This is a dumb question I know, and I'm sure all of you know the answer because you all seem to cook this way.
With all of these great recipes for cooking over campfire coals, how do you do that? One person even gave me a good recipe where you wrap in aluminum foil and place on coals for half an hour. Doesn't the aluminum foil shrivel up to nothing and go away? I've tried aluminum foil stuff on the grill before, and the bottom goes away even if there's no fire left.
Obviously I'm not getting something here. You can laugh at me now.
When cooking with aluminum foil over coals, it's best to use heavy duty foil, and be sure not to tear a hole in it. I have to say I really can't figure out how it would "shrivel up and go away." Are you getting aluminum foil confused with plastic wrap or wax paper? We cook foil dinners almost every camping trip, and have never had a problem. I think most people cooking this way would use charcoal, but I guess you could use real coals out of a campfire too. You would just have to replinish them more often, where you can cook over charcoal for probably close to an hour if the wind is not blowing too strong.
Ben C. Jones
Winston-Salem, NC
(OK, I cheated a little on the map. I saw the 48 states in a truck.)
We cook on coals all the time and never have a problem with it. We also cook corn on the cob, take your corn and soak it in water let it drain. (DO NOT HUSK IT) put it in heavy foil but let the top open to vent, place them right on the hot coals. When you see steam coming from the top after about 15 to 20 minutes they are done. Husk away all the silk will just fall off, watch it cause they are real hot. Best corn we ever had. Sorry just had to get the corn thing in
No, I'm not using plastic wrap or wax paper... maybe I'm too cheap and don't buy good enough aluminum foil? It doesn't really go away, I can still see it but it does get a hole in it and shrivel.
Maybe I need a heavier foil then I've been using. I didn't think it was possible to put something right on the coals.
Hi Carol; I have cooked on the coals using foil and never had a problem. I use it on the grill too.
When cooking directly on the fire, use double foil. Lay your food on the first sheet and bring opposite sides up together and fold them over flat a couple of times to make a good seal. Now, fold the loose ends over.
Take the second sheet and lay the package on it seam side down. Repeat. Now you have a tight package with an even amount of foil on all sides. You can make a hole in the coals and lay the package in it and cover it over with coals and ashes. How long you leave it depends on what you are cooking and how hot the coals. They shouldn't be too hot or the food will burn; use more ashes as insulation to keep this from happening.
I have done vegetables, chicken, ham and fish this way.
Don't get the cheap foil. I have had that get holes burned in it.
Have done over the grill which has coals in it, and in the campfire. For the campfire deal, I usually rake some red hot embers to the side, place the foil pack on it and then put some ashes mixed with embers on top and cook that way. Usually meat and onions in 1 pack, potatoes, carrots with butter in another since they take longer to cook usually.
Brett
Since the divorce, camping will be in either:
A tent from wal-mart.
The back of the 1998 Mercury Villager
The back of my new loves Honda Element
or...
On the ground with a $14.95 tarp from Pepboys over us.
I have prepared trout by wrapping a whole cleaned fish in a paper bag with a little salt&pepper and lemon juice. You wrap the fish in the grocery bag, dunk it in water to get the bag wet, then dig a hole under the coals and bury it. Depending on how hot the coals are your fish should be ready in about 10-15 minutes. If the flesh is white, it's done. It will be moist and tender and delicious! I have used the same method to cook corn-on-the-cob. You can get the same result using aluminum foil, but I prefer the grocery bag.
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