Backyard Campout

We love camping. A lot. You wouldn’t know because we haven’t really ever been camping since we were married (other than the summer we spent in a cabin at Scout Camp – which was pretty much the most adventurous thing we have ever done).
Memorial Day weekend this year (2011) was the perfect opportunity for us to head out on a long awaited adventure. We were going to do it. It was going to be a blast. Then we looked at our budget. There was no way we could pay for a campground and gas to get there and still be able to pay the bills. Being the responsible (HA!) grown-ups we are, we decided to have a backyard campout.

It ended up being perfect. The weather was fine (a little cold, but hey, camping out is about roughing it, so that was perfect). Our backyard was mostly a big level area of dirt, perfect for pitching a tent. So pitch a tent is what we did. Then we started up a fire and cooked tinfoil dinners, then roasted marshmallows for S’mores, and then stayed up late into the night eating horrible snacks around the campfire, simply enjoying one another’s company. Then we piled into our little tent (we have got to upgrade before we go on a real campout) and spent the night enjoying the outdoors in our backyard. Doc stood guard over the campsite. And then slept in the tent with us. That sweet dog. We really like him!
Because I have lots of pictures about this campout, and not much to say, I have included recipes of the evenings food for your camping enjoyment!

And remember, you don’t have to even leave your backyard to have an adventure! Camping can be super fun (and super cheap) if you just camp in your backyard. You can even invite a few neighbors over and pull out the guitar and ukulele (what we always did at family campouts) and sing some fun camp songs.  Don’t know any camp songs? Check out the LDS Young Women’s camp songs on the Church website. Or just do a Google search for camp songs. You won’t come up empty, I’m sure of it.
Tin Foil (aka “Hobo”) Dinnerspotatoes
carrots
onions
meat (ground beef, chicken, steak, whatever whets your appetite)salt
pepper
other seasonings as desired (we use seasoned salt and a little garlic powder – we love garlic!)butter
square pieces of tin foil
---------------------------Slice the veggies (potatoes, carrots, onions, and any other veggies you decided to use) very thinly. If desired, spray your tin foil with non-stick spray, then line with carrots, then potatoes, then onions, then meat, then layer it again, but backwards (onions, potatoes, carrots). Your meat should be surrounded on all sides by the veggies – otherwise your meat will get dry and your veggies will be crunchy. No one likes a hobo dinner that is crunchy. On each layer, sprinkle some of your seasonings, and add a little blob of butter.
Once you are finished layering your food, take two sides of the tinfoil and pull them together, forming a triangle with the tinfoil (your food is at the bottom of the tinfoil). Roll the top (where the ends meet) down until it is tight on top of the food. Then roll up the ends.
Throw your dinner on the hot coals. Let it cook about 5-10 minutes on each side (depending on the amount of veggies, etc). When it’s done, dump it all out on a plate and enjoy!
Campfire Cornenough ears of corn for everyone in your campsite (plus extras if you want to share with the neighbors) – do not shuck your corn
salt water
-------------------------------------Make a big bucket or bowl of cold salt water and soak your (unshucked) corn for a few hours (we only let ours soak for about an hour and a half, and that was fine). About five minutes or so after you put your Hobo dinners on the coals, set your unshucked ears of corn on the coals as well. Turn the corn constantly – every few minutes or so – until the husks start looking cooked. It probably will only take about 5 minutes to cook the ears of corn. Take them off the coals and let them cool for a minute (probably about as long as it takes you to unwrap your Hobo dinner). Pull the husks down, but leave them on the corn – no need for ear holder things, just hold the husks. Smother your cob of corn in butter and salt, and enjoy!


S’moresAs if I need to post this recipe.name brand graham crackers (I’ve tried store brand, and unless they are different, store brand crackers are too crumbly to squish the marshmallow – our favorite brand is Honey Maid, but you use whatever you like – or have a coupon for)Hershey’s chocolate (again, a place you should not skimp when it comes to S’mores)Large Marshmallows (here, doesn’t matter what the brand is. But we tried these chocolate swirl marshmallows a while ago – WHOO HOO they were yummy)------------------------------------------------
   Take a whole graham cracker and break it in half. Place three squares (more if you like) of chocolate on one of the crackers. Place the marshmallow on a roasting stick. Hold it over the coals, turning constantly. Don’t worry that it doesn’t brown up all at once – the key to a perfectly brown marshmallow is to be patient, and turn it constantly. Once the marshmallow is all goldeny-brown, lay it (using the roasting stick) on top of the chocolate cracker. Take the other cracker and smash it down on top of the marshmallow. Slowly pull the roasting stick out of the marshmallow. This is the perfect way to make a S’more with the least amount of stickiness.