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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

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.

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:

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:

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:

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

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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The Best Pizza Dough Recipe

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Add 1-¼ teaspoon of active dry yeast to a large bowl then add ½ teaspoons of sugar because that's what causes the yeast to get excited and start working.

Add 1 cup of water to the bowl that has been warmed to about 110°F.

Note: Filtered or spring water will taste best if you have it.

Stir things around with a spoon or whisk to dissolve the yeast then set a timer for 10 minutes.

During this time the yeast will get to work and you'll after about 8 minutes you'll see bubbles start to rise to the surface letting you know that it's almost time to move on.

Stir in 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil to the yeast mixture then add 2-¼ cups of the bread flour.

IMG 0031

I use a wooden spoon or rubber spatula to combine everything and once it starts looking like dough, flour the work surface and your hands and it's time to start kneading it.

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I wear an Apple Watch and when I started kneading, it beeped and said, “it looks like you've started an elliptical workout, would you like me to record this workout” or something like that.

If you give me a choice to workout at the gym or workout by making dough, I'll choose the latter thank you very much!

Now, I must say that you can definitely do this in the mixer but I like to do it by hand. There's something very cathartic about kneading dough and I find it relaxing even if my watch does consider it a workout!

Here's how I knead and you may have your own method. You can also find dozens of methods online if you want to look it up.

I place the heels of my palms on the dough with my fingers facing slightly upwards and roll or push the dough forward about 10-12 inches. I then pick up the dough and move it back to the starting point and do that same maneuver again.

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I then turn the dough ¼ turn as I'm moving it back to the starting point and do that same roll/push maneuver 2 more times.

I do this over and over for about 8-10 minutes until the dough starts feeling very elastic.

I have found that the faster I knead, the less it sticks to my hands and the work surface.

Add flour if necessary to keep the dough from sticking too much but you don't want to add much.. just a small amount.

The dough should be just a tad sticky for it to turn into a good pizza.

Form the finished dough into a ball then lightly flour it on all sides.

Place it back into the bowl and cover with plastic wrap. Place it in a warm place such as on top of the fridge or in the garage so it can rise for 1 hour.

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During this time the dough will double in size.

After the hour is up, you will see that it has gotten at least twice as big as it was.

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Remove the plastic wrap and punch it down with your fist.

Remove the ball from the bowl and lay it on the work surface. Use a knife to separate it into 2 equal pieces.

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Place each of those 2 pieces into a large gallon-sized zip top bag and place into the fridge for at least 3 hours. I have had the best luck with dough that has been in the fridge for 12+ hours.

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It continues to rise while it's in the fridge and this is known as the “cool rise”.

Leave in the fridge until you are ready to start making your pizzas.

I have read a LOT of pizza dough recipes and almost every one of them says to let your dough come to room temperature before stretching it.

This recipe proves that it is best to stretch the dough while it is still cold. Your hands will warm it up as you stretch it and if you're careful, you'll be able to do a 16″ diameter pizza with each of these balls that is very thin like the New York style. You can also stretch it less if you like a more traditional pizza.

To stretch the dough, hold it on the sides sort of like you'd hold the steering wheel of your car with your hands only a few inches from each other.

IMG 0108

Let the weight of the dough stretch itself as you move your hands around the circle.

The more the dough is stretched the faster the process goes.

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If it feels like it's going to tear, just rest it across your arm for a few seconds before continuing on.

When it's about the right size, lay it on the floured pizza peel and shape it into a circle.

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I love to make barbecue pizza which just means that I use barbecue sauce instead of pizza sauce and I use some leftover smoked meat such as pulled pork or pulled beef.

The other toppings can be whatever you like such as mozzarella cheese, cheddar, jalapeños, onions, etc.

Here's a typical layering:

  • barbecue sauce
  • fresh mozzarella
  • meat
  • onions
  • peppers
  • More mozzarella
  • shredded cheddar
  • Jalapenos

Here's one I made recently.. I like to load 'em up!

IMG 0166

If you're using a home oven, make sure your top oven rack is about 9-10 inches from the top of the oven. Place a pizza stone onto that rack and turn the oven on to 500°F.

Let it preheat for about 30 minutes then right before you are ready to cook your pizza, turn it to broil.

It will stay on broil throughout the cooking process.

At this point the pizza stone is around 500°F due to the preheat  and this is to brown and crisp the bottom of the crust.

The ambient temperature in the oven is 500°F with direct heat from the heating elements at the top of the oven for browning the top of the crust and melting the cheese from the top down.

These 2 heat sources will do a great job of cooking your pizza perfectly in about 8-12 minutes but ultimately, you'll need to keep an eye on the pizza and when it's the right color, the bottom is crisp and brown, and the cheese is melted, the pizza is ready to remove and slice.

I have a Camp Chef pizza oven that runs on propane and it's a joy to use. The home oven works well but the pizza oven is designed for pizza and if you love pizza, it's a great investment without spending a whole heckuva lot.

Light the pizza oven about 20 minutes before you're ready to bake your pizza.

The Camp Chef pizza oven that I use has a single burner and I have found that I can set it to just below medium to maintain a steady 550°F.

I also use an infrared thermometer to test the temperature of the stone but this is completely optional. If you preheat the oven for around 20 minutes, the stone will be about the same temperature as the ambient temperature.

Here you can see the VersaTop burner on the bottom and the pizza oven that sits on top of that burner. The VersaTop is purchased separately and includes a flat top griddle.

You can then purchase accessories that can be used with the VersaTop including a barbecue box and the artisan pizza oven that I use.

The VersaTop uses 1 lb propane bottles but you can get a hose that converts it to use a larger 20 lb bottle.

Here's what you'll need to get started:

VersaTop Burner with Griddle Model FTG250

Pizza Oven Accessory Model PZ30

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IMG 0172

At this temperature, you can expect the pizza to get done in about 12 minutes but this will vary depending on your dough, amount of toppings, wind, etc.

Don't leave the pizza unattended and you'll be fine. Watch the pizza and when it's the right color, the bottom is brown and crisp and the cheese is bubbling, you can rest assured that it's about as perfect as can be.

IMG 0176

Using a pizza peel get easier with practice but I can tell you that I've used one quite a bit and I'm still not very good at it.

Make sure you flour your pizza peel really good before you place the dough on it.

When you ready to move the crust from the peel to the oven, hold it at about a 30 degree angle with the leading edge of the peel touching the pizza stone in the location where you want the back side of the pizza to be.

Give it a couple of good forward then back flicks and once the dough touches the pizza stone, you'll be able to slide the pizza peel out from under the dough completely.

I have found that I do a better job of not losing all of my ingredients if I press them down a little bit first and make sure they are well seated and ready for some forward/back movement. That may not be kosher but it's what I still have to do to make it happen. One of these days I'll be a pro but until then, I do what I have to do and so should you.

Using a pizza pan is a viable option for sure.. in fact, I have a whole box of the disposable kind that I purchased when I first started making pizza and they kept me sane when I just couldn't seem to get the pizza peel to work properly.

Your crust won't get quite as crispy that way but it's still crispy, still delicious and it's okay if that's what you need to do to make it happen.

Sometimes if we have a pizza party, I'll give everyone a pan and let them stretch and build their own pizza on that instead of using the pizza peel. It speeds things up and everyone is happy.

Absolutely and I have that planned.. be watching for that very soon! In fact, I'll send out an email to everyone on my newsletter list once that is available. Subscribe here to make sure you get that email as well as receive my new recipes just as soon as they get published.

By: Jeff Phillips
Title: The Best Pizza Dough Recipe
Sourced From: www.smoking-meat.com/best-pizza-dough-recipe
Published Date: 09/30/21

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Cooking Tips

Basehor Bombs

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Basehor Bombs

My twist on this recipe: https://urbancowgirllife.com/texas-twinkies-recipe/Basehor
I like chedder cheese more than creamed cheese, so used that instead. Chilis smoked for 1 hr @225, chilled in cold water and drained. Layered in strips of sliced chedder,diced up brisket mixed with Jack Stacks BBQ sauce. I use thick cut bacon, wrapped 1 slice around stuffed jalapeños and sprinkled with
Cowtown Squel. Smoked @ 225 for 1hr 15 minutes. Sure smells good . . . letting them cool off

By: loco_engr
Title: Basehor Bombs
Sourced From: eggheadforum.com/discussion/1228732/basehor-bombs
Published Date: 09/17/21

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pumpkinata – happy autumn

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swapped in pumpkin ale for water and added some pumpkin pie
spice to a base farinata di ceci, following the initial bake I removed it to a
grid for the addition of goat cheese, fresh rosemary and pineapple head/butter
roasted pumpkin then a final bake.

batter into a screaming hot cast iron pan with a good bit of olive oil, to get a nice fry on the exterior
the ale affected the final texture, guessing it was the sugar, didn't get the usual crispiness but still good
about another 5 minutues to melt things together a bit
topped off with a peanut/date crusted chocolate tart
doing a lot of yard work, fall cleanup, several bonfires lately, really enjoying autumn

pumpkin Sam & some salted peanuts, another great combination. 

By: Zippylip
Title: pumpkinata – happy autumn
Sourced From: eggheadforum.com/discussion/1228773/pumpkinata-happy-autumn
Published Date: 09/26/21

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