Why so much sugar?

Chef Jim

Chef Jim

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So as not to highjack another thread, I ask this question.

Why do you all use so much sugar?

It seems like I see it in almost every recipe in some form. Be it brine, rubs, sauce. And in different forms too, like honey.

Now if you just like it that way, that's just fine with me, cause I can always leave it out if I want to.

This is not to say that I never use sugar or some form of sweetener, but I don't use it as often or as much.

I truly would like your opinions, I might even learn something. :clap2:
 
Coming from the North, BBQ means a sweet sticky sauce to me.

First time I visited my uncle in NC, we went to a Q place and I had the PP. I did not like the vinager based sauce.

Now I enjoy both.

(edit) I do get a nice bark with more suger, btw.

Jeff
 
I had a few bad experiences early on with sugars in my rub, so now 10+ years later
I still dont use sugars of any kind in the rub. My sauce tends to be a little sweet,
more to give a balance to it. Frankly, if I'm not in the mood for sweet, I eat the pork
sans sauce and am thrilled with it that way. For comps we dont submerge the pork
in sauce; rather pour a small amount over the top. If a judge prefers it without
sauce; there's plenty there with no sauce on it. If they like it with sauce, there's
enough there with sauce on it to enjoy...

For me, personally, I enjoy the differences. Sometimes a little sweet; sometimes not.
 
CJ, I am diabetic so when I started down this journey I didn't use any commercial rubs, instead preferring to "roll my own". I started from rubs I found on the Web and have tweaked them a little. I now have one I use for pork and another for beef. When I eat my own cooking I tend to not use sauce at all, so I just buy commercial sauces to serve to others. However, over time I've discovered my pork rub recipe works better with a little more sweet in it -- then a little more and like that. I still use tablespoons where others use cups, though.

I will probably get into making BBQ sauces sometime but I'm not sure I can save any money doing that. It's really easy to sauce pulled pork with Sweet Baby Ray's and everyone just snarfs that stuff down like nobody's business. I use Cattleman's on beef right now. I started buying the Cattleman's because it was reasonably priced and didn't use any high fructose corn syrup. I've just stuck with it because it works just great on pulled chuck, which I like to make a lot, also on beef back ribs or short ribs.

SPB
 
In competition(at least around KC), I think you pretty much have to go sweet in most categories (brisket being the exception) in order to have any real chance of winning. A lot of the guys on this forum either compete or judge, so that could be part of the reason sugars are common in the recipes. Personally, like it either way, as long as the flavors are balanced and complement the meat, as opposed to overpowering it.
 
Being from Texas, it's no sugar on beef. I do use a small amount on ribs for a light glaze at the end. No sugar on pork butts though.

I guess it all depends on what you grow up with.
 
It balances out the salty in dishes, and hs a pretty good flavor. I rarely go for sweet unless I'm making a sweet dish, but I do seek a little of all of the flavors to excite the tongue.
 
I agree, I think using sugar in your BBQ sauce or rub is actually a crime in Texas! (or it should be):grin:
 
My short answer would be, for the same reason that fast food combo meals include a sweet soft drink. Savory, salty and sweet are a great combination, and the marketing folks know it.

My specific reasons are:

  • Balances the salt
  • Balances the acridity and bitterness of the smoke.
  • Bark formation
  • Helps denature (tenderize) the protein
  • Hits one more of the five tastes that the tongue detects (pungent, sweet, sour, bitter, and salty). The more tastebuds you tickle, the better.
John
 
Big_T_BBQ said:
Sugar caramelizes to give you a crust (bark) on the meat. In a brine it works via osmosis.
Click to expand...

HeSmellsLikeSmoke said:
Being from Texas, it's no sugar on beef. I do use a small amount on ribs for a light glaze at the end. No sugar on pork butts though.

I guess it all depends on what you grow up with.
Click to expand...

Some good opinions here so far, but Big T, I don't use sugar in my rub and have always had great bark. It's not necessary some times.

And having discovered Q while living in Texas, I figure that's the way ya do it!:clap2:

As far as the balance goes I also think you could add it as something else. Like Patio Daddio said about fast food being served with a sweet soft drink.

Keep the comments coming, and thanks all.:becky:
 
PatioDaddio said:
My short answer would be, for the same reason that fast food combo meals include a sweet soft drink. Savory, salty and sweet are a great combination, and the marketing folks know it.

My specific reasons are:

  • Balances the salt
  • Balances the acridity and bitterness of the smoke.
  • Bark formation
  • Helps denature (tenderize) the protein
  • Hits one more of the five tastes that the tongue detects (pungent, sweet, sour, bitter, and salty). The more tastebuds you tickle, the better.
John
Click to expand...

good job :thumb:
 
I'm not much of a sauce or glaze guy, and I use a salt/pepper seasoning on beef. I do use rubs for pork that have sugar, and it's usually layered with a spicy rub....so in that case it's giving another flavor and balancing at the same time.

Sugars are added to brines to kill some of the harshness of the salt, and since they are carried into the cells of the muscle, it adds an internal flavor.
 
thirdeye said:
I'm not much of a sauce or glaze guy, and I use a salt/pepper seasoning on beef. I do use rubs for pork that have sugar, and it's usually layered with a spicy rub....so in that case it's giving another flavor and balancing at the same time.

Sugars are added to brines to kill some of the harshness of the salt, and since they are carried into the cells of the muscle, it adds an internal flavor.
Click to expand...

See I told you all that I might learn something. :thumb:
 
I only use some sugar or honey in my BBQ Sauces, and not on my meat...It is served on the side in case someone wants it....I for one like my Bar B Que in it's natural form.. The smokey taste is enough
 
Love the KC style of "sweet".....a nice thinner tomato based product than what we're fed at a lot of restaurants in upstate New York.....Unfortunately up here a lot of places over do the sweet with a thick molasses, brown sugar sauce that you could stand up a spoon in.....they tend to do that to the beans as well.....we've converted plenty of folks to the Kansas City style of sweetness......and we do a southwestern bean with a tad of honey and not one speck of brown sugar or molasses. People are shocked when they find out the ribs or beans they just got done loving is missing these two ultra sweet ingredients.
 
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