Tin Foil Stew Recipes

FOIL STEW

Steps:

• Put all foil stew ingredients in the middle of a large rectangle of heavy duty aluminum foil.Bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
• Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
• Push the two ends down so that your foil stew is safely in the middle of the packet.
• Fold or roll the ends tightly.
• Get a second piece of foil and repeat steps A-D. Ready for the fire.
• To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Check stew after 30 minutes, or 5 minutes after you begin to smell it cooking. See Cooking Time in NOTES below for more information.

TIN FOIL STEW

Steps:

• Using a double layer square of heavy duty foil, form a bowl around your fist.
• Form 1 inch balls with the ground beef and place in bowl.
• Add the desired amount of sliced vegetables.
• Add A-1, ketsup, and garlic salt to taste.
• Pour water over the lot.
• Seal foil packet by tightly twisting top to look somewhat like a Hersheys Kiss. Be sure water cannot leak out in the cooking. (Alternately, a sandwich wrap can be used, but kids are not usually very good at getting these leak-free).
• Place packets between hot coals. (For a group, we would assign each girl a number and place the packets in a grid, so each girl got the packet she had made).
• Cook 1/2 to 1 hour depending on how hot your fire is. You may need to carefully open one to check for doneness.
• When done, carefully open the "bowl" and eat when cool enough to not burn you.

BBQ HOBO STEW

Steps:

• Tear off four good sized pieces of aluminum foil to make pouches for the "stew".
• In the center of each piece of foil, place a 1/4 pound patty of hamburger. We generally try to have the patty about 3/4 inch thick.
• Sprinkle meat with seasoning salt and pepper to your tastes.
• Layer on top of the meat, potatoes, then celery and then carrot.
• Fold up foil to make a sealed packet. You want it to be "tight" as you don't want all the yummy juices to run out when you turn them on the barbecue.
• Place the four packets on a heated to about medium barbecue.
• Cook 15 minutes on the first side and then turn over and cook 10-20 minutes.
• Check by opening a packet and making sure the potatoes feel done.
• When the meat and pototoes are done, remove to a plate and let sit for five minutes meat side down to let the juices run back into the meat.
• Dump out onto a plate to serve.
• Sometimes I season the meat like meatloaf before I make the patties and sometimes I serve it with A-1 sauce and or ketchup. The vegetable and the meat compliment each other with their juices. You can add extra potatoes or make the patties bigger -- you are limited only by your imagination!