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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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02-04-2013, 08:39 PM | #1 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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sugar in rubs
I was just wondering if the brethren who use turbinado sugar in their rubs leave the grains large or do you grind them down to a finer granule or does it even matter. I'm asking because I've heard others say the large grains tend to clump and leave an overly sweet area on the food kinda like biting into a lump of sugar. What does the Brethren think?
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02-04-2013, 09:30 PM | #2 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I use kosher salt and turbinado sugar in some of my rub concoctions. I pulse in a food processor to mix and to make certain all of the spices are happy together.
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02-04-2013, 09:47 PM | #3 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Turbinato is the only sugar i ever use. It does not burn as brown sugar does, leaving that horrible BURNT molasses taste in my throat. Ya. i leave them the size that they are.
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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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02-04-2013, 09:51 PM | #4 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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A lot of peeps up North here do not like the sweet taste in Q
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bandera owner |
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02-04-2013, 09:55 PM | #5 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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When it comes to my ribs I always use light brown sugar and kosher salt. I add other ingredients as well but just put that info in per the op thread. If your cooking at a low temp your sugar will not burn.
I try to rub them down the night before. Gives time for everything to blend into the meat!! It really does make a difference.
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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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02-04-2013, 10:17 PM | #6 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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If you don't want the larger grains, just go with a different raw sugar. Florida Crystals that Wally World sells is the same grain size as regular white sugar.
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02-04-2013, 10:19 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-04-2013, 10:36 PM | #8 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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That is a mouthful....
Good question though, I have just used it as is but grinding it down sounds like a plan to me.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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02-04-2013, 10:41 PM | #9 |
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana
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I leave turbinado sugar as is . I let it sit on the meat until it melts , then throw it in the smoker... Just use a small coat of turbinado sugar , evenly applied ..
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Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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02-04-2013, 10:42 PM | #10 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I use as is. I've never had an issue with clumping, but I don't use much sugar in my rubs and I don't cake my rub on very thick.
Sent from my SGH-i917 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-05-2013, 03:02 AM | #11 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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use as is...never too sweeeet, as it coats then melts off I dont feel that it sweetens the meat up..as you balance the sweetness away...
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02-05-2013, 05:21 AM | #12 |
On the road to being a farker
Join Date: 11-12-11
Location: Baton Rouge, LA
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Turbinado is all I use. I use it "as is" and clumping has never been an issue. Regular old brown sugar clumps like mad down here in Louisiana but turbinado has no issues in my house.
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02-05-2013, 05:47 AM | #13 |
On the road to being a farker
Join Date: 01-14-13
Location: Forked river NJ
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Just started using turbinado and have left it as is.
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02-05-2013, 05:55 AM | #14 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Turb for the win.
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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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