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Ten Comfort Foods to Grill in Foil

 

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No Mess Grilling Recipes – Ten Comfort Foods to Grill in Foil

By Terry Retter

One of the most convenient ways to cook food on the grill is preparing them without mess. Grilling in foil is the wisest way to do this. It’s as easy as placing the food on the non-stick side of the foil then seal the packet for a no-mess grilling. This also helps to keep small foods like shrimp or asparagus from falling through the grill grates. Here are 10 comfort foods that you can quickly grill in foil anytime and anywhere:

Spiced Nuts

Combine 2 cups of salted mixed nuts into 1 teaspoon Chipotle chili powder, 1/4 teaspoon each ground cumin and pepper, and 1 tablespoon butter on a sheet of foil. Form a small package then put over grill over medium heat. Turn often for around 10 minutes.

Cheesy Garlic Bread

Toss 1/2 cup shredded cheese, 2 tablespoons softened butter, 1 grated garlic clove and salt. Divide 1 loaf French bread lengthwise and place cut-side up on a sheet of foil. Spread with the cheese mixture then form a packet. Grill for 10 minutes over medium-high heat.

Quesadillas

Sprinkle shredded cheese on one half of a flour tortilla. Top with chopped chicken and cilantro then fold in half to seal. Make more with the same procedure. Seal in individual foil packages. Grill over medium heat, turning once, for about 5 minutes.

Paella

In a pan, combine 1 cup uncooked rice, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika. Sprinkle with olive oil and pepper then seal pan in foil. Grill in medium high heat for about 30 minutes.

Meatballs

In a mixing bowl, combine 1 pound ground beef with 1 egg, 1/4 cup each breadcrumbs and grated cheese, minced garlic clove and 1/4 teaspoon each salt and pepper. Mix thoroughly then make 1 1/2-inch balls. Arrange in a one layer on a sheet of foil then top with 1/2 cup tomato sauce. Form a packet. Grill over high heat for 25 minutes.

Popcorn

In a disposable pie pan, mix 1 tablespoon vegetable oil and 1/4 cup popcorn kernels. Seal pan in 2 sheets of foil enough to make a dome shape on top. Grill over high heat, shaking, until popping stops. This should be about 8 minutes. Sprinkle with salt.

Chorizo and Peppers

On a sheet of foil, combine 1/2 cup sliced dried chorizo, 2 sliced green or red bell peppers, 1 sliced onion, 2 tablespoons olive oil, salt and pepper. Form a packet. Grill over high heat, turning a few times for 10 minutes.

Mexican Corn

Butter 4 ears corn and sprinkle with cheese, cayenne and lime juice. Seal in individual foil packets. Grill over medium-high heat, turning a few times for 15 minutes.

Salt-Roasted Potatoes

Toss 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Cover 1 1/2 pounds baby potatoes with the salt mixture and form a packet. Grill over medium heat, covered, for 45 minutes.

Bread Pudding

In a bowl, fluff up 2 eggs, 1 cup milk, 1/2 cup sugar and 1/4 teaspoon cinnamon. Add 4 cups bread cubes and 1 cup berries then soak for 30 minutes. Butter a sheet of non-stick foil and add the bread mixture. Form a packet. Grill over indirect heat, turning once in a while for 35 minutes.

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Gadgets

Scrubbing Up In a Pinch

Ever find yourself with company coming over and you need to clean the grill but you’re left with out a grill brush?!

Here’s an easy trick: Grab a wad of all American aluminum foil. It’s the pit master’s duct tape!

Crunch it up in a ball and utilize a pair of long handled tongs. Voilà! Instant scrubber. It’s not quite as good as a wire brush but it is more disposable! Follow up the scrub by wiping down the grate with a folded and oil-soaked paper towel to remove any additional residue and to additionally season the grill.

Tricks

Foiled Again – Smoking Barbecue

You don’t need a thousand dollar stainless smoker to prepare great BBQ. In fact, you may already have all you need in the kitchen.

Even a gas grill can provide a succulent slow smoked flavor to almost any meat. The secret is in the smoke and getting the heat down LOW.

Good thing is many of today’s gas grills come with a temperature gauge right on the lid. 225 degrees to 250 degrees should do nicely for most slow smoking. Just give it plenty of time.

You’ll also need just enough smoke. Here’s how you can handle it even without a special green egg or smoker box. Just soak some wood chips for about an hour in water. You can buy great chips and chunks in most grocery stores these days. Hickory is good but pit masters will argue over flavors of wood for hours… our advice is just stay away from pressure treated! (We’re not kidding! It can kill you.)

Create an envelope out of heavy duty aluminum foil. It need not be pretty… sometimes I’ll just wrap up the larger chunks of hardwood in a wad. Then, lay the pouch on or near the gas burner (or even on charcoal). Have another pouch handy after an hour or so. It’s OK to leave the “done” pouch in the grill until after cooking. You’d be surprised how much smoke flavor continues to emit from the pouch even after the visible smoke is gone. This easy extra adds a nice touch to gas grill ‘cue. Clean up is also a breeze.