Recipe: Grilled Foil Packs
Grilled Foil Packs
- 2 tbsp butter
- 1 cup cooked rice/potatoes
- 1/3 cup your favorite veggies
- 8 Oz fish/shrimp/left-over short ribs or pot roast
- Splash of water or beer
Roll out 24 inch of foil, fold in half to make a perfect square. Place rice or potatoes in center of foil. Next, lay veggies and butter on top of rice, and the meat on top of the veggies. Here, you can add some extra flavor with different liquids (water, beer, stock) fresh herbs, lemon, or seasonings. Fold one corner to the opposite to make a triangle. Starting from one corner, fold about half an inch of foil inwards. One the next folds, be sure to include part of the last fold to ensure a sealed pouch. The last fold can be folded under the pouch to prevent leaking. With grill on medium low, bake for 20-30 minutes, or until vegetables and fish or shrimp is cooked. The foil will puff up from the steam building up inside, so be careful opening pouches. The steam can burn you, and I don’t feel like driving you to the hospital later.