Packing in heavy pots and pans is a pain.

No more!

Here are some secrets to tinfoil campfire cooking. No fuss, no muss, easier camping

foil-campfire-cooking
Credit: dreamstime.com

Porridge packet

  • Put 3/4 cup of quick cooking oats on a 35-cm square of foil.
  • Add raisins and/or other dried fruits and a sprinkle of nutmeg or cinnamon (and sugar if you like).
  • Fold up into a packet and label.
  • To cook, open the foil packet and plump it up into a bowl shape.
  • Pour in one cup of water.
  • Twist the top securely.
  • Place on coals and cook about three minutes. Eat right from the packet and dishes are done. If you like it with milk, instant does the trick.

 

Spicy rice packets

  • Put one cup of instant rice on a 35-cm square of foil that has been greased with one tablespoon of sesame oil.
  • Add a tablespoon dried onion soup mix, black pepper, crushed dried chillies to taste and dried broken shiitake mushrooms, if desired.
  • Fold up.
  • To cook, proceed as above, adding one cup of water.
  • When packet comes to a boil, remove from heat and let stand until water is absorbed.

 

Foil-baked trout (or catch of the day)

  • Place dressed whole fish on greased square of foil.
  • Season inside and out with salt and pepper.
  • Fold up securely and bake, turning several times, for 15 minutes or longer depending on size and thickness of catch.


Beans & sausage

  • Open a can of pork and beans, dump onto a sheet of foil.
  • Add sliced sausage and few whole cloves of peeled garlic.
  • Bake on the rock for 15 minutes.
  • If using lean sausages or wieners, grease the foil first.

 

Fried eggs

  • Pack a wire clothes hanger & aluminum foil.
  • Bend hanger into a loop, cover loop with foil.
  • Grease the foil.
  • Crack egg onto foil, fry over campfire.


Excerpted from Western Sportsman magazine. Original author, Linda Gabris.

             

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