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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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01-02-2013, 02:24 PM | #31 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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To the original poster, it all comes down to personal taste and preference. I dont "mix sugar in my rub", but that's because I use my rub on most everything from pork, to ribs, to beef, etc. and I find sugar in my beef rub fairly disgusting. I do, however, add in a small amount of turbinado sugar when cooking ribs, and even a smaller amount on pork (butts, shoulders, picnics, hams). The reason, for me, is that I like to eat BBQ without any sauce, and without any sauce could use a slight hint of sweet. Like I said, I dont use much. I dont care for "candied" bbq. This aside, both in competitions and at home, I offer BBQ sauce on the side, and for ribs I'll have at least 2 sauces that are fairly sweet, one being liquid pig candy... Personal preference... Note to mawil1013: Some competitions (some sanctioned ones) allow the competitor to present sauce on the side, and others allow multiple sauces to be presented on the side. F Y I.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-02-2013, 02:27 PM | #32 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Use sugar or don't use it. The Q will be fantastic either way. If no sugar makes you happy, be happy. Some folks may add sauce at the table and they will be happy too.
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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01-02-2013, 04:27 PM | #33 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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01-02-2013, 04:28 PM | #34 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use sugar for two different and rather specific uses. One is for the obvious taste it can give meat. This is most important when I am doing a butt or chicken, where the sweetness can really complement the meat. I find the sugar can perk up the natural sweetness of the pork
I also add a little, and I mean, less than 5% of the total weight of sugar to beef rub. I do not want to taste the sugar at all, it is there for the chemical property is brings in assisting in creating a pellicle on the meat, which I believe aids if moisture, texture and bark. But, it is meant to have no flavor impact at all.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-02-2013, 05:21 PM | #35 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Exactly right. The judges like it because they are a cross section of the general population.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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01-02-2013, 05:24 PM | #36 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I didn't say I finished!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-02-2013, 05:32 PM | #37 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Why? Because salt+sugar+fat is the (un)holy trinity of cooking.
I believe a study was done on lab rats a few years ago and found that sugar+salt+fat was only slightly less addictive than heroin.
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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01-02-2013, 07:00 PM | #38 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Bark & Balance...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-03-2013, 10:54 PM | #39 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I use Splenda in my rubs because it tastes good.
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-03-2013, 11:16 PM | #40 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Saltwater taffy, pulled pork, pulled taffy.
Face it, they go together. |
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01-03-2013, 11:17 PM | #41 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Bark.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-03-2013, 11:19 PM | #42 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Bite!
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01-04-2013, 04:15 AM | #43 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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I like to smoke my sugar first hot and fast. Gives a whole new flavor profile. I call it delicious others call it burnt.
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01-04-2013, 08:01 AM | #44 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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I had to look this up again, as I recalled something from my HS Chemistry days.
The Mallard Reaction: amino acids and reducing sugars combine with heat to produce hundreds of smell and flavors. Without additional sugars, the naturally occurring sugars will combine with the amino acids (I recall these might be part of what makes up fat) forming the bark. I don't think the addition of sugar in the rub adds as much "candy sweet" taste as it does the more complex salty/acidic/sweet flavors of the mallard reaction (think bacon!!!!)
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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01-04-2013, 08:08 AM | #45 | |
On the road to being a farker
Join Date: 06-29-11
Location: Prattville, Alabama
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Quote:
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Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville |
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