Sealing meal packages in foil and then cooking them on the grill is a great way to save time and cleanup. And the flavors of the foods mingle beautifully. You can prepare the packets in the morning and refrigerate them until it's time to cook. This method has the added bonus of marinating to tenderize meat and add great flavor.
You can make a "presentation packet assembly line", with family members choosing from a buffet of meats, veggies, sauces and flavorings to create their own special meal. Prepared meats and chopped and cleaned produce from the market are fantastic timesavers, so definitely use them.
Difficulty: Easy
Time Required: 1 hour
Here's How:
- Prepare all the vegetables, marinade, and meat.
- If you are going to cook immediately, prepare and preheat the grill. If you're using charcoal, give the coals plenty of time to become partially ash-covered.
- Tear off a sheet of 18" x 12" heavy-duty foil for each packet. You could also use disposable foil grilling bags, which are available in supermarkets. Spray the dull side of the foil with nonstick cooking spray.
- Place the food, in the order the recipe directs, in the center of the sprayed area of the foil. (Alternatively, you could spray half the foil with cooking spray and arrange the food on that. In this case, fold the unfilled half of the foil over the food, then seal all three sides with a double fold.)
- Bring the long sides of the foil up over the food so the edges meet. Fold edges together with a 1/2" fold, then fold over again.
- Fold the other two sides using the same type of double fold. Do not mold the foil around the food too closely; allow space around the food for heat cirulation and expansion by making the packets generous.
- If marinating time is required, refrigerate the packets as the recipe directs. If you're cooking fish, do not marinate the packets longer than 30 minutes, or the fish will become mushy.
- When the grill is ready, or coals are at medium heat, place the packets, seam-side down, on the grill. Cook as the recipe specifies, turning the packets over and moving them around the grill as needed for even cooking.
- Test at the shortest time specified in the recipe by opening one packet and testing vegetables for tenderness using a knife. Test meat for doneness by using an instant-read meat thermometer.
- Place each packet on a plate and let your guests open them by cutting a large 'X' in the top. Be sure to warn them that the packets will release steam that can burn, so they have to be careful.
Tips:
- Regular foil is too delicate for this use. Be sure to use heavy-duty foil.
- The recipes are totally versatile. Add or subtract meats, fruits or veggies to your taste, change the marinade seasoning, add or subtract cheeses and herbs. Substitute shrimp for the fish, use pork instead of chicken, or add asparagus or peppers.
- If you're cooking a steak, cook vegetables in these packets. Steak, especially expensive tender meat, should be cooked directly on the grill. In the packets, it will steam and you won't get the caramelization or flavor you expect.
- Be careful not to pierce the foil when you're moving the packets around; this can cause flare-ups and release juices and marinade.
- These packets can also be baked in a 450 degree F oven, usually for about 20-30 minutes.
What You Need:
- Recipes
- Heavy-duty foil or foil bags
- Ingredients
- A charcoal or gas grill
- Tongs
- Serving platter
