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STEP TWO: Add a large handful of wood chips or wood pellets to the center of the foil sheet. STEP THREE: Fold up one of the sides of the foil to completely cover the wood. Then, fold over the other side. STEP FOUR: Double fold the two other ends to seal the packet. STEP FIVE: Pierce with a fork to create holes to allow the smoke to release.


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In a large bowl combine the bell pepper, Brussels sprouts, corn, and baby potatoes. Add the olive oil, Italian seasoning , garlic powder, paprika, chili powder, salt, and pepper. Stir to combine. Form a packet with the foil: Tear off four sheets of Reynolds Wrap® Heavy Duty Foil - about 16″ in length.


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Maple-Glazed Salmon. Cooking salmon on a grill can be intimidating (and there's always the fear of sticking!), but using non-stick or greased foil makes it so much easier. Don't hassle with dirty dishes this summer! Instead, try these foil pack recipes that make cleanup easy. They can be grilled, baked, or cooked over a campfire.


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Grilled Hot Pastrami Sandwich - My husband goes crazy for this sandwich! It's a big pile of pastrami, melty cheese, and crispy onions goodness. Philly Cheesesteak Hot Dog - Top your hot dog with melty cheese, peppers, and onions for a back east twist on a dog! Foil Pack French Dip Sandwiches - What's not to love about melty cheese.


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6. Spicy Olives: Toss 1 cup olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form a packet. Grill over medium-high heat, turning often, 15 minutes. 7.


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Here's how to cook your foil pack: Preheat your grill to 400° F. Place your foil pack on the grill and close the lid. Cook for 22 minutes at 400° F, flipping halfway through if cooking on direct heat. Trust your grill and don't poke the foil—you'll be releasing all that good steam! Be careful when you remove the pouch from the grill.


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BBQ Hot Dog & Potato Packs. For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin. Go to Recipe. Originally Published: December 31, 1969. From lemony salmon to cheesy breakfast potatoes, meals are made easy when you make foil packet recipes.


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Crease the sides together and tightly fold downwards to create a 1-inch fold. Continue to fold downwards until the foil lies flat against the packet's top. Then, use the same folding method to bring the short sides inward. When all the packets are sealed, preheat the grill or the oven for medium to medium-high heat, about 400 to 425°F.


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Grill. Place the foil pouch of asparagus on the hot grill grates and close the lid. Grill for 4 minutes, then flip the pouch. Close the lid and grill for an additional 4 minutes. Add cheese. Carefully open the top of the pouch, leaving the edges lifted to create a little bit of a foil boat.


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Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 2 cups diced pineapple, 1 sliced red onion, 1 sliced green bell pepper, 1 cup barbecue sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl and toss to combine. Divide mixture between the sheets of foil, leaving a.


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Heat half of the grill (on one side) on high heat with the cover closed. When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill. Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through.


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Fold the open ends of the envelope a few times to seal. Grill the foil envelope of beans over direct medium heat (350°F): Preheat your grill to medium - about 350°F - and put the foil pouch of beans on the grill grate, directly over the heat, seam side up. Grill the pouch of beans for 16 minutes, flipping gently to the other side halfway.


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Slice the potatoes into halves and season them with salt and oil. Toss until evenly coated. Cut a large piece of foil and place the potatoes on top of it in a single layer. Cover with another similar sized piece of foil and cinch the edges to create a pocket. Preheat the grill to 400°F.


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Instructions. Place foil packets on the counter and spray with cooking spray. Wash and slice potatoes (and onions/mushrooms if using). Place potato slices (approx 1 potato per packet) and any optional toppings on each foil piece. Top with a generous pat of butter and salt/pepper to taste. Fold each packet closed.


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Go to Recipe. 3 / 17. Sausage, Potato & Green Bean Packets. Combine cooked sausage, chopped potatoes, and green beans; add some butter and a dash of Cajun seasoning; and wrap in foil for a no-mess dinner in minutes. Go to Recipe. 4 / 17. Pineapple BBQ Chicken Foil Packets.