Type what you have

Ingredients

• ✓ aluminum foil
• green bean
• butter
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface to create a double sheet. Repeat with remaining foil to make a total of 4 double sheets.
2. 2 Place 1/4 of each of the beans on the center of each double sheet of aluminum foil; season liberally with seasoned salt. Add 3 teaspoons of butter to each bean serving and close the foil tightly to form a packet.
3. 3 Place foil packets on the preheated grill and cook until beans are tender, 15 to 20 minutes. Remove from grill and carefully open the packets to let the hot steam evaporate.

By CyndeG

Ingredients

• ✓ aluminum foil
• wood
• metal garbage can
• lid
• turkey

Instructions

1. 1 Lay about 3 long sheets of heavy-duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
2. 2 Fill the lid of the garbage can with a large pile of charcoal, then light. Place the whole turkey (thawed, of course) onto the stake, legs down. Turn the garbage can upside down and place over the turkey. Place piles of lighted coals on the top and around the sides of the can.
3. 3 Cook for at least 1 1/2 hours or until coals go out. Do not lift the can during cooking. Brush the charcoal off the can and lift off carefully, as some heat may rush out when you do. An instant-read thermometer inserted into the thickest part of the thigh should read at least 180 degrees F (83 degrees C).

By GLORIA2003

Ingredients

• ✓ aluminum foil
• pork baby back rib
• cooking spray
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ribs into 4 equal portions.
3. 3 Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray.
4. 4 Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Bake ribs wrapped tightly in foil in the preheated oven for 2 ½ hours. Remove ribs from foil and serve with more sauce, if desired.
6. 6 Enjoy!

By KHEFFN

Ingredients

• ✓ aluminum foil
• pork rib tip
• seasoned salt
• barbecue sauce

Instructions

1. 1 Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.
2. 2 Line a baking pan with aluminum foil; place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours to overnight.
3. 3 Preheat the oven to 250 degrees F (120 degrees C).
4. 4 Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.
5. 5 Remove the pan from the oven and increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.
9. 9 Cut ribs into desired serving size, about 1 1/2 to 2 inches.
10. 10 Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.
11. 11 Broil ribs until slightly charred, 2 to 3 minutes. Watch carefully to make sure they do not burn.

By Bibi

Ingredients

• ✓ aluminum foil
• chicken breast
• barbecue sauce
• corn
• green bell pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat (or preheat the oven to 450 degrees F (232 degrees C)).
2. 2 Place 2 chicken breasts in center of each foil sheet. Spoon ¼ cup barbecue sauce over each breast; top each breast with ¼ each corn and bell pepper.
3. 3 Bring up sides of 1 foil sheet; double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat with remaining foil sheet to make 2 packets.
4. 4 Cook on the preheated grill, covered, (or place packets on a baking sheet and bake in the preheated oven) until an instant-read thermometer inserted into chicken centers reads 165 degrees F (74 degrees C), 18 to 22 minutes.
5. 5 Open packets carefully, allowing steam to escape, by cutting along top fold with a sharp knife.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• baking potato
• olive oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork several times, then rub with olive oil and season with salt.
3. 3 Wrap tightly in foil and place into the slow cooker.
4. 4 Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
5. 5 Serve with your choice of toppings and enjoy!

By Nurse Ellen so not a

Ingredients

• ✓ aluminum foil
• baking potato
• butter
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each potato in half lengthwise.
3. 3 Place 1/2 tablespoon butter on the cut side of each potato half and season with garlic powder and salt. Close potato halves to form full potatoes and wrap each tightly with a square of aluminum foil.
4. 4 Bake potatoes directly on the rack of the preheated oven until tender, about 40 to 60 minutes.

By TAWNIA0

Ingredients

• ✓ aluminum foil
• russet potato
• olive oil
• salt

Instructions

1. 1 Preheat an outdoor grill to medium heat.
2. 2 Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in.
3. 3 Place potatoes on preheated grill and close the lid. Grill wrapped potatoes until fork-tender, rotating every 15 minutes or so, about 1 hour.

By Kris Kornbrek

Ingredients

• ✓ aluminum foil
• walleye fillet
• butter
• seasoned salt
• garlic and herb seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place walleye fillets, skin-side down, in the center of one aluminum foil square. Brush melted butter over fillets, then sprinkle with seasoned salt and seasoning blend. Place the second aluminum foil square over top, then fold all edges together to seal, forming a secure packet.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

By bowtecha

Ingredients

• ✓ aluminum foil
• creamer potato
• olive oil
• za'atar seasoning
• salt
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• chicken breast
• mozzarella cheese
• pesto
• egg
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
3. 3 Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By My Hot Southern Mess

Ingredients

• ✓ aluminum foil
• smoked brisket
• beef broth
• bbq sauce
• hamburger bun

Instructions

1. 1 Preheat the grill to medium.
2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• onion
• baby bella mushroom
• garlic
• butter
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Fold an 18-inch wide piece of aluminum foil so it is square.
3. 3 Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
4. 4 Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

By Tigerflip

Ingredients

• ✓ aluminum foil
• olive oil
• grill seasoning
• russet potato
• cooking spray

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
3. 3 Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
4. 4 Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

By Andrew Pyzdek

Ingredients

• ✓ aluminum foil
• green bean
• olive oil
• kosher salt
• black pepper
• water

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface.
2. 2 Toss together green beans and olive oil in a bowl until coated; season with salt and pepper. Place mixture on top of the prepared sheets of foil. Add water, and bring the edges of the foil over the vegetables, sealing to create a pouch.
3. 3 Place the foil pouch on the preheated grill and cook until beans are tender, about 15 minutes.

By Nathan Shobe

Ingredients

• ✓ aluminum foil
• ham steak
• brown sugar
• pineapple
• sweet potato
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a ham steak onto each aluminum foil sheet. Sprinkle 1/2 of the brown sugar over both sides of steaks. Spread 1/2 of the pineapple over steaks, then top with sweet potatoes. Sprinkle remaining brown sugar and pineapple over sweet potatoes. Close the aluminum foil tightly around each steak and place on a baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Remove from the oven and carefully open the packets. Sprinkle marshmallows over the top, return the open packets to the oven, and bake for 10 more minutes.

By Dog Lovin' Mama

Ingredients

• ✓ aluminum foil
• turkey leg
• poultry seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse turkey legs and pat dry. Season with poultry seasoning, salt, and pepper.
3. 3 Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the slow cooker and let sit for 10 to 15 minutes. Carefully remove and discard foil. Separate thighs from drumsticks.

By kmdennis

Ingredients

• ✓ aluminum foil
• ✓ aluminum foil
• chicken
• cream of chicken soup
• sour cream
• cheese
• cilantro
• flour tortilla
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
2. 2 Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3. 3 Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cabbage
• garlic powder
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat grill for medium heat.
2. 2 Cut cabbage into 8 wedges, and remove the core.
3. 3 Place cabbage wedges on a piece of aluminum foil large enough to wrap them all. Season wedges on both sides with garlic powder, salt, and pepper; seal the foil.
4. 4 Cook on the preheated grill until cabbage is tender, about 30 to 40 minutes.
5. 5 If you want to char the wedges for a smokier flavor, sear the cooked cabbage wedges directly on a greased grill for about 1 minute on each side.

By Debbie

Ingredients

• ✓ aluminum foil
• cauliflower
• processed cheese sauce
• red bell pepper
• ice cube
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
4. 4 Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• tilapia
• dill weed
• salt
• black pepper
• chive
• butter

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Tear off 2 large squares of heavy-duty aluminum foil. Place each fillet on top of a foil square; season with dill, salt, and pepper. Place chives, then butter on top of fillets. Fold up foil into loose packets, leaving room inside for steam to circulate.
3. 3 Cook fillets on the preheated grill until fish flakes easily with a fork, 10 to 15 minutes.

By PRINCESSKAROLY

Ingredients

• ✓ aluminum foil
• chicken carcass
• onion
• water
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place chicken bones on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Transfer bones to a large, heavy stockpot. Add onion and enough water to cover by 2 inches. Add vinegar, salt, and black pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, partially covered, leaving enough space for steam to escape, for 4 to 5 hours. Check occasionally, remove any froth or foam that develops on top of water with a large spoon.
5. 5 Remove from the heat; cool slightly. Strain broth through a fine-mesh sieve into a clean pot. Cool completely at room temperature, then store in the refrigerator. Use within 5 days or freeze until ready to use.

By Diana71

Ingredients

• ✓ aluminum foil
• red potato
• butter
• parsley
• garlic salt
• sour cream

Instructions

1. 1 Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
2. 2 Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
3. 3 Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
4. 4 Remove from the grill. Unwrap the foil and serve with sour cream.

By IrishMountainGirl

Ingredients

• ✓ aluminum foil
• chicken
• olive oil
• salt
• black pepper
• clay brick

Instructions

1. 1 Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
2. 2 Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
3. 3 Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
4. 4 Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
5. 5 Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

By Bren

Ingredients

• ✓ aluminum foil
• potato
• pesto
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
3. 3 Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

By Stuart

Ingredients

• ✓ aluminum foil
• salt
• black pepper
• chicken
• apple
• apple juice

Instructions

1. 1 Season all over inside of chicken with salt and black pepper; place whole apple inside cavity. Place chicken into a slow cooker, breast-side down; pour apple juice around chicken.
2. 2 Cover slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, and rest in a warm area for 10 minutes before slicing.

By Lori Balter-Alvarado

Ingredients

• ✓ aluminum foil
• ground beef
• bread crumb
• milk
• taco seasoning mix
• baking potato
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
2. 2 Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
3. 3 Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
4. 4 Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By Deb H

Ingredients

• ✓ aluminum foil
• chicken wing
• olive oil
• lemon pepper seasoning
• salt
• harissa sauce
• honey
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
3. 3 Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
4. 4 Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
5. 5 Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• corn
• cajun seasoning
• salt
• black pepper
• bacon

Instructions

1. 1 Gather ingredients. Preheat an outdoor grill for high heat.
2. 2 Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.)
3. 3 Wrap the ears in aluminum foil, twisting the ends tightly to seal.
4. 4 Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
5. 5 Enjoy!

By terryjcoe

Ingredients

• ✓ aluminum foil
• cooking spray
• potato
• red bell pepper
• seafood seasoning
• butter
• tilapia fillet
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
2. 2 Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
3. 3 Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
4. 4 Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
5. 5 Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
6. 6 Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.

By thedailygourmet