I’m sure many Scouts remember wrapping food in foil and (basically) sticking it in fire embers to cook. We expected our adult leaders to figure out when the food was ready. There were never any complaints from any campers because we were always hungry.
The skill-set for this kind of outdoor cooking has become a bit less cavelike since then. Now, we know how to use heavy-duty aluminum foil and turn our grills into outdoor ovens — the better to keep your kitchen cool.
A low fire is required for Foil-Pack Chicken Enchiladas. Basically, it’s a layered recipe: foil, sauce, tortilla, filling, add more sauce, wrap it up and finally fold the foil around it all. Each pack holds two stuffed tortillas. This family-style recipe for six can be on the table in less than 30 minutes.
If one slow-cooker recipe for ribs isn’t enough, I present you with another. This one was requested by a reader who had eaten the ribs at a Memorial Day party but didn’t get the recipe. The secret ingredients include molasses, frozen orange juice concentrate and a little hot pepper sauce.
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Foil-Pack Chicken Enchiladas
4 cups shredded cooked chicken breasts
3/4 cup rinsed canned black beans
3/4 cup frozen corn
1/4 cup finely chopped white onions
1 1/2 cups Mexican Style finely shredded cheese of choice, divided
1 can (19 ounces) enchilada sauce, divided
12 corn tortillas (6-inch), warmed
1/2 cup sour cream
1/4 cup chopped fresh cilantro, optional
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350 degrees.
Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
Spoon 2 tablespoons of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray.
Spoon chicken mixture evenly down centers of tortillas; roll up.
Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet; top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
Grill 20 minutes, or until heated through. Cut slits in foil to release steam before opening packets. Serve enchiladas topped with sour cream and cilantro.
Slow-Cooker Orange Molasses BBQ Ribs
5 pounds pork baby-back ribs, cut into 3-rib sections
1 cup barbecue sauce
1/4 cup molasses
1/4 cup frozen (thawed) orange juice concentrate
2 teaspoons red pepper sauce
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1. Spray 5- to 6-quart oval slow cooker with cooking spray. Set oven control to broil. Spray broiler pan rack with cooking spray. Place ribs on rack. Broil with tops 5 1/2 inches from heat 10 minutes. (Browning the ribs under the broiler renders water and excess fat.)
2. Meanwhile, in a medium bowl, mix remaining ingredients. Arrange ribs in slow cooker; cover with sauce.
3. Cover; cook on Low heat setting 8 hours.
4. Remove ribs from slow cooker to serving platter; cover to keep warm. Skim fat from cooking liquid in slow cooker. Pour liquid into 2-quart saucepan. Cook over medium-high heat 10 minutes, stirring occasionally, until reduced to 1 1/2 cups. Serve sauce with ribs.
Makes 8 servings.