On day 37, we had an amazing dinner of ribeye grilled with our Grapevine & Hickory Blend. We even grilled some potatoes in the Grapevine & Hickory as well. The result was a true foodie experience!
We prepared the ribeye our usual, SIMPLE two-step way:
- we marinated it in salt, pepper, olive oil and garlic (what we call "spog"), then let it sit in the refrigerator for a few hours
- we then grilled it in our Grapevine & Hickory blend for grills. (We also have a Grapevine & Hickory blend for smokers.)
And that was it! We served the ribeye with hickory smoked potatoes, steamed vegetables, and our favorite Malbac (wine). It was the perfect dinner to welcome in the weekend!
Chef's Tip: If you are going to make the smoked potatoes, be sure to pre-bake them first, let them cool, and then lightly season them with salt, pepper, butter and garlic. Then you can grill them with whatever blend you are using for your meat. It makes for a DELICIOUS side!
We grilled a bunch of extra ribeye to use over the next few days. Be sure to check out how we used these leftovers for the next few days. This one grilling session is going to make A LOT of delicious food for us for days to come!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
