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Easy Foil-Pack Dinners

Thanksgiving dinners are traditionally oven-baked turkey, oven-baked sweet potatoes with the gooey marshmallow topping, and oven-baked corn casseroles with a side of buttery biscuits. But what if you’re camping during the holidays? Does that mean you have to forego a full meal? We’ve got some great recipes that will fill your camp table with a meal fit for any Thanksgiving festivities.

Surf & Turf (serves 4) (recipe from


½ pound sirloin steak, cut into 1-inch cubes

½ pound shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 cup grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 tablespoon Old Bay Seasoning

1 teaspoon fresh thyme leaves

1 teaspoon cumin

Freshly cracked black pepper


  1. Preheat grill over high heat. Cut 4 sheets of foil, each about 12 inches long. 
  2. Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. 
  3. Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed. 
  4. Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges. 

Cherry Cobbler (Serves 2-3) (recipe from


Tin foil

1 20-ounce can cherry pie filing

1 box white cake mix

2-3 sticks butter

1 tub vanilla ice cream


  1. Lay out two large sheets of tin foil on a hard surface
  2. Add cherry pie filling directly onto foil. Top filling with about ¼ to ½ cup cake mix.
  3. Top each with 2-3 slices of butter
  4. Fold foil lengthwise into center and fold in the ends to create a little tent (don’t wrap tightly)
  5. Place directly on grill, for about 15 minutes
  6. Remove carefully from grill; open foil and top with ice cream before serving.

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