Foil-Pack Cooking

Want to leave the pots and pans in the chuckbox? Then give foil-pack cooking a try. Wrap food in a piece of heavy-duty foil and fold over the edges to make a packet from which liquids and steam can’t escape. Place the foil packet on a bed of coals and turn it at least once while it cooks. When you unwrap your dinner, you can eat it right out of the foil.

Tools for Foil-Pack Cooking

Not much is needed for foil-pack cooking… Just 18-24″ of heavy duty aluminum foil, a marker to id your meal pack and a pair of long tongs to work your foil-pack over the fire. …that’s it!

Note: If you don’t have heavy-duty aluminum foil, just use two sheets of normal foil.

Foil-Pack Ingredients

Protein	Carb / Starch	Vegetable	Spice / Seasoning
Ground Beef	Frozen Hash Browns	Carrots, Sliced	Diced Onion
Sausage	Chopped Potatoes	Broccoli	Lemon Wedges
Ham Steaks	Cooked Pasta	Cherry Tomatoes	Pineapple Rings
Hot Dogs	Cooked Rice	Mushrooms	Chopped Apple
Chili	Sliced Sweet Potatoes	Fresh/Frozen Corn	Salsa / Hot Sauce
Tuna / Tilapia Filet	Corn Chips	Green / Red Peppers	Salt / Pepper
Eggs	Baked Beans	Frozen Veggies	Butter / Olive Oil
Tofu / Tempeh	Canned Peas	Diced Celery	Worcester​​​shire Sauce
Boneless Chicken Breast	Instant Stuffing (moistened)	Chopped / Sliced Zucchini	Garlic (fresh or powder)

Creating Your Foil-Pack

With your 18-24″ sheet of foil, lightly spray the center with non-stick cooking spray, arrange your desired ingredients and fold to create tight seal. The recommended folding method, the “drugstore wrap” (shown below) will provide you with the tightest seal and even cooking of your food.

Cook Your Foil-Pack

Ideally, you want to place your foil-pack over a good bed of hot coals, not over roaring flames from newly added wood to your campfire. Flip and rotate your foil-pack every 8-10 minutes to help ensure your food cooks evenly.

Enjoy!