Campfire Surf and Turf Foil Packs Recipe

Surf and Turf Foil Packs Recipe

Our surf and turf foil packs recipe is one of my all-time favorite dishes to whip up when I’m out camping on vacation! This recipe combines the tender richness of steak with the sweetness of shrimp Both all wrapped up in a convenient and easy-to-prepare foil pack.

With just a few ingredients – including steak, shrimp, honey, mustard, garlic, and lemon – you can create a great meal. The best part? It’s incredibly easy to prepare. Simply place your ingredients on a sheet of foil, drizzle with a mixture of honey and mustard, and seal it up tight. Then, toss it on the campfire grill or in a hot skillet.

One of the things I love most about this recipe is its versatility. This dish is perfect because it’s so easy to customize, you can tailor it to your tastes and dietary needs with ease. Want to add some veggies to the mix? Simply toss in some sliced bell peppers or zucchini and you’re good to go! Need to accommodate gluten-free or dairy-free diets? No problem – just swap out the honey and mustard for gluten-free alternatives.

As I’ve experimented with this recipe i’ve discovered that the key to success lies in the quality of the ingredients. Fresh, sustainable shrimp and tender, grass-fed steak make all the difference in the world. And don’t even get me started on the importance of using high-quality honey and mustard – trust me, it makes a world of difference!

Cooking Instructions For the Surf and Turf Foil Packs Recipe

  • The first step of making the surf and turf foil packs recipe is to start your fire or charcoals. You will using them for the surf and turf foil packs recipe, so you will want to make sure you have plenty on hand.
  • If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
  • If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
  • Cut 4 sheets of foil, 12×12 in size.
  • In a large mixing bowl stir together the steak, shrimp, tomatoes, red onion, garlic, old bay seasoning, thyme, cumin, and oil.
  • Divide the prepared steak and shrimp mixture evenly between each foil sheet. Wrap and seal foils tightly around the food.
  • Place foil packs on a grate over the campfire. Cook for 15 minutes.
  • To serve cut a large X across each foil packet. Carefully peel the foil back and serve. Garnish with fresh parsley, green onions, and serve with lime wedges.
  • To serve cut a large X across each foil packet. Carefully peel the foil back and serve.

Ingredients

beef steak
shrimp
tomatoes
onion
garlic
old bay seasoning
thyme
cumin
olive oil
fresh parsley
green onions
lime wedges

Why I Love This Surf and Turf Foil Packs Recipe

Cooking with foil packets is a popular method among campers for several reasons. Here are ten factual reasons why:

Ease of Preparation:

1. Minimal Prep Time: Preparing foil packet meals is usually quick and straightforward, often involving simply chopping ingredients and seasoning them before wrapping in foil.
Simple Ingredients: Many foil packet recipes require basic, readily available ingredients.

2. Convenience:

No Need for Pots and Pans: Foil packets eliminate the need for multiple cooking utensils and dishes.
Portability: Foil packets are easy to transport, making them ideal for camping trips.

3. Versatility:

Variety of Recipes: Almost any meal can be adapted for foil packet cooking, from breakfast to dessert.
Suitable for Various Cooking Methods: Foil packets can be cooked over an open flame, on a grill, or in coals.

4. Flavor Enhancement:

Sealed Cooking: The sealed packets trap steam, helping to retain moisture and enhance the flavors of the ingredients.
Even Cooking: Foil packets promote even cooking by distributing heat uniformly.

5. Easy Cleanup:

Disposable: After cooking, the foil can be disposed of, reducing the need for washing dishes.
Less Mess: The foil contains the food and any cooking juices, minimizing spills and mess.

6. Healthier Cooking:

Less Oil Needed: The steaming effect of foil packets often requires less oil or fat for cooking.
Nutrient Retention: Cooking in foil packets can help retain nutrients in the food since it cooks in its own juices.

7. Portion Control:

Individual Servings: Foil packets can be easily portioned out for individual servings, making it easier to manage meal sizes.

Customizable: Each packet can be customized to accommodate individual dietary preferences or restrictions.

8. Safety:

Reduced Risk of Contamination: Cooking food in sealed packets reduces the risk of cross-contamination, especially important when dealing with raw meat.
Controlled Cooking Environment: The packets help control the cooking environment, reducing the risk of food falling into the fire or grill.

9. Fuel Efficiency:

Shorter Cooking Times: Foil packets often require less cooking time, conserving fuel.
Efficient Heat Use: The packets make efficient use of the heat source, whether it’s a campfire, grill, or portable stove.

10.Fun and Interactive:

Group Activity: Making foil packets can be a fun group activity, allowing everyone to assemble their own meals.
Creative Cooking: Campers can get creative with their recipes, trying different ingredient combinations and cooking techniques.

These reasons make foil packet cooking a favored method among campers, providing practicality, efficiency, and enjoyment.

Campfire Foil Packet Cooking Tips

Use heavy-duty aluminum foil. This will help prevent tearing as you handle the packs and flip them over the campfire/grill.

Take advantage of indirect heat. When cooking over a campfire, you’ll want to use embers/coals, rather than placing the packets right over a roaring fire.

Flip the packets. Turn the packets over every once in a while to make sure they cook evenly.

Protect your hands: We like to use heat-resistant gloves or extra-long BBQ tongs when handling hot foil packets.

Use a meat thermometer. When it comes to foil pack recipes, we highly recommend using an instant-read thermometer to ensure that the meat is cooked through. Take a packet off the fire, carefully open it (it will be full of steam!), and check the temp of a few pieces. If the meat needs more time, re-seal the packet and put it back on the fire to cook for a while longer.

What Are Foil Packets and How Do I Use Them

Campfire foil packets are dishes prepared on a campfire or grill packaged in foil and served all at once. You might have tried them previously or seen others camping with food wrapped in tinfoil and thrown on a grill to cook together.

Like a one-pot dinner, all of the ingredients cook altogether within the foil, resulting in a steaming, tender, and wonderful all-in-one dish. Foil packages can be prepared over a campfire, on a grill, or in the oven.

This dish is extremely adjustable, so if someone doesn’t like onions, for instance, you may substitute it with green beans, making it ideal for a group. These are a few typical items found in foil packs.

It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.

What Exactly is a Foil Pack Meal?

A foil pack dinner, also known as a hobo package or foil packet dinner? is a complete meal composed of vegetables, meats, carbohydrates, and spices wrapped in many layers of aluminum foil. It’s cooked over campfire embers, on the grill, or in the oven. The tight closure retains moisture while steam cooks the food within the package.

Additionally, there are several vegetable and protein combos that may be used to create quick foil pack camping dinners. For example, in this package, I combine asparagus, chicken, and potatoes with garlic flavor.

It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.

How To Make Foil Packets

  • Tear out a 16-inch piece of tinfoil.
  • Place the meal onto the foil sheet.
  • Fold up both long edges of the foil until the ends touch above the meal.
  • Double fold both ends, allowing heat circulation inside.
  • To close the packet, double fold the two short ends.

Make Ahead Tips For the Surf and Turf Foil Packs Recipe

Start The Coals / Prepare Your Fire

The first step is to start your fire or charcoals. You will using them a lot so you will want to make sure you have plenty on hand.

If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.

If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.

Campfire Cooking Tools

Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick

Surf and Turf Foil Packs Recipe

FAQ For the Surf and Turf Foil Packs Recipe

Q: What is the surf and turf foil packs recipe, and what makes it special?

A: The surf and turf foil packs recipe is a unique and delicious meal that combines the best of both worlds – succulent steak and fresh seafood – all wrapped up in a convenient foil pack. What makes it special is the ease of preparation, minimal cleanup, and the ability to cook both the steak and seafood to perfection in just one packet. This recipe is perfect for a quick and impressive dinner party or a romantic evening in.

Q: What type of steak and seafood can I use in the surf and turf foil packs recipe?

A: You can use a variety of steak cuts, such as ribeye, filet mignon, or sirloin, depending on your personal preference in the surf and turf foil packs recipe. For the seafood, you can choose from options like shrimp, scallops, lobster, or crab legs. Feel free to mix and match to create your perfect surf and turf combination. Just be sure to adjust the cooking time based on the thickness of the steak and the type of seafood you’re using.

Q: How do I assemble the surf and turf foil packs recipe, and what else can I add to the packet?

A: To assemble the surf and turf foil packs recipe, start by placing a piece of steak in the center of a large piece of aluminum foil. Add your chosen seafood on top of the steak, followed by any additional ingredients you like, such as garlic, lemon slices, butter, or herbs. Fold the foil over the ingredients, making sure to seal the edges tightly to prevent juices from escaping. You can also add some vegetables like asparagus, bell peppers, or onions to the packet for added flavor and nutrition.

Q: How do I cook the surf and turf foil packs recipe, and what’s the recommended cooking time?

A: Preheat your grill or oven to medium-high heat. Place the surf and turf foil packs recipe on the grill or in the oven and cook for 12-15 minutes, or until the steak reaches your desired level of doneness and the seafood is cooked through. You can also cook the foil packs on a camping trip by placing them directly on the campfire coals. Just be sure to adjust the cooking time based on the heat source and the thickness of the steak.

Q: Can I make the surf and turf foil packs recipe ahead of time, and how do I store leftovers?

A: Yes, you can surf and turf foil packs recipe ahead of time and store them in the refrigerator for up to 24 hours before cooking. Simply assemble the packets as instructed, then refrigerate until you’re ready to cook. If you have leftovers, let the packets cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in the oven or on the grill until warmed through.

Other Foil Packet Recipes to Try

French Toast Foil Packet Recipe

Philly Cheese Steak Foil Packet Recipe

Shrimp Broccoli and Rice Foil Packets

Campfire Grilled Pizza Bread Foil Packets Recipe

Campfire Cheesy Asparagus Foil Packets Recipe

Surf and Turf Foil Packs Recipe

Campfire Surf and Turf Foil Packs Recipe

Our surf and turf foil packs recipe is one of my all-time favorite dishes to whip up when I'm out camping on vacation! This recipe combines the tender richness of steak with the sweetness of shrimp Both all wrapped up in a convenient and easy-to-prepare foil pack. With just a few ingredients - including steak, shrimp, honey, mustard, garlic, and lemon - you can create a great meal. The best part? It's incredibly easy to prepare.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 286 kcal

Equipment

  • Kitchen Twine
  • mixing bowl
  • Cast Iron Skillet
  • Grill Grate
  • knives
  • Campfire Cooking Utensils
  • Campfire Serving Utensils
  • Campfire Fork Or Tongs
  • fire proof cooking gloves
  • Cast Iron Dutch Oven
  • Foil Paper Non Stick

Ingredients
  

  • 2 lb beef steak sirloin cut into 1-inch cubes
  • 2 lb shrimp raw cleaned and deveined
  • 1 cup tomatoes colored grape cut in half
  • ½ onion small red cut into thin wedges
  • 3 cloves garlic minced
  • 1 tbsp old bay seasoning
  • 1 tsp thyme dried
  • 1 tsp cumin ground
  • 1 tbsp olive oil
  • fresh parsley chopped for garnish
  • green onions for garnish
  • lime wedges for serving

Video

Instructions
 

  • The first step of making the surf and turf foil packs recipe is to start your fire or charcoals. You will using them for the surf and turf foil packs recipe, so you will want to make sure you have plenty on hand.
  • If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
  • If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
  • Cut 4 sheets of foil, 12×12 in size.
  • In a large mixing bowl stir together the steak, shrimp, tomatoes, red onion, garlic, old bay seasoning, thyme, cumin, and oil.
  • Divide the prepared steak and shrimp mixture evenly between each foil sheet. Wrap and seal foils tightly around the food.
  • Place foil packs on a grate over the campfire. Cook for 15 minutes.
  • To serve cut a large X across each foil packet. Carefully peel the foil back and serve. Garnish with fresh parsley, green onions, and serve with lime wedges.
  • To serve cut a large X across each foil packet. Carefully peel the foil back and serve.

Nutrition

Serving: 1gCalories: 286kcalCarbohydrates: 13gProtein: 48gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 365mgSodium: 285mgPotassium: 1.272mgFiber: 4gSugar: 8gVitamin A: 2.256IUVitamin C: 39mgCalcium: 195mgIron: 3mg
Keyword campfire foil shrimp recipe, chicken foil packet recipe, foil packet recipe
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Surf and Turf Foil Packs Recipe

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