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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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09-27-2006, 07:55 PM | #1 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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A Question About Dry Rubs
I've got a dilemma concerning my dry rub recipe. I prefer the flavor of "raw" Turbinado sugar, but the larger granules don't seem to melt into the meat as well, and can burn into tiny hardened pellets at the edges of the meat. Regular white sugar seems to work better, but the flavor is disappointing. Any suggestions on how o get the flavor of raw sugar without the big-granules problem associated with Turbinado?
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09-27-2006, 08:11 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Brian,
Short (really short) bursts in a coffee/spice grinder. or Put in plastic bag and roll with rolling pin. or Mortar and Pestle it. Hope one of these works TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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09-27-2006, 08:15 PM | #3 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Quote:
Bear in mind, there is a strong chance I have no idea what I am talking about, so take it with a grain of turbinado. |
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09-27-2006, 08:18 PM | #4 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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To be honest, until recently I was having trouble with my temperature -- too cool, actually, but at the same time too close to the flame. Maybe that was the problem.
And the granules don't GLOB for me, they stay intact. But I'll try the spice grinder idea, see how that works. Thanks, gang. |
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09-27-2006, 08:36 PM | #5 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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if u were to replace brownsugar in the rub for turbinado sugar what would be the conversion for that?> also putting it through the grinder works well. i do that for my rub so my brownsugar doesnt clump together.i run my rub through a food processor. just to get it mixed really well
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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09-27-2006, 08:45 PM | #6 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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Not sure the flavor would be the same, since brown sugar has molasses in it as well. But I'm glad to hear another vote for the grinder idea.
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09-27-2006, 08:57 PM | #7 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Brian
Turbinado sugar is the first squeezing of the sugar cane and the molasses is still present in the product. Turbinado also has a higher burning point than white or brown sugar so I think there is another problem. I believe your fire control is the problem. What do you cook on and at what temps? Jim PS: we are having a cooking class up in Seattle on Oct 14-15 if your interested.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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09-27-2006, 09:08 PM | #8 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Are you putting the rub on and going directly to the cooker? I always season and let it set for awhile in the fridge....I haven't had the same problem as you. My rub has turbinado in it for home use and competition use.
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-27-2006, 09:11 PM | #9 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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Well, then, I stand corrected about the flavor difference. Thanks for the info.
I'm cooking on a Brinkmann Pitmaster Deluxe. I try to keep it around 250, but I'm guessing at it because the smoker didn't come with a thermometer, and using one set inside doesn't seem to be keeping an accurate reading, since I have to open the smoker to read it. I'd love to attend, but between culinary school, being a full-time dad, and living on 1 1/2 incomes, that's just not in the cards. |
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09-27-2006, 09:12 PM | #10 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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Mr. Kick,
That may be part of my problem too -- I'm taking it directly to the smoker. |
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09-27-2006, 09:16 PM | #11 | |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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What Kapn said:
Quote:
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
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09-27-2006, 09:18 PM | #12 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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You might want to try Dominoes organic sugar. The granules aren't as big as the sugar in the Raw (turbinado) sugar. I like it a lot.
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09-27-2006, 09:19 PM | #13 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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You got a drill? or Can you take the lid off to take someplace to have a hole drilled? If so, PM me your address, I'll buy you a door thermometer from Spicewine Ironworks and have it shipped to you. I know the guy personally, he's OK....has a problem holding his liqour, but he's OK....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-27-2006, 09:22 PM | #14 |
Knows what a fatty is.
Join Date: 09-24-06
Location: Springfield, Oregon
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Yankee,
Looks good, and there's a store a mile from me that sells a lot of organic products, I'm sure they have it. Solidkick, That's damned decent of you. Show up in Oregon and you don't pay for your beer. The smoker has a hole pre-drilled, there's currently a plug in it that just has to be knocked out to accommodate a thermometer. |
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09-27-2006, 10:49 PM | #15 |
Guest
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"...there's a store a mile from me that sells a lot of organic products..."
See Brian, reason #106 why I should live in Oregon. |
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