Some of Adam’s favorite memories growing up in Kansas were camping and making Campfire Dinners with his dad. The smell of delicious veggies and meat cooking over open coals is really hard to beat!
To this day, we still love camping as a family or staying in a cabin in the mountains and making amazing meals outside. It’s definitely becoming a tradition for us.
Whether you have camping plans this summer, or just want a fun backyard dinner option, check out the full post Campfire Dinners for Adam’s recipe.
One great thing about campfire dinners is that you can use your leftovers if you want! You can add pretty much any extra hearty veggies you have in the fridge; and the leftovers from the campfire meal are great to use in an egg scramble the next morning. The flavors are so rich and versatile. I hope you enjoy it as much as we do, it’s worth the work of prepping everything!
- 1 head of Organic Cabbage (whole leaves)
- 2 Organic Potatoes, sliced in 1/8 inch rounds (We like sweet potatoes, because the nutrients are so much greater than regular potatoes)
- 1 lb Organic Grass-Fed Ground Beef
- Desired seasonings*/sauces (At least use Salt, Pepper and Garlic)
- Organic Veggies**: carrots, zucchini, onions, brussels sprouts, bell peppers, cauliflower or broccoli.
**You can use any veggies you like, but those are some we like.
*Seasoning ideas to mix it up:
- Make it Mexican style by mixing taco seasoning into the meat, and topping it with salsa, avocados and a chipotle sauce.
- If you are in the mood for a BBQ flavor, mix bbq sauce into your meat, or drizzle it on top.
- Go for a more Italian flavor by using traditional Italian seasonings in your meat, or even a marinara sauce.
It’s really hard to go wrong – no matter what flavors you choose it’ll turn out great!
How to prepare:
Peel and slice the potatoes into 1/8″ – 1/4″ rounds. Cut the other veggies into bite size chunks. Get a large bowl and mix the meat with the seasonings.
Lay a large piece of foil on the table. Add a cabbage “bowl” (a whole round leaf) curved facing up. Add slices of potato for the bottom and surround your ball of meat with all the veggies you like and an outer layer of potatoes. Salt and pepper your veggies. Cover in cabbage. Then wrap the foil. Make sure your hobo package is leak proof by crimping the foil seams. (we often double wrap it.)
Cook on the Fire. You will need to have a decent sized fire going, larger if more dinners are being made. (An indoor fireplace or even coals in a chiminea would work for a few dinners as well). Let the fire burn down to embers. Lay the foil packages right on the hot embers. Cook for about 10-15 minutes on each side. Open and check if the meat is cooked thoroughly, and return to embers if needed. (As an alternative you may preheat the oven to 400 degrees and cook for around 30-40 minutes.)
Happy Camping! Happy cooking!