Hobo Packets Of Summer Sausage And Chicken Food

HOBO DINNER FOIL PACKETS

Steps:

• Cut four sheets of heavy duty aluminum foil. Combine ground beef, garlic powder, onion powder, and salt and pepper. Shape into four patties and place in the center of the aluminum foil.
• In a medium sized bowl toss potatoes, carrots, onion olive oil and Italian seasoning. Divide evenly between the four packets. Fold the foil over and seal each packet.
• Place the packets on the grill or over the coals of a fire. Cook for about 45-60 minutes or until the potatoes are tender. Carefully open the foil packets and top with cheese.

SUMMER SAUSAGE FOIL PACKETS

Steps:

• In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube., Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing.

HOBO FOIL PACKETS

Steps:

• PREP: If you are using the oven, preheat it to 400 degrees F. If grilling, prepare the grill by heating to medium-high heat (425-450 degrees F.) Tear off four sheets of heavy-duty foil and lightly spritz with cooking spray. If you aren't going to be cooking this meal in foil packs (See Note 1), line a large sheet pan with parchment paper and set aside.
• PREP VEGGIES: Cut the sausage into coins. Thinly slice the potatoes (about 1/8th inch thick). Thinly slice the carrots and cut large carrot slices in half. Thinly slice the yellow onion. Add the sausage, potatoes, carrots, and onion to a large bowl.
• SEASON: Drizzle in 2 tablespoons of oil and all of the seasonings (Italian seasoning, dried basil, dried parsley, garlic powder, paprika, dried thyme, and salt and pepper). Add salt and pepper to personal preference (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss everything together until well combined.
• DIVIDE: Divide the mixture evenly among the four prepared sheets of foil. Cut the butter into 1 tablespoon pieces and cut each tablespoon piece into 4 smaller pieces. Add four pieces of butter to the foil packs (1 tablespoon per foil pack). Seal the foil packs tightly so no air escapes, but do not double wrap the foil (use only one sheet of foil per pack, or the cooking time will be off). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
• COOK: Grill for 20-30 minutes or until veggies are fork tender (flip the foil packs at the halfway point). To bake foil packs, place foil packs on a sheet pan and bake for 30-35 minutes or until veggies are fork tender. Campfire cooking: add to hot coals and cook for 20-30 minutes. Be aware they can take up to 40-45 minutes depending on the actual temperature of the coals, actual thickness of cut veggies, outside temperatures, how many foil packs are on the coals, etc. There is great variance in cooking these over coals.
• GARNISH: Carefully open the foil pack, watching for steam to be released. If desired, garnish with fresh herbs (we like fresh thyme) and serve with ketchup drizzled over everything or on the side.

HOBO PACKETS OF SUMMER SAUSAGE AND CHICKEN

Steps:

• In a large bowl, combine the sausage, potatoes, cabbage, onion, green and red peppers, zucchini and yellow squash.
• Gently stir in the chicken and tomatoes (do not add the butter or dressing).
• Divide the mixture into eight double thicknesses of heavy-duty foil (about 12 inches square). Top each pack with a butter cube.
• Fold foil around mixture and seal tightly.
• Grill covered over medium heat for 20-25 minutes or until chicken is done and veggies are tender.
• Be careful opening the packets as steam will escape first. After opening drizzle each serving with Italian dressing.

SAUSAGE VEGETABLE PACKETS

Steps:

• In a large bowl, combine all the ingredients. Divide between two pieces of double-layered heavy-duty foil (about 12-in. square). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until the vegetables are tender. Open foil carefully to allow steam to escape.