Yield: 8 packets.
For the seasoning:
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper
For the packets:
Heavy-duty foil
1 small head cabbage, leaves separated
2 pounds lean ground beef (90/10)
1 sweet onion, cut into ½-inch slices
5 carrots, peeled and sliced
3 to 5 medium Yukon gold potatoes, peeled and sliced ½-inch thick
Prepare campfire or grill to high heat. Coals should be white. Cut 8 pieces of foil, approximately 18 inches square. Combine seasoning ingredients and set aside.
With the shiny side of the foil squares facing upward, layer a cabbage leaf, 4 ounces of ground beef, 1 to 2 slices of onion, 4 to 6 slices of carrots, and 2 to 3 slices of potatoes on each square. Sprinkle seasoning evenly over ingredients. Bring each end of the foil square to the center and twist tightly to form a packet.
Place foil packets around outer edge of coals or on grate of grill. Rotate packets every 5 minutes, cooking a total of 20 minutes. Use caution when opening packets to allow for steam release.
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From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
