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Unread 01-02-2013, 04:28 PM   #34
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I use sugar for two different and rather specific uses. One is for the obvious taste it can give meat. This is most important when I am doing a butt or chicken, where the sweetness can really complement the meat. I find the sugar can perk up the natural sweetness of the pork

I also add a little, and I mean, less than 5% of the total weight of sugar to beef rub. I do not want to taste the sugar at all, it is there for the chemical property is brings in assisting in creating a pellicle on the meat, which I believe aids if moisture, texture and bark. But, it is meant to have no flavor impact at all.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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