More Than a Barbcue at the Beach

It’s National Beach Day! What began as a way to recruit younger family men to the Knights of Columbus by hosting a Day at the Beach never caught on. But it was revived years later as a National Clean Up Project.

Today we are encouraged to join in the clean up efforts that might be happening in our area to clean and beautify beaches at summer’s end. Or simply spend the day at the beach as a family, with a plan to leave the beach better than we found it. All very good things.

California is truly blessed when it comes to beaches. We have our coastline, our lakes, rivers and streams. Nearly all of us who call California home are not very far from a beach of some kind. These are just a few of the beautiful places just a short drive from home.

I encourage all my fellow Californians to head out side, find that favorite spot on the beach, reconnect with community, family, friends. And leave that spot a little nicer than you found it.

After a day’s work in the sun, a complete supper is definitely in order. If your spot doesn’t have a good barbecue area, that’s okay. Make these up in advance, cooked in your oven. Then you can use one of those small, disposable grills to warm things up. Yeah, it’s that easy.

Hobo Sausage Foil Packets
2 (12 oz) Smoked Sausage Rope
6 Yukon Gold Potatoes
1/2 large Yellow Onion
2 medium Carrots
2 tablespoons Olive Oil
1 teaspoon Italian Seasoning
1 teaspoon dried Basil
1 teaspoon Parsley Flakes
1/2 teaspoon Garlic Powder
1 teaspoon Paprika
1/4 teaspoon dried Thyme
Salt to taste
Black Pepper to taste
4 tablespoons Butter

Tear off four sheets of heavy-duty foil. Lightly spritz each piece of foil with cooking spray, set aside.

Cut sausage ropes into coin cuts. Scrub and thinly slice the potatoes. Peel and thinly slice the carrots on the bias. Cut onino in half from root to tip, reserve half for another purpose. Peel and thinly slice the remaining onion into slivers. Add the sausage, potatoes, carrots and onion slivers into a large mixing bowl.

Drizzle olive oil over the mixture in the bowl. In a small bowl, mix together the Italian Seasoning, basil, parsley flakes, garlic powder, thyme and paprika. Toss to blend and coat everything in seasoned oil. Season to taste with salt and pepper, toss again.

Divide sausage mixture among the prepared foil sheets. Top each packet with a tablespoon of butter. Fold and seal foil packets tightly while still allowing room for the steam to circulate.

Note: You are now ready to grill. However; foil packs are portable suppers. Pack in a cooler, load up the family wagon and head for the beach. You’ve got a complete meal at your fingertips.

Heat grill to about 425-degrees. Place packets on the grill, cook until vegetables are tender, about 20 minutes or so. Begin with packets seam-side down, then carefully flip mid-way through the grilling time. This will allow steam to be up and circulating as the cooking liquids build.

Remove from the grill, let rest for 5 minutes, then vent and slowly open. Serve straight from the packet or plate as desired.

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