- 1/2 cup salted macadamia nuts
- 2 tbsp Traeger Prime Rib Rub
- 1 tsp cracked pepper
- 3 tbsp Worcestershire sauce
- 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.
- 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
- 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.
- Once you’ve removed the silver skin, rub in 1 tbsp of Worcestershire sauce on each side.
- 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.
- Place on smoker at 225 for until internal temp reaches 110 degrees.
- Pump up smoker to 400 and cook for an additional 5 minutes. Remove from smoker and allow to rest 5 minutes before slicing.
- Top with chimichurri and serve alongside garlic mash.
Smoked Garlic Mash:
- 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
- Drizzle garlic with olive oil and wrap in a foil pouch.
- Preheat Traeger to 225, cook until garlic is soft
- While garlic is cooking, boil your potatoes in a pot of salted water until fork tender. Drain water.
- 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.
- 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
- 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.
- 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.
- Top your favorite dishes or keep in the fridge for 2 weeks. Bring to room temp before serving.