Granulated Molasses Sugar
 

Has anyone ever tried this. I bought some over the weekend and tried it in a spicy rub on chicken wings & a porterhouse. I didn't do much for me on the wings but the steak was really good (seared & smoked).

I've used this a few times, I find the flavour can be a little over powering.

Is it similar to turbinado sugar?

No it looks like really dark brown sugar with a similar high moisture content

To use it in rubs you have to dry it out first otherwise it clumps.

If I've got my Fark together I thinly cover a couple of baking trays with it and pop it in the airing cupboard for a few days and dry it out and then pop it in an airtight jar, otherwise put it in an oven at a (really) low heat on the trays and keep an eye on it.....

Thanks for the advice, has anyone ever seen dried tomato (not sun dried)?

you can buy it here. Not that I ever did mind you but it sounds interesting

http://www.spicebarn.com/tomato_powder.htm

or here's a better link...

http://www.harmonyhousefoods.com/tom...FSxuGgoduz_xtw

Rob, thanks for the sites, did you use it in a rub?

I experimented with it for a while, it's just tastes a little milder that liquid Molasses. You have to make sure you have a strong meat to counteract the slightly earthy taste it adds to the rub.

I'll have a dig about in my books as I think it was a Paul Kirk Salt recipe that started my experiments. I didn't post them here as I didn't think the results were that good!!! :icon_smil