What is old is new once again. I had the same experience as Blueberry. Back in the early 1960's we called it the Alpine burger after the Boy Scout camp in Alpinr, New Jersey. Mostly done with berger patties, not elongated, the whole meal was wrapped with whatever veggies and potatoes were available. This was part of earning our cooking merit badge and becoming self-sufficent in the woods. The moisture in the veggies and the fat in the meet kept everything from burning. Corn on the cob was about the only item that was done seperately. Itwas great not to have dishes to clean up after eating. Another tip if cooking over a wood fire is to rub the outside bottom and most of the sides of the pots and pans before starting. All the black soot from the flames stayed on the soap and rinsed off without scouring after the meal. One quick clean-up. Just don't burn the contents in the pot.
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