King Red Salmon Rub – Classic Potlatch Seasoning Dry Spice Blend - Grilled Salmon, Seafood and Veggies – All Natural, Gluten-Free, Keto, Low Salt and No MSG – 3oz Fresh-Sealed Pouch in Reusable Tin

This rub on a picanha skewered steak (3” depth) over indirect heat (charcoal and pecan wood Webber Performer grill) produced a succulent piece of steak (med. rare). Looking forward to experimenting with other meats and cuts with this rub.

My family loves this rub for turkey. It is a generous-sized tin that contains enough for several turkeys. I love that it doesn't contain any salt, as one of our family members is salt-sensitive. It is very flavorful and we use it at every holiday. We usually get it at our local turkey farm, and I was happy to see it on amazon when I needed it but couldn't get out to the farm for it.

Purchased this because our grocery store no longer had the "mixed herbs" that I use for my chicken. Found this canister of a great blend, I used for the first time on our Thanksgiving turkey. I mixed with olive oil and a little paprika. When the turkey was in the oven bag, I smoothed the oil mixture all over the bird. What a wonderful smell, I was excited to get it in the oven. I was not disappointed on the amazing smells coming from the kitchen. It was very inviting as our guests arrived. Thank you for such a perfecto blend of herbs & spices. Couldn't be happier!! Mrs. T

Nice seasoning flavor added to fish for baking.

My favorite rub for a smoked turkey. I do use a mortar and pestle to make it into a fine powder.

Used this on our turkey for thanksgiving and it tasted amazing! We typically cover our bird with olive oil, then used this rub, and cooked it on our grill. The leftover rub I put in the freezer for next year. Would definitely purchase again.

OK, I got this “Chairman of the Bird 🦃” product (which I’ll call “Chairman Rub” throughout this review).I wasn’t sure if this product would be good, so I did the obvious “experiment” process, by doing one Turkey my usual way, and this product for another [smaller] Turkey Breast (using a InstaPot Pressure Cooker)…My “regular” Turkey turned out good 👍 (as usual), so I won’t cover this further.Now, with “Chairman Rub,” I pretty much followed the usual directions (which were pretty simple) - that is, rub it on the Turkey 🦃, and Cook 👨‍🍳 it (SIMPLE😄👍).What WASN’T so simple is “How MUCH” one should use, and also whether you should use a “binder” (or not).When I first tried to sprinkle the rub on, it Did NOT “STICK” too good 😕to/on the Turkey (??)😩I then tried a little Water 💦 (which usually most recipes say you should “Dry OFF” the Turkey, as much as possible) - that is, if you’d like a “crispy” skin (but, since I was pressure cooking, this wasn’t an issue).With water💧not working too well, I then went to Olive 🫒 oil - which did MUCH better👏 👍😂But after using the oil, I REALLY…laid…on a good LAYER (or two) of the Chairman Rub.It is important to know this, because after I opened the cooker (after it was finished), I took a small bite and I was HORRIFIED 😱to get a HUGE amount of the [still present/half-dissolved] Rub, in my Mouth 👅It was SO….MUCH that it was [tasted] TERRIBLE!! 🤢🤮 (because there was BIG spice flakes, still left [again, not completely dissolving]).I then used the water/drippings to rinse a lot of the rub AWAY…. 🚿DON’T get me wrong - the rub made the Turkey SMELL delicious!!!👍(no doubt) - BUT, it (the spices) did NOT disintegrate (or dissolve) completely.So thus, most of the rub “particles” were still pretty BIG!!! 🙀👅So with all that, the following are my Pros and Cons (and solutions), for any prospective buyer out there, considering this rub:Pros:1) VERY good flavor profile (and smell 👃).With the last point, once I “rinsed” all the Rub OFF the Turkey, it was pretty Tasty 👍👅.Cons:1) Your not told (in the instructions or YouTube videos) to use the rub SPARINGLY (lightly). So if you put on a THICK coating, then you WILL have a “Surprise” 😱 when you take the first bite 👅😝🤮With the last point, I think 🤔 that I am going to put this Chairman Rub in my Blender, the next time (and PULVERIZE it, so that it can better “Dissolve” [within the cooking process]).Some people don’t mind BIG “Flakes” of thyme, rosemary (or whatever spices are in this rub/concoction)….BUT, there are “others” (like myself) would rather deal with smaller Flakes (or even better, Grounded “Finer,” so that it will more easily “Dissolve.”).So (again), I will throw this Rub in the Blender, next time, BEFORE I sprinkle it on.2) No information is given as to “How” this rub is best used (to “Stick” to the Bird).Again (as noted above), with that, know that this Rub works MUCH better if you use a “Binder” (which I found was the best was Olive Oil), so that it will properly STICK to the bird.This second one (#2) was Minor though, so not 🙅‍♂️ a biggie 😉👍So overall, the Chairman Rub WAS [mostly] tasty👍, but just be SUPER careful not to lay it on (too Thickly👎), and also consider PULVERIZING it👍, in your Blender, first (that is, IF you’d like it to be FULLY disintegrated👍, within the cooking process 🤩👏).My 2 Cents 🪙🪙

This was my first try at a packaged brining kit and it won't be my last!We had a small, 7 pound fresh turkey which fit into the supplied brining bag with a lot of room spare. The bag is sturdy and seals up tight.The instructions were clear and concise. It would be hard to screw up the process.24hrs later the bird came out perfectly brined. A quick rinse and pat down led to the dry rub mix. I cut it back a bit due to the size of the turkey.Everything worked out great and the flavor and aroma were wonderful.Rave reviews from everyone at the table.