Tin Foil Dinners


Last night there was a faux campout at our house (faux=in the backyard instead of the forest), complete with a fire in the fire pit, a tent, and tin foil dinners. It’s just a little too, I don’t know, snowy to go camping for real just yet, so the backyard is the next best thing. There’s something about food that is cooked outdoors that is . . . well . . . so much better than anything eaten indoors. Maybe it is because by the time you make the fire, let the ashes turn white, and then wait for your tin foil dinner to slow cook over said ashes, you are starving and anything would taste good. But I tend to think it is more than that. You can’t deny the added flavor from a fire, the fresh air and surroundings . . . the whole experience. It’s just awesome!


For each tin foil dinner:

2 T butter

¼ lb. ground hamburger

Lawry’s Seasoning Salt

salt and pepper

1 russet potato

10 baby carrots, sliced on the diagonal

¼ large sweet onion


On large piece of tin foil, put one tablespoon butter in the center. Flatten ¼ lb. ground hamburger and place on butter, handling meat as little as possible. Sprinkle Lawry’s Seasoning and salt and pepper on meat. Wash and finely slice 1 potato on top of meat. Layer sliced carrots on top of potatoes. Top with chunks of sweet onion and another tablespoon butter. Place piece of tin foil on top and seal sides. Wrap again in tin foil, sealing all edges. Cook for 45 minutes over white ashes of campfire, turning every 7-8 minutes. (If ashes are extremely hot, flip more often and check to see if tin foil dinner is done sooner.) Or grill on low for 45 minutes, turning every 7-8 minutes. Or cook in oven at 375 for 1 1/2 hours.

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