Tin Foil Dinner

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.

  Ingredients

  • 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

• 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.

  Ingredients

  • 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

• 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

• 5

  Remove the packets from the grill and open to serve. Enjoy!