Foil Packs for the Grill

Here’s how to make easy foil packs for hiking that you can pop on the grill.

One of my favorite things to do is to go hiking in Norway.  The scenery is spectacular, and combined with family and delicious food, it doesn’t get much better.

My aunt has been making these foil packs for me since I was just a tiny tot, and you might enjoy this idea as well.   

This is not a meal you need a recipe for, as you can be very creative with what you put in these foil packs, but I thought I would get you started….

Why you’ll love these hiker’s foil packs 

• Pack and go! The packs are lightweight and easy to carry, making them convenient for outdoor adventures. You can assemble them at home or on the trail; they won’t weigh you down.
• Customizable ingredients: You have the flexibility to choose your favorite vegetables, seasonings, and even protein sources like seitan titbits, allowing you to tailor the flavor and ingredients to your liking. 
• Healthy and nutritious: These foil packs are loaded with wholesome ingredients like fresh vegetables and a drizzle of olive oil, making them a nutritious choice for hikers. They always give me the energy and nutrients needed for a day on the trails.
• Minimal clean-up: One of the best parts is that there’s almost no clean-up required. After enjoying your meal, dispose of the foil packs, leaving no mess or dirty dishes behind.
• Social and fun: These hiker’s foil packs encourage a communal and social aspect to your hike. 

Ingredients and substitution notes

• Olive oil: Choose a good-quality olive oil, preferably extra virgin, for a rich flavor and moisture in your grilling packs. Measure the amount needed for each pack and store it in a spill-proof container to prevent leakage during your hike.
• Carrots: Select fresh, firm carrots for the best taste and texture. Wash and peel the carrots before slicing them into even-sized rounds or sticks. 
• Potatoes: Go for waxy potatoes like Yukon Gold, which hold their shape better when grilled.
• Onion: Choose a sweet or mild onion variety, like Vidalia, to complement the flavors in your pack.
• Corn: Use fresh corn on the cob or canned corn kernels, depending on what you have available.
• Seitan: Seitan is a high-protein meat substitute, so it’s a great choice for a plant-based hiking meal. You can try my vegan homemade seitan recipe!
• Seasonings: Create a custom herb mix by combining dried herbs like oregano, thyme, rosemary, basil, and a pinch of salt.

Recipe variations and add-ins

• Spicy: If you love some heat, add red pepper flakes, diced jalapeños, or a drizzle of hot sauce to the mix to give your foil packs a spicy kick.
• Citrus: Add some grated lemon or lime zest over the ingredients before sealing the foil packs. 
• Fresh greens: Add a handful of fresh spinach, kale, or arugula to the ingredients before sealing the foil packs. The greens will wilt and add a nutritional boost.
• Salsa: Spoon a little of my fresh homemade salsa into the packs. This will make a nice little sauce and add flavor and color.
• Pesto: Sometimes, I’ll add a teaspoon of vegan pesto just before serving it – if I have space for it.

Top tips

• Choose the right ingredients: Select fresh, high-quality ingredients suitable for grilling, such as sturdy vegetables and protein sources.
• Properly seal the foil packs: Make sure the foil packs are tightly sealed to prevent juices from leaking and to ensure even cooking.
• Evenly distribute ingredients: Spread the ingredients evenly in the foil packs to ensure uniform cooking and flavor distribution.
• Adjust cooking time: Depending on the heat source and the thickness of your ingredients, be prepared to adjust the cooking time. Check for doneness by carefully opening a pack and testing the ingredients.
• Use heavy-duty foil: Go for heavy-duty aluminum foil to prevent tears and leaks, especially if you have sharp or pointed ingredients.
• Oil the foil: To prevent sticking, lightly oil the side of the foil that will be in contact with the ingredients.
• Mind the fire: Control the heat source to avoid burning the foil packs. If using an open flame, make sure the fire is not too hot, or elevate the packs on a grill grate.
• Safety first: Use oven mitts or tongs to handle the hot foil packs when removing them from the grill or campfire.
• Let them rest: Allow the foil packs to rest for a few minutes after cooking to let the flavors meld and the ingredients settle.
• Dispose responsibly: Practice Leave No Trace principles and pack out all foil and trash.

Make ahead of instructions and storage

Make-ahead instructions:

To save time on your hiking day, you can pre-chop and measure the ingredients at home. Store each ingredient separately in airtight containers or resealable bags.

If you’re using marinades or seasonings, prepare them in advance and store them in small, spill-proof containers. 

Consider double-bagging your ingredients in resealable bags to prevent potential leaks during transport.

Storage on the trail:

Keep your prepped ingredients and foil packs in a cooler or insulated bag with ice packs to maintain freshness and food safety.

Leftover considerations:

1. If you have leftovers, allow the foil packs to cool.
2. Store the cooled foil packs in an airtight container or resealable bag.
3. Reheat them over the campfire or on a grill the next day, or enjoy them at room temperature.

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