The grill is on, it is giving off heat. How to maximize the heating and cooling of a grill, well, besides the active act of cooking. We have taken to making and cooking in foil pouches. We season onions, garlic, root vegetables and others ingredients we want to stew down in foil packets either seasoned simply with salt and pepper or occasionally we add elaborations like ginger and lavender. The key is blending flavors, utilizing the heat, and capturing the essence and flavor of the grill. These foil packages are not always for the meal at hand. They are often an after thought, an idea in the making, a little something extra we have lying around to play with, perhaps something to work with for breakfast or even a dish in development. The point is remembering to utilize all of the grill and what it has to offer. Foil packets are a great addendum to whatever we were already cooking.
