Tin Foil Dinner
By Traeger Kitchen
This isn’t your typical campsite classic. Our tinfoil dinners are packed with tender stew meat, potatoes, peppers, herbs, and seasonings, then topped with a generous dollop of butter before getting sealed up and cooked over a Traeger wood fire.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | stew meat |
| 1 Teaspoon | fish sauce |
| 1 Tablespoon | Worcestershire sauce |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 1 Tablespoon | Traeger Veggie Rub |
| 2 Whole | russet potatoes, peeled and cubed |
| 2 | green bell peppers, seeded and chopped |
| 1 Small | red onion, chopped |
| 1 Clove | garlic, minced |
| 4 Sprig | fresh thyme |
| 8 Tablespoon | (1 stick) unsalted butter, cubed |
Steps
1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Place the stew meat in a medium bowl. Add the fish sauce and Worcestershire Sauce and mix well to coat. Season with salt, black pepper, and the Traeger Veggie Rub and mix again to distribute.
3
Tear 4 large pieces of foil and lay on a flat surface. Divide the potatoes evenly between the four sheets of foil, followed by the bell peppers, onion, garlic, and stew meat. Top each packet with a sprig of thyme and 2 tablespoons of butter. Fold the foil around the meat and vegetables to seal tightly. Place the packets on a rimmed baking sheet.
4
Transfer the baking sheet to the grill grates. Close the lid and cook until the potatoes and stew meat are tender, 45-60 minutes.
350 ˚F / 177 ˚C
01:00
5
Remove the packets from the grill and open to serve. Enjoy!
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