How to Make a Foil Pack
It's really quite simple. But before you get started?
Tip #1
Always use heavy-duty aluminum foil or a double layer of regular foil. You're going to be turning the packs frequently and you don't want your tongs ripping the packs open.
Tip #2
Use tongs that are made from steel rod, not the type stamped from a sheet of metal. Stamped metal tongs have sharp edges that will tear open packs easily.
Tip #3
Spray the inside of your foil pack with nonstick cooking spray before adding your food. This will help keep your ingredients from sticking to the foil and allow them to "stir about" when you flip the packs over.
More: How to Organize Your Camping Kitchen
Enough advice. Here's how to make an easy camping meal using a foil pack:
1. Start by laying a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. The sheet should be about twice as long as the food you'll be wrapping. Spray the surface with non-stick spray.
2. Place your ingredients in the center of the foil, adding your seasonings.
3. Bring the short ends of the foil together and fold twice to seal; then fold the sides together the same way. Be sure to leave some air space in the pack for steam (if you don't, the pack will expand and undo the seams, letting food and juices leak out).
4. Using a flat portable surface like a cutting board or large plate, carry the packs out to your grill and carefully slide them onto the cooking surface.
5. Low to moderate heat is best for cooking foil packs, as this gives the ingredients plenty of time to get tender and flavorful. Turn every few minutes to prevent scorching, being gentle with the tongs so as not to tear open a pack.
6. Follow the cooking times suggested in the recipes. Your grilling time ma y differ, depending upon the temperature of your grill or fire pit.
Since a foil pack can't be opened to check its contents and then successfully re-sealed, foil pack cooking may be trial-and-error until you get a feel for it. (Some fireside chefs make an extra "sacrificial pack" just for this purpose, cutting it open to check doneness before removing the other packs from the flames.)
7. Once the packs are done cooking, carefully move them from the grill to a plate and deliver to the picnic table. Hot pads are suggested to protect the tabletop or your tablecloth if you're using one.
8. Using caution—as the escaping steam can scald—slit open the packs and enjoy.
More: Foil Veggies and Potatoes on the Grill
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