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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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06-30-2009, 03:12 PM
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#1 |
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On the road to being a farker
Join Date: 08-19-07
Location: bloomfield indiana
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sugar?
Does anyone out there use Turbinado sugar in there rubs?
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06-30-2009, 03:14 PM
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#2 | |
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is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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06-30-2009, 03:15 PM
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#3 | |
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is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Quote:
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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06-30-2009, 03:16 PM
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#4 |
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On the road to being a farker
Join Date: 08-19-07
Location: bloomfield indiana
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I here it dose'nt burn as easy .
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06-30-2009, 03:16 PM
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#5 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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and to sugar rims for women folk on margaritas and martinis!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-30-2009, 03:19 PM
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#6 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i prefer turbinado. but i don't use much.
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george spam, can't live without it |
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06-30-2009, 03:24 PM
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#7 |
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Babbling Farker
  Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I like it, but usually run it through a spice grinder to get a smaller grain. It does seem to have a higher burn temp than brown or white.
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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06-30-2009, 03:41 PM
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#8 | |
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is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
 
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week |
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06-30-2009, 05:07 PM
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#9 |
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somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Well, it could not hurt
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-30-2009, 05:54 PM
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#10 |
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Full Fledged Farker
Join Date: 11-12-08
Location: Gibsonburg,Ohio
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Sugar......;}-
If Trish caught me sugaring the rim of a girl...
 Oh, sorry  ,I got cornfused. Yes, it does a great job and none of that blackened material on the bark-just "real" bark,glazrd ans sweet. |
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06-30-2009, 06:15 PM
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#11 |
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somebody shut me the fark up.
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Ummmm.... rim jobs?
ok, sugar would add to the experience. As far as rubs go, if using turbinado,I don't mix it with the rub, but will rub it in first then the rub. |
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06-30-2009, 06:22 PM
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#12 | |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Whole new concept to the "Rim Shot" Henny Youngman (sp) would be proud!!!
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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06-30-2009, 08:12 PM
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#13 |
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Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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only sugar to use imo..I have tried regular and brown and turbo, and I get much better results from turbo sugar...not sure why I forgot about as I used to use it all the time...I did a batch the other day though and it turned out well
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06-30-2009, 08:17 PM
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#14 |
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Full Fledged Farker
Join Date: 08-05-06
Location: Amarillo Tx
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Yes sir. This is the only sugar I use in my rubs.
fil
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BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard |
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06-30-2009, 09:19 PM
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#15 |
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On the road to being a farker
Join Date: 06-25-07
Location: Oxnard,CA
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Yes, only for butts or brisket thats going to be in the heat a long time.
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CG/sfb, Kingsford oval grill, 120 Gal UTS (14" mini) UDS #3Kamado UDS |
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