July 29, 2025: The Tin Foil Meals

Every weekend seemed to include a tent.

As a kid, I spent years in Boy Scout Troop 112. We had a tight group and an even better leader. Shout out to Monte Denson, who repeatedly took pre-pubescent boys camping without losing his sanity.

There are so many tales, but the best ones involved campfire cooking. Tin foil meals, to be exact.

Imagine beef, sliced potatoes, carrots, and a sprinkle of seasoning, all bundled in Reynolds Wrap. Then heated over an open flame in the middle of the woods.

I ate that dinner dozens of times, and each was a feast for the taste buds.

Those memories came back when I recently read an article titled “Why Does Food By The Campfire Taste Better?” Suddenly I was twelve again, smoke in my clothes and dirt on my face, stoking the glowing coals.

There’s science behind the magical taste. As the meal cooks over fire, a browning reaction adds complex flavors, and the smoke infuses everything with a unique richness.

The crackle of burning wood and the smell of pine awaken the senses in a way no kitchen ever could. And after a long day of hiking and swimming, hunger turns even this simple supper into a masterpiece.

But there’s another reason outdoor food is so good. The people. Sitting in a circle and swapping stories under the stars creates something special.

Thinking of you, Troop 112.

Still waiting on that Campfire Chef merit badge, though.