The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   At the request of Landarc, my research that led to Foil Hat Rub (http://www.bbq-brethren.com/forum/showthread.php?t=136916)

bigabyte 06-25-2012 11:03 PM

At the request of Landarc, my research that led to Foil Hat Rub
 
I have even reverted to my Mad BBQ Scientist logo for these memories.

It all started somewhere before I was even a member of the Brethren. Another local bbq'er named Clay (team name Sauced Pigs) and I were talking about the "myth" of sugars causing a burnt flavor on bark. After all, sugars required much higher temps than what most folks were cooking at for BBQ back in 2005.

I put a pan of sugar in the oven at 250 for 24 hours, and guess what? No burning at all. I expected that result, but had to do that, take pictures, and share with those I talked to online in order to prove to them that cooking at 250 for long periods of time is not going to cause the sugar to burn.

From there, I could no longer believe all of the so-called "BBQ Truths" and wizened knowledge. I had to find out first hand what the fark was going on with things.

I began experimenting all sorts of things to put the so-called "BBQ Truths" to the test. I even assumed the moniker "Mad BBQ Scientist". After a couple years of this I even wound up getting a logo made.

The experiments that most impacted my rubs over the next few years, and in effect ultimately gave me the knowledge I put into the creation of my Foil Hat Rub were my "Burning Rub Ingredients" tests. These started with that sugar test, and progressed further into actual cooking tests on smokers with meat.

So without further ado, please allow me to link to the three primary results of testing. Each of these was the result of tests on many different ingredients that could be used in a rub, a sauce, or a slather. The purpose was to find out what effect cooking at low and slow BBQ temps had on these ingredients when cooked on meat.

Enough of my yabbering, here's the links already. Please forgive me for doing this. I did not want to bump my old threads, so I decided to make one post linking to them. I hope that is OK. Please forgive the photo quality. This was all done before I gave a rat's ass about posting photos online, and used an old flip phone for taking pics.

Round 1 - http://www.bbq-brethren.com/forum/sh...ad.php?t=18492

Round 2 - http://www.bbq-brethren.com/forum/sh...ad.php?t=36204

Round 3 - http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

I'm going through some additional older threads and will post any others that helped in my rub research as well. I had other tests not related to rubs, but I see no point in linking those.

Thanks for looking.

landarc 06-25-2012 11:15 PM

Thanks Chris. I think there is a great deal of information in those posts. Lots of new members might not know about them.

nucornhusker 06-25-2012 11:45 PM

Great info. Thanks for posting those in the same place.

Q-Dat 06-25-2012 11:50 PM

Thanks for that Brother.

Dang thats a lot of work!

Durzil 06-25-2012 11:51 PM

Now why wasn't this your 20,000th post? Great post btw thanks for the links.

caseydog 06-25-2012 11:54 PM

I guess Guerry is lit, again. So, I'll have to do his work, again.

:blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah:
:blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah:
:blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah: :blah:

Landarc and bigabyte need to get a room. :kiss:

CD

bigabyte 06-26-2012 12:03 AM

Quote:

Originally Posted by Durzil (Post 2109015)
Now why wasn't this your 20,000th post? Great post btw thanks for the links.

I've apparently run out of ideas at the moment...

Hook_Line_and_Sinker 06-26-2012 12:36 AM

Over 3 years of work gathered here , awesome job !

Some very good info here

Al Czervik 06-26-2012 05:29 AM

Thanks for sharing Chris... :mrgreen:

Lake Dogs 06-26-2012 07:01 AM

Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-)

gtr 06-26-2012 09:29 AM

Alrighty! I'm bookmarking this one - really looking forward to digging into this stuff. Most awesome - thanks! :clap2:

bigabyte 06-26-2012 09:34 AM

Quote:

Originally Posted by Lake Dogs (Post 2109134)
Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-)

Yeah, at one time I thought about doing that. Then over time I realized that these results gave me enough insight to have a good idea what would happen at higher temps. Plus, most people interested in reading this are looking at it through a filter of just a few ingredients anyway, so if they really need to know first hand they can do their own similar testing much quicker and easier on their smaller list of ingredients. So the time and money investment doesn't make much sense to me with this existing baseline in place.

landarc 06-26-2012 10:45 AM

What I find interesting is that mustard gives a slight burned taste. So often I see sugar listed as the culprit, but, it could be the mustard slather and not the sugars.

Will work for bbq 06-26-2012 10:49 AM

Wow this is the best 20,039th post I've ever seen, awesome. :clap:

I always thought you were the Mad BBQ Scientist because, Mad (for your love of SpamFish :crazy:) BBQ (for your love of the TD's :kiss:) and Scientist (for developing a poll that gets up minimum once a week and can count :hail:). but now I know the truth. Thanks for sharing.

BobM 06-26-2012 10:59 AM

Very interesting, great info. Thanks for the post.

Bob


All times are GMT -5. The time now is 05:53 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.