Campfire Taters Food
CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
CAMPFIRE 'TATERS
My friend & I went to this one restaurant, Haywood Smokehouse in Dillsboro, NC, & we both had their Campfire Potatoes. They were soooo good! She asked me if I could either find a recipe or create one. I couldn't find a recipe close to it, so I created it. I hope you enjoy!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Potatoes
Number Of Ingredients 11
Steps:
- Make tater tots according to directions on package (they should be crunchy). Cool slightly.
- In a large bowl, combine tots, onion, peppers & garlic; mix well.
- Add mixture to a aluminum pan & pour butter over.
- In another bowl, combine bacon, cheese, parsley, Worcestershire, salt & pepper; mix well, then sprinkle over mixture.
- Cover aluminum pan with aluminum foil.
- Grill, covered, over medium heat for 35 - 40 minutes or until tot's are golden brown; stirring occasionally.
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- Build a Log Cabin-Style Fire. When building a fire, do you arrange your logs in a teepee or stack them into a log cabin? If you ask Wolf, he’d say both have their pros.
- Wait for Coals. Generally speaking, you don’t want to put your food on the fire the moment it’s lit. At first, the flame won’t produce consistent heat, and you’ll run the risk of burning your meal.
- Consider the Type of Heat You Need. There are two ways to cook over fire: directly and indirectly. Direct-heat cooking means you’ll place your food right over the heat source: Using skewers, cooking on coals, or grilling over the flames with a grate.
- Keep Your Fire Consistent. Keeping your fire’s temperature steady is key to cooking your food just right. But that’s easier said than done. One trick Wolf recommends is the “hand test.”
- Check Your Food’s Temperature. The last thing you want to do is undercook your chicken and risk food poisoning or overcook a choice steak. The best way to avoid those scenarios, says Wolf, is to use a meat thermometer.
- Be Aware of Carry-Over Cooking. Many people make the mistake of cooking their meat all the way until it hits the ideal internal temperature. That’s a problem because the food continues to cook even after it’s off the fire, a process known as carryover cooking.
- Tools of the Trade. One of the best parts of campfire cooking is its simplicity—no ovens or fancy stoves, just wood, flames, and food. That said, Wolf does recommend a few gear items to make the job a little easier.
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