Last week I went camping with a youth group. Just an overnight-er. When I found out that for dinner, we'd be consuming tin foil dinners, I was ecstatic. I LOVE THIS! I thought.
That was, until, I saw them. The person in charge had cooked all the ingridients SEPARATELY the night before. Then they were combined, wrapped in foil, stuffed into a cooler, and had buckets of ice dumped over the top.
When they were taken out of the cooler to be "warmed up" on the hot coals they were dripping with watter and soggy.
And, the ground beef was chopped up and crumbled on top like a condiment.
I left camp to "run an errand" and stopped at the local McDonald's for dinner instead.
Since then however, I've felt the need to consume such a feast in foil. The other day with my trusty three year old assistant chef, we set out to make the best and most seasoned (thanks to the helper) tin foil dinners on the planet.
Yukon gold potatoes
red bell pepper
every single salt and seasoning we could pull out of the pantry in one armful.
We cut and sliced and molded. We sprayed the foil, gently laid out our ingredients and went out to the grill.
in the grill.
The husband never turned the switches to "off" after our last BBQ event. He also never turns the propane off (no righty tighty in his book).
Thank heavens the house didn't burn down.
That left me with 2 beautiful packets of food and no BBQ.
We headed back indoors, my assistant and I and put our dinners in the oven at 400 degrees for nearly an hour.
They could have used another 20 minutes.
I had to zap them in the microwave for a bit but the final result?
I love tin foil dinners....even if my effort were