Thread: Turbinado Sugar
View Single Post
Old 05-24-2006, 12:22 PM   #12
Lives in Spirit
kcquer's Avatar
Join Date: 02-17-04
Location: Wherever there's Sweet Blue

Moving early to Turbinado sugar was already planned and your post just pushed me over the edge.
Turbo is great for long cook items (butts and briskets) where scorching of brown sugar can be a problem. For shorter cooking items (specifically ribs) I continue to use brown sugar for its more robust flavor.

Just as one wood isn't the answer for every cook (well except cherry ) one sugar isn't alway the best answer either.
kcquer is offline   Reply With Quote