Mad Science Experiment - Burning Rub Ingredients

Awesome information. Thank you so much for your time involved w/this project. Thanks for sharing it with us.

Mike
 
I have a couple questions.

1. Do you think that in combination with other spices/sugars/slathers, the characteristics of each item would be the same, or would they change?

2. How would the burn profiles be at a slightly higher temp of say 275?
 
MadCity Q said:
1. Do you think that in combination with other spices/sugars/slathers, the characteristics of each item would be the same, or would they change?
Click to expand...
It should be fairly obvious from these results to determine what sugars to avoid with certain spices. Just use white cane sugar as your baseline and go from there. If a different sugar tended to burn a bit, and you mix it with a spice that tended to burn, then they probably won't work well together. However, seeing as how few sugars burned, you aren't likely to get much value out of testing all the sugars with each spice, the results won't vary enough to be meaningful enough in my opinion.
Same kind of principle goes with the slathers. If you look at ketchup, one of it's primary sweeteners is Corn Syrup. If you look at the results of Corn Syrup, it's no surprise that the ketchup turned out like it did.

MadCity Q said:
2. How would the burn profiles be at a slightly higher temp of say 275?
Click to expand...
I don't know because I haven't tested at those temps, but it would seem logical to assume some of them might start to burn. Next time I get a good amount of time to do some experimenting, I assure you I will be doing more tests. I'll keep everybody posted of course.
 
One of the intriguing things about burning sugar is that as it just begins to burn, you create a wonderful carmelization. This is what makes creme brulee and carmel so wonderful. However, if you take that carmelization too far, it quickly goes from very good to very bad.
 
Now I understand what a 5 star rated thread is all about!
Thanks Chris for a wealth of excellent information that I am sure all of us will use and reference for a long time.
Truly a gem.
On the road to the land of fark,
Wes
 
Holy Smokes! What excellent work Mr. bigabyte!

Understanding what you wrote helps give confidence to try things without having a recipe & feeling compelled to measure to the meniscus :shock:

This was the most interesting/surprising-to-me result:
bigabyte said:
Splenda - Had a complex sweet flavor, no burnt taste at all. Me likey!
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Ate the whole piece.
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Click to expand...
I have some baking Splenda but haven't used it yet. Might give it a try!

Stachel
 
Holy Shmoly!!!
I’m gonna print it, Then I’m gonna frame it.
Great reference material.
Thanks.
 
I cooked up an entire meal for my Dad who is diabetic. We had pulled pork sammies, beans, cloeslaw, and potato salad. The potato salad and coleslaw were from Sams, but the beans and the pulled pork were sugar-free using Splenda. I even made the Gates BBQ sauce recipe from the PL&BBQ book using Splenda, but I had to make my own ketchup with Splenda to do so. No big deal really. It was all F-A-N-T-A-S-T-I-C, so don't hesitate to try this if you have problems with sugar. My inject, rub and sauce all used Spelnda 1-1 in place of sugar, corn syrup, etc...

As for finding hte time to do this, I pick a time when I have a couple days at home by myself, which is few and far between. In lieu of 24x7 pornos, I BBQ. Then the pornos!:lol:
 
I am pretty sure you could get some sort of government grant for highly Important work like this.
 
I swear my wife and I just had a conversation yesterday about this very thing! We didn't know where to find this type of information. We've been interested in creating our own rubs, sauces and mops, but didn't know how different spices, sugars and such would act/interact with heat, each other ect.
Your work is a giant step for us.... so, here's a giant THANK YOU! :clap::clap::clap::clap::clap::clap::clap:
 
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