5 Easy Beef and Pork Hobo Tin-Foil Dinners

Hobo Dinners – Beef and Pork Tin Foil Pack Camping Meals

Easy Foil Pack Camping Dinners

Hearty Red Meat Hobo Foil Packs – From Boy Scout hamburger packs, that everybody knows, to spicy sausage creations they will love.

The concept:
Foil-pack meals are just basic meat and veggie ingredients cooked together in a foil pouch and then eaten from the same pouch when done. No muss, No fuss. And no extra plates or camping cookware to clean up.

Making a Foil-Pack Instructions:

1. Layout two 18-inch pieces of heavy-duty foil in a cross pattern.
2. Starting in the center of the top sheet; layer the recipe ingredients per instructions.
3. Bring together the long ends of the foil (top sheet) and fold closed, using multiple small folds—down to food level. Then fold ends closed—up to food. Repeat steps with the bottom layer of foil, taking care to end up with a sealed foil pack.
4. Note: The purpose of the multiple folds is to create a sealed foil pack that will not leak the ingredients’ juices.

*This campfire meal is intended to be cooked on medium campfire coals, but it can also be cooked on a campfire grate or BBQ grill, or even in a skillet on a camp stove.

Click here for more detailed “How to Build Foil-Pack Dinners” instructions.

1. Thoroughly mix 1 pkg. Lipton onion soup mix per one pound of hamburger meat
2. Starting in the oiled center of the top sheet; add a layer of sliced carrots, then add the hamburger chunks, (or hamburger patty). Add hashbrown potatoes, corn, and peas, and top with a couple of pats of butter. Salt & pepper to taste.
3. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)

Classic Hobo Hamburger Ingredients: (per meal)

6oz – 8oz. hamburger per camper 1/2 cup sliced carrots 1/2 cup hashbrown potatoes 1/2 cup corn 1/2 cup peas 1 tbsp. butter/margarine *1 pkg. Lipton Onion soup mix per one pound of hamburger this is a batch mix – not per meal Salt & Pepper to taste

Notes: 80/20, (or even 75/25), hamburger, should be used, and it can be a patty or chunks. Fresh veggies can be used, but frozen ones work great for this recipe, and other veggies, (onions, cut beans, etc.), can be substituted or added – as desired. Diced or thinly sliced – not shredded, hashbrown potatoes should be used. *A pinch of Monterrey Steak Seasoning really enhances the burger flavor, but do not add salt if used.

Prep Instructions:

1. Thoroughly mix 1 tbsp. Monterrey Steak Seasoning per one pound of ground chuck hamburger meat.
2. Sliced potatoes, onions, and mushrooms 1/4 inch thick.
3. Starting in the oiled center of the top sheet; add a layer of sliced Red Onions, (about 3 slices), and a couple of pats of butter. Then add one 8oz ground chuck patty. Then add sliced Red Skin potatoes and green beans. Top with Roasted Garlic and Onion Diced tomatoes, diced onions, and mushrooms. Pepper to taste. (no salt)
4. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)

“Adult” Hobo Hamburger Ingredients: (per meal)

8 oz. Ground chuck patty per camper 3 Slices Red Onions 1/2 cup Diced Red Onions 1 cup Sliced Red Skin potatoes 1 cup Petite whole green beans 1/2 cup Diced tomatoes, (seasoned) 1/2 cup Sliced Portabella mushrooms 1 tbsp. butter/margarine *Monterrey Steak Seasoning Pepper to taste

Notes: 80/20 ground chuck should be used, and it can be a patty or chunks. Vegetable conversions: 1 med. large Red onion = approx. 10-12 slices or 1.5 cups diced 2 med. Red Skin potatoes = approx. 1 cup sliced potatoes 1 med. Portabella mushroom = approx. 5 slices or 1/2 cup *Add 1/2 cup mixed sliced green and red pepper strips for added flavor

Serves: 4
Prep Instructions:

1. Slice Sweet Peppers into 1/4-inch strips. Dice Red Onions into 1/2-inch chunks. Drain pineapple chunks..
2. Place 4-6 meatballs, (6 sm. or 4 lg.) on the oiled center of foil. Add 1/4 of sliced and diced veggies. Add 1/4 pineapple chunks. Top with 3 tbsp. Teriyaki sauce. Salt & pepper to taste.
3. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)

Sweet and Sour Meatballs Ingredients: Homemade Meatball Ingredients:

2 lbs. meatballs* 1 can (14oz) Pineapple chunks 1 each, Lg. Red and Yellow Sweet Peppers 2 med. Red Onions 12 tbsp. Teriyaki sauce Salt & Pepper to taste *Store-bought meatballs work great – or make your own with the recipe below.

1.5 lbs. Lean Hamburger 1/2 lb. Ground Pork 1 cup Panko Breadcrumbs 2 lg. Eggs 1/4 cup Milk 3 tbsp. Roasted Minced Garlic 2 tbsp. Worcestershire sauce 1 tsp. Black Pepper 1 tsp. Salt

Notes: Combine all meatballs ingredients and mix thoroughly. Then roll into 1-inch meatballs. *This step is easiest if done at home, and frozen meatballs brought to camp

Serves: 4
Prep Instructions:

1. Slice sausage(s) into 1/2 inch slices, peppers into 1/4 inch strips, onions into 1/2 inch wedges, potatoes, (skin-on), into 1/4 inch slices, and the Zucchini into slightly thinner than 1/4 inch slices.
2. Place 1/4 of the sausage slices on the oiled center of the foil. (*Andouille on the bottom if used) Then add layers of potatoes, sweet peppers, onions, and Zucchini.
3. Top with a drizzle, (1 tsp. each), of lemon juice and olive oil, then a liberal sprinkle of garlic salt, (garlic powder can be substituted), and cracked black pepper.
4. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)

Hobo Sausage Ingredients:

1 lb each, Kielbasa and Andouille Sausage (or 2 lbs. Kielbasa) 1 each, Sm. Red and Yellow Sweet Peppers 1 lg. Red Onion 1 lg. or 2 med. Zucchinis 3 lg. Russet Potatoes 4 tsp. Lemon Juice 4 tsp. Olive Oil Garlic Salt or Garlic Powder – to taste Cracked Black Pepper – to taste

Notes: Andouille sausage is not precooked like Kielbasa, so it should go on the bottom if used. All Sweet peppers and Zucchini may not be needed. Balance proportions with tastes. Plan approx. 1/2 tsp. Garlic salt, (or powder), and Cracked Black Pepper per foil pack meal. Crunchy Tip: Slice Zucchini into thicker slices and add as last layer to add a little crunch to the mix.

Tip: A good pair of campfire gloves is almost a must-have for campfire and tin-foil cooking. Here is a guide to some good choices for campfire cooking gloves.

Serves: 4
Prep Instructions:

1. Combine BBQ sauce, Honey, and Cumin. Cut pork into 1-inch chunks and mix with sauce in a bowl or Ziploc baggie.
2. Slice Baby Carrots into quarters, lengthwise. Slice potatoes into 1/4-inch slices.
3. Starting in the oiled center of the top sheet; layer 1/4 of pork chunks, then add 1/4 of veggies. Drizzle with 2 tbsp. sauce mix, and salt & pepper to taste.
4. Seal foil pack with multiple folds and place on a medium hot bed of campfire coals for approx. 30 minutes – turning once at 15 minutes. (Packs can be slit and checked to make sure they are done)

Honey BBQ Pork Roast Ingredients: (per meal)

2 lbs Sliced Boneless Pork Roast or Boneless Center-cut Pork Chops 1 lb Fresh or Frozen Petite Whole Green Beans 8 oz Peeled Baby Carrots 3 med. Russet Potatoes 1 cup BBQ Sauce 1/2 cup Honey 1 tbsp. Ground Cumin Salt & Pepper to taste

Notes: Whole chops can be used but using approx. 1-inch pork chunks will allow meals to cook quicker and eat easier right in a foil pack. Frozen Petite Green Beans also work well.

Tips:
The cooked food in the foil packs will be very hot and full of steam – a potential burn hazard for kids young and old. Insist that the foil meals be put on a plate and allowed to “rest” two or three minutes before opening.

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