Foil Cookery

For all your pre- and post-PAW food and beverage recipes. Just because it keeps you alive doesn't mean it shouldn't be tasty.

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Foil Cookery

Post by dogbane » Sun May 04, 2008 7:34 pm

I recently attended a workshop at the Schiele Museum of Natural History in Gastonia, North Carolina, where I learned to cook with foil. My favorite was the hamburger cooked in an onion.

First, I hollowed out a yellow onion:
Image

Packed one half with ground beef:
Image

Put the other half on top:
Image

Wrapped it in foil (shiny side in is supposed to make it slightly hotter--who knows?):
Image

Cooked on open coals for 20 minutes to a half an hour:
Image

Then unwrapped it and ate it. Unfortunately, I was hungry and wolfed the thing down before I thought to take a picture of the delicious finished product. The vegetarians cooked eggs in their onions, which seemed to turn out all right.

But here's a picture of a nifty foil-and-stick frying pan that worked quite well:
Image

We also made meatloaf on a stick by packing a paste made of ground beef, a crushed slice of bread, an egg, and salt and pepper on the end of a green stick, wrapping with foil, and setting it over the fire with a forked stick as a fulcrum, weighted at the base. It had to cook a little longer than the items in the coals--about 45 minutes. The meatloaf was very moist and tasty, but unfortunately it was a demonstration model, and there was only a little to go around.

[Edited to fix photobucket links, to add text, and to correct some spelling and syntax problems. Too bad I didn't do all of that before it went into the ZS feed!]
Last edited by dogbane on Mon Oct 13, 2008 9:06 pm, edited 1 time in total.
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Post by Milkboot » Sun May 04, 2008 9:48 pm

Reminds me of the baked potato's we make whenever the paintball team travels. Its a tradition for us now, There always seems to be one "demon spud" one that noone can eat and it never dies o_O


I would always score my potato first before wrapping it up in foil, to me it helps it cook it a lil faster and all the way through, that and helps me mush it upeasier for eating :D

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Re: Foil Cookery

Post by TravisM.1 » Mon May 05, 2008 10:56 am

dogbane wrote: Wrapped it in foil (shiny side in is supposed to make it slightly hotter--who knows?):
Just a general FYI:
They did Aluminum Foil on Discorey's "How It's Made" a few weeks ago. The reason one side is shiny and the other is dull, IIRC, is that they run two rolls of foil (of the proper width) thru a press at the same time, back-to-back. The dull side is the surface that was pressed against the other sheet of foil, while the shiny side is actually sort of polished by the rollers on the press.


My favorite foil recipe is what my wife simply calls "packets".
Get some stew (cubed) meat- beef or venison; you could even use pork or chicken, even high-quality cuts of meat if you feel like cubing it yourself.

Get some vegetables. I always use Celery, Onion, Carrots and Potatoes.

Wrap vegetables and meat in a sheet of foil, leaving the top open for the time being.

I always salt and pepper mine beforehand, but it isn't necessary.

Drop in some butter. I usually put in a couple tablespoons full.

Roll the top edges of the foil together to seal the packet. You could also double-wrap it in foil if you wanted, but this makes it a little difficult to check the progress if the opening sections aren't lined up.

Put 'em on the grill. It usually takes about a half-hour or a little more to cook them, and no side dishes are needed. Everything cooks in the packet, flavors mingle and it comes out delicious.
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Post by Milkboot » Mon May 05, 2008 7:02 pm

Kathy to the rescue!

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Re: Foil Cookery

Post by Raven_Thunder » Tue Feb 17, 2009 4:09 pm

This was a common meal in the winter time in scouts. We'd throw in meat, vaggies, and even made some seriously good cooked bananna treats.
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Re: Foil Cookery

Post by inclinebench » Wed Feb 18, 2009 4:43 pm

I had a girlfriend that would bring foil, oranges, and a jar of mixed cake batter when we went camping. She would slice the orange in half, with the stem part at the top, and ease the fruit out of both halves. Then she would fill the lower half with cake batter, replace the top half skin, then wrap the whole thing in foil and set it in the fire for about 15 minutes, and when they came out they looked like snowballs, but were orange flavored cake. Very tasty, but I am a pie guy, so I dumped her.

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Re: Foil Cookery

Post by Allen » Wed Feb 18, 2009 6:57 pm

I saw a Lady on TV once, She did foil cookery in the dishwasher.
When the dishes were done, Dinner was ready too.

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Re: Foil Cookery

Post by AmirMortal » Mon Apr 06, 2009 5:44 pm

Wow, this is an awesome thread! I wonder how well this would work with a potato, with the onion in with the meat?

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Re: Foil Cookery

Post by Chef » Mon Apr 06, 2009 6:02 pm

I don't know why I didn't remember this until now:

Image

http://www.amazon.com/Manifold-Destiny- ... 0375751408

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Re: Foil Cookery

Post by purplemountain » Mon Apr 06, 2009 11:32 pm

My favorite foil recipe is what my wife simply calls "packets".
Get some stew (cubed) meat- beef or venison; you could even use pork or chicken, even high-quality cuts of meat if you feel like cubing it yourself.

Get some vegetables. I always use Celery, Onion, Carrots and Potatoes.

Wrap vegetables and meat in a sheet of foil, leaving the top open for the time being.

I always salt and pepper mine beforehand, but it isn't necessary.

Drop in some butter. I usually put in a couple tablespoons full.

Roll the top edges of the foil together to seal the packet. You could also double-wrap it in foil if you wanted, but this makes it a little difficult to check the progress if the opening sections aren't lined up.

Put 'em on the grill. It usually takes about a half-hour or a little more to cook them, and no side dishes are needed. Everything cooks in the packet, flavors mingle and it comes out delicious.[/quote]


+100

good stuff.Easy to do and damm good.

Shit..its after midnight and now im hungry..lol

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Re: Foil Cookery

Post by PCP » Mon Apr 06, 2009 11:53 pm

purplemountain wrote:My favorite foil recipe is what my wife simply calls "packets".
Get some stew (cubed) meat- beef or venison; you could even use pork or chicken, even high-quality cuts of meat if you feel like cubing it yourself.

Get some vegetables. I always use Celery, Onion, Carrots and Potatoes.

Wrap vegetables and meat in a sheet of foil, leaving the top open for the time being.

I always salt and pepper mine beforehand, but it isn't necessary.

Drop in some butter. I usually put in a couple tablespoons full.

Roll the top edges of the foil together to seal the packet. You could also double-wrap it in foil if you wanted, but this makes it a little difficult to check the progress if the opening sections aren't lined up.

Put 'em on the grill. It usually takes about a half-hour or a little more to cook them, and no side dishes are needed. Everything cooks in the packet, flavors mingle and it comes out delicious.

+100

good stuff.Easy to do and damm good.

Shit..its after midnight and now im hungry..lol[/quote]
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Re: Foil Cookery

Post by chupacabra » Wed Apr 08, 2009 9:55 pm

How about cooking with foil and a blowtorch? I really don't like to use foil at all. Acid foods will leach aluminum into themselves, and aluminum has been positively associated with Alzheimer's. It's not as if anyone needs any help making themselves harder to get along with as they get older, much less placing themselves into a less cognizant state...although if I'm reading correctly, some of you may be paying to enter such a state at random times and on weekends...
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Re: Foil Cookery

Post by Towanda » Fri Apr 10, 2009 12:00 am

My very first apartment didn't have a stove, but it did have a porcelain kitchen sink with a built-in porcelain drainboard. The drainboard made a great surface for cooking with foil and a clothes iron. Put foil-wrapped dinner on the drainboard, put the iron on top, come back in a few minutes to flip and cook the other side.
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Re: Foil Cookery

Post by RogerK » Sat Apr 11, 2009 12:49 pm

We called them 'hobo dinners' way back when the rocks were soft......

Ground beef, potatos, onions, celery and/or carrots. Wrapped in foil and put them on the coals.

I have also done this a few times at various jobs, salmon and potatos in foil on linemelt (electric furnace for keeping iron molten) and venison and corn/onion potato nixture in foil on top of a die at a plasctic extrusion plant. With the linemelt, didn't need to flip, but you did on the die.
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Re: Foil Cookery

Post by TravisM.1 » Sat Apr 11, 2009 2:05 pm

Chef wrote:I don't know why I didn't remember this until now:

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Re: Foil Cookery

Post by chupacabra » Mon Apr 13, 2009 3:48 pm

You know, I had a garage sale a while back and this van pulls up with a family inside...and a barbecue pit welded to the rear bumper. They had taken about a 12" pipe and made a pit welded onto an upright pole...it was smoking away as they riffled through junk...maybe it's harder to put foil wrapped food onto a van's engine?
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Re: Foil Cookery

Post by Dave_M » Mon Apr 13, 2009 11:42 pm

Used to do this all the time when I was in the scouts. Thanks for the reminder.
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Re: Foil Cookery

Post by Sworbeyegib » Tue Apr 14, 2009 12:09 am

Something I used to when on fishing trips when I was a kid. Take your filets and put them in a foil packet, coat with some sort of salad dressing and sprinkle crushed potatoe chips on top. Then cook.
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Re: Foil Cookery

Post by DaJoker » Tue Apr 14, 2009 12:34 am

Yum! Brings back memories of foil cooking as a scout on the Colorado. Those were the days man... onionburger is a cool trick though.
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Re: Foil Cookery

Post by ninja steve » Wed Apr 22, 2009 9:14 pm

RogerK wrote:We called them 'hobo dinners' way back when the rocks were soft......

Ground beef, potatos, onions, celery and/or carrots. Wrapped in foil and put them on the coals.
And cheese, you forgot cheese. I'm really glad I found this thread, I forgot all about these things. Think I may have to fire up a few of them this weekend.

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Re: Foil Cookery

Post by NoAm » Sat Dec 05, 2009 10:17 am

How awesome! I will try this at the next Girl Scout campout! We LOVE Hobo Dinners cooked in the coals, but would have been looking for other ideas. This is PERFECT!
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Re: Foil Cookery

Post by Jaxathon » Tue Mar 09, 2010 10:50 pm

Ive cooked many of things with foil. Steaks, chickens and bacons.

My favorite way of cooking with foil is wrapping my meat in the foil and throw in some seasoning. Usually whatever is nearest to me. Such as a splash of beer or Dr. Pepper. Dig a hole in the coals of my fire and bury it in there for about 15 - 20 mins. Dig up and enjoy the tasty meats.

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Re: Foil Cookery

Post by vlad_tepes » Mon Mar 15, 2010 9:16 pm

dogbane wrote:I recently attended a workshop at the Schiele Museum of Natural History in Gastonia, North Carolina, where I learned to cook with foil. My favorite was the hamburger cooked in an onion.

First, I hollowed out a yellow onion:
Image

Packed one half with ground beef:
Image

Put the other half on top:
Image

Wrapped it in foil (shiny side in is supposed to make it slightly hotter--who knows?):
Image

Cooked on open coals for 20 minutes to a half an hour:
Image

Then unwrapped it and ate it. Unfortunately, I was hungry and wolfed the thing down before I thought to take a picture of the delicious finished product. The vegetarians cooked eggs in their onions, which seemed to turn out all right.

But here's a picture of a nifty foil-and-stick frying pan that worked quite well:
Image

We also made meatloaf on a stick by packing a paste made of ground beef, a crushed slice of bread, an egg, and salt and pepper on the end of a green stick, wrapping with foil, and setting it over the fire with a forked stick as a fulcrum, weighted at the base. It had to cook a little longer than the items in the coals--about 45 minutes. The meatloaf was very moist and tasty, but unfortunately it was a demonstration model, and there was only a little to go around.

[Edited to fix photobucket links, to add text, and to correct some spelling and syntax problems. Too bad I didn't do all of that before it went into the ZS feed!]


Old thread but I saw it a few days ago when it was reanimated... Anyhow, I followed your guide this weekend and let one of my kids do this. We mixed 2 pounds of 97/ 3 ground beef, to minimize grease leakage, with a small can of tomato paste and some of the onion hearts minced up along with a little salt and pepper and a whole egg and filled four large yellow onions. While they smelled great and they tasted great, the best part was when my boy pulled the onion top off of one of them and was amazed at how awesome the ground beef resembled a brain sitting in it's skull.
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