Foil Packets on the Grill!

I found a recipe on the forum for smoked sausage and potatoes/vegetables in foil packets cooked on the grill. I was absolutely smitten by how simple and how delicious they were! Now I'm craving more foil packet ideas! Do any of you have any recipes that you use often?

We use to call them "HOBO" dinners. As kids, Hamburgers seemed to be the most popular of course. Big Hamburger Patties, Onions, diced potato's, salt, pepper, and a little butter. Wrapped tightly in foil and placed next too or on the coals of a Camp Fire. One Desert that was really good was one that my kids taught me to make during their scouting days. Simply peel a banana, slice down the middle, add chocolate chips and marsh mellows wrap in foil and cook for a little while. Pretty good stuff while you are camping. Memories........

As stated by BigGlenn we make the same but make a burger then sliced potato's onion and carrots, celery salt, garlic salt and pepper. Been making these since the early 60's when I was a kid. Can also be made in the oven. We called them a "Foil Dinner" but everyone loves them. Works well with chicken.

Foil Dinners, a staple in the Cub/Boy Scouts. Here is a link on a number of variations. A few of my favorites are included......

http://www.macscouter.com/Cooking/FoilCooking.html or
http://usscouts.org/cooking/cook_03.html

also quite a few Dutch Oven recipes can be found at the same site.

http://usscouts.org/netresources/cooking.asp

Just about anything can be roasted, poached or steamed in a foil packet, fish filets and shrimp , chunked potatoes with peppers and onions, salt, pepper and butter,, broccilli and cauliflower. If you make a base of a couple layers of heavy foil it can even serve as the serving dish. Experiment with ingredients and placement on the grill, some foods need direct heat and some a lower heat/longer cooking time

It's one of my favorite ways to make onions for grilled steaks and burgers. Slice onions thin, put on foil, add pepper, worcestershire sauce and olive oil. Seal packet and leave on grill while everything else cooks. Also a great way to do mushrooms----instead of worcestershire, I usually add chopped garlic, thyme and a little lemon juice. Yum!

Here are a number of foil packet recipes. http://www.reynoldskitchens.com/reynoldskitchens/kitchenconnection/search/results3.asp

I too have had the ground beef/veggie version and we called them hobo dinners. I imagine the smoked sausage variation would be delicious -- the juices of the sausage giving the potatoes and veggies a very good flavor boost. I'll have to give it a whirl!

Cindy

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2005-03,GGLD:en&q=foil+packet+recipes++grill+

Sorry, here's another from my favorite recipe site!

http://search.allrecipes.com/recipe/quick.asp?q1=foil+packet&lnkid=65&image1.x=4&image1.y=7

We have been doing the Hobo dinners since my Dad was a Boy Scout leader back in the 60's. We use ground beef patties, sliced onions, potatoes and carrots, salt and pepper. Lately, I have started spooning cream of mushroom soup over the vegis before I wrap them up and cook them. These are really good.

Instead of hamburger, try Pork Loin, stew meat or cubed boneless Chicken Breasts. Also hobo fajitas using sliced chicken or steak can be made. Ground turkey can be used instead of ground beef, and is "more healthy".

Also vary the vegetable ingredients to include slices of tomato, and/or bell peppers. BBQ sauces and steak sauces may be included also.

If you use chicken or ham, try pineapple slices with mild BBQ sauce or teriyaki sauce.

SHRIMP BARBECUE
4 lbs Large Frozen (thawed) Deveined Shrimp
1 Cup Butter or Margarine
1 Large Clove Garlic, Minced
1/2 tsp black pepper
1 tsp salt
1 cup parsley, minced
1/2 tsp Old Bay Seasoning

Cream butter; add remaining ingredients to the butter and mix well

Cut 6 9-in strips of heavy duty aluminum foil. Then cut each strip in half.

Divide shrimp equally on each piece of foil. Top each with 1/12 of the butter mixture, bring foil up around shrimp; twist tightly to seal

Place shrimp packet on embers Cook 5 minutes

Another favorite our Scouts like are omelets in a bag. Which are eggs boiled in zippered ziploc baggies. You have to get the microwavable kind so that they don't melt when you drop them in the boiling water.

Take a couple of eggs (mix with a little milk if you so desire) add them to a lableled zippered baggie, smoosh until the yolks are broken (the boys love this part). Now add your desired spices, the meat of your choice, cheese or vegetables if you would like, zipper it shut and mix all ingredients until mixed.

Bring water to a boil, drop baggie in and boil for 5-7 minutes. Use tongs to remove the baggie from the HOT water, wait until cooled down and then just eat right from the baggie saving the need to clean up plates and utensils afterwards.

Thanks!!! There are enough recipes here and in the links to keep me busy until I'm absolutely all foiled out. This weekend is a coconut shrimp and pork tenderloin weekend. Maybe next will be another foil weekend.

I love the omelet idea too! I might try that in the kitchen with my kids!

Since TippyLee is out of the hospital, I'm curious when he's going to pop in here and give us some of his recipes!

Saw on Paula Deen

Layer boneless pork chop(salt and peppered), a slice of purple onion, slice(ring)of green pepper, pineapple slice, splash of teriyaki. Seal, cook.

I have found that most anything in the foil and on the grill is great.

I enjoy adding a sliced tomato, green pepper, cheese and mushrooms on the grill at the latter moments of my grilling. I let it get slightly black and enjoy. I annoint it with EVO before I put on the grill along with some salt and pepper.

Paul E. Smith
knoxville, TN

My favorite, (before I was low-carbing) take a clean ear of corn, add an ice cube for steam, wrap in foil. Also saw Paula core an onion, put butter and a bouillon cube inside and wrap, tastes like french onion soup!

A lot of the catered-type outdoor get-togethers around here will have grilled inch thick pork chops, various sides, and "Creek Bank Potatoes"- or "Crick Bank Taters" in the Hoosier vernacular.

It's a gigantic foil packet, the size of the grill on a half-drum charcoal cooker, with another grill they put over the top of the packet when it's time to flip it over. Many variations, but usually it's sheets of foil, then bacon or sidemeat, potatoes, onions, lots of s&p, maybe crushed red pepper.

Ingredients are then either repeated and covered with another layer of foil, or options such as sliced carrots, green peppers, and/or sliced smoked sausage are added at that point and then repeated.