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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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10-13-2005, 01:55 AM | #1 |
Full Fledged Farker
Join Date: 04-16-05
Location: Queen Creek, AZ
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What sugar to use?
In my homemade rub I use brown sugar and I have been thinking about switching to turbinado sugar (Sugar in the Raw). Can anyone give me the pros and cons for switching to turbinado sugar (Sugar in the Raw), or staying with brown sugar?
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10-13-2005, 06:08 AM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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ddog, I know you've seen this, but it has some good information for those that haven't.
http://www.bbq-brethren.com/forum/sh...ight=turbinado
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Kevin |
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10-13-2005, 06:36 AM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I've gotten to where I use turbinado in rubs. If I'm out at the time I'll still use brown sugar. I like the taste of the turbinado and the "large" granules are not really the issue some think - I don't grind down my rub for uniformity. The sugar melts down anyway.
I can't prove it but I "think" the turbinado makes a nicer bark, too. Of course being here in FL makes it easy to buy regional brands - they are a bit cheaper than Sugar in the Raw but not much!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-13-2005, 07:42 AM | #4 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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where can i find turbinado
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10-13-2005, 07:45 AM | #5 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Mary had it, so it should be available local to you Will
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10-13-2005, 07:57 AM | #6 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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I've had Turbinado in my pantry for who knows how long - one day I'll remember to use it.
Supposed to provide better bark. That will always be a good thing.
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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10-13-2005, 08:16 AM | #7 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I still use brown sugar if the recipe calls for it specifically (might drop down a bit and replace some of the brown with turbinado). But if it says "sugar", I always use turbinado. I don't know whether uniformity is necessary or not but I recently started to do this on my latest batches. I can't argue with the Big Bob Gibson success.
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10-13-2005, 09:30 AM | #8 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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The biggest advantage to turbinado over white or brown sugars is its ability to withstand prolonged heat without burning. You can scorch brown sugar on ribs in just a few hours, turbinado will survive a rib cook without burning.
On butts and briskets, if you leave them on long enough to get them done any sugar added at the beginning will have turned dark, turbinado just lasts longer into the cook before the scorching starts.
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10-13-2005, 10:03 AM | #9 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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tks bill
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