Summertime campfires stir up some of the best memories: pitching a tent, fishing by the lake, and getting by with only the essentials. Oftentimes, it’s the little life hacks that save you a lot of hassle in the long run. One of our favorites being aluminum foil.
There’s something special about putting your favorite ingredients in a foil pouch and cooking it over an open flame. It’s not only fun, but also quick and easy! There’s little to no cleanup, and because everything is kept within the confines of the foil, your food is infused with even more flavor.
While campfires might be a distant memory, you can still enjoy the same effect cooking with foil on your backyard grill or even in your oven!
Grilled Fish
Fish can get stuck to the grate or fall apart if you cook it directly on the grill. You also run into the issue of uneven heat, which can leave parts of the meat dried out, and other parts barely cooked. Foil solves all of this, holding the fish together in one piece, locking in moisture and helping to distribute heat throughout.
How to do it:
- Prep the filet by rinsing and patting dry with a paper towel.
- Rip 10” by 10” sheets of foil. Lightly grease with cooking spray.
- Place the filet in the middle of the greased sheet and turn up the edges so it forms a “bowl”. Season to preference.
- Fold the foil edges over the fish and poke a few holes using a fork at the top to release steam.
- Grill the fish packet over medium-high for about 5 to 7 minutes
Nachos
A perfect mix of crunchy, gooey and saucy! The best thing about cooking nachos in foil is that you can just toss all of your ingredients in there and set it on the grill.
How to do it:
- In a separate skillet, brown the ground beef. Add taco seasoning. Stir in diced tomatoes and onions. Set aside.
- Fold a large (12” x 24”) sheet of foil in half and fold up the edges.
- Scoop tortilla chips into the bottom of the foil packet. Layer on the beef mixture and black beans. Top with Mexican-blend cheese and a sprinkle of chopped cilantro.
- Fold the foil ends and pinch shut. Cut a small hole in the top for ventilation.
- Grill for at least 13 minutes or until cheese is fully melted.
- Top with your choice of sour cream, jalapenos or bacon bits.
Grilled Veggies
Nothing compares to that first crisp bite into grilled vegetables. Cooking in foil is especially great when your veggies are cut lengthwise, like asparagus, bell peppers or green beans because they won’t roll and fall through the grate. The foil keeps everything in place while still getting a beautiful grilled flavor.
How to do it:
- In a bowl, whisk together canola oil, vinegar, and your choice of seasonings from garlic to salt and pepper. Toss and coat the vegetables in the mixture.
- Cut foil into a 12” by 18” sheet. Fold each side of the foil inward toward each other, crimping the edges to seal.
- Put foil packet on the grill, seam side up. Cook for about 20 minutes under a closed hood.
Grilled Potatoes
If you can’t have French fries, get your hands on the next best thing: grilled potatoes. The aluminum foil incubator retains steam, resulting in deliciously tender spuds.
How to do it:
- Slice potatoes into ½-inch thick disks. (Russets, or oblong-shapes potatoes work best, as opposed to round ones).
- Combine in a bowl with a few drizzles of olive oil, herbs like garlic, thyme, and rosemary, along with salt and pepper.
- Arrange potatoes on a large foil sheet and fold up the edges.
- Cook packets on the grill for 20-25 minutes.
Monkey Bread
We would be remiss if we didn’t throw in a sweet recipe. Forget the s’mores; this pull-apart dessert is the perfect way to end a fun day!
How to do it:
- Cut up refrigerated biscuit dough into 1-inch cubes. Toss them in a mix of white granulated sugar, brown sugar and cinnamon.
- Place coated bread cubes in a large piece of aluminum foil.
- Cut small pieces of butter and place then generously on top of the bread.
- Fold the edges to create a sealed dome.
- Grill on low heat for 15-20 minutes.