Say authentic foil packet barbacoa recipe three times really fast – it’s a mouthful, but trust me, it’s worth getting familiar with! When I think of traditional barbacoa, I think of slow-cooked meat in a rich, flavorful broth, typically cooked indoors in a Dutch oven or a big pot on the stovetop. But, let’s be real, when you’re living the RV life or camping on vacation, you don’t always have access to a full kitchen.
My husband and I have been on the road for a while now, and we’ve learned to adapt our cooking methods to our outdoor lifestyle. We’ve fallen in love with foil packet recipes, and I’m excited to share our foil packet barbacoa recipe with you.
Foil packets have become our go-to method for outdoor cooking. It’s easy, convenient, and requires minimal cleanup – a must when you’re living in a small space! We’ve experimented with all sorts of recipes, but our authentic foil packet barbacoa recipe is a staple. It’s a crowd-pleaser, and we’ve even shared it with fellow campers and RVers along the way.
When you’re cooking outdoors, you need recipes that can withstand the elements and still deliver on flavor. Our authentic foil packet barbacoa recipe does just that. We’ve perfected the technique of cooking these packets over an open flame, using a grill grate to elevate them and allow for even cooking. It’s amazing how something so simple can be so delicious!
One of the things I love about foil packet recipes is the freedom they give you. You can cook whenever, wherever – as long as you have a heat source, you’re good to go! We’ve cooked our foil packet barbacoa recipe on camping trips, in RV parks, and even in our own backyard when we’re not on the road. It’s a recipe that’s adaptable to any outdoor setting.
If you’re new to foil packet cooking, don’t worry – it’s easy to get started! You’ll need some heavy-duty foil, a few basic seasonings, and your protein of choice (in this case, beef). From there, it’s just a matter of assembling the packets and letting the flames do the work. Our foil packet barbacoa recipe is a great place to start, and I’m excited to share it with you.
Cooking Instructions For the Authentic Foil Packet Barbacoa Recipe
- The first step of making the authentic foil packet barbacoa recipe is to start your fire or charcoals. You will using them for the authentic foil packet barbacoa 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.
- Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
- Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
- Cook over a low campfire until meat is very tender, 3 to 4 hours. Remove foil packet from fire and shred meat using 2 forks.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve.
Ingredients
beef cheek meat
olive oil
salt
ground cumin
black pepper
2 cups water
yellow onion
garlic
Why I Love This Authentic Foil Packet Barbacoa 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.
The first step of making the authentic foil packet barbacoa recipe is to start your fire or charcoals. You will using them for the authentic foil packet barbacoa 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.
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 Authentic Foil Packet Barbacoa 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
Other Foil Packet Recipes You May Like
Easy Campfire Sausage n Sauerkraut Foil Packet Recipe
Easy Cajun Grilled Corn Foil Packet Recipe
Easy Roasted Artichokes Foil Packet Recipe
Easy Campfire Cauliflower and Cheese Foil Packet Recipe
Easy Campfire Trout n Wine Foil Packet Recipe
Authentic Foil Packet Barbacoa Recipe
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
- 3 pounds beef cheek meat
- 1 tablespoon olive oil
- ¼ cup salt
- 2 teaspoons cumin ground
- black pepper ground
- 2 cups water or more as needed
- ½ yellow onion halved and thickly sliced
- 3 cloves garlic chopped
Instructions
- The first step of making the authentic foil packet barbacoa recipe is to start your fire or charcoals. You will using them for the authentic foil packet barbacoa 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.
- Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
- Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
- Cook over a low campfire until meat is very tender, 3 to 4 hours. Remove foil packet from fire and shred meat using 2 forks.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve.
Nutrition
1 comment
I had never tried barbacoa but I loved it.
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