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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-04-2013, 09:26 AM   #46
aawa
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Join Date: 07-03-12
Location: Virginia Beach, VA
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The combination of sweet, salty, and spicy really make meats like pork and chicken sing. I dont like any of those 3 to overpower but rather balance the 3.

For beef I use very little sugar as I don't like sweet beef. I lean more towards the umami flavor profiles.

As for burning, sugar doesn't burn till 350 degrees. That is why even with copious amounts of sugar in a rub, if you smoke anywhere under that, you do not get a burnt taste.The sugar will combine with the liquid fat and help produce a bark however and also the hotter the sugar gets the more color you will get in your bark.
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