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3/2/16: Foil Packets
My job today was to work on my blog and spotlight a recipe.
I'm not real sure how this became 'my blog', and I'm not much of a cook, but here goes...
I started working at Bass' in 2006, and have only camped a handful of times since then. My weekends are spent here, so although I don't camp much anymore, I still enjoy cooking over an open fire.
So, I'm by far, no expert on this topic! BUT, I hear a lot of stories working behind the
counter and a lot of them have to do with recipes that our guests have tried.(Some successful and others, not so much!)
Foil Packets are a favorite of mine and my family. They are just so easy. You can prep everything ahead of time and once your fire has a good coal base, you just throw them on. I love that there's no pots and pans to clean up and if you double up the foil, you can just eat out of the packet.
Here's some helpful tips...
*Use heavy duty foil-if you're using regular foil, make sure you double it, you don't want to be eating ashes!
*When preparing the packet, start with the meat - it usually takes the longest to cook
*Bite size pieces! This shortens the cooking time & no need for a knife when it's finished. (Kind of hard to cut if you're using the foil as your plate)
*Spray the foil with cooking spray before adding your ingredients
*Add some veggies & seasonings
I'm sure there's lots more I could add here, but let's make this simple! Our go-to is usually hamburger with some veggies, (or tater tots for the kids) with cream of chicken or mushroom soup poured on top. Below is a recipe I found that I'm going to try next time we do a fire on the gravel bar:
Grilled Honey-BBQ Pork Foil Packs
1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt
Heat coals . Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.