tag:blogger.com,1999:blog-3338748336379714765.post209229798518691383..comments2023-04-30T04:16:44.634-07:00Comments on Mac & Cheese & More: Hobo DinnersLizhttp://www.blogger.com/profile/12132007530376269100noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3338748336379714765.post-16955996452249336442009-06-09T16:04:22.217-07:002009-06-09T16:04:22.217-07:00Ground beef is the way to go, as you want the extr...Ground beef is the way to go, as you want the extra bit of grease it provides. Butter is helpful as well. I like to use those bottle marinades, cheaters way but so so easy. BBQ sauce anything really does the trick. I think we used one of the KC brand marinades (the ones in the bottles) and it was super good. Roll your meat into little meatballs and toss it all in. Nadine has a good point about heavy duty foil and double foiling. Leave space for the steam to move around, instead of packing it tight around. Granted we get rreaallyy good beef in Iowa so it's usually awfully tasty. I'm salivating right now! coals, you can dig some out from under the fire and well.. i guess if you don't have a shovel that might not work, but usually the fire pits will have some room off to the side you can use.Elizabethhttps://www.blogger.com/profile/14051042560852816247noreply@blogger.comtag:blogger.com,1999:blog-3338748336379714765.post-54379120137755294452008-07-21T19:33:00.000-07:002008-07-21T19:33:00.000-07:00I meant the liquid that comes out of the meat and ...I meant the liquid that comes out of the meat and veggies but the whole marinade thing would also keep them moist.Nadinehttps://www.blogger.com/profile/16417781377027777436noreply@blogger.comtag:blogger.com,1999:blog-3338748336379714765.post-72310638291799251292008-07-02T22:52:00.000-07:002008-07-02T22:52:00.000-07:00hmmm liquid...we didn't use any of that...hmmm liquid...we didn't use any of that...Carriehttps://www.blogger.com/profile/12205964409349990580noreply@blogger.comtag:blogger.com,1999:blog-3338748336379714765.post-87082760976389679112008-07-01T12:20:00.000-07:002008-07-01T12:20:00.000-07:00I talked to someone who is a "foil cooking" expert...I talked to someone who is a "foil cooking" expert -- plenty of years teaching Boy Scouts how to do outdoor cooking -- and she claimed that the trick is to make sure that the packets are sealed really well -- double overlapping on top and on sides of packet plus really good crimping. Her experience has been that as long as the liquid can't escape from the packet, nothing burns and everything stays very moist.<BR/><BR/>Of course, seasonings are never a bad thing!Nadinehttps://www.blogger.com/profile/16417781377027777436noreply@blogger.comtag:blogger.com,1999:blog-3338748336379714765.post-79694825725938261452008-06-30T21:30:00.000-07:002008-06-30T21:30:00.000-07:00When we were eating them marinading came to mind.....When we were eating them marinading came to mind...but naturally, I hadn't even thought of that in advance when I had more than just mustard on hand.Carriehttps://www.blogger.com/profile/12205964409349990580noreply@blogger.comtag:blogger.com,1999:blog-3338748336379714765.post-86250481701765361862008-06-30T13:48:00.000-07:002008-06-30T13:48:00.000-07:00What a bummer! Well, next time you make them I am...What a bummer! Well, next time you make them I am sure you will get it right. I wonder if marinading the meat would be tasty?Lizhttps://www.blogger.com/profile/12132007530376269100noreply@blogger.com