Growing up in the country, one fond childhood memory is going camping with your friends and family. This blog entry is a first in a series about Man Can’s pro staff camping/fishing trip to Johns Mountain. On our exciting adventure to the great outdoors, we experienced the elements of June in Georgia. To build our strength and promote moral, I had to exceed expectations of campfire cuisine and go beyond the average hot dog over a fire.
Prior to the trip, Man Can Team Member Donny acquired a pound of ground Elk for our trip. I took the liberty to plan an epic meal in the style of a traditional Silver Turtle or Hobo Dinner for our quest in the great outdoors. Stopping at the local grocery, we picked up my ingredients for my culinary concoction. Small golden potatoes, a bell pepper, a yellow onion, mushrooms, salt, pepper, aluminum foil, butter and Worcestershire sauce filled our shopping buggy.
Once we entered the campground, we all had our specific jobs that included meal prep, fire building and tent erecting.
I took the charge of the meal prep. First, dicing each vegetable in small quarter inch size and placing them to the side, I then began to seasoned the elk meat with salt, pepper and Worcestershire sauce. I continued my prep by rolling out two feet of heavy duty aluminum foil. I divided a third of the meat and placed it on the bottom, and then layered a third of the vegetables. I topped with salt, pepper, Worcestershire sauce and two generous pats of butter. I folded over the foil and closed the edges by rolling them up to keep the heat and flavor within the pack.
I placed the foil pack to the edge of the fire that was built by Man Can staffer Josh Karr and let it cook and simmer in the butter, spices and sauce. One hour later the veggies and meat were cooked to perfection. With tongs, we removed our individual packaged meals and dump them in our plate. The camp was quiet with content as we devour our savory and juicy meals. We all fell asleep with a full stomach that night. For my recipe, look below.
Hungry Heathro’s Hobo Dinners
8 small mushrooms
1 small bag of small yellow potatoes
Half a bottle of worchestershire sauce
Salt 3 teaspoon
Pepper 3 teaspoon
3- 2 foot pieces of heavy duty aluminum foil
1 lb of ground elk or lean meat
Stick of Butter
Dice all veggies.
Season with sauce and spices.
Place meat on ½ of foil.
Add veggies on top of meat.
Add more sauce and spices.
Add two big pats of butter.
Fold foil and roll edges
Add to edge of roaring fire.
Cook One hour.
Remove carefully with tongs and enjoy.
Yields 3 Dinners.
Note: Please be careful. Foil packs are extremely hot.