Campfire Foil Cooking

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. 

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.