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Grilled Cinnamon Apple Packets

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Do you like apples? How about them grilled apples? Well these grilled apples are cored out and stuffed with all sorts of delicious goodness and are one heck of a quick, simple and oh so scrumptious dessert that can be made on just about any grill after the meat has been properly mowed down by family and friends. When I got the idea to do these, at first I pictured a sticky, gooey mess with apples, brown sugar, honey and such on the grill. But the Reynolds Wrap® Non-Stick Aluminum Foil solved that problem quite beautifully. Let’s move past the vagueries and get into the specifics so you can recreate these in your backyard.

Grilled Cinnamon Apple Packets Ingredients:
12 Apples of your choice

1 cup brown sugar

1 cup granola

1 cup candied cashews

1 cup trail mix

1/2 cup honey

Whipped cream or ice cream

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1 whole nutmeg and microplane

Cinnamon

Cinnamon sticks for garnish

1 roll of Reynolds Wrap Non-Stick Aluminum Foil

1 apple corer

Let’s start off by talking about the ingredients. “Apples” covers a lot of ground. We tried this with the very tart granny smith, the oh so soft golden delicious as well as the ever popular (and expensive) honey crisp. All were fantastic. We added a little extra sugar to the granny smith to counter the tart. And we filled them with all sorts of stuff. 

Pecans
Honey Pecan Granola
Cashews
Trail Mix
Candied Cashews

Go with what looks good at your local grocer. Simply top with some brown sugar and honey to bring it all together. That’s still a little vague and we don’t do vague here, so we will show you picture by picture exactly how to do these.

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Start off by coring the apples. I used one of these things that helps move around ingredients after I chop and diced them:

That hole at the end is the perfect size to core apples:

See how it cores out this honey crisp:

Sure, it sliced down the side as well, but that didn’t impact the process or the final product.

My only problem was getting the cores out of the tool. I had to use a corkscrew! But once I got the core out, I lopped off the last 3/4 inch or so of the bottom:

Then I pushed it back into the bottom of the apple:

Next, I grabbed a spoon and carved out some of the apple to make more room for the other ingredients:

I then created a nest out of the Reynolds Wrap Non-Stick Aluminum Foil to keep the apple upright during the prep, cooking and moving around in between:

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Now it’s time to stuff that apple. This is that granola:

Then top it with a heaping tablespoon of brown sugar:

And finally, drizzle some honey:

And here we have a golden delicious with some trail mix:

Aaaannnnnd here’s why we need the Reynolds Wrap® Non-Stick Foil, more on that in a bit:

And for that granny smith, we need to add a little extra brown sugar to the bottom:

I filled this one with some candied cashews:

Then that brown sugar and honey:

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Now let’s wrap it in a packet of foil and get them on the grill. Wrap the packet with the “dull side” of the foil facing inward, that’s the non-stick side. I like to use Reynolds Wrap® Non-Stick Foil in the recipe because none of the delicious food will stick to the foil and clean-up is a breeze! Reynolds Wrap® now has a new box that is easier to open and includes a tab that keeps the box fully closed for storing after use. The new color-coded design makes it easier to find the product in the aisle – look for the yellow color for Reynolds Wrap® Non-Stick Foil.

We set up the grill for two zone grilling with coals on one side and nothing on the other. Target temp inside the grill is 275-325F. We put the foiled apple packets on the side with no heat:

How long this takes depends on the size of the apples and the heat of the fire. These took about 25 minutes to get soft. I simple squeezed the apples inside the foil and to determine if they were done. I pulled them off the heat when they were soft and removed the foil packet. The skin color of the apples got a little drab. Here are the cooked apples next to a raw apple of the same variety:

To plate and serve, simply slice the grilled apples down the middle and serve a whole one with a pile of whipped cream or a scoop of ice cream, or split them and give everyone half an apple to feed more people. I highly recommend buying whole nutmegs rather than ground nutmeg. You just never use much nutmeg and most of it goes stale. But if you fresh grate it with a microplane, those nuts stay fresh for years if not decades:

So we added some whipped cream and dusted the sliced apple with cinnamon (fresh ground from sticks here does the same as the nutmeg) and nutmeg. A sprig of mint goes a long way too:

Here’s another close up of that one:

And here we have all three grilled apples:

Feel free to garnish with more of the nuts, trail mix, granola, etc. And don’t forget the cinnamon sticks like I did until we took this pic:

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OK, I’m done posting hero shots. Well, maybe. (pssst, check below the recipe card if you want to see more). These grilled apples were better than I had imagined by a lot. Don’t take my word for it, take my children’s. My kids ate these so fast leaving nothing behind except for the sprig of mint. And that was after we had shot a few hundred pics and they weren’t warm anymore.

If you have any questions or comments, feel free to leave them below or send me an email. 

I would like to thank Reynolds Wrap® Foil for sponsoring this post. This is a product I use all the time while grilling and have been for decades before they became a sponsor. It is an honor and a privilege to work with them. Please support my sponsors so they can support me so I can continue to bring you this content on the regular. 

If you are looking to incorporate apples into a savory dish on the grill, check out this apple stuffed pork tenderloin.

Save Print Grilled Cinnamon Apple Packets Author: Scott Thomas Recipe type: Dessert Cuisine: Dessert Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 12-24   Grilled apples, cored and stuffed with nuts, trail mix, granola, brown sugar and honey, then wrapped in foil and baked on the grill until they become soft, sweet and oh so delicious. Ingredients 12 Apples of your choice 1 cup brown sugar 1 cup granola 1 cup candied cashews 1 cup trail mix ½ cup honey Whipped cream or ice cream 1 whole nutmeg and a microplane Cinnamon Cinnamon sticks for garnish 1 roll of Reynolds Wrap Non-Stick Aluminum Foil 1 apple corer Instructions Core out the apples and cut off the bottom ¾ inch of the core and stuff back in the bottom Using a spoon or melon baller, carve out the cavity created after coring to make more room for ingredients Form a nest with the Reynolds Wrap Non-Stick Aluminum Foil for the apples too stand on. Simply tear off about 12 inches of foil and then roll up the edges into a nest Fill with your choice of the granola, nuts, and/or trail mix Top with a tablespoon of brown sugar and a tablespoon of honey For granny smith apples, drop an extra tablespoon of brown sugar in the bottom before filling with the other ingredients to counter the tartness Cover each apple with the foil, place the “dull” side facing inward (that’s the non-stick side) Prepare the grill for two zone grilling by placing hot coals on one side of the grill and nothing on the other Target temp inside the grill is 300F Place the apple packets on the side with no heat and bake till soft (these took about 25 minutes) Remove from the heat, carefully remove the foil and slice. Serve half a slice per person or a whole apple Add ice cream or whipped cream Dust with fresh ground nutmeg and cinnamon Add a spring of mint for garmish
 
Here are some extra Hero shots because, well, I’m proud of so many of these shots I couldn’t stick to just 1 or 2:

 
The post Grilled Cinnamon Apple Packets first appeared on GrillinFools.
Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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Dessert,Hasty-Bake,Indirect Grilling,Aluminum Foil,Apples,Brown Sugar,Cashews,Cinnamon,Foil Packet,Granola,Grilled,Grilled Apples,Non Stick Aluminum Foil,Nuts,Packets,Reynolds Wrap,Whipped Cream

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By: Scott Thomas
Title: Grilled Cinnamon Apple Packets
Sourced From: grillinfools.com/blog/2021/07/26/grilled-cinnamon-apple-packets/
Published Date: 07/26/21

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

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