What could be more summery than firing up the grill and filling the air with the aroma of sizzling oil and smoke?
Whether you’re cooking juicy salmon or ripe peaches, you might want to try adding some aluminum foil to your grilling arsenal.
You might have heard that aluminum is bad for your brain, but that’s a myth.
In this article, I’ll show you why you should use foil for some of your grilling recipes, and how to do it right with common ingredients and grill types.
But first, let’s clear up some misconceptions.
Is It Safe To Grill In Aluminum Foil?
The question about the safety of using aluminum foil for grilling has been making rounds, often linking the material to health issues such as Alzheimer’s disease.
However, the common belief among scientists, as it stands today, is that aluminum foil is perfectly safe for grilling, baking or roasting.
This extends to other aluminum cookware and even items like juice cans and bottles made from this material.
The associations drawn between aluminum and health issues are purely speculative at this point, with numerous factors needing further consideration before a definitive conclusion can be reached.
Ongoing research may eventually determine if living without aluminum foil and cookware becomes a necessity.
But as of now, there’s no concrete reason to believe so.
Concerns about cooking with aluminum foil often center around the leaching of aluminium elements into food.
However, this occurs in such minuscule amounts that they account for a negligible fraction of an adult’s daily intake recommended by the World Health Organization – slightly over 50 mg.
The Agency for Toxic Substances and Disease Registry (ATSDR) further estimates that only 0.01 to 5 percent of the total aluminum ingested by an individual is absorbed by their body.
The contribution from cookware usually amounts to less than two milligrams.
Interestingly, acidic foods like tomatoes, rhubarb, leafy greens, vinegar and lemon juice, ingredients commonly used in grilling, can increase leaching.
This also tends to occur when food is cooked at higher temperatures or over extended periods.
Most experts agree that the amount of aluminum you get from cooking or grilling (plus what we naturally absorb from non-cooking sources) is too small to cause any major bodily reactions.
However, caution should be exercised in cases of individuals with poorly functioning kidneys as their system might struggle with preventing aluminium accumulation in their bodies.
This could potentially increase overall levels of aluminum exposure and absorption via sources such as cooking with aluminium-containing cookware or food storage items.
For those who still harbor concerns about using aluminium items frequently during cooking processes can limit their usage or switch to anodized alternatives which leach far lesser quantities than usual ones do.
While research supports that only trace amounts are leeched into our meals during cooking with these materials; we’re yet unsure about how much exposure there really is through different mediums on a daily basis.
Given these uncertainties, erring on the side of caution can’t hurt – better safe than sorry!
Can You Put Aluminum Foil On Gas And Charcoal Grill?
So now that the health effects of cooking with aluminum foil is buy the side, you might also be interested in how well the pantry foil fares under high heat situations?
Well, aluminum foil both the standard, heavy duty and extra heavy duty variety can be used on a gas or charcoal grill without any issues.
They’re easily tolerant of extreme situations because they’re actually meant for that kind of environment.
Foil can easily tolerate hours on end tossed in red hot coal or in a 500°F ‘boiling’ oven, so the prospect of it charring on the charcoal or gas grill under a black hot smoke is easily dismissed!
Just go ahead and place it on the grid. If it chaps and chars, come back to us and we’ll take full responsibility!
What Are The Benefits And Downsides Of Using Foil On Grill?
You might be wondering how a simple sheet of aluminum foil can transform your grilling experience.
While I’m not suggesting that you start wrapping your steaks in foil, there’s actually no harm in doing so.
Let’s delve into the benefits and downsides of using aluminum foil on a grill.
Benefits of Grilling with Foil
The primary advantage is the enhancement of flavor. Wrapping items like fish, steaks, lamb chops or seafood can lock in moisture and steam cook your food, which significantly elevates the taste. Especially when you drizzle some healthy oil and sprinkle spices like Himalayan sea salt on your food items, grilling with foil ensures succulent and tender results.
Secondly, it reduces cooking time. Aluminum foil conducts heat efficiently, creating a mini oven around your food which cuts down cooking time by up to 15%. Plus, you can cook different foods together in one packet – an excellent time and space saver.
Thirdly, using foil curbs flare-ups as it stops fat and oil from dripping onto the flames. It helps prevent unexpected fires and smoke, avoiding potential charring or overcooking.
Fourthly, grilling with foil guarantees cleanliness – especially useful when using public or shared grills. If unsure what was previously cooked on the grill or lack time to clean thoroughly before use, laying an aluminum layer provides peace of mind for people with dietary restrictions or vegetarians.
Fifthly, serving becomes more convenient. Using a layer of foil under delicate items like salmon or large shrimp makes them easier to move from grill to plate without compromising presentation.
The sixth benefit is straightforward – easier clean-up. A layer of foil under your grilled goods means saving yourself the effort of scrubbing and scraping post-cooking.
Seventhly, storage becomes simpler too! Grill on aluminum foil; serve on it; then wrap any leftovers right there without needing to repackage or waste extra material.
Finally, grilling with aluminum may be healthier for high heat tasks because direct grilling can generate potentially harmful compounds that stick to food surfaces. This is primarily true with juicy or fatty foods like beef or poultry that drip onto flames eliciting those substances’ formation. With aluminum containing these drippings though implications are minimized, except for possibly lacking sear marks or roasting aroma from the Maillard reaction due to direct heat exposure.
Downsides Of Grilling With Aluminum Foil
Despite numerous benefits, grilling with aluminum comes with some downsides too:
1) Marinated foods or those containing acidic ingredients like tomato sauce or lemon could acquire a metallic taste.
2) Although harmless health-wise, some may find leaching aluminium into their food mentally distressing.
3) Finally, achieving crisp grill marks calls for finishing up directly on the grate since it can’t be achieved just using only foils.
How To Grill BBQ On Aluminum Foil
Grilling with aluminum foil is very easy. Here’s how to do it.
Wrapping:
Cut a large piece of foil sufficient to contain items in the middle without overcrowding.
Fold one long sides of foil towards the other and crimp edges to seal.
Fold the bottom and top edges and crimp to seal.
You now have a packet.
Toss on the grill and cook as directed. You can always bring out the vegetables to roast directly on the grill to give then that extra browning.
This is perfect for tenderness and building flavor.
You can use this method for vegetables, steak, lamb, fruits, and sea food.
For big menus like whole turkey, the wrapping should be done loosely. Only cover the top and exposed sides (for even heating and cooking) and then rotate half way and do the same thing to finish up.
Lining grill with foil:
Cut large pieces of foil and lay it directly on the grill grate. Cook directly on it when you need to preserve juice.
Perforate manually or use perforated foil if you prefer drier foods.
If you wish to get grill marks, make sure to press the foil against the grill grate until the edges begins to show.
You can always finish up quickly using direct heat for that distinctive roast flavor and sharper marks.
Aluminum Foil On Grill For Burgers
Wrapping your burger patties in aluminum foil might initially sound odd, but it boasts numerous advantages.
First off, using aluminum foil to wrap your patties can prevent flare-ups caused by drippings falling onto the flames.
By keeping those unexpected fires and heavy smoke at bay, you ensure a smooth grilling process while also preventing dangerous carcinogens from developing.
Secondly, foiling your burgers helps retain their juicy goodness, especially crucial for leaner patties prone to drying out during cooking. The foil locks in moisture, leading to succulent results every time.
Moreover, cooking with foiled burgers minimizes stickiness on the grill grates thus avoiding breakage or deformity of your beautifully shaped patties.
It’s also worth mentioning how wrapping burgers in foil promotes even cooking as heat gets evenly distributed around the patty. This eliminates concerns about undercooked centers or overly charred exteriors.
So How Do You Grill Your Burgers with Foil?
Start by shaping your burger patties and seasoning them to taste.
Wrap each patty tightly in a sheet of aluminum foil and place them on a preheated grill.
Ensure you’re turning them regularly for even cooking – usually every 5 minutes or so works well but adjust based on the thickness of your patties and how well-done you like them.
Once cooked to desired level, carefully unwrap each patty (be mindful of escaping steam!).
If you crave those classic grill marks or desire a bit of crusting, finish off your burgers directly on the grates for just a minute or so per side.
Finally, dress up your burger however you prefer and enjoy!
Which Side Of Aluminum Foil To Use When Grilling?
Don’t be in two minds when it comes to the right way to use aluminum foil for grilling.
I know the uncertainty arises from the fact that one side of the foil is shinier than the other.
But it really doesn’t matter!
Contrary to popular belief, there’s no functional difference between the two sides of aluminum foil.
Both sides will cook your food evenly and adequately.
The variation in appearance comes down to production processes.
During manufacturing, a thin sheet of aluminum is sent through a rolling mill, where it is smoothed out by steel rollers.
This process requires two layers of foil to prevent them from breaking.
As a result, one side ends up shiny (the side in contact with highly polished steel rollers) and the other one dull (the side touching its fellow layer of foil).
If you’re using a non-stick version however, always make sure to stick with the non stick side in order for you to get the intended functionality.
What Should You Not Cook With Aluminum Foil?
Acidic and Spicy Foods!
As versatile as aluminum foil is in the kitchen, it isn’t completely invincible.
Highly acidic or spicy foods like tomatoes, citrus fruits, vinegar or pepper-rich foods can react with the foil causing it to corrode into your meal over time. Cooking these foods in foil pouches should ideally be avoided.
Here are other tips when using aluminum for grilling too!
Long-Term Storage
Although aluminum foil is handy for short-term food storage after grilling, it’s not ideal for long-term use.
There’s a risk of chemical leaching if food is stored too long in aluminum foil – especially if the food stored is spicy or acidic.
Using Damaged Foil
Never use damaged or scratched aluminum foil for grilling because when the aluminium layer gets compromised, chances increase for more aluminum to get into your food.
Non-stick Foil Wrong Side Use
If you’re using non-stick aluminum foil – make sure you’re aware which side has the non-stick coating (it’s usually marked on packaging). The non-stick side (generally the dull side) should always be the one in direct contact with food.
Aluminum Foil For Grill Cleaning
After a great day of grilling, the last thing you want to deal with is the mess left behind on your grill grates.
But did you know that aluminum foil can be a fantastic tool in making that cleaning process less taxing?
Here’s how!
Start with aluminum foil – it’s likely already in your kitchen and proves to be an excellent scrubbing tool.
Once your grill has cooled down enough to touch, but is still warm, loosely crumple up a sheet of aluminum foil into a ball.
Holding this ‘foil ball’ with tongs (to avoid burning your hands), scrape it along the grill grates. The foil’s rough texture makes it adept at cutting through stuck-on food and grease without damaging the grill’s surface.
For an even deeper clean, consider combining aluminum foil with vinegar. Here’s how:
1) Remove the grill grates and soak them in warm water mixed with vinegar (equal parts). This solution helps break down stubborn grease and charred food bits.
2) After soaking for a few hours, or overnight for best results, take them out of the solution.
3) Now use your crumpled aluminum foil ball (via tongs again!) to scrub off any remaining residue.
4) Rinse thoroughly once all debris is cleared off and dry before placing them back on your grill.
While using aluminum foil for cleaning can be efficient, remember never to use it on non-stick or coated surfaces as it could scratch or damage these types of grates.
Always opt for softer materials like nylon brushes or specialty scrubbers designed for such surfaces.
Also note, repeated harsh scrubbing can cause tiny pieces of aluminum to disintegrate and stick onto the grates which might end up in your food next time you grill.
So make sure to give an extra rinse after cleaning using this method.
Aluminum Foil Melted On Grill
It’s not uncommon to find that aluminum foil has melted onto your grill.
This is usually the result of leaving a piece of aluminum foil on the grill for an extended period of high-heat cooking or when grilling at excessively high temperatures, which goes beyond aluminum’s melting point.
Now, if you’re dealing with this sticky situation, fret not.
Although it may seem like a challenging issue to handle, there are fairly simple solutions to remove melted foil from your grill.
Start by allowing your grill to cool down completely as handling a hot grill can lead to burns and accidents.
Next, gently scrape off as much of the melted foil as you can using a soft brush or nylon scrubber to avoid scratching your grill grates.
For stubborn bits that refuse to budge, warm up the grill again just enough so that the remaining foil isn’t too hardened.
Then, apply a mixture of white vinegar and baking soda onto the affected areas – this combo should help dissolve aluminium particles.
Allow this mixture to sit for 15-20 minutes before scrubbing again with a soft brush or nylon pad.
Make sure to rinse thoroughly with water afterwards and dry thoroughly before using your grill again.
What Can I Use Instead Of Aluminum Foil On A Grill?
Here are some worthy substitutes:
1) Grill Baskets: These handy tools are perfect for grilling small items like vegetables or seafood that could potentially fall through the grates. They come in various shapes and sizes and allow food to be turned easily without sticking or falling apart.
2) Grilling Mats: Non-stick grilling mats can provide a smooth surface that’s ideal for cooking delicate items. They prevent food from falling into the grill, reduce flare-ups, and still allow those sought-after grill marks to form on your food.
3) Stainless Steel Grill Toppers: Much like grill baskets, these toppers provide a surface with small perforations allowing heat and smoke through while keeping your food safely above the grates.
4) Cast Iron Pans or Skillets: If you’re looking to infuse your food with that distinct smoky flavor without it touching the grill directly, consider cast iron pans or skillets. They’re great for searing meat and are able to withstand very high heat.
5) Parchment Paper: While not suitable for open flame grilling due to its lower burn point compared to foil, parchment paper can work well if you’re using indirect heat while ‘grill-roasting’. The bonus? It doesn’t react with acidic or alkaline foods.
6) Banana leaves: A natural and eco-friendly alternative, banana leaves are great for wrapping fish or other delicate items before placing them on the grill.
