My ode to tinfoil

I have a love affair with tinfoil. Okay maybe that is a little bit extreme but I use tin foil every day and it works in a large variety of situations. It really started long ago at girl guide camp when I was 12-13 and we made whole meals in pouches of tin foil. It was amazing how much you could cook over an open fire simply by putting it in a little tin foil pouch.

As an adult, my love of tin foil really started when Kirby pulled out the tin foil shortly after we met to cook our vegetables on the BBQ. What an amazing find, the vegetables steam inside the foil so they are well cooked but flavorful and all of the goodness isn’t boiled or baked out of them.

Recipe for Tin Foil Vegetables:

Vegetables (quantity and type you want)
Olive Oil (or other heat stabilized oil of your preference)
Pepper and salt to taste
Chopped garlic (optional, we use the stuff out of the jar because it is milder)
A chopped onion (optional, I especially like this with the potatoes or sweet potatoes)
Water, larger the package the more you will need, ¼ to 1/3 of a cup should do it

Cut your vegetables if necessary. Beans and Asparagus don’t need to be cut but potatoes and sweet potatoes will cook faster if they are 1 inch cubes.

The key is making the package strong. Using heavy duty foil helps. Take two ends of the foil and fold it over itself several times. Then go to each end and do the same thing. The multiple folds keep all of the liquids inside the pouch.

Once on the grill you have to be careful that you don’t stick your utensil through the pouch – trust me I’ve slit open many but you can get the grove and you can use the end pieces as long as you are careful and it is all wrapped in their securely.

As it turns out you can cook almost anything inside one of these foil packets and at the end all you have to do is rinse off the foil and put it into your recycle bin! I do my fair share of dishes and am always happy to be saved from a sink full of things to wash, especially in the summer when there are just so many other amazing things to do.


Foil Trays

The next thing I do it to make foil trays for the barbeque. This sounds silly but they are great and keep things clean, keep sauces and juices off the grill, avoid flare ups, etc. I start with a heavy duty aluminum foil. They decide how big my tray needs to be depending on what I am cooking on and what I am cooking. They start on each side and fold it in about 1.5 inches and then turn the folded part back ½ the way, this will leave you with a side that is about ½ inch high and is tucked under the bottom a little bit. Then go to the other side and do the same thing. On the ends you need a little finesse but you fold them in the same way but you have to fold over the corners and bend them securely around the side pieces to hold the whole thing upright and also ensure there are no spaces where things can leak out.

These trays are great to keep sauce and grease out of the bottom of your grill. I don’t do this all the time but if what I am making has a sweet sauce it is better to keep all of the sugary sauce out of the barbeque. I also find them really helpful when I make things like ribs (link to my rib recipe) to keep from losing the meat. My ribs are fall off the bone soft by the time they go onto the grill so if you don’t put something under they will stick to the grill and you will lose some of them!

Great for camping

The trays and foil pouches are also great for camping. You can cook right over the open fire and then it is very helpful to ensure your food won’t fall into the fire. We use a coleman stove for the bulk of our cooking while camping. Although they are designed to be cooked on and for the grease to drain etc. it cuts down on most of the cleaning and helps to keep the campsite from attracting animals etc. if you keep the grease in the foil and dispose of it at night (link to the Restigouche article where the animal got into the garbage) you are less likely to have a visitor.

It is also really helpful for camping to be able to keep things clean and cook more interesting and healthy food over the grill. My favorite is veggies (link to camping meals) which we tend to eat too little of when we are camping but it is much easier to eat healthy and delicious when you plan in advance and have the means to cook without a huge mess.

I know these are all wasteful. That being said here in New Brunswick in my regional aluminum foil is recyclable, all you have to do it rinse it off and put it in the bin.


Tin foil is so helpful and saves a lot of the cleanup!




Camping Meals – Chicken, sweet potatoes and vegetables (paleo)

Your first thought will probably be how do you make chicken work out of a cooler. Well I had to try because I love to camp but since I try to eat Paleo and I don’t want to eat hotdogs all summer finding a way to take healthy, and more importantly delicious,  food with us on the go.

You also don’t want to be at a campsite trying to cut up vegetables and fumble with meat packages, making a mess and leaving “attraction” for the local wildlife.

All it takes is a little forward preparation and excellent camping meals can be yours without the hassle and mess.

Chicken (Bone in and Skin on)
  • Bone in, skin on, chicken breasts (as many as you need)
  • Minced garlic (I prefer out of the jar as it is a milder flavor than raw)
  • Pepper
  • Paprika
  • Chili powder
  • Any other spices you might want to add, I like to add fresh cilantro chopped!

Drop the chicken in a Ziploc bag or vacuum sealer bag with all of the ingredients.  Shake it around, take out the air, seal and pop in the freezer overnight before you go. The chicken will be frozen and then can be put in the cooler next to the ice before you go. I find the chicken is perfect for dinner on night #2 as it will be mostly thawed and will have really marinated in all those yummy ingredients.

Then all you need to do is pop it onto the stove grill side on a tin foil tray and cook to 165 degrees (with a meat thermometer to ensure proper food safety), or my professional method (not recommended by anyone promoting safe food handling)- until you cut into it and it is cooked all the way through and not pink. The length of time depends on how hot your stove is and how many things you are cooking but it is usually about 20 minutes.

Obviously you need to be sure you are careful with handling and cooking of poultry, keep it properly refrigerated and cook it properly to ensure you don’t end up with Salmonella etc.

Sweet potatoes

I don’t know about you but trying to prepare vegetables at a campsite has always been a real pain and makes a big mess that no one wants to have to worry about. The key to my veggies on the trail is a little forward planning.

  • Sweet Potatoes (about one per person or a bit more if you want leftovers for hash)
  • 1-2 onions
  • garlic (again I like the bottled minced garlic because it has a lighter flavour)
  • olive oil
  • salt and pepper to taste

Start by cutting up the number of sweet potatoes you think you will need and cut them up the night before you go. I also add in an onion as I love the flavors, especially the way the onion caramelizes and adds that little flavour with the sweet potato.

I know “how in the world will that work, they will turn black and gross”…. They key is then to pop the onions and sweet potatoes into a vacuum sealer bag (I LOVE my vacuum sealer) with a little olive oil, salt, pepper and minced garlic (the kind out of the jar is best because fresh will make for a much stronger flavour that your tent mate may not appreciate in the middle of the night). Then seal up the whole thing.

The beauty is the next night when you are ready for dinner you just cut open the plastic pouch and dump it into tin foil, add a little water and  put it n the stove to cook. It can cook while you are making your protein and usually takes about 20 minutes.


In addition to the sweet potatoes I like to have some other vegetables. You can cook most vegetables with the tin foil packet trick but the ones that I find stand up the best to being in a bag and outdoor cooking are:

  • Asparagus
  • Cauliflower
  • Broccoli
  • Carrots
  • Beans
  • Beets

Then you just prepare the same as the sweet potatoes I’ve explained above.