Utah Tinfoil Dinners

• 8 whole Large Squares Aluminum Foil
• 4 Tablespoons Vegetable Oil
• 2 whole Carrots
• 1 whole Onion
• 2 whole Large Russet Potatoes
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 8 strips Bacon
• 4 whole Ground Beef Patties (1/4 Pound Size)
• 4 Tablespoons Montreal Steak Seasoning
• 2 cups Shredded Cheddar Cheese

1. Place 4 of the tin foil squares on a flat surface.
2. Put 1 tablespoon of oil on each sheet.
3. Peel and slice carrots into 1/4 or smaller sections and place 1/8 of the carrots on each square in a single layer, directly on top of the oil.
4. Peel the onion and remove the root, thinly slice and add 1/8 of the onion on each square on top of the carrots.
5. Peel and thinly slice potatoes, season with the salt and pepper.
6. Add 1/8 of the potatoes on each square in a single layer on top of the carrots.
7. Dice the bacon and place 1/8 of the pieces on top of each square on the potatoes in a single layer.
8. Place 1 beef patty on each square on top of the bacon and season each with 1 tablespoon of the Montreal seasoning.
9. Now, reverse layer the remaining ingredients on top of the patty until youve used all of them.
10. You final package layering should go: carrots, onions, potatoes, bacon, patty, bacon, potatoes, onions, carrots.
11. When all your layers are in place, wrap the foil around the meal, crimping any openings so the oil doesnt drip out.
12. Then wrap with a second square of foil to prevent and breaks, rips, drips, or tears.
13. Place directly on the campfire, on the coals, or on a grill over medium heat, with the oil side of the packet down.
14. Cook for 20 minutes and then turn packets over using long handled tongs and allow to cook another 20 minutes.
15. Remove from heat and take off the outer layer of foil.
16. Carefully open the inner layer of foil, it will be hot and steam will be escaping.
17. Place 1/4 cup of cheese on top of each meal and seal the foil back up for a minute or two to allow it to melt.
18. Open and serve immediately.
19. These can be made ahead of time if you are going to be backpacking or working away from your kitchen.
20. For backpacking place all the packets in a 1 or 2 gallon Ziploc bag with a cold pack and place on the top of your gear inside your pack and cook as soon as you get your campfire going.
21. For anything else I suggest keeping them in a cooler with ice until you are ready to cook.

vegetable oil, carrots, onion, potatoes, salt, ground black pepper, bacon, ground beef patties, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/utah-tinfoil-dinners/ (may not work)