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What's your favorite dish to grill?

Posted by on Jun. 17, 2013 at 3:24 PM
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1 mom liked this

Nothing says summer like the smell of yummy food cooking on the grill.  On a hot, lazy day... when you're hanging around the pool or enjoying a day at the park with your loved ones... the smell of a hot dog, perhaps a little BBQ Chicken, or veggies with those awesome grill lines just make a perfect day complete.

We gave the moms of CafeMom Reynolds Wrap Aluminum Foil  and asked them to  prepare a mess-free, stress-free meal for their family using Reynolds Foil.  Read all about their experience and how they put Reynolds Foil to work!

What's your favorite dish to grill?


CafeMom gives moms an opportunity to try our advertisers' products. In return, we ask our moms to share their true experiences and honest opinions. To learn how you can be an influencer, click here

by on Jun. 17, 2013 at 3:24 PM
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by Bronze Member on Jun. 17, 2013 at 3:24 PM

I grilled steak, peppers and bread for  the family and a group of friends this weeked.  (made clean up a lot easier and I had more time to spend with my friends).


I decided to use it to cover the tray for my dessert.  Also helped make clean up easier!

I have used Reynold's for many years and really enjoyed doing this influencer program and seeing how many more uses there are for it!!

by Danelle on Jun. 17, 2013 at 3:24 PM

I love to grill hot dogs and hamburgers most. But we will be trying chicken this year as well. I love the taste of grilled meat

by on Jun. 17, 2013 at 3:24 PM

Steak!  We also like to grill bratwurst, smoked sausage, chicken, and pork chops.

by on Jun. 17, 2013 at 3:24 PM
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We love to grill all different types of things like steak, chicken, pork chops, ribs, hamburgers, sausage,  hot dogs, corn on the cob, and pineapple. :)

by Silver Member on Jun. 17, 2013 at 3:24 PM
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We grilled tonight using our Reynolds Foil I recieved today. I sliced zuchini and yellow squash, coated with Molly McButter and a dash of sea salt. They I wrapped it in a pouch made of foil, poked holes with a fork and grilled until tender. YUM!

In addition, I grill corn on the cob wrapped in foil with a dab of butter.

These were our sides in addition to pulled pork, cooked in the crock pot.

by Bronze Member on Jun. 17, 2013 at 3:24 PM

I received my Reynolds foil a few days ago and have used it everyday. I line all my baking pans with it and I've baked chicken breasts and stuffed chicken breasts, fries, and breaded fish. Had no problems, everything comes off the foil nicely and it makes for very easy clean up.

When we grill we use foil to wrap our corn on the cob in. We take the husk off and put a little butter, salt, pepper, sometimes garlic powder or salt, wrap it in the foil and grill, so good. I had a friend who used to put bbq sauce on his corn on the cob then wrap it in foil and grill it, yum! We also take a large yellow onion skin it, cut an X into the top of it quite deep and fill it with butter, garlic powder, pepper. You could also use brown sugar, that's good too. Then wrap it in foil and grill it, omg that is so good. We do this every time we grill.

by Bronze Member on Jun. 17, 2013 at 3:24 PM

My name is Kathleen and I am a 31 year old SAHM to three boys ages 7, 6 and 2 and wife to my wonderful DH for the last 9.5 years.  We love to do things on the grill! We are definitely going to be grilling a lot more from here on out.  We currently live in Colorado where many months out of the year it is hard to grill with all the snow, lol.  We are moving to Texas next week though and I think we will be grilling year around there!  We also just got a new grill from my parents because they moved and the one they had is too big for their new place! 

This past weekend we had a cookout for Father's Day.  DH wasn't able to be here because he is already in Texas getting ready for our move but we grilled out with my sister, BIL, their kids and my dad and mom.  We love to do all sorts of things on the grill including many kinds of meat and even some veggies.  For Father's Day we did ribs and corn on the cob.  We took the ribs and put them on the grill and as they were cooking we kept brushing them with bbq sauce as we flipped them.  Then we took the corn on the cob, brushed it with butter and then wrapped in in the foil before placing it on the grill.  The foil helped keep the butter on it while cooking and it came out so juicy and good!  We cooked all of it about 30-40 minutes and it came out so yummy!  Clean up was a breeze with the foil on the corn we were able to just toss it.  It was so yummy!  Here are a few pics from out fun!

Here is the Reynolds Wrap Foil.  It was really durable and didn't rip easy like some of the store brand ones we have had where you try to use it and it rips immediately and is a mess!

My 2 year old helping to wrap the corn.

The corn in the foil before we put the butter on and wrapped it.

All the wrapped corn ready for the grill.

On the grill.

Fresh off the grill!

Corn, ribs, watermelon, and salad!

My 6 year old enjoying his corn.

Finally my 2 year old eating his corn.  We really loved using the Reynolds Foil and we will most definitely be using it for grilling in the future.  We hope to next try the foil packet recipes I found on the Reynolds website!

by on Jun. 17, 2013 at 3:24 PM

I love veggies on the grill, but unfortunately, we don't have a grill.

by Bronze Member on Jun. 17, 2013 at 3:24 PM

We grill quite often.  My favorite thing to grill is steak.  I brush them with olive oil and sprinkle them with Cavendar's Greek seasong and Montreal steak seasoning (on both sides).  I put them on the grill for 7 minutes, turn them over and grill for another 7 minutes and that usually makes for a perfect medium steak.  I use Reynold's wrap over a baking sheet to prepare the steaks, makes clean up so easy.  I replace the Reynold's wrap after I get the steaks on the grill and again, it makes for minimal clean up.  I don't like to wash my baking sheets often, so whatever I can do to keep them in good shape, I do.

by Gold Member on Jun. 17, 2013 at 3:24 PM
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 We grill year round. One of our favorite things to grill is fish and fresh vegetables. Tonight's mess-free, stress-free meal is Grilled Talapia, corn-on-the-cob, summer squash with red pepper and garlic butter baby Portobello mushrooms. I do the prep, with help from Catherine. Hubby mans the grill and sets it at medium high. I put a container of frozen Talapia in water to thaw (takes about 15 minutes) Catherine pulls husks and silk from corn. I cut each ear in half. She places the ears in the center of a large rectangle of foil, adds a few pats of butter, salt and a couple ice cubes (I got that hint from a Reynolds recipe), then double folds the top and ends to seal making one large foil packet, leaving room for heat circulation inside. She hands this off to the grill master. She then dumps a container of sliced Portobello mushrooms on another rectangle of foil. Places a couple pats of butter and a sprinkle of garlic salt on top, then seals the packet. Meanwhile I've been slicing some yellow summer squash and a red bell pepper. They get the same treatment as the mushrooms, but with a sprinkle of all-purpose seasoned salt, and sealed into a  foil packet. Then off to the grill they go. (The vegetables take about 15 minutes) Next is the fish. I take it out of the water and open the packages and pat the fish with a paper towel to dry it. The fish gets laid on a sheet of foil, sprayed with oil and sprinkled with seafood seasoning and onto the grill it goes.  DH pokes several holes in the foil to let the heat come through. It will be ready in about 10 minutes or when opaque. I return to the kitchen, where Catherine scoops up the vegetable scraps and disposes of that while I combine butter and brown sugar in a small saucepan on low heat, and prepare the pineapple for dessert. Cut of the top and bottom, then cut lengthwise into four pieces, cut the inside core off, then cut each quarter into thirds, and place on a sheet of foil to transfer to the grill. When the fish and vegetables come off, the pineapple goes on for about 15 minutes. Catherine has set the table on the porch, and we're ready to eat. This is a casual week night meal, so no serving dishes tonight. We simply remove the foil packets from the grill, place them on the table, and with dish towels, pull back the foil covering the vegetables, and scrunch it into a bowl shape. I cut some fresh herbs from my window sill. Dill on the fish, and fresh parsley on the vegetables.


packets on the grill


yellow squash and red peppers

Baby Portobello mushrooms


Grilled meal in foil "bowls".

Let's eat!

With everyone pitching in, the whole meal took a little over 30 minutes to prepare. The pineapple finished cooking while we ate, and got brushed with the brown sugar glaze at the last minute, and was delicious.

And cleanup was basically non-existent, just close up any 'Bowls" with leftovers and store in the refrigerator in case anyone wants to reheat in the oven later for a midnight snack.  We're leaving in the morning for vacation, so this was a great way to use all the fresh produce we had on hand.

by Bronze Member on Jun. 17, 2013 at 3:24 PM
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Backyard Barbecue Chicken (the picture is from the recipes.  I adapted the recipe:

4 boneless skinless chicken breast halves

1 medium chopped red onion

1 chopped green pepper

half a bottle of chipotle barbecue sauce

lb bag of frozen mixed vegetables

4 18 inch pieces of Reynolds Wrap

Center a chicken piece on each piece of Reynolds Wrap.  Pour the sauce over the chicken.  Divide the vegetables over the chicken.  Bring up the foil and fold over until it is snug against the chicken. Then roll up the ends to make a pouch.  Bake at 450 F for about an hour until chicken is at 180 F. Serves 4.

(The original recipe used smaller pieces of chicken than I had, and suggested 22 minutes as cooking time.)

It was very convenient to cook in the foil. Easy to prepare,  easy to cook, easy clean up. The chicken came out very tender. 

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