Another one I made while camping as a scout.

1/4 lb. Ground Beef
1 medium Potato
1 small Onion
1/2 stalk Celery
1 Carrot
Onion Powder
Garlic Powder
Salt & Pepper
Hot Sauce (optional)

Add onion and garlic powder to ground beef and form into a tube (hot dog shaped). Cube or slice vegetables into uniform pieces. Place meat in center of foil and cover with vegetables and sprinkle with salt and pepper. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening.

This is a mainstay for Boy Scouts. It’s like a mini pot roast for kids.

The variations are endless; try chicken, fish or different meats. Make foil packs different by changing the veggies and spices to take on the flavors of different regions around the world.




I made this simple dish when I was a Boy Scout camping.

1 Boneless Chicken Breast
1 clove Garlic, minced
Salsa (enough to cover lightly)
1 small Onion chopped
1/2 stalk Celery chopped
Hot Sauce (to taste)
Shredded Cheddar Cheese

Place chicken on a large piece of aluminum foil. Cover with listed ingredients. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening. Top with cheddar cheese and eat.

Serve with tortillas.