Aloha tuna steaks and grilled short ribs are recipes that use Reynolds wrap. Reynolds wrap seals in the moisture and the flavor while keeping your grill free of the sticky mess.
Preheat your oven to 450 degrees Fahrenheit, and pull off a large strip Reynolds Wrap nonstick foil, making sure to keep the dull side up. Center 1 tuna or swordfish steak on the foil. Top the fish with enough pineapple chunks to cover the fillet. In a separate bowl, mix 2 tablespoons of teriyaki sauce, 1/2 teaspoon of fresh, grated ginger and 1/4 teaspoon of salt, and spoon half of the mixture over the pineapple-topped tuna steak. Place 1/2 cup of frozen stir-fry vegetables beside the fish, and seal the foil packet. Bring up the foil on the sides and double-fold the top and the ends, but leave enough room for the heat to circulate, and bake for 16 to 18 minutes.
To grill short ribs, tear off four 12-by-18-inch strips of foil. Rub 4 pounds of beef short ribs with a mixture of 1 teaspoon each of packed brown sugar, paprika, chili powder, salt and garlic powder. Cut the ribs into four even pieces, and place one on each sheet of foil. Put two ice cubes beside each one, and seal into packets. Put the rib packets on a grill that has been heated to about 400 degrees Fahrenheit for about two hours.