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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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02-22-2013, 07:23 AM
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#1 |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Which brown sugar?????
For many years I have been using Domino Brown sugar in my rubs – both light and dark. About six months ago I discovered Billingtons Brown Sugar and fell in love with the flavor. A very very rich flavor. The one drawback is that it takes the color of the product down to such a dark color it almost looks burned.
This got me to wondering – what other brown sugars are out there and which do any of you use and why? |
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02-22-2013, 07:33 AM
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#2 |
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is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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I no longer use either light or dark brown sugars in any of my rubs. It was that discus-ting taste of burned Molasses in my mouth that made me switch to something else. And that something else happens to be .....
Natural Cane Turbinado Sugar as suggested by the Brethren. And i like it.
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leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS [COLOR=Blue]Maverick ET-732 & iQue - 110 [/COLOR] |
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02-22-2013, 07:40 AM
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#3 |
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On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Does the natural can caramelize the same?
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-22-2013, 07:45 AM
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#4 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I use sugar in the raw.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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02-22-2013, 08:03 AM
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#5 |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I have never had an issue with brown sugar burning.
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02-22-2013, 08:23 AM
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#6 | |
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is One Chatty Farker
  Join Date: 01-08-13
Location: Georgia
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Quote:
Same here. Turbinado sugar is awesome.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-22-2013, 08:54 AM
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#7 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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evaporated cane.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-22-2013, 09:33 AM
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#8 |
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is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Which brown sugar?????
Turbinado is great. I still use brown sugar, but only when I foil in the end.
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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02-22-2013, 09:42 AM
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#9 |
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Full Fledged Farker
  Join Date: 08-25-10
Location: Ringwood ,NJ
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I like demerara sugar. I also use alot of organic succunat sugar, turbinado and agave
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Robert Mansfield (Bubba)- Chicken Chokers of NJ [URL="http://www.chickenchokersbar-b-que.com"]www.chickenchokersbar-b-que.com[/URL] [URL]http://www.northeastprofessionalbbq.com[/URL] Custom Humphreys Comp Cart,Backwoods Party,18.5 WSM with Pro Q stacker, "skeeter" reverse flow offset JOIN US ON FACEBOOK [URL]https://www.facebook.com/pages/Chicken-Chokers-Bar-B-Que-team/149911985044419[/URL] 2016 Sponsors- Butcher BBQ,Stubbs,Shelter Logic, A Fine Swine, Mojobricks |
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02-22-2013, 10:02 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I don't use sugar based rubs any more Mainly Salt & pepper these days. But when I did I started using splenda in place of traditional sugar it retains the sweet and don't scorch.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-22-2013, 10:21 AM
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#11 |
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Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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I just use regular c&h dark brown, never had an issue with it.
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02-22-2013, 11:42 AM
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#12 |
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On the road to being a farker
Join Date: 01-14-13
Location: Forked river NJ
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I use both brown sugar and turbinado sugar never had a problem with the brown sugar
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22.5 Weber Kettle,BWS Fatboy,[COLOR="lime"]Super Fast Lime Green Thermapen[/COLOR],Stok Tower Grill,and iGrill |
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02-22-2013, 11:48 AM
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#13 | |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Quote:
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02-22-2013, 11:52 AM
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#14 |
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On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Anyone ever try using Piloncillo or Jaggery for the sugar in a rub instead of Demerra or Turbinado
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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02-22-2013, 12:04 PM
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#15 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Which brown sugar?????
Quote:
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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