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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, 09:52 AM | #1 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Why do people put Sugar in their Rub?
With the wonderful bark created with just salt and pepper and problems with burning, Why? Is it a comp thing because people like sweet candy?
One of my complaints about my Q is lack of seasoning deep within the meat without injecting which I don't like to do. |
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01-02-2013, 10:01 AM | #2 |
Full Fledged Farker
Join Date: 02-13-12
Location: Texas Hill Country
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Too many people drinking too many soft drinks all of their lives. Sweet has become the normal taste of all foods and drinks.
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Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe |
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01-02-2013, 10:03 AM | #3 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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It tastes yummy. Sugar offers another level of flavor. Just because someone uses sugar doesn't mean he/she is using so much that it tastes like candy.
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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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01-02-2013, 10:10 AM | #4 |
On the road to being a farker
Join Date: 09-20-10
Location: Exeter, Pa
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I personally love the sweet profile that it provides. Overall I have a very sweet tooth, and it just runs over into my BBQ!
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01-02-2013, 10:13 AM | #5 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Nothing wrong with sugar, unless you use too much or let it burn. A lot people use turbinado aka raw cane sugar in their rubs. It burns less.
Last edited by JS-TX; 01-02-2013 at 10:13 AM.. Reason: typo |
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01-02-2013, 10:14 AM | #6 |
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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I don't put sugar in a lot of my rubs because I prefer the taste without it. I do use brown sugar sometimes depending on the bark I'm trying to get as sugar caramalizes and creates a unique texture. I can also do the same thing with a late saucing but it's all in the finish I'm going for.
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Chargriller Duo w SFB |
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01-02-2013, 10:22 AM | #7 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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Thanks from: ---> |
01-02-2013, 10:28 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I reckon I'm strange I don't do sweet especially on beef. I do admit using a little Splenda in my pork rub but it is a balancing thing not a predominate flavor.I try to cover the tastebuds spectrum Sweet, Salty, Bitter,Sour.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-02-2013, 10:31 AM | #9 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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01-02-2013, 10:40 AM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Shut the Fark Up that is the secret ingredient
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
01-02-2013, 11:14 AM | #12 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I like a little sweet to balance out the heat. I don't compete so I'm cooking to our tastes/likes.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-02-2013, 11:16 AM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Hell, you don't need salt to make a good bark. All that crap is for amateurs who just want to get bloated and have high blood pressure. If you don't like plain old bland meat, then you're just a farking sissy arse ninny!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Thanks from: ---> |
01-02-2013, 11:31 AM | #15 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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I like the sweet/savory profile for my pork and sometimes chicken, rarely on beef, prefer the beef without sweet, but sometimes in the name of experimentation or to try something new it will get in there, or in specific dishes, such as some of the asian stir frys and such.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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