Summer Grilling is in Full Swing
Get grilling with beef! Summer is heating up and it’s the perfect time to get grilling. Beef’s taste and versatility is second to none and it’s a wholesome fit for any family barbecue, tailgate or cookout. Share some of these great resources and how you celebrate life’s grilling moments with beef. What’s your favorite grilling tip or trick?
- Whether a grill expert or novice, everyone loves a few tips. Check out these grilling guidelines, food safety tips and grilling tips for your party.
- “Raise the steaks” with these butcher tips.
- Camping is a favorite summertime pastime for many families. Check out these easy campfire recipes. What’s your favorite camping memory?
- Discover regional barbecue styles across the U.S. through the BBQ Tour.
Let us know what you are sharing to help others create moments to savor this grilling season by sharing your posts in the MBA Facebook Group and tagging Beef. It’s What’s For Dinner. in your social media posts!
Foil Packet Beef and Vegetable Meal
Ingredients:
- 6 ounces refrigerated fully cooked beef Pot Roast, shredded or fully cooked steak, cubed
- 6 ounces prepared smoked Beef Sausage
- 1 cup butternut squash, diced
- 1 cup zucchini or yellow squash, sliced into 3/4 inch pieces and halved
- 2 ears sweet corn, cut in half
- 4 teaspoons vegetable oil
- 2 teaspoons all-purpose seasoning blend, such as Old Bay
Cooking:
- 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
