By CampAtelier Editorial
The lowest-effort, lowest-mess way to cook a full meal over coals is a foil pack. Everything goes in one parcel, cooks together and comes out ready to eat, with almost no washing up afterward.
The basic method
- Tear a large sheet of heavy-duty foil and brush it lightly with oil.
- Layer the slow-cooking items on the bottom, such as potatoes and carrots.
- Add the protein, then a spoon of butter and your seasoning.
- Fold the edges over twice and crimp them tightly so no steam escapes.
- Cook on hot coals, not open flame, turning once halfway through.
Three combinations to start with
Lemon herb chicken
Sliced chicken thighs, baby potatoes, lemon slices and thyme. About twenty five minutes on the coals.
Smoked sausage and peppers
Sausage rounds, sliced peppers, onion and a pinch of paprika. Ready in about fifteen minutes.
Sweet potato and black bean
Cubed sweet potato, black beans, corn and a little chili. A good vegetarian option that holds well.
Packs also make a good dessert. Slice a banana lengthwise, tuck in a few squares of chocolate and wrap it up, then set it at the edge of the coals while you eat. Ten minutes later you have something warm and sticky with no extra pans to wash.
Tips for better packs
- Use two layers of foil for anything with sharp edges or bones.
- Cut vegetables to the same size so everything cooks at the same speed.
- Add a splash of stock or a pat of butter for steam and flavor.
- Keep a spare sheet of foil to rewrap leftovers.
Prep the packs at home, keep them cold and cook them on the first night. Open each parcel carefully, because the steam is hot, and eat straight from the foil.
