff’s Dirty Dust. Wrap foil around food and wrap again with second piece of foil, making sure it is fully secured. Move the white-hot coals from the fire to a bed big enough to place the foil pack on. If the coals are hot enough, you will begin to hear the butter and meat sizzling within a few minutes. After 15-20 minutes, flip foil pack over and cook from the other side. If you can hover your hand over the coals for more than a second or two, they have gotten too cool, and you need to add some more from your fire. After an additional 15-20 minutes, use tongs to remove the foil pack from the coals. Place on a plate and carefully unfold. If the veggies are tender, you are ready to eat! Serves 1.

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Josh Moffitt camping with his family

Josh Moffitt, Hixson

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