bbqbull
Watching over us.
Awesome information. Thank you so much for your time involved w/this project. Thanks for sharing it with us.
Mike
Mike
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.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?
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.MadCity Q said:2. How would the burn profiles be at a slightly higher temp of say 275?
I have some baking Splenda but haven't used it yet. Might give it a try!bigabyte said:Splenda - Had a complex sweet flavor, no burnt taste at all. Me likey!Ate the whole piece.
brdbbq said:Made this A Sticky. Good Stuff