At the request of Landarc, my research that led to Foil Hat Rub

bigabyte · 06-25-2012, 11:03 PM

I have even reverted to my Mad BBQ Scientist logo for these memories.

It all started somewhere before I was even a member of the Brethren. Another local bbq'er named Clay (team name Sauced Pigs) and I were talking about the "myth" of sugars causing a burnt flavor on bark. After all, sugars required much higher temps than what most folks were cooking at for BBQ back in 2005.

I put a pan of sugar in the oven at 250 for 24 hours, and guess what? No burning at all. I expected that result, but had to do that, take pictures, and share with those I talked to online in order to prove to them that cooking at 250 for long periods of time is not going to cause the sugar to burn.

From there, I could no longer believe all of the so-called "BBQ Truths" and wizened knowledge. I had to find out first hand what the fark was going on with things.

I began experimenting all sorts of things to put the so-called "BBQ Truths" to the test. I even assumed the moniker "Mad BBQ Scientist". After a couple years of this I even wound up getting a logo made.

The experiments that most impacted my rubs over the next few years, and in effect ultimately gave me the knowledge I put into the creation of my Foil Hat Rub were my "Burning Rub Ingredients" tests. These started with that sugar test, and progressed further into actual cooking tests on smokers with meat.

So without further ado, please allow me to link to the three primary results of testing. Each of these was the result of tests on many different ingredients that could be used in a rub, a sauce, or a slather. The purpose was to find out what effect cooking at low and slow BBQ temps had on these ingredients when cooked on meat.

Enough of my yabbering, here's the links already. Please forgive me for doing this. I did not want to bump my old threads, so I decided to make one post linking to them. I hope that is OK. Please forgive the photo quality. This was all done before I gave a rat's ass about posting photos online, and used an old flip phone for taking pics.

Round 1 - http://www.bbq-brethren.com/forum/sh...ad.php?t=18492

Round 2 - http://www.bbq-brethren.com/forum/sh...ad.php?t=36204

Round 3 - http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

I'm going through some additional older threads and will post any others that helped in my rub research as well. I had other tests not related to rubs, but I see no point in linking those.

Thanks for looking.

landarc · 06-25-2012, 11:15 PM

Thanks Chris. I think there is a great deal of information in those posts. Lots of new members might not know about them.

nucornhusker · 06-25-2012, 11:45 PM

Great info. Thanks for posting those in the same place.

Q-Dat · 06-25-2012, 11:50 PM

Thanks for that Brother.

Dang thats a lot of work!

Durzil · 06-25-2012, 11:51 PM

Now why wasn't this your 20,000th post? Great post btw thanks for the links.

caseydog · 06-25-2012, 11:54 PM

I guess Guerry is lit, again. So, I'll have to do his work, again.

Landarc and bigabyte need to get a room.

CD

bigabyte · 06-26-2012, 12:03 AM

Quote:

Originally Posted by Durzil

Now why wasn't this your 20,000th post? Great post btw thanks for the links.

I've apparently run out of ideas at the moment...

Hook_Line_and_Sinker · 06-26-2012, 12:36 AM

Over 3 years of work gathered here , awesome job !

Some very good info here

Al Czervik · 06-26-2012, 05:29 AM

Thanks for sharing Chris...

Lake Dogs · 06-26-2012, 07:01 AM

Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-)

gtr · 06-26-2012, 09:29 AM

Alrighty! I'm bookmarking this one - really looking forward to digging into this stuff. Most awesome - thanks!

bigabyte · 06-26-2012, 09:34 AM

Quote:

Originally Posted by Lake Dogs

Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-)

Yeah, at one time I thought about doing that. Then over time I realized that these results gave me enough insight to have a good idea what would happen at higher temps. Plus, most people interested in reading this are looking at it through a filter of just a few ingredients anyway, so if they really need to know first hand they can do their own similar testing much quicker and easier on their smaller list of ingredients. So the time and money investment doesn't make much sense to me with this existing baseline in place.

landarc · 06-26-2012, 10:45 AM

What I find interesting is that mustard gives a slight burned taste. So often I see sugar listed as the culprit, but, it could be the mustard slather and not the sugars.

Will work for bbq · 06-26-2012, 10:49 AM

Wow this is the best 20,039th post I've ever seen, awesome.

I always thought you were the Mad BBQ Scientist because, Mad (for your love of SpamFish

) BBQ (for your love of the TD's

) and Scientist (for developing a poll that gets up minimum once a week and can count

). but now I know the truth. Thanks for sharing.

BobM · 06-26-2012, 10:59 AM

Very interesting, great info. Thanks for the post.

Bob

06-25-2012, 11:03 PM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	At the request of Landarc, my research that led to Foil Hat Rub I have even reverted to my Mad BBQ Scientist logo for these memories. It all started somewhere before I was even a member of the Brethren. Another local bbq'er named Clay (team name Sauced Pigs) and I were talking about the "myth" of sugars causing a burnt flavor on bark. After all, sugars required much higher temps than what most folks were cooking at for BBQ back in 2005. I put a pan of sugar in the oven at 250 for 24 hours, and guess what? No burning at all. I expected that result, but had to do that, take pictures, and share with those I talked to online in order to prove to them that cooking at 250 for long periods of time is not going to cause the sugar to burn. From there, I could no longer believe all of the so-called "BBQ Truths" and wizened knowledge. I had to find out first hand what the fark was going on with things. I began experimenting all sorts of things to put the so-called "BBQ Truths" to the test. I even assumed the moniker "Mad BBQ Scientist". After a couple years of this I even wound up getting a logo made. The experiments that most impacted my rubs over the next few years, and in effect ultimately gave me the knowledge I put into the creation of my Foil Hat Rub were my "Burning Rub Ingredients" tests. These started with that sugar test, and progressed further into actual cooking tests on smokers with meat. So without further ado, please allow me to link to the three primary results of testing. Each of these was the result of tests on many different ingredients that could be used in a rub, a sauce, or a slather. The purpose was to find out what effect cooking at low and slow BBQ temps had on these ingredients when cooked on meat. Enough of my yabbering, here's the links already. Please forgive me for doing this. I did not want to bump my old threads, so I decided to make one post linking to them. I hope that is OK. Please forgive the photo quality. This was all done before I gave a rat's ass about posting photos online, and used an old flip phone for taking pics. Round 1 - http://www.bbq-brethren.com/forum/sh...ad.php?t=18492 Round 2 - http://www.bbq-brethren.com/forum/sh...ad.php?t=36204 Round 3 - http://www.bbq-brethren.com/forum/sh...ad.php?t=62646 I'm going through some additional older threads and will post any others that helped in my rub research as well. I had other tests not related to rubs, but I see no point in linking those. Thanks for looking. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

06-25-2012, 11:15 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Thanks Chris. I think there is a great deal of information in those posts. Lots of new members might not know about them. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-25-2012, 11:45 PM	#3
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Great info. Thanks for posting those in the same place. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

06-25-2012, 11:51 PM	#5
Durzil Full Fledged Farker Join Date: 09-06-10 Location: Oregon Downloads: 0 Uploads: 0	Now why wasn't this your 20,000th post? Great post btw thanks for the links. __________________ Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod

06-25-2012, 11:54 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I guess Guerry is lit, again. So, I'll have to do his work, again. Landarc and bigabyte need to get a room. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

06-25-2012, 11:50 PM	#4
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Thanks for that Brother. Dang thats a lot of work!

06-26-2012, 12:36 AM	#8
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	Over 3 years of work gathered here , awesome job ! Some very good info here __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

06-26-2012, 05:29 AM	#9
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Thanks for sharing Chris... __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

06-26-2012, 07:01 AM	#10
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Thanks. Now lets go do those same wonderful tests at 275 and then again at 300. :-) __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

06-26-2012, 09:29 AM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Alrighty! I'm bookmarking this one - really looking forward to digging into this stuff. Most awesome - thanks! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

06-26-2012, 10:45 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	What I find interesting is that mustard gives a slight burned taste. So often I see sugar listed as the culprit, but, it could be the mustard slather and not the sugars. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-26-2012, 10:49 AM	#14
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Wow this is the best 20,039th post I've ever seen, awesome. I always thought you were the Mad BBQ Scientist because, Mad (for your love of SpamFish ) BBQ (for your love of the TD's ) and Scientist (for developing a poll that gets up minimum once a week and can count ). but now I know the truth. Thanks for sharing. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

06-26-2012, 10:59 AM	#15
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Very interesting, great info. Thanks for the post. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|