Hobo packs - heavy duty charcoal bbq grills

4 of these bags are layered with pork tenderloin and a large amount of vegetables, including zucchini, fennel, mushrooms and asparagus.
The fifth is the vegetable, you can throw the salad with a bow tie.
Heavy foil can withstand hot coal for 25 minutes, but ordinary foil may not be able to withstand it.
With scissors, cut the vent at the top before the barbecue, so that when the lid of the grill is opened, the vegetables become smoky. 1.
Wrap the meat in plastic wrap, freeze for 1 hour, or until very cold but not frozen solid. 2.
Laying 5 heavy foil (
About 24 inch long each)on the counter.
Sprinkle it with oil. 3.
Cut the meat very thin on the diagonal.
On 4 pieces of foil, use 6-inch square. 4.
Halve the zucchini and pumpkin vertically.
Cut thin on the diagonal.
5 pieces of foil.
Sprinkle with oil, salt and pepper. 5.
Break the end of the asparagus and cut the spear into 1/2inch pieces.
Divide them into 5 packs. 6.
Cut off the fennel leaves.
Cut the bulb vertically into two halves, and then cut each half into thin slices.
Divide fennel, peas, mushrooms and tomatoes into 5 packs.
Sprinkle with oil, salt, pepper and half of the oregano. 7.
Put the long sides on the vegetables.
Fold them once or twice to seal.
Fold over the short end to seal.
Cut 4 steam ports per pack with scissors.
Using a heavy mark, write a "V" on only one pack of vegetables ". 8.
Ignite the charcoal grill, wait for the coal to gray or set the gas grill to medium-high. 9.
Place the package on the grill, cover it and cook for 25 minutes.
Open the bag with "V" and place it on the bow-tie salad. 10.
Open the remaining package and sprinkle the remaining oregano.
Serve in the foil or transfer the contents to the plate.