Alupäckchen mit Käse und Bratwürsten fürs Lagerfeuer

Zutaten

• 4 medium red or yukon gold potatoes, cut into 1/2-inch chunks
• 3 large carrots, sliced into 1/4-inch coins
• 1 can (15 oz) whole kernel corn, drained (or 2 cups frozen corn, thawed)
• 1 medium yellow onion, chopped
• 8 oz block cheese (Monterey Jack, pepper jack, or cheddar), cut into 1/2-inch cubes
• 4 tbsp butter, cut into pats
• 2 tsp garlic powder
• 1 tsp smoked paprika or a Cajun-style seasoning blend
• Salt and pepper, to taste
• 8 brats or hot dogs
• 8 hot dog buns
• Mustard, for serving
• Heavy-duty aluminum foil (2 sheets per packet, about 18 inches each)

Zubereitung

1. 1

   Chop the potatoes and carrots, and dice the onion. Pack them together in a gallon zip-top bag (potatoes will hold up fine for a couple days in a cooler — no need to pre-cook).

2. 2

   Cube the cheese and store it in its own small container or bag, kept cold.

3. 3

   Portion the butter, or just bring the stick and cut pats at camp.

4. 4

   Combine the garlic powder, smoked paprika, salt, and pepper in a small container or spice shaker so it's ready to sprinkle on site.

5. 5

   Pack the brats/hot dogs, buns, and mustard in the cooler.

6. 6

   Bring foil, tongs, and a pair of heat-resistant gloves for handling packets near the fire.

7. 7

   Let your campfire burn down to a bed of glowing coals with low, steady flame — you want radiant heat, not big flames licking the packets, or the outside will scorch before the inside cooks. A propane camp stove doesn't work well for this method since you need the ember heat.

8. 8

   For each packet: stack two sheets of foil (double layer prevents tears and leaks). Divide the potatoes, carrots, corn, and onion evenly among 4 packets, piling them in the center of each foil stack.

9. 9

   Sprinkle each pile with the garlic powder, paprika/Cajun seasoning, salt, and pepper. Dot with a pat or two of butter.

10. 10

    Top with a few cubes of cheese.

11. 11

    Fold the foil into a sealed packet: bring the long edges together and fold down tightly in a few turns, then fold in the short ends. You want it sealed well enough to hold in steam but don't crush the vegetables.

12. 12

    Set the packets on a grate over the coals, or nestle them directly at the edge of the coal bed. Cook 25–35 minutes, flipping once halfway through, until the potatoes are fork-tender. Check one packet at the 25-minute mark by poking a potato chunk through the foil with a knife — the vegetables cook unevenly depending on how close each packet sits to the hottest coals, so rotate packets if some are browning faster than others.

13. 13

    While the veggie packets finish, grill the brats or hot dogs directly on the grate over the coals, turning occasionally, until browned and cooked through (10–15 minutes for brats, less for hot dogs).

14. 14

    Carefully open the foil packets (steam will escape — keep your face back) and serve the vegetables alongside the brats in buns with mustard.