What We’re Cooking - Hobo Packs!!
One of our favorite ways to cook over the campfire is to wrap foods seasoned simply with any combination of olive oil, salt, pepper, lemon juice, fresh herbs in aluminum foil and place the not-so delicate wraps in the campfire’s hot embers until all the natural goodness is released resulting in the easiest and most perfect meal to enjoy in the wilderness.
During this particular evening, we decided to use this technique for potatoes and salmon. I call this my Fire-Roasted Baked Potato and Salmon Hobo Packs.
When backing a potato in the campfire, all you really need to remember is to pierce the potato with a fork to release the steam as it cooks. After that, just place it on top of the foil, sprinkle with olive oil, salt, and pepper, and any other seasoning you might desire, then wrap it up.
With the salmon, I drizzled on olive oil, sprinkled with salt and pepper, and topped with the fresh parsley and a few lemon slices. If you happen to have capers in your cooler, you can add those in too!
The potato cooks for about 45-50 minutes while the salmon only for abut 5-10 minutes depending on desired doneness.
As a special topping, I used non-fat Greek yogurt, which we always have around. Spiced up with fresh garlic, parsley, and lemon juice, it was quite tasty on the baked potato and even the salmon, a great substitute for sour cream.
Give these a try on your next camping getaway! Mix it up with trout, cod, halibut, and even chicken, just let it cook longer!