Beer Spuds

Recipe View Preheat an outdoor grill for medium heat (approximately 350°F/175°C). (5 minutes)

Recipe View Line the bottom of a 9x13 inch heavy-duty foil roasting pan with half of the sliced butter, minced garlic, lemon pepper, and salt-free spicy seasoning blend. (3 minutes)

Recipe View Place half of the cubed potatoes, green bell pepper, yellow bell pepper, orange bell pepper, and chopped onion in the roasting pan, spreading them evenly. (5 minutes)

Recipe View Top with the remaining butter, garlic, lemon pepper, and seasoning blend. Add the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper, and onion, distributing evenly. (5 minutes)

Recipe View Pour in the beer, ensuring it reaches just below the top layer of vegetables. Be careful not to overfill. (2 minutes)

Recipe View Cover the pan tightly with aluminum foil, crimping the edges to seal. Place the pan on the grill grate. (2 minutes)

Recipe View Cook for 1 1/2 hours, or until the potatoes are easily pierced with a fork and are tender. Check occasionally to ensure the foil is still sealed and the potatoes aren't burning. (90 minutes)

Recipe View Remove the pan from the grill, carefully uncover, and sprinkle evenly with the shredded cheese. (2 minutes)

Recipe View Let stand until the cheese has melted completely. Serve immediately, directly from the pan. (5 minutes)