chefman316
Knows what a fatty is.
What time of sugar do you put in your rubs? Any reason to use one type over the other? (flavor, caramelizing, granular size...)???
CookinScuba
Knows what a fatty is.
Turbinado sugar , it's raw sugar. It tastes good ��
KevinJ
somebody shut me the fark up.
I also use Turbinado in all my rubs that require sugar.
aawa
Babbling Farker
I have used turbinado, brown sugar, and white granulated sugars. Right now I'm experimenting with Honey Powder.
MisterChrister
Quintessential Chatty Farker
+1 Raw cane/turbinado. Doesn't burn as easy as others, flows well. Sounds sexier lol
pitbossJB
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Yep, Turbinado, also on bacon.
rickv14623
Full Fledged Farker
^^^^^ what these guys said
sturev
is one Smokin' Farker
another +1 Turbinado
cpw
Babbling Farker
If I making it to sell or give out, I'd use turbinado since it doesn't clump. If I'm making it at home, I use brown sugar.
Doug Crann
is one Smokin' Farker
Turbinado....or brown sugar if I have the patience to deal with the clumps...
bbqlearner
Full Fledged Farker
Another vote for Turbinado
landarc
somebody shut me the fark up.
Turbinado, or dried brown sugar (preheat oven to 250°F, spread out sugar on cookie sheet, place in oven, then turn off and let sit for 20 minutes. Alternately, spread out on cookie sheet and place in dry area for 24 hours)
woodbutcher1
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Another vote for Turbinado, no brown sugar for this boy.
campdude
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Turbinado or brown sugar. I have used granulated honey also.
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Fwismoker
somebody shut me the fark up.
I do the most natural sugars but the caramelization temps matter also....see this
Different sugars caramelize at different temps, and the exact temp can vary depending on how pure the sugar is. Caramelization of fructose (fruit sugar) begins at about 230°F, and most other common sugars such as sucrose, or table sugar, start to caramelize at about 320°F. Boiling sweet sauces or exposing them to flame can create a caramel undertone, and browning sweet vegetables like onion or corn, can add depth to their flavor. Think grilled onions.
Different sugars caramelize at different temps, and the exact temp can vary depending on how pure the sugar is. Caramelization of fructose (fruit sugar) begins at about 230°F, and most other common sugars such as sucrose, or table sugar, start to caramelize at about 320°F. Boiling sweet sauces or exposing them to flame can create a caramel undertone, and browning sweet vegetables like onion or corn, can add depth to their flavor. Think grilled onions.
