I remember I once talked about fish foil packets. We usually bring them whenever we travel because they’re very handy. We can eat them even without the need for utensils. We don’t need to make a stop just so we can eat. At home, I make them sometimes too. Just put meat or shrimps or even a cut of fish in foil along with a few seasonings and cook it over a steamer or in the oven.
I do that when it’s my lazy days. When I don’t want to wash anything. Foils are safe and are very handy. I don’t need to use trays or pots or pans.
I have one friend who almost never uses utensils, though. Let’s just give him the name Joe. When you go to his house, his fridge is full of meat or fish wrapped in foil.
He usually prepares them during the weekends so that he will have a meal for the rest of the week. All of them are placed in foil packs. Joe is an artist. He paints.
So you can imagine how disorderly his house is. You know what they say, when you’re an artist, you feel more inspired if there’s disorder. So I kind of get him if he prefers eating in foil packs all the time.
This hamburger meal recipe reminds me of Joe and his foil packs. Yes, he still makes them up to this day!
Photo and recipe courtesy of Mr. Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with your favorite wine.
We make foil packets when we are camping. We use the cocktail sausages instead of the ground beef. I have every thing already sliced and into zip lock bags before we go, except for the potatoes. We have the sausages, potatoes, carrots, onion, celery and cabbage with parsley, garlic salt and seasoned salt. Assemble at the camp site with some butter and about a 1/4 cup of water for steaming. Place right on the hot coals of the camp fire. Be sure to use heavy duty foil or double it up. So yummy!