Backcountry Beacon

Although cooking outside shouldn’t mean you have to sacrifice a feast of multiple courses and gourmet concoctions, there are those times when simplicity is king. Car camping, backyard cookouts, and tailgating parties can offer some of the best gastronomical experiences under the sun or stars, but what about those isolated trips into the wilderness? What if your normal meals come from the college mess hall, and you just need a break from bad lasagna but don’t have the funds for a filet mignon? You can eat well (and cheaply) in the wilderness with dehydrated meals and put a sufficient pre-party, alcohol-absorbing layer in your stomach with a 50-cent noodle packet, but there is one meal that is synonymous with terms like hearty, piping hot, and damn cheap—Hobo Potatoes.

We hope you have your outdoor kitchen stocked and ready, because all the spices you need should be in there. You’ll need two 18-inch pieces of aluminum foil, a knife, and that meat ‘n’ taters seasoning we previously passed on to you for just such an occasion. But just in case you missed that important recipe, here it is again:

1 tbsp salt

1½ tbsp Hungarian paprika

1 tbsp garlic powder

½ tbsp ground black pepper

½ tbsp onion powder

½ tbsp chili powder

½ tbsp oregano

½ tbsp thyme

1 tsp cayenne or chipotle chili powder

The Meal

The potato is the bulk of the meal and provides the carbs (or fuel). The addition of meat is optional, but be sure to choose a protein that can remain uncooked for a full day (be sure to keep it out of direct sunlight and intense heat) such as strip steak (no chicken or fish) if you want the added protein and flavor. If you’re hesitant about uncooked meat that hangs out in your pack all day, go with a pre-cooked, flavorful sausage like kielbasa. All of the ingredients get chopped; keep in mind that the potatoes and carrot pieces should be a bit smaller as they cook slower.

Ingredients for 1 person:

1 cup potato (approx. 1 medium russet, washed but unpeeled as the skin holds Vitamin C, fiber, iron, and potassium)

¼ cup red pepper

¼ cup onion

¼ cup carrot

¼ cup of meat (optional)

1 tbsp of salted butter

Lay out one layer of foil and another perpendicular to the first on top (two offers thicker barrier against heat and good seal to hold juices) and put down the chopped potatoes first. Douse them with about a tablespoon of the seasoning, scatter pieces of the butter, add the chopped veggies (and meat if you desire) and another sprinkle of seasoning on top. Fold one of the (underside) ends of the foil over the feast, then follow with the end next to that and so on until you’ve created a tight seal and formed somewhat of a small football shape. If you’re not cooking right away, wrap a layer of plastic wrap around it or drop into a plastic bag to prevent a mess in your pack or cargo pocket of your shorts or hiking pant.

When you’re miles from civilization, drop your hobo football on the hot coals of an open fire, and sit back while coyotes serenade one another. If you’re prepping for a kegger, plop it on the rack over the glowing coals of your charcoal grill or propane flame (on medium) of your party grill, and treat yourself to a few foamy sodas before the circus begins. Be sure to give it a quarter roll about every five minutes to prevent burning.  How do you know it’s cooked? Well, just listen and smell—when you hear the symphony of sizzling veggies settle down and get the distinct aroma of “awesome,” it’s probably done (about 20-25 minutes depending on the heat level).  Carefully open the foil and taste; if the potatoes are soft, and the bear that just crept out of the woods and sat next to you gives a grunt of approval, then it’s time to chow.

Related Posts:

• Camp Chef Recipe #2: Taco Rice
• Camp Chef Recipe #1: Fire Roasted Chicken Tacos
• Set Up Your Outdoor Kitchen

Tags: backpacking, Camp Chef, camping, camping recipes, cooking, food