Foil packet fire pit cooking: preparations

I am really looking forward to our cookout this afternoon, and have been doing some preparations for things beyond hot dogs and corn dogs. 🙂

I’ve got 4 foil packets now sitting, ready and waiting, allowing several hours for the seasonings to work their magic. Here is the first one I made up.


The base of this one is a packet of mixed baby potatoes. I stabbed them all over with a fork to allow the flavours in. The rest is mix and match of what I had available. A couple of carrots, a leek, and some asparagus (there was a good sale on those recently. 😉 ). They were tossed with Rosemary Lemon Salt, pepper, garlic powder and olive oil.

This amount ended up being split between two foil packets. I used a double thickness of heavy duty aluminum foil to wrap them in.

This is something I’ve done before, using whatever vegetables and seasonings I had, and cooking it in an oven. Today will be the first time I’m doing this over a fire. I can hardly wait!

I am also trying out two versions of cabbage.


I’d found a recipe and instructions online, modified slightly for what I had on hand. This is one cabbage, outer leaves removed and cut into 8 wedges. The cut sides are spread with softened butter. In with is is half a medium onion, Scarborough Fair Garlic Salt, pepper, and extra garlic powder.

Because you can’t have enough garlic.

These were also wrapped with a double layer of heavy duty aluminum foil.


With this version, the only thing I changed was to toss everything in olive oil, instead of buttering the wedges.

As you can see, some of the leaves of cabbage came loose. Before wrapping it up, I took one out to give it a taste.


I am totally still craving it right now. I think this is going to be a future salad; raw cabbage chunks tossed, with the same seasonings, tossed in olive oil. It was so, so good!

You know. When I was a kid, I hated cabbage. We used to grow lots of it, and my mother used it to make sauerkraut, or to wrap cabbage rolls. I don’t recall us ever eating it raw. My mother’s sauerkraut was incredibly strong – at least to me – and I didn’t like it. As for cabbage rolls, I loved the filling. Hated the cabbage. I still am not a fan of cabbage rolls (for a Polish person, that’s heresy! 😀 ), and it’s because of the cabbage leaves. I’ve since eaten and enjoyed sauerkraut, cooked in bigos – something my mother never made – but that’s about the only time I’ll eat it.


These cabbage wedges were also wrapped in double thickness, heavy duty aluminum foil.

Along with these, I have cut a pineapple into slices (with the core still in; otherwise it falls apart) to cook up on the grill for desert.

It should warm up to -4C by the time we’re going to start cooking over the fire. It’s going to be a beautiful day! I am so looking forward to it!

The Re-Farmer

One thought on “Foil packet fire pit cooking: preparations

  1. Pingback: Foil packet fire pit cooking – not quite as planned! | The Re-Farmer

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