Campfire Pocketbooks

2 lbs. round steak, cubed
-or-
2 lbs. lean ground beef
teriyaki sauce
2 lbs. round steak, cubed
-or-
2 lbs. lean ground beef
teriyaki sauce

Marinate round steak in teriyaki sauce at least 1 hour (this is poured into a freezer bag until there is enough, then left in the camp cooler on ice). If using ground beef, skip the marinating part; form into 8 patties. Cut very heavy duty aluminum foil into squares, roughly 10 inches. Portion the meat and vegetables into the center of the foil or 1 burger per packet and if using burgers add a dash of teriyaki (I prefer Worcestershire sauce if making burgers). Sprinkle with salt & pepper. Fold the squares of foil and double-seal securely. You will need to be able to turn the packets over without losing the contents. Place on a grill rack over a low burning wood fire about 45 minutes, turning about halfway through cooking time. Be careful when opening the packets as the steam will be hot. Note: We placed these in the pit next to the fire, indirect heat. This works if you don't have a grill rack to put over the fire pit.