Traeger sent me some Blackened Saskatchewan Rub. You need to know I did not buy it but this is and accurate review of my opinion on the rub.
I know this is a small point but I would like to comment on the container that Traeger uses for their rubs. It is sturdy metal with a shaker lid and a wide lid. Most rubs come in narrow containers that makes spooning the rub out difficult. The square shape and large opening on the lid makes using the rub easier.
Traeger suggested the rub is good for beef so I tried a steak cook on my Traeger Timberline.
I preheated the grill to 500 F (260 C) and let it burn for 15 minutes to heat the grills.
I gave a couple of top sirloins a good rub of the Blackened Saskatchewan Rub. I put the steaks on the grill and cooked for 5 minutes on one side. I flipped and cooked to an internal temperature of 130 F (55 C) for me and 150 F (65 C) for She Who Must Be Obeyed. Sadly, she likes her steak
burnt well done.
I let the steaks rest for 5 to 10 minutes.
I served it up with some nice pasta and vegetables.
This brings me to a crisis in my meat beliefs. I have been a fan of reverse searing. You smoke at low temperature and get a nice smoke flavour and then sear over high heat. However, Traeger suggested it would do a nice steak by just cooking it at 500 F (260 C).
As you will note, cooking the steak this way does not give a heavy char. Yet, this is my third steak, and I am really impressed with how juicy and tender the steak is. I am finding that cooking directly at 500 F (260 C) gives a better texture and taste. Also, I get most of the steak to the perfect pink colour I like. Note how little grey there is at the surface of the steak.
I have become a convert.
As for the rub, I like the dark colour it gives to the surface of the steak. It has a nice blend of garlic, salt and peppery tastes. It doesn’t have the big hit of true blackening but it is close and has a great compliment to the steak. I really liked it.
A steak is easy for a rub. It only has the taste of the steak and the rub. I wanted to find out how the rub would stand up on burgers where there all the regular condiments to deal with.
I made up two 1/3 pound burgers and pressed some fingerprints in the middle to avoid shrinkage while cooking. I gave the burgers a good dusting of the rub.
I put them in the 500 F (260 C) smoker for 5 minutes and turned the burgers. I cooked to an internal temperature of 160 F (70 C) to be food safe. I would like rarer but won’t tolerate the health risk.
I put the burgers on a bun with the usual burger suspects,
As with the steaks, I have been surprised how well burgers do in the hot Traeger. They are not quite as seared as I would like but it is tolerable. On the other hand, they are way juicier. Liquid runs down your arm when you bite in, even cooking it to 160 F (70 C).
As for the rub, its strong peppery flavour came through the condiments nicely and it was a pleasant addition to the burger. I can recommend this rub on burgers.
This is a very tasty rub for beef. It has the peppery taste of blackened food but not as strong as the real thing. The salt and garlic levels also bring out the beefy flavour. This rub definitely adds to and compliments beef.
The Old Fat Guy