On day 37, we had an amazing dinner of ribeye grilled with our Grapevine & Hickory Blend. We even smoked some potatoes with it as well. The result was a true foodie experience!
We prepared the ribeye our usual way -- 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 grilled it in our Grapevine & Hickory blend for grills. (We also have a Grapevine & Hickory blend for smokers.)
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 served the ribeye with hickory smoked potatoes, steamed vegetables, and our favorite Malbac (wine). It was the perfect dinner to welcome in the weekend!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
