7 Amazing Tin Foil Packet Recipes

Cooking dinner over the campfire has never been easier. With  simple tin foil recipes anyone can succeed at outdoor cooking. The key is to use high quality aluminum wrap like Reynolds Wrap heavy duty foil. This foil is designed to hold up even when cooked over high temperatures. So turn on the BBQ or stoke up the fire.

Here are 7 Amazing Tin Foil Packet Recipes.

#1: BBQ Pork Tin Foil Packs

Ingredients:
1/2 cup your favorite BBQ sauce
1/4 cup honey
1 tsp ground cumin
4 boneless pork rib pieces
2 ears of corn, cut into 6 pieces
1 cup baby carrots, cut lengthwise
2 cups  precooked potato wedges
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp rosemary
This recipe can be made on a BBQ,  in the oven, or over the coals of a fire.

  1. Layout 4 large, 20 X 12-inch pieces of foil. Spray, or brush  generously with cooking oil.
  2. Mix the BBQ sauce, honey, and cumin together in a small bowl.
  3. Place one piece of pork on each foil, divide the veggies and place them around the pork on the foil. Sprinkle with salt through rosemary.
  4. Fold the foil over the food and seal the edges. Don’t make the packets too tight because you need room for the air to circulate.
  5. Grill the foil packets for 15-20 minutes. Turn once during cooking and make sure that the packets are at least 6 inches from the heat.
  6. Use a food thermometer punched through the foil to check the temperature of the meat before serving. Pork should be at least 160 degrees.
  7. Carefully fold back the foil and enjoy!

2: Grilled Meatloaf Tin Foil Packets

Ingredients:
2 pounds ground beef
1 package onion soup dip mix
1 egg
3/4 cup of milk
1/2 cup bread crumbs or oatmeal
1/3 cup tomato sauce or ketchup
Veggies of your choice (carrots, broccoli, zucchini, potatoes)

  1. Layout 6 12 x 18-inch pieces of foil. Spray or brush generously with oil.
  2. Mix hamburger with all the ingredients except the veggies.
  3. Divide the meat mixture into 6 even portions and place one on each foil piece. Shape into small round or oval loaves.
  4. Surround each loaf with carrots, broccoli or pre-cooked new potatoes.
  5. Fold the foil over the food and seal the edges. Don’t make the packets too tight. Leave about a half to one inch of space inside the foil for air to circulate.
  6. Grill the foil packets for 30 minutes. Rotate once during cooking, and make sure that the packets are at least 6 inches from the heat. The internal temperature of the meatloaf should be at least 160 degrees prior to serving.

3: Tin Foil Fajitas

Ingredients:
1 pound boneless beef sirloin steak, cut in thin strips
1 red pepper, thinly sliced lengthwise
1 green pepper, thinly sliced lengthwise
Yellow pepper, thinly sliced lengthwise
1 yellow onion, peeled & thinly sliced
1 package Fajita seasoning mix
1/3 cup of water
Flour or corn tortillas
Toppings: shredded lettuce, tomatoes, guacamole, sour cream, picante sauce, or cheese

  1. Mix the beef, veggies, water and seasoning in a bowl.
  2. Lay out 4 large, 20 x 18-inch pieces of foil. Spray or brush generously with oil.
  3. Divide the mixture between the 4 pieces of foil.
  4. Fold the foil over the food and seal the edges. Don’t make the packets too tight because you need room for the air to circulate.
  5. Grill the foil packets for 18 minutes. Rotate twice during cooking and make sure that the packets are at least 6 inches from the heat. Cook the  beef to your desired tenderness.
  6. Carefully open packets and serve contents in tortillas with toppings of your choice. Yum!

#4: Peach Passion Tin Foil Treat

This recipe makes enough for 1 to 2 people, but can be doubled or tripled as needed.
Ingredients:
1 Peach
1/8 cup of mini marshmallows
1 tbsp butter
1 tsp Cinnamon
Additional toppings: chocolate chips, raspberries, coconut, Chia seeds, etc.

  1. Spray a small, 12 x 12-inch tin foil piece with cooking spray.
  2. Slice the peach in half and remove the pit.
  3. Fill each peach half with butter, marshmallows and a sprinkle of cinnamon (and sugar if desired).
  4. Wrap the edges of the foil to make a packet, and roast for 5 minutes over the campfire or BBQ. Open and top with additional toppings as desired. Delicious!

#5: Succulent Salmon in a Tin Foil Packet

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Each packet makes a single serving. Double or triple to feed the whole family.

Ingredients:
1 5-6 oz piece of salmon per packet
1 lemon, sliced
1 tbs butter
1 tsp salt
1 tsp pepper
1 tsp fish seasoning

  1.  Spray an 18 by 20 piece of tin foil with cooking spray.
  2. Lay the lemon slices on the foil to create a bed for the salmon. Place the salmon on top of the lemon slices, top with butter and season with salt, pepper and fish seasoning.
  3. Fold the foil over the food and seal the edges. Don’t make the packets too tight because you need room for the air to circulate. Each edge should be about a 1/2 inch folds.
  4. Grill the foil packets for 10-12 minutes. Rotate twice during cooking and make sure that the packets are at least 6 inches from the heat. Depending on the size of your salmon steaks you may need to cook the packets more or less time. Use a thermometer and make sure the fish is served at 150 degrees or above.

#6: Tin Foil Hoagies

Ingredients:
1/2 lb. ground beef
1/2 lb. ground turkey
1/2 lb. ground sausage
1 cup Italian seasoned bread crumbs
1 egg
1/2 cup milk
1 tsp salt
1/4 tsp basil
4 tbps Parmesan cheese
1 16 oz can or bottle of pasta sauce
Hoagie buns
Swiss cheese slices

  1. In a large bowl, combine all the ingredients except for the sauce. Scoop out the mixture with a spoon and roll them into 1- 2 inch balls.
  2. Spray several pieces of foil with cooking spray. *For this recipe you will need a DOUBLE layer of foil.
  3. Place a few spoonfuls of sauce on each foil packet and top with 8 meatballs.
  4. Fold the foil over the food and seal the edges. Don’t make the packets too tight because you need room for the air to circulate. Each edge should be about a 1/2 inch folds.
  5. Grill the foil packets for 15-20 minutes. Turn once during cooking and make sure that the packets are at least 6 inches from the heat.
  6. Grill or toast your hoagie buns and place one slice of cheese on each bun. When the meatballs are ready, place them on the buns, and top with more sauce.

#7: Tin Foil Orange Cinnamon Rolls

Ingredients:
8 Oranges
1 Can of 8 Cinnamon Rolls
8 teaspoon butter
Cinnamon

  1. Layout 8 12 x 12 pieces of foil a spray or brush with with oil.
  2. Slice the top of the orange and carefully scoop out the inside. Save the fruit to make juice, or toss into a simple fruit salad.
  3. Place one cinnamon roll (uncooked) inside each orange. Sprinkle with a little cinnamon and top with a teaspoon of butter.
  4. Place the top back on the orange and wrap the whole orange with foil.
  5. Place the foil balls on top of the BBQ or inside hot coals.  Let them bake for about 10 minutes. When they are finished cooking CAREFULLY remove the foil and the top of the orange.
  6. Drizzle with the cinnamon roll frosting, or additional butter and sugar. (I like to add a touch of orange juice to the frosting for a orange treat!

And that’s it! 7 amazing and simple tin foil recipes you can start using TODAY. What do you think? Are you planning to try them? Which one sounds the best?

Do you have a favorite camping recipe to share? Add it to the comments below. When you are done, please share this article with your friends.  We’d love to see it on Facebook, Pinterest, Twitter and Instagram.  Thanks for helping us spread the word.

Happy cooking campers!

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