Here is the dinner I made for my husbands birthday yesterday. He ate #campsitecooks
Here is the dinner I made for my husbands birthday yesterday. He ate some at home and I made extra for him to bring on his nightshift and have a midnight snack ready to eat. I seasoned the striploin with traeger coffee rub. I reverse seared it. First I Smoked it on my @traegergrills than I seared it in oil and butter with fresh rosemary in my cast iron pan. I add a large dollop of creole butter that I always have on hand in the freezer. I served it with a twice baked potato, loaded with cheese, butter, sour cream, chives and S&P to taste.
Recipe for creole butter:
-2 sticks soften butter
-1tsp each of smoked paprika, chilli powder and cayenne
-1/2 tsp each of salt, cumin, ancho chili powder
-2 crushed garlic cloves
-1/2 tsp Italian style herbs
-1/2 tbsp each of Worcestershire sauce and tabasco
Mix well and make it into a roll with plastic wrap. Freeze it and cut a round off when needed. Will last well in the freezer.
These are approximate as I a taste as I go and add more or less depending on how spicy I want it 😊. .