Smoked Poterhouse Steak And Jalapeño Poppers Mashed

How to make Smoked Poterhouse Steak And Jalapeño Poppers Mashed

Smoked Porterhouse Steak

Ingredients:

4 Tablespoon butter, melted

2 Tablespoon Worcestershire sauce

2 Teaspoon Dijon mustard

1 Teaspoon Traeger Prime Rib Rub

2 (16-20 oz) 1 1/2-inch-thick Porterhouse steaks

Instructions:

When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

In a small bowl, combine the butter, Worcestershire sauce, and mustard, and whisk until smooth. Brush the mixture on both sides of the steaks. Season both sides of steak with Traeger Prime Rib Rub.

Insert the probe horizontally into the center of the steak, avoiding any bones and large pockets of fat, if possible. Place the steaks directly on the grill grates, close the lid, and smoke for 30 minutes.

With tongs, transfer the steaks to a platter and increase the Traeger temperature to 450˚F. For optimal results, set to 500˚F if available.

Brush the steaks with the butter-Worcestershire mixture again. Return the steaks to the grill grates to sear, close the lid, and cook to desired doneness. For medium-rare, cook to an internal temperature of 135˚F.

Remove the steaks from the grill and let the steaks rest 5 minutes before serving. Enjoy!

Jalapeño Popper Mashed Potatoes

Ingredients:

5 red potatoes roughly chopped

5 scallions chopped (white portion only)

1 jalapeño pepper deseeded, stems removed, and minced

2 cloves garlic

4 ounces cream cheese 1/2 of 8-ounce package

1/2 cup sour cream

1/4 cup butter

1/4 cup crumbled bacon

1 tablespoon olive oil

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions:

Cook the potatoes

In a large pot, add the potatoes and cover with water.

Heat the water over high until boiling, then reduce the temperature to medium-low.

Simmer the potatoes for 10 to 15 minutes, or until the potatoes are soft.

Drain the potatoes and place them back in the large pot.

Mash the potatoes until smooth (or your preferred level of smoothness).

Make the popper mix

While the potatoes are simmering, heat the olive oil over medium, then saute the jalapeño peppers, scallions, and garlic for 2 to 3 minutes. Transfer the mix to a mixing bowl.

Add the cream cheese, sour cream, butter, and crumbled bacon to the mix and stir to combine.

Finish the potatoes

Add the popper mix to the mashed potatoes and stir well.

Add the salt, pepper, and chili powder and stir well (add more to taste).

Serve immediately.

NOTES

Want it less spicy? Use only half a jalapeño? Want it spicier? Increase the jalapeño or add 1/4 teaspoon of cayenne pepper to the mix when adding in the chili powder. Want to take things to another level? Top the mashed potatoes with cheddar cheese and bake at 350 degrees Fahrenheit for 20 to 30 minutes! It’s extra cheesy.