Cowboy Campfire Foil Dinners with Amazing 57 Sauce

I'm sure by now you've all had the pleasure of eating a tin foil dinner that was baked over the smoky coals of a fire while camping. But, if you're the type of person who thinks being outdoorsy means having cocktails on the patio, that's ok too. This recipe can be made in the luxury of your home oven and still tastes amazing. It's the perfect blend of fall veggies and your choice of protein to warm your belly. And if it's not too crisp outside, feel free to enjoy this dish with a glass of wine on your patio.

This meal is so versatile. There are so many flavor combinations, but my favorite version is made with Amazing 57 Sauce listed below. 

As this meal isn't a true recipe, it's too fluid for exactness, I'll give you a guideline and let your creativity flow.


Cowboy Campfire Dinners

You will need:

protein
veggies
aluminum foil
parchment paper
Amazing 57 Sauce
cookie sheet, cast iron skillet or a campfire with hot, smoldering coals
cutting board
chef's knife
salt and pepper to taste

Pick a protein:

hamburger patty
chicken breast
salmon fillet
sirloin steak (lightly sear each side first)

Pick a mixture of veggies:

sweet onion
carrots
potatoes, any variety; sweet, red, russet, fingerling, etc.
bell peppers, any color or combination
parsnips
rutabagas
zucchini
yellow squash
fresh green beans. raw
baby corn cobs
cauliflower
eggplant
mushrooms

Cut veggies into bite size, uniform pieces for even cooking. The potatoes must be cut thin, or par-boiled for 5 minutes to ensure doneness.

And now the sauce...this doesn't need to be an exact science. It's all about the ease and convenience of cooking an entire meal in one packet of foil.

Amazing 57 Sauce:

Heinz 57
Lea & Perrins Worcestershire
minced, fresh garlic
Garlic Salt

Assembly:

Wrap each serving separately. Start with a large sheet of aluminum foil (about a foot and a half long), line with parchment paper. Place down onion and potato first, then your protein. Season protein with salt and pepper, or your favorite spice blend. Top with veggie combination. Don't over stuff the packet as it will be too full to cook evenly. No more than 2 cups worth of vegetables. generously drizzle the Heinz 57 sauce over the top in a zigzag pattern, add a few splashes of worcestershire, a tablespoon or two of chopped garlic and finish with a sprinkling of garlic salt and pepper. You may also add a few pads of butter for extra richness if you desire.

Fold and crease the seams of the foil in the middle to make a packet. This will seal in the juice, creating steam and flavor to cook through your ingredients.

If you are cooking in the oven, preheat to 400°. Line the packets up side by side on a cookie sheet. You may use two middle racks for multiple dinners. For smaller servings, place inside a cast iron skillet or on a single cookie sheet. Bake for 35-45 minutes.

If you are cooking over the coals in a fire or on a Weber grill, feel for medium-high heat. Use the hand test to check your temperature. Make sure you place the packets in indirect heat on the grill. Create indirect heat in a fire pit by making a space in the ash that is surrounded by grey coals. Place the packets directly in the fire, over the ash. Place a few cooler coals over the top of the packets. This method cooks faster. About 25-30 minutes.

You may place the packets on a paper plate if you're camping, once they have cooled slightly. Eat directly out of the foil by slicing open the top.

For the grill or oven method, let the packets cool for about 5 minutes, open and scoop out onto a plate. Serving suggestions; crusty bread, salad, steamed asparagus or broccoli all make great sides for a more rounded meal.