hobo dinner

Ingredients (Per Packet / Serving)

• The Protein: 1/3 to 1/2 lb lean ground beef (seasoned with salt, pepper, garlic powder, and Worcestershire sauce)
• The Starch: 1 medium Yukon Gold or Russet potato, peeled and sliced into thin 1/4-inch rounds or small cubes (thin slices ensure they cook through at the same rate as the beef)
• The Vegetables:
  • 1/2 cup sliced carrots or baby carrots
  • 1/4 cup diced yellow onion
  • 1/4 cup frozen or canned corn, green beans, or bell pepper strips
• The Flavor Boosters:
  • 1 tablespoon unsalted butter (placed right on top for rich moisture)
  • 1 tablespoon ketchup, BBQ sauce, or a splash of low-sodium beef broth (optional, to keep the interior extra juicy)
  • 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and a pinch of dried thyme or parsley

Step-By-Step Instructions

1. Prep Your Foil Sheets

1. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Heavy-duty foil is crucial so it doesn’t tear or leak your savory juices.
2. Lightly grease the center of each sheet with non-stick cooking oil spray or a dab of butter.

2. Layer the Ingredients

1. The Foundation: Start by laying down a bed of sliced potatoes and carrots in the center of the foil sheet. Season lightly with salt and pepper.
2. The Beef: Form your seasoned ground beef into a flat patty or crumble it slightly, then place it directly on top of the vegetables.
3. The Extras: Scatter your diced onions, corn, or green beans around or on top of the beef.
4. The Flavor Dot: Season everything one more time with your garlic powder, herbs, salt, and pepper. Place 1 tablespoon of butter right on top of the beef, and add a small drizzle of ketchup or broth if desired.

3. Seal the Foil Packets (The Tent Fold)

1. Bring the two long edges of the foil up over the top of the food.
2. Fold them down together in a double-lock fold, leaving a little bit of headspace inside the packet for steam to circulate.
3. Crimp and fold the two short ends tightly to completely seal the package so no steam or juices can escape.

4. Bake or Grill

• Oven Method: Preheat your oven to 200°C (400°F). Place your foil packets directly on a large baking sheet (just in case of any minor leaks) and bake for 40 to 45 minutes, until the potatoes are fork-tender and the beef is fully cooked through.
• Grill Method: Place the packets on a medium-hot grill, cover with the lid, and cook for 35 to 40 minutes, turning once halfway through.

5. Open with Care

1. Carefully transfer the packets to individual plates.
2. Warning: Open the foil away from your face to let the hot steam escape safely. Eat straight out of the foil boat or slide the contents onto your plate!

Pro-Tips for Success

• Thin Slices are Key: Because potatoes take longer to cook than ground beef, slice your potatoes quite thin (about 1/4-inch thick) so they cook evenly with the meat.
• Customizable: You can easily swap ground beef for chicken breast strips, sliced smoked sausage, or turkey burgers depending on what you have in your cozy kitchen.