Compiled by Kim
1009, Bowie, MD
by the MacScouter
were sent to me in response to my plea for help with an upcoming Fall
Camporee. I needed some suggestions for variations on the "classic" hamburger
foil dinner, or "Hobo dinner". Turns out there are lots ot things you can do with foil and a bed of charcoal. Enjoy!
ON THE HAMBURGER FOIL DINNER
Just a touch of garlic salt
makes a lot of difference. If you look at the labels in the stores, you
will see that onion and garlic are part of almost everything! It doesn't
take much to make it great.
I like to use cabbage leaves to wrap it all in before I wrap in foil. A
little catsup helps for some boys. I also add a few slices of onion. Around
here, we never seem to have enough. The kids all go for seconds!
From: Don E. Robinson,
We add Cream of Mushroom soup
to our "hobos." It adds taste as well as additional moisture. A couple of
tablespoons will do just fine. Yum-yum.
From: George N. Leiter
Just skip the butter and add
some soup. Cream of mushroom or something like that. When cooked slow it
From: Cheryl Singhal
How about BBQ sauce, Worchester
sauce, or even Italian dressing?
Spices ... a measuring teaspoon of Italian seasoning or of curry powder
or of chili powder wouldn't hurt it either.
You might be able to combine BBQ and chili powder; or Italian dressing and
Italian seasoning; I don't recommend mixing Worchestershire and curry powder
From: Ben Alford
We have spiced up our "hunters
pack" aluminum foil dinners by adding Heinz 57 sauce. It is the boys's secret
ingredient. It really makes a big difference. We've had boys finish one
dinner and return to make seconds and thirds until all the ingredients are
gone. I remember some were just cooking the left-over onions or potatoes
as long as they had the Heinz 57 left to spice them up.
From: Jeff L. Glaze
Instead of hamburger, try Pork
Loin, or Boneless Chicken Breast!
Also vary the vegetable ingredients to include slices of tomato, and/or
bell peppers. BBQ sauces may be included also.
If you use chicken, try pineapple slices with mild BBQ sauce.
Ground turkey can be used instead of ground beef, and is "more healthy".
From: Alan Wolfson
I have had good luck asking
the kids what they would like in their foil dinners. You'd be amazed at
the great ideas they come up with. If, however, your den is gastronomically
challenged :-), there are some things you can do to liven up those meals:
I've substituted Mrs. Dash, garlic pepper, Montreal seasoning, or any other
favorite general- purpose seasoning for the pretty dull salt and pepper
usually found in a foil dinner. We've added celery, green beans, and onions
into our dinners for some additional variety. I've also had some good experiences
substituting chicken for the beef, and making a pseudo stir-fry dinner using
stir-fry oil instead of butter and spices.
From: Mark Wilson
Also, consider replacing the
hambuger with stew meat, cubed steak, or chicken or turkey breasts cut into
stew meat sized cubes.
As to spices, consider adding a part of a clove of fresh garlic. Smash it
You might also consider adding soy sauce, teriyaki, or plain old steak sauce.
Try adding small dough balls of biscuit mix for dumplings.
From: James H. McCullars
In addition to the ingredients
you mentioned, I always use onion, bell pepper, radishes, Lowry's Seasoned
Salt (and/or Lowry's Seasoned Pepper), and Worcestershire sauce. In addition,
I sometimes will use barbecue sauce and if someone thinks to bring some
along, sweet potatoes (try it!). I have also seen other people use soy sauce,
Tabasco, etc. From: Juel A. Fitzgerald
Instead of salt and pepper, use seasonING salt and pepper. This makes it
a whole lot less bland. Of course you could add worchester sauce AFTER you
are done cooking for those who like that.
From: Jeff Agle
One of my favorite additional
ingredients in a foil dinner is a dash (maybe a big dash) of Wyler's boullion
granules. These add significantly to the flavor. I typically use Seasoned
Salt instead of just plain salt. You also left out one of the main flavor
ingredients, Onions. Anything in the onion family can add lots of flavor,
try scallions or green onions if the boys are a little squemish about yellow
onions. Garlic (salt, powder, crushed) can add a nice flavor.
From: Michael C. Horowitz
At home, parboil (3 mins) a
cornish hen. oil it up, salt and pepper and wrap in foil. Cook as you would
a foil pack (15 min/side). Do another pack of just thin sliced potatoes
and onion, salt/pepper with a bit of olive oil. Makes an OUTSTANDING meal.
BTW, differentiate your foil pack by wrapping a length of foil in with the
folded seam; never an argument over who's pack it is - Mike
From: Don Izard
I have seen a pizza pocket
dinner, made with those packages of 'flat' dough (those tubes from The Dough
Boy). You take the flat dough, and fill the center with pizza sauce, peperoni,
cheese, with optional mushroom, olives etc. Fold it over to enclose the
'goodies' and wrap in 2 layers of foil.
'BAKE' 10 minutes on each side, and you might have a pizza pocket.
From: Jim Sleezer
For variety, try peeled shrimp
or scallops, snow peas, strips of red pepper, sliced mushrooms, thin slice
of ginger root. This cooks rather quickly, usually in less than 10 minutes
depending on size of shrimp or scallops. Kids seldom like it . . . it's
Shark chunks cook up well with a thin slice of lemmon.
From: Jim Sleezer
I have done chunks of ham,
sweet potatoes (par boiled), pineapple. As soon as it comes out of fire,
I add a few mini marshmallows on top.
Upside Down Ham, from Mark
Ham pieces or steak, Pinapple
slices (or tidbits) dash of teriyaki sauce (or marinade) and mixed vegetables
Ham & Potatoes Au Gratin:
Cubed Ham, chopped Potato,
Onions, Grated cheese of your choice.
From: Scott Miller
Try using boned chicken instead
of hamburger. Cooking time is the same, add a small amount of water or soy
sauce to replace the water found in hamburger.
From: Peter Van Houten
One of the best foil meals
I had included a combination of chicken breasts, shrimp, snow peas, celery,
and bean sprouts. Similar to a stir-fry. The meat was place on the bottom
(by the way, the chicken had been slightly cooked prior to going), with
the vegi's on top. I had a couple of dashes of Teryaki sauce, some spices
(tarragon and others from a pre-mix spice jar).
Only exception was that I didn't turn it over, I let the vegi's cook in
the heat from the meat. They were still slightly crunchy, almost steamed.
Lemon Chicken, from Clif
>Take a whole chicken.
Brush with melted butter.
Take a whole lemon, slice, squeeze juice over chicken.
Sprinkle generously with Lemon & Herb spice.
Put leftover lemon peel & pulp inside chicken with slices of onion.
Wrap in foil. Cook until done. 40-60 minutes.
We also cook potatoes & onions in other foil packs.
For dessert. Take a banana, slice in lenghtwise in the peel. Insert butter
and brown sugar into the slit. Wrap & bake.
From: R. Edward Fickel
Try boneless chicken breasts,
green peppers, onion, carrots, potatoes (I think), mushrooms, in a cream
of mushroom sauce. They are cooked the same way as your foil packs, but
are gourmet quality!!
From: Wayne Hill
One that we tried is the chicken
with instant rice and cream of celery soup (undiluted). I thought it was
good and it cooks up quick. You can also try baked Apples with sugar, butter,
and cinnamon. Bisquick mix is good for individual biscuits just coat the
foil with butter or oil before you plop the biscuit dough on the foil keeps
it from sticking. Baked potatoes are good and you can put cheese,butter,etc
on after they are cooked.
One other point in case you are not aware, use hard wood for making your
charcoal resinous wood like pine or cedar doesn't make long lasting charcoal.
From: Mark Michalski
>Marinated Fajita Meat (Beef
or Chicken), Onions, Green Peppers. Serve on tortillas with cheese, salsa,
From: Mark Michalski
Core small to medium potato,
insert a small pre-cooked sausage or weiner. Wrap in foil, set in hot ashes
to bake. Takes 45-90 minutes to cook. Remove and slice top and add cheese,
chili or fixins of your choice.
From: Mark Michalski
>In center of 18" x 18" square
of heavy or doubled foil, place one tspoon of oil and one tbspoon of popcorn.
Bring foil corners together to make a pouch. Seal the edges by folding,
but allow room for the popcorn to pop. Tie each pouch to a long stick with
a string and hold the pouch over the hot coals. Shake constantly until all
the corn has popped. Season with salt and margerine. Or soy sauce, or melted
chocolate, or melted peanut butter, or melted caramels or use as a base
From: Carol Eichinger
Cook up a pot of chili (homemade
or canned). Buy individual size bags of Doritos or something similar. Cut
an X on front of bag and open. Put chili on top of the chips, and shredded
cheese. And you have portable lunchtime nachos/tacos. This was in my Crafting
Do NOT, REPEAT NOT use cheese
in your recipes, unless put on after cooking.
The cheese will warm and separate and the oil will catch fire or cook the
food faster than expected. We had a few very unhappy Cubs expecting Cheeseburgers,
but receiving, well something else if you can imagine.
It may cost a bit more too, but try to keep your meats lean and let the
veggies add the moisture necessary.
Also, have some extra bread and cheese slices available as there will inevitabally
be an accident or two (broken foil-food in fire), and a few boys who will
not be to happy with the final product.
Don't forget extra utensils as you'll be moving alot of packages around.
DINNERS WITHOUT FOIL
How about baking muffins in
half an orange with the pulp removed (and we hope eaten). Eggs in onion
half with all but outer few layers removed. Meat loaf (I use recipe on Quaker
Oats oatmeal box) cooked in onion half (mound it up as it shrinks while
cooking). Twist on a peeled green stick. Potatoes wrapped in "clean" mud
and baked in fire. Skin comes off with mud.
How about chicken and dumplings. Envelope of chicken & vegetable soup, about
half the regular water, a small (6 oz) can of chicken. Bring to a boil.
Drop spoonfuls of biscuit dough on top (use drop biscuit recipe). Cover
tightly and cook over low heat for about 10 minutes or until dumplings are
I also like to make stone soup. Everyone brings their favorite vegetable
to toss in the pot with a few seasonings. Add some bullion for extra flavor.
(Bullion can also be added to foil dinners to add a bit more flavor--go
gently until you find the right amount.)
to The Indian Nations Council Pow-Wow Book
Foil Cooking Hints
Use two layers of light-weight,
or one layer of heavy duty aluminum foil. Foil should be large enough to
go around food and allow for crimping the edges in a tight seal. This will
keep the juices and steam in. This wrap is know as the "drugstore" wrap.
Use heavy foil three times
the width of the food. Fold over and roll up the leading edges. Then roll
sides for a steamproof seal.
A shallow bed of glowing coals that will last the length of cooking time
- Hamburger: 8-12 minutes,
Carrots: 15-20 minutes
- Chicken pieces: 20-30
minutes, Whole Apples: 20-30 minutes
- Hotdogs: 5-10 minutes,
Sliced potatoes 10-15 minutes
Lay slices of potatoes,
onion, and carrots on a sheet of heavy-duty foil then place hamburger
patty on top. Cover
with slices of potato, onion, and carrots. Season with butter, salt and
pepper. Cook 20-30 minutes over hot coals, turning twice during cooking.
ALUMINUM EGGS (FOIL BREAKFAST)
Hash brown potatoes
Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty
and spices in foil. Wrap securely. Place on coals for 15 minutes.
DON'S HAWAIIAN DELIGHT
In a square piece of heavy
duty aluminum foil place enough
of each of the following to make one serving:
Surround the ham slices with the other ingredients on the foil then add
1 tablespoon of syrup or honey. Fold using "drugstore" wrap to hold in the
juice. Cook package on hot coals for approximately 15 minutes on each side.
Chicken When Its Cold Outside
We tried the foil cooking
method with skinless, boneless chicken breasts and came up with this recipe
that was absolutely great on a thirty degree night with forty mph winds.
Each foil pouch contained:
1 medium handful diced potatoes 1/4-inch
1 medium handful diced zucchini
1 medium handful diced carrots
1 tsp Italian dressing
garlic powder to taste
sprinkle of dried onion flakes
1 boneless, skinless chicken breast
1 medium handful finely chopped cilantro(secret ingredient)
Put potatoes, zucchini, and carrots on foil. Lay chicken breast on vegetables.
Spoon Italian dressing on chicken. Sprinkle with garlic and onion flakes.
Spread cilantro on top of chicken. Seal foil, double thickness if necessary,
very tightly. Cook ten to fifteen minutes per side. Serve piping hot (whatever
My daughter, nine years
old the first time we tried this, ate two foil dinners that night. Enjoy!!
-- Thanks to Paul R. Wojdynski
ASM, Troop 90, Newport Beach, CA