It takes about 30-40 minutes beginning to end...and here's how you do it...
Ingredients:
1 Thick Cut Ribeye Steak, Butterflied and trimmed to a heart shape ❤️(your local Piggly Wiggly Meat Manager can do that for you all you gotta do is ask)
1/2 lb Bacon
1/2 lb Yukon Gold Potatoes
1 Package of Fresh Asparagus, trim the thick end
1 Tbsp Lip Smackin' Good's Lucky #7 Rub
3 Tbsp Lip Smackin' Good's Creamy Sweet Onion Dressing
1 Tbsp Olive Oil
Directions:
1. Start Grill. Cut your Yukon Gold Potatoes into Quarters, place in a large piece of aluminum foil. Coat liberally with Lip Smackin' Good's Creamy Sweet Onion Dressing. Fold foil up around potatoes, closing over potatoes.
2. Wrap Asparagus in Bacon and set aside.
3. Liberally coat Ribeye with Olive Oil, and then season with Lip Smackin' Good's Lucky #7 Rub.
4. Place Potato Pouch on Grill, close lid and let cook 10 minutes. Open Lid, place asparagus over indirect heat.
5. Place Steak on the grill and cook to desired doneness. Potatoes are done when you can easily push a fork into them with no resistance.
Serve dinner for two.
