Aug 13 2008
Make a Memory – Boy Scout Lunch
Looking back at my childhood, a lot of the happier memories included food. Back when people could afford steaks and roasts almost daily, I remember the smells coming from the kitchen. When I would see the the commercial for the American Beef Council, the “coziness” of the commercial would bring back memories. Anytime I would hear Copeland’s “Rodeo” it would almost bring me to tears because of it.
Sometimes, when we would go to visit friends in Central Ohio, we would drive through the Amish country. We would pull over to the side of the road, and my mom would unpack cold chicken, cream cheese, fresh veggies, and fruit. She would open the thermos and pour my dad some hot coffee. The smells of the food, along with the fresh smells of the country, will always be imprinted in my mind. I still remember being able to hear the horses take bites of the grass from the nearby pasture, and hear the clopping of hooves as an Amish family drove their buggy to church.
Another memory, which is the reason for this article, is when my family would go hiking through the “Boy Scout Camp” woods. We would take cameras for taking pictures of wild flowers and mushrooms. It was magical, because very seldom was anyone else there, and it was like we were in a magical place meant just for us. When it was lunch time, my dad would carefully build a small fire, with a small amount of charcoal that he brought. When the coals died down, he would place the boyscout lunches onto the coals. Soon you could hear the juices crackling in the foil, and the smell was awesome. My mom would add fruit and veggies, as well as cookies. The food never tasted better!
The lunch is something that the kids can help get ready, making their own to fit their tastes. They are easy transport if on a picnic, but can also be made on a grill at home. The cleanup is easy, and individual cost is minimal.
Try this and make a memory!
Boy Scout Lunch
Ground beef – the amount varies, depending on the size of your family
Favorite seasonings
Potatoes, sliced like thick french fries
Yellow onions, cut in wedges about 1-inch thick\
Foil – cut into approximately 8-inch squares
After mixing the ground beef with your favorite seasonings, form them into rectangular-shaped patties, about 1-1/2 inch thick. Place the patty on the upper center part of the foil. Keep in mind that you will be folding the foil over and sealing the edges, so leave extra foil. You can always use bigger pieces, if needed.
Take the potatoes and onions and place them over the patty and also on each side, again leaving enough room to fold the edges. You could also add other sturdy veggies, keeping the pieces all relatively the same size, like with shish-kabobs. Sprinkle with salt and pepper.
Fold up the lower half, lining up the edges of the foil. Fold the edges together several times towards the center. You want to make sure that it is well sealed to keep in the juices when they cook.
If using charcoal, you want to let the flames almost die down. If using a grill, keep the level of heat at medium to medium-high. You can also place this in a real campfire, again in an area where the flames are very low or gone.
After about five minutes flip the foil packets over. Let cook for another five minutes. Using a fork, try piercing the potatoes to check for doness. If you have a temperature fork, you can use this as well. Also, by piercing into the patty, if the juices come out clear, they should be done. Once you pierce the foil do not flip back over.
When done, place the entire packet on a paper plate and carefully open the foil, watching for steam. You can eat this right out of the foil, or place on your plate. The mixture of spices and juices is incredible!
What a fun dinner for kids to make at home as you suggested – maybe if they are having an overnight camp out. It could almost duplicate the experience.
You described it so fantastically! I can almost smell the charcoal.