Red Ales
When you take a pale ale and add rye, you get spicy, bitey notes that make for a unique drinking experience.
Prep Time
10 min
Total Time
30 min
Yield
4 servings
This recipe from the Beef Council is a super easy and fun meal that the whole family can make and enjoy together. The best part is that there’s hardly any clean up at all! Use leftover pot roast, summer veggies, and a bit of sausage to make these aluminum foil packets that grill in under 15 minutes. You can substitute your own favorite ingredients, but the basic recipe is the same. We made a few tweaks to the original recipe, so don’t feel bad if you tweak as well! Let us know what you think of the recipe in the comments below!
Ingredients
- 8 oz Leahy’s Angus Beef Boneless Chuck Roast (fully cooked and shredded)
- 2 LGCM All Beef Wieners (cut into 3/4″ pieces)
- 1 cup Butternut Squash (diced)
- 1 cup Zucchini (sliced into 3/4″ pieces and halved)
- 2 ear Sweet Corn
- 4 tsp Vegetable Oil
- 2 tsp Old Bay Seasoning
Directions
Combine beef and vegetables in large bowl. Add oil and seasoning; toss to coat.
Preheat grill to medium heat (approximately 350°F).
Place a 12″ x 12″ square of heavy-duty aluminum foil down on work surface. Add 1/4 of beef and vegetable mixture to center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close package. Repeat with remaining mixture for a total of 4 packets.
Grill for 10 to 12 minutes until vegetables are tender.
