Cooking "en Papillote" refers to sealing food up in paper, or more accurately parchment, allowing it to steam. This is a traditional method of cooking that affords so many opportunities. You can wrap up virtually anything, but this is a particularly great way to cook fish or chicken, whether in individual servings or something large enough for the whole family (though individual packets are more common). So what does this have to do with grilling? Thing is, you can actually do this style of cooking on your grill and it produces a delicious meal. I've used PaperChef's parchment bags, which are like small paper sacks. The paper will not burn when heated to temperatures up to 425 degrees F. which is perfect when you want to grill fish, poultry, or vegetables.
So why would put something like this on the grill when you could just as easily heat up the oven? One, you won't need to heat up the house on a hot summer day. Two, it creates a convenient option where you can do all your cooking in one place. Fire up the grill to cook a fantastic piece of fish for the person who doesn't want steak, or apply option for grilling vegetables.
Image: Regarding BBQ Inc.
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