On day 34, we made the neighbors jealous again, this time with tilapia grilled with our Grapevine & Cedar Blend.
We prepared the tilapia in our usual way -- marinated in the refrigerator overnight in salt, pepper, olive oil and garlic ("spog"). And then we just grilled it in our Grapevine & Cedar blend for grills. (We also have a Grapevine & Cedar blend for smokers.)
Here you can see the tilapia on the grill and the Grapevine & Cedar blend smoke wafting up from the packet and infusing the tilapia with all those delicious flavors. (Note: We always grill with the lid ON to capture all that flavorful smoke. We're just lifting if off here to show you.)
Chef's Tip: Make sure you lightly brush your fish and your grill with olive oil before grilling. This will ensure that they don't stick.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
