Welcome to packet grilling basics! A great way for new cooks to become acquainted with grilling. This cooking method involves sealing ingredients in foil packets and grilling them perfectly. It’s a versatile and convenient way to cook meat, vegetables, or seafood. This guide covers everything from choosing the right ingredients to mastering the technique.
So, tonight’s menu calls for grilled fish with summer squash and asparagus. Now, you could cook those items separately on a grill, but why not streamline the process by cooking them in a packet? This process is much easier than you’d think, and the best part is that you cook these meals using your grill or oven, and it’s a convenient method for campfire meals.
Why make a packet meal?
Packet dinners are a game-changer for any cook. It’s convenient to mix and match your favorite ingredients and have everyone’s meal ready simultaneously. Plus, clean-up is super easy. No more scrubbing pots and pans for hours!
What is a good alternative to using foil for packet grilling?
Heat-resistant parchment bags are the best alternative to foil. However, it’s recommended that they are cooked at lower temps (250 degrees) on the grill.
- Take a sheet of heavy aluminum foil large enough to fold over the food you plan to put inside.
Place food in the center and fold up the ends.
Make a double fold where the ends meet.
Fold up the sides to form an airtight packet. There should be enough room inside for the juices and heat to circulate.
- The idea here is that the food inside the packet will cook in its juices.
Packet Grilling Ingredients
- Because of how packets cook, enough liquid must be inside to create the steam for cooking the food. Water, broth, wine, fruit juices, and vinegar create this steam.
- Choosing something flavorful is also a key component of packet cooking. Add dry spices to the packet and compensate by liquid to prevent drying.
- When the packet has cooked, the steam inside will be quite hot, so open one end carefully or puncture the packet with a fork before removing the contents. Remember that steam can be considerably hotter than boiling water, which can burn you.
Once on the grill, keep a close eye on the packets. The direct heat of a burner is more than enough to burn food quickly, and since you can’t see inside, it’s best to be very careful. Packets must be turned and watched often. Charring on the outside is a good indicator of food burning inside. Keep packets away from high direct heat. Upper racks and cooler areas of the grill are best. Take extra precautions with the way packets are constructed. Try layering sliced onions above and below foods to create a barrier.
Packets grilling is perfect for more than just side dishes. Complete meals can be assembled, allowing for easy preparation and flavor blending. Try packing fish fillets, onions, lemon slices, vegetables, herbs, and spices to make an individual meal. You can even serve them right on a plate to open and enjoy. Because of the sealed environment, you won’t have to worry about foods becoming too dry but be careful not to puncture the packets while cooking.
We hope you enjoyed our guide to packet grill basics. Drop a comment let us know how it turned out. Happy grilling!