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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2006, 03:51 PM   #1
beerguy
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Default What is "turbinado sugar" and where is it found?

Guys, can you tell me what turbinado sugar is, whether its a brand name or a type of sugar? Phil uses it on his prime rib and filet mignons that got raves. I looked for it in the spice sections of the local grocery chains but came up empty. Any help will be appreciated.

Rick
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Unread 01-08-2006, 04:10 PM   #2
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Turbinado is the raw cane sugar after the first pressing. The granules are larger, and it has a brown tint to it as it still contains some of the natural molasses. It does have a distinctive flavor and it breaks down or carmelizes at a higher temp than brown sugar, or white "refined" sugar.

Sugar in the raw is a brand name.
http://www.sugarintheraw.com/
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Unread 01-08-2006, 04:13 PM   #3
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"Sugar in the Raw" is a brand name turbinado sugar...here in FL (and other sugar producing areas) we can get regional "brands", too.
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Unread 01-08-2006, 04:18 PM   #4
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Rick,
Don.t limit yourself to the prime rib though and filets.

Turbinado goes good on everything. Butts, ribs, etc. Adds sweetness to your brisket bark too.
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Unread 01-08-2006, 04:20 PM   #5
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I found Florida Crystals Cane Suger at Wal-Mart.
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Unread 01-08-2006, 04:22 PM   #6
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Thanks guys, now I know what to look for.
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Unread 01-08-2006, 04:25 PM   #7
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Quote:
Originally Posted by beerguy
Thanks guys, now I know what to look for.
Wow, that was pretty cool Beerguy. Response time, even on a Sunday, was well under 1/2 hour.

Gotta love these guys
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Unread 01-08-2006, 04:26 PM   #8
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Kevin, after viewing your link, I think this sugar is what you get in Ireland in packets for your coffee. Love Ireland, hated there coffee, and it wasn't the sugar, I think it was rthe water. Better for making beer than coffee. Thx for the link.
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Unread 01-08-2006, 04:40 PM   #9
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Here's a good site with alot of info on sugars. conversions-measures -types-- Hope it helps


http://www.joyofbaking.com/sugar.html
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Unread 01-08-2006, 06:13 PM   #10
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This is a great coincidense. I recently read an article about using the raw brown sugar instead of the white sugar. The article said the raw sugar is better for you than white. Ive been using it in my coffee at 7-11's. You can taste the molasses.

Now I know what to buy too. Thanks for asking the question Rick.
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Unread 01-09-2006, 10:04 AM   #11
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I will also add the following:

1. It is lower in calories than traditional "brown sugar" (which is white sugar colored with mollases)

2. Since it is more of a complex carbohydrate than white sugar it is better tolerated by diabetics (or at least in my experience).

3. C&H "Pure Cane Sugar" is the same; "raw" sugar.
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Unread 01-09-2006, 12:41 PM   #12
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Absolutely, Brauma! Sugar in the Raw tastes awesome in coffe AND tea! I use that or honey (coffee only) in mine.
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Unread 01-10-2006, 12:42 AM   #13
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I thought it came from crushing little turbinados and boiling them down into a syrup. Poor little bastards.
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Unread 01-10-2006, 07:57 AM   #14
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Quote:
Originally Posted by Hoorenga
I thought it came from crushing little turbinados and boiling them down into a syrup. Poor little bastards.
Some say that "free range" turbinados make the best sugar.
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Unread 01-10-2006, 09:24 AM   #15
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Quote:
Originally Posted by racer_81
Some say that "free range" turbinados make the best sugar.
From the great Plains ?
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