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TravisM.1 wrote:dogbane wrote:Wrapped it in foil (shiny side in is supposed to make it slightly hotter--who knows?):
Just a general FYI:
They did Aluminum Foil on Discorey's "How It's Made" a few weeks ago. The reason one side is shiny and the other is dull, IIRC, is that they run two rolls of foil (of the proper width) thru a press at the same time, back-to-back. The dull side is the surface that was pressed against the other sheet of foil, while the shiny side is actually sort of polished by the rollers on the press.
My favorite foil recipe is what my wife simply calls "packets".
Get some stew (cubed) meat- beef or venison; you could even use pork or chicken, even high-quality cuts of meat if you feel like cubing it yourself.
Get some vegetables. I always use Celery, Onion, Carrots and Potatoes.
Wrap vegetables and meat in a sheet of foil, leaving the top open for the time being.
I always salt and pepper mine beforehand, but it isn't necessary.
Drop in some butter. I usually put in a couple tablespoons full.
Roll the top edges of the foil together to seal the packet. You could also double-wrap it in foil if you wanted, but this makes it a little difficult to check the progress if the opening sections aren't lined up.
Put 'em on the grill. It usually takes about a half-hour or a little more to cook them, and no side dishes are needed. Everything cooks in the packet, flavors mingle and it comes out delicious.
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