Nestling veggies, meat and/or fish in a tin foil grill packet is a great way to serve a hearty and flavor-filled side or main dish. The recipe below includes the items appropriate for one packet, but obviously more or less of any item would work, depending on flavor preferences or appetites of your guests. These packets are great for entertaining, as much of the work can be done ahead of time (even roasting the potatoes), thereby easing the stress associated with prepping and serving the meal. You can fully assemble the packets, load them up in a cooler with an ice base, and be ready to grill.  Served with cold salads, this makes an easy cookout for a crowd without the tricky chore of producing a product that needs to be cooked to order (and to different preferences) – I don’t know about you, but we always seem to have a fair amount of stress when trying to please the variation in cooking temps from rare to well-done. You also don’t need to tend much to the packets while on the grill – another bonus while entertaining. Fun to be a host with this much flavor all wrapped up and easy to prepare and serve.

 

Prepping the potatoes by roasting them a short time (15 minutes or so in 400 degrees) ensures they are fully cooked and will absorb all the flavors of the packet.

We had a large gathering of family at the lake late in the summer, and served the meal off the back of the truck bed, which was pulled up next to the outdoor dining area. Tailgating, but without the hassle of parking. Everyone especially loved the utensils wrapped in bandanas.

Reality Check. I ignored the Andouille sausage the first time I made these (thus the absence in the photos above), thinking that since I was serving these as a side dish to pork sandwiches, the additional meat wasn’t needed. Or, I simply forgot to get them at the grocery store, which is more likely. They were still pretty yummy, but did not compare to the time I made these with the sausage. So much more flavorful. Unless you’re cooking for a vegetarian crowd, don’t skip this key ingredient.

 Recipe
Pick-Up Perfect Grill Packets

Per Packet:

3 small red potatoes cut in half
olive oil for roasting pan
1/2 cob fresh corn
2 medium onion slices
1/4 red pepper cut into strips
1/4 green pepper cut into strips
3 large shelled and de-veined shrimp
1/2 Andouille sausage cut into diagonal slices
1 tsp olive oil or butter
1/4 quarter teaspoon thyme
Salt and pepper

Toss potatoes in oil on a large baking sheet with salt and pepper.  Roast  in 400 degree oven for 15 minutes. Use a 12″ square of heavy duty foil for each person.  Layer potatoes, corn,  onions, peppers, shrimp and top with sausage on foil square.  Placing the potatoes on the bottom and ending with the sausage seems to be the best way to assemble as the potatoes form a nice base and as the packet is cooking the sausage seems to baste and flavor the vegetables and shrimp. Drizzle with olive oil (or pat of butter)  and sprinkle with thyme, salt and pepper.  Wrap tightly to seal in steam and juices.  Place packets on hot grill in a single layer and grill for 15 minutes.  Serve packets individually. Let the guests open and enjoy.