![]() ![]() Now that your dinner foil packets are assembled and ready to go, you can cook them immediately, or store them until later. Tongs can accidentally pierce open the foil as you flip and rotate it, and double wrapping can prevent that. If you’re cooking over a fire or grill, consider double-wrapping the tin foil dinner to ensure they can hold up during cooking without tearing open. You want the foil to be tightly sealed so no juices escape. Fold over and crimp both sides the same way. Fold the long ends of the foil together, crimping them tightly to create a seal, and then continue to fold the seam over itself until it’s flush with the contents. Top with butter or drizzle of oil, and season with salt, pepper and any additional seasonings. Divide meat and veggies evenly between each sheet of foil, mounding them into the center. Measure sheets of aluminum foil to about 18 inches long and lay them side-by-side on your workspace so you can assemble all at once. Both meat and veggies should be about 1/2 to 1-inch max in size to cook evenly in about 20 minutes. (Optional) Finish with cheese or sauce- If desired, once foil packet dinners are cooked, open them up and top with sliced or grated cheddar cheese or a sauce like BBQ sauce, then return them carefully to the fire for 1-2 minutes more.Add butter or oil- Add a few pats of butter or a drizzle of olive oil for another boost of flavor and to help prevent the contents from sticking to the foil.My favorite way to burst flavor in tin foil dinners is with fresh herbs like rosemary, thyme or sage. Add seasoning- Keep it simple with just salt and pepper, or add other seasonings like garlic powder, Italian seasoning, paprika, or your favorite multi-purpose seasoning salt.Feel free to use either fresh or frozen vegetables. Mushrooms, bell peppers, sweet potatoes, and zucchini are a few other delicious suggestions. You can use just a few or a larger variety, it’s up to you! These tin foil dinners have onions, potatoes, carrots, corn, and green beans. Add lots of veggies- For every 1 cup of protein, try to add 2 cups (or more) of veggies.The meat should be able to cook quickly alongside the veggies, so a whole chicken breast, pork chop, etc are not ideal. Choose a protein- For these tin foil dinners I used ground beef, but ground turkey, chicken, sausage, cubed chicken or steak, salmon, or shrimp would also work.It does not store any personal data.You can use almost any combination of ingredients and flavors when making foil dinner packets, but here are a few guidelines to consider: The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. ![]() The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. We bring the sides up together and roll them down a few times to create a little tent to support steaming. We split our veggie mixture between our packets. We create two packets each with two sheets of foil stacked in a criss-cross fashion. Once we mix and season our vegetables, we’ll pull our four long pieces of heavy duty aluminum foil. We’ll add a little liquid smoke when we’re cooking these in the oven. Next, we pull our a large bowl and mix together our vegetables, protein, and seasoning. We’ll finish this dish with a little barbecue sauce. Our spices include liquid smoke, chili powder, cumin, garlic powder, and paprika. We also like to add protein to our packets, so we like to throw in sliced plant-based sausages. Sometimes we get creative, and other times we just use what we have on hand. So, we often include a solid mix of bell pepper, onion, mushrooms, carrots, and potatoes. We love loading our foil pouches with fresh vegetables. If using an oven, we preheat it to 400☏ (205☌). Of course, we also make these our own oven from time to time as well. Before we assemble our ingredients, we get our campfire rolling to ensure we have a hot bed of coals for indirect cooking. ![]()
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