Fresh vegetables. Mix. Wrap. Grill. Whether you’re going on a back-woods adventure and you’ll break out your portable camping stove, or maybe you are going tailgating at a football game, or heck just your bbq grill sitting on your back porch will work wonders here.
Author: Sear Nation
90/10 Lean Ground Beef
Freshly Ground Black Pepper
or Non-Stick Spray
Prepare and measure out all ingredients. In an extra-large mixing bowl, combine the
90/10 Lean Ground Beef (1 lb)
Red Potatoes (2 cups)
Green Beans (4 cups)
Onions (1/2 cup)
Salt (1 tsp)
Ground Cumin (1 tsp)
Freshly Ground Black Pepper (1/4 tsp)
together with your hands.
Cut two long sheets of tin foil to serve as the base of these two individual packs. Lightly brush or spray these two sheets of foil with
Oil (as needed)
to prevent sticking.
Divide the meat mixture into half. Form each into the shape of a log on the tin foil sheets. Wrap both foil sheets around the meat mixture to form packs.
Cut two more long sheets of tin foil and place the packs seam-side down on these sheets to double pack them. Wrap these sheets tightly around the packs.
Remove outer foil sheets, keeping the base foil layer on. Open base foil layer to let steam out and inspect how done the meat is. Cook for another 15 minutes with the foil packs open, to allow excess liquid to boil off.
Place packs on a grill or campfire at 250-300 degrees F (121-148 degrees C) and cook until meat is done and potatoes are soft ( about 30 minutes), flipping packs on the other side halfway through cooking.
Ketchup (to taste)
Worcestershire Sauce (to taste)
on the side.
Nutrition Per Serving
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