Outdoor Campfire Cooking Activity

A campfire with a good coal bed, or a camp stove

Heavy-duty aluminum foil (regular foil tears — heavy duty is essential)

Diced potatoes, sliced sausage or chicken pieces, corn kernels, diced onions

Butter, salt, pepper, and any other seasonings

Tongs for handling hot packets

Heat-resistant gloves

Plates and utensils for eating

Set up your cooking fire well in advance. You need hot coals, not open flames — coals provide even, consistent heat. A fire that's been burning for 30-45 minutes produces a good coal bed.

Prepare the foil packets. Tear off sheets about 18 inches long. Double up for extra strength. Your child chooses and portions their filling — that ownership matters.

Build each packet: a base of diced potatoes (they take longest to cook), a protein layer (sausage, chicken), and vegetables on top (corn, onions, peppers). Add butter, salt, and pepper.

Fold the foil into a sealed packet. Bring the long sides together and fold them down in a series of tight crimps. Fold the short ends the same way. No gaps — steam needs to stay inside to cook the food.

Place packets on the coals using tongs. Not in the flames — directly on glowing coals. Cook for 20-25 minutes, flipping once halfway through.

Remove with tongs and heat gloves. Open carefully — the steam inside is extremely hot. Pierce the packet away from faces. Eat straight from the foil.

The coal placement is the most important variable. Too close to flame = burned outside, raw inside. On even coals = perfectly cooked throughout.

Let your child experiment with different ingredients and combinations. Each packet can be unique. Learning what works and what doesn't is the culinary process.

This is a real-world transferable skill. Foil packet cooking works on camping trips, at the beach, and even on a home grill. Your child can make this meal independently for years to come.

Always supervise fire and hot food handling. Your child does the prep and food assembly. Adults manage the fire and the hot-coal phase.