The Complete Guide on How to Use Reynolds Aluminum Foil

Explore our complete guide to using aluminum foil and discover the best ways you can use Reynolds Aluminum Foil for cooking, grilling, baking, and more.

Cheesy Pasta with Chicken and Vegetables

Use hearty rotini pasta and stir in vegetables and chopped chicken to easily make this creamy cheesy pasta a family favorite.
  • Prep Time

    20 minutes

  • Servings

    6

  • Cook Time

    25 - 30 minutes

Ingredients

Directions

PREHEAT oven to 350°F. LINE a 9x13x2-inch (2-qt) casserole dish with Reynolds Wrap® NONSTICK Aluminum Foil, with the non-stick (dull) side facing up. Set Aside.

COOK the pasta in large pot following package directions for al dente texture. DRAIN in a colander, reserving 1/2 cup of the water. Set pasta and reserved water aside.

MELT the butter in the pot over medium heat. ADD the onion; sauté until tender. STIR in the flour, salt, and pepper. GRADUALLY ADD milk and cream, WHISKING constantly, until mixture is smooth, bubbly and slightly thickened. GRADUALLY STIR in the cheddar cheese until melted. MIX in the cooked pasta, chopped chicken, and diced red pepper. If sauce is too thick, STIR in the reserved water, two tablespoons at a time, to desired texture. SPREAD the ingredients evenly in the lined casserole dish.

BAKE 25 to 30 until lightly browned, bubbly and the center of the casserole reaches 165°F. Let stand 10 minutes then serve hot.

Heavy Duty Foil Sheets

Heavy Duty Foil Sheets

These pre-cut foil sheets simplify food prep, cooking, and storage with quick and easy dispensing.
  • Pre-cut pop-up sheets for easy dispensing
  • Thick, durable & extra strong for tough jobs
  • Perfectly sized and easy to use on the grill
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Pre-Cut Pop-Up Sheets for Easy Dispensing

Perfect for busy cooks, these heavy duty foil sheets are pre-cut and easily grabbed with one hand.

Tough & Durable Heavy Duty Strength

Put this thick foil to the test when you need extra strength and durability while cooking.

Perfectly Sized & Easy to Use

These 14 x 10.5 inch sheets are the perfect size for grilling meat, corn, or making foil packets.

Product FAQs

Yes, Reynolds Wrap® Heavy Duty Foil Sheets are designed to take the high heat of the grill as well as the low temperatures of the freezer. It is safe at any temperature ranging from -40° F to 650° F. Always use medium to medium-high heat on the grill and preheat the grill

Low & Slow Texas Brisket

Fire-up your smoker and discover how to make mouthwatering Texas Brisket from food and lifestyle content creator, Breanna Stark.

  • Prep Time

    30 minutes

  • Cook Time

    12 - 16 hours

Ingredients

Directions

Start by trimming your brisket. You want to trim off any of the hard fat and silver skin from the top side, then trim the fat cap down to about ¼” thick. Reserve the trimmings & transfer to an aluminum pan.

Coat the entire brisket in a light layer of yellow mustard.

Combine the salt, pepper, and garlic powder in a bowl and then use the mixture to season the brisket generously on all sides.

Preheat your smoker to 225°F.

Place your brisket on the grates and place the pan of trimmings below to catch any drippings. The trimmings will render into beef tallow that you will use later in this recipe.

Let it smoke for 8-10 hours, or until the internal temperature reaches 175°F and the bark is firm and set on the outside.

Lay out 2 x 36” sheets of Reynold’s Kitchens® Butcher Paper. They should be overlapping at least 6” in the middle.

Remove your brisket from the smoker and place on the butcher paper approximately 10” from the edge.

Pour on 1 cup of the rendered beef tallow from the brisket trimmings.

Wrap the brisket tightly in the butcher paper, ensuring all sides are sealed.

Place the brisket back on the smoker and let smoke for another 4-6 hours or until the internal temperature reaches 200°F-203°F and the brisket is probe-tender.

Transfer the brisket, still wrapped in butcher paper, to a dry cooler or Cambro and allow to rest for a minimum of 2 hours before slicing.

Grilled Pulled Pork Tacos

Elevate your backyard BBQ with grilled pulled pork tacos that are sure to keep your guests coming back for more.
  • Prep Time

    15 minutes

  • Servings

    12

  • Cook Time

    6 hours

Ingredients

Directions

POUR olive oil and lime juice into a medium bowl. STIR in seasonings and MIX completely. ADD pork shoulder to bowl and rub oil and seasonings mixture over entire pork shoulder. Cover bowl with foil and refrigerate at least 2 hours up to overnight.

TEAR a large (12- to 18-inch) sheet of foil and place on counter. REMOVE Pork from bowl and place in center of the sheet of foil. Spoon about 2 tablespoons of juices over the pork. WRAP the pork loosely by bringing up the sides and double folding the ends to seal the foil, leaving room for heat circulation inside. Discard the remaining juices in the bowl. Place the wrapped pork on a sturdy sheet pan and let rest while you heat your grill.

PREHEAT grill to medium, 300°F. CAREFULLY, using grilling mitts, PLACE the foil wrapped pork shoulder on the grill. CLOSE the grill.

GRILL for about 6 hours (estimate 90 minutes per pound) or until the pork reaches at least 195°F in the thickest part AND is tender enough to shred. (You can poke the thermometer probe through the top of the foil to measure the pork temperature.) Use grilling mitts to CAREFULLY SLIDE the pork back onto the sturdy sheet pan. Let rest 15 mins for juices to distribute. Unwrap the pork and transfer it to a large cutting board.

USE 2 carving forks to shred the pork, removing bones and unwanted fat as you shred. PLACE shredded pork in a disposable foil pan. SKIM fat from juices and spoon enough juices over shredded meat to moisten it. COVER pan with a clean sheet of foil to keep the pork warm until ready to serve.

TO SERVE, Spoon 1 to 2 tablespoons of pork on each warm tortilla. Top with Pico de Gallo, fresh lime juice and other toppings as desired. Serve immediately.

Reynolds Kitchens Tips: 

Grill onions and peppers for your tacos by placing sliced bell pepper and sliced onion on a sheet of Reynolds Wrap® Heavy Duty Foil. Drizzle them lightly with olive oil. Create a packet around the vegetables by bringing up the sides and double folding all the ends to seal the foil. Place the packet on the grill with the pork for the last 15 minutes of grilling. 

Create ready-to-eat tacos ahead of time by wrapping each finished taco in a sheet of foil and arranging them in a ReynoldsKitchens® Utility Pan until ready to serve.

Grill Pans

Grill Pans

These heavy-duty pans stand up to the demands of cooking over a BBQ grill, making them perfect for cookout classics for a quick weeknight meal or large BBQ gatherings with the whole neighborhood.
  • Heavy Duty Strength
  • Great for the Grill
  • Easy Clean-Up
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Roasted veggies sitting on a grill pan on a charcoal grill
Heavy Duty Strength

Made of heavy-duty aluminum, these pans can stand up to the demands of cooking hearty meals over a BBQ grill.

Great for the Grill

Use these pans on your gas or charcoal grill and protect food from falling through the grill grates.

Easy Clean-Up

Spend less time cleaning and more time with your friends and family at your cookout with these disposable aluminum pans.

Product FAQs

Yes, both the Reynolds Kitchens Grill Pan and Utility Pan can be used on the grill.

Baked Teriyaki Chicken Wings

Easy and delicious baked teriyaki chicken wings from Tatyana's Every Food make a perfect appetizer for parties or weekend snacking.

  • Prep Time

    20 minutes

  • Servings

    15 wings (3lbs)

  • Cook Time

    25 minutes

Ingredients

Directions

Preheat oven to 425°F

Line a large baking sheet with Reynolds Wrap® Non-Stick Foil . Make sure the dull, non-stick side is facing up. Use two overlapping sheets of foil if necessary to cover the entire bottom.

Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.

Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.

Cover the bowl and set the chicken into the refrigerator for 15 minutes.

Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other.

Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.

Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.

For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.

Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.

Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.

Place the sauce coated wings back into the oven for an additional 5 minutes.

Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.

Grilling Tips & Techniques to Elevate your Outdoor Cooking

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