MacNut Crusted Backstraps, Garlic Mashed Potatoes and Chimichurri Sauce

Ingredients:

• 1/2 cup salted macadamia nuts 
• 2 tbsp Traeger Prime Rib Rub 
• 1 tsp cracked pepper 
• 3 tbsp Worcestershire sauce 

Directions:

1. In a food processor break up macadamia nuts until crushed well. Make sure to use pulse; you don’t want to make nut butter by over processing. 
2. Remove the crushed nuts and mix with 2 tbsp Traeger Prime Rib Rub. Place in smoker at 225 for 10 minutes, remove from grill and cool 
3. While nuts are cooling remove silver skin from backstraps. Taking a sharp knife, remove the silver by laying silver skin side down on a cutting board and moving your knife along the bottom of the backstrap between the meat and silver skin. Carefully remove the silver skin. 
4. Once you’ve removed the silver skin, rub in 1 tbsp of Worcestershire sauce on each side. 
5. Press meat onto the macadamia nuts coating just one side. Lay on plate and press in any and all remaining nuts to create a crust. 
6. Place on smoker at 225 for until internal temp reaches 110 degrees. 
7. Pump up smoker to 400 and cook for an additional 5 minutes. Remove from smoker and allow to rest 5 minutes before slicing. 
8. Top with chimichurri and serve alongside garlic mash. 

Smoked Garlic Mash:

Ingredients:

• 1 bulb garlic, top removed 
• 12 red potatoes, halved 
• 1/2 cup milk (more if needed)
• 1/4 cup butter 
• 2 tbs sour cream 
• 1 tbsp cracked pepper 
• 1/2 tsp sea salt 
• 2 tbsp olive oil 

Directions:

1. Drizzle garlic with olive oil and wrap in a foil pouch. 
2. Preheat Traeger to 225, cook until garlic is soft
3. While garlic is cooking, boil your potatoes in a pot of salted water until fork tender. Drain water. 
4. Remove garlic from the grill and add to a large mixing bowl along with the potatoes. Add all remaining ingredients into bowl and mash until smooth.

Chimichurri:

Ingredients:

• 1 cup flat leaf parsley 
• 5 cloves garlic 
• 2 teaspoons dried oregano 
• 1/2 cup olive oil 
• 2 tbsp white wine vinegar 
• 1/2 tsp sea salt 
• 1/8 tsp cracked pepper 
• 1/4 tsp red pepper flakes 

Directions:

1. Finely chop parsley and garlic, or use a food processor for several pulses until chopped. You still want chunks of parsley and garlic; don’t make a paste. 
2. Stir in olive oil, vinegar, salt, pepper and pepper flakes. Add more of any seasoning you’d like until you have your taste correct. I like to place everything in a mason jar and shake it to mix. You then can store leftovers easily in the same jar. 
3. Top your favorite dishes or keep in the fridge for 2 weeks. Bring to room temp before serving.