Traeger Blackened Saskatchewan Recipes

BLACKENED SASKATCHEWAN TOMAHAWK STEAKS RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Cover cold steaks in the Blackened Saskatchewan Rub. Let rest 10 minutes for the seasoning to adhere.
• Place steaks directly on grill grates and smoke for about 40 minutes, or until an internal temp reaches 119℉. Remove from grill and wrap tightly in foil to rest.
• Turn up temperature on the grill to 400℉- with a cast iron pan or griddle inside. When the pan is hot, add 2 Tbsp of butter and sear the first steak, about 2-4 minutes per side, or until the internal temperature reads 125℉ - 130℉. Repeat with the other Tomahawk. Rest, slice, serve. Enjoy!

GRILLED BLACKENED SASKATCHEWAN SALMON RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes.
• Brush the salmon fillet with Italian dressing and season with Traeger Blackened Saskatchewan Rub.
• Insert the probe horizontally into the thickest part of the salmon fillet. Place the salmon, skin-side down, directly on the grill grates. Close the lid and cook until the internal temperature reaches 145℉ and the fish flakes easily, 20-30 minutes.
• Remove the salmon from the grill. Serve with lemon wedges. Enjoy!

SASKATCHEWAN DRY BEEF RUB

Steps:

• Mix all ingredients well.
• Rub into beef (steaks, ribs or potroast).
• Refrigerate covered for 2 hours.
• BBQ, Broil, Slow cook, or fry as required.