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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 12-19-2005, 01:31 PM   #1
ddog27
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Cool Drying Brown Sugar

I use brown sugar in my rub and I have heard people say that by drying the brown sugar it will stop it from clumping. So my question is how do you dry brown sugar? Also is there a difference in the taste once you dry it?
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Unread 12-19-2005, 01:49 PM   #2
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I would recommend using granulated brown sugar, or some places call it golden granulated.. And yes, without the moisture it will not clump.
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Unread 12-19-2005, 02:31 PM   #3
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A lot of us use turbinado surgar instead of regular brown sugar, partly because it is not prone to clumping.

To answer your second question, drying brown sugar will not affect the taste, in my opinion.
To dry, spread it on a sheet pan and put in a very slow oven for a while. Just check it, how long depends on how much moisture it has absorbed. I would use as low a temp as you oven will do.
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Unread 12-19-2005, 02:43 PM   #4
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I made up a batch yesterday with 1/2 cup of brown sugar. I ran the batch thru the coffee grinder a little bit a time - no clumping!
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Unread 12-19-2005, 03:46 PM   #5
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Quote:
Originally Posted by qman
A lot of us use turbinado surgar instead of regular brown sugar, partly because it is not prone to clumping.

To answer your second question, drying brown sugar will not affect the taste, in my opinion.
To dry, spread it on a sheet pan and put in a very slow oven for a while. Just check it, how long depends on how much moisture it has absorbed. I would use as low a temp as you oven will do.
turbinado works great for that purpose (not clumping), and a light sweetening. But if you want the flavor of brown sugar (molasses) then use a granulated brown, or golden granulated.
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Unread 12-19-2005, 04:46 PM   #6
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Quote:
Originally Posted by homebbq
turbinado works great for that purpose (not clumping), and a light sweetening. But if you want the flavor of brown sugar (molasses) then use a granulated brown, or golden granulated.
Keven, congratulations on all your success. Seems every time I read a BBQ magazine I see your team on top.

Up here in Vermont it's called "brownulated" and is a Domino product found in a bag in the regular sugar section in the super market.
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Unread 12-19-2005, 05:25 PM   #7
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Quote:
Originally Posted by LostNation
Keven, congratulations on all your success. Seems every time I read a BBQ magazine I see your team on top.
Hey Rich.. thx... I wish that were really the case.. Or, please open up more magazines..

Seems you have been doing pretty well yourself, with that Lang.. According to Kyle (The Slabs) I am a defector...

Anyway back to sugar for a minute... On turbinado, I really like to use it where I really want a bark, but not real sweet... But if its sweet I'm looking for a granulated version of brown sugar is what I use. Its the base for 2 of my commercial rubs...
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Unread 12-19-2005, 08:11 PM   #8
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Kevin, I agree with you on that. If you are looking for a real sweet, molasses taste, then turbinado or "sugar in the raw" will not deliver it. For me, that is not my style, so the turbinado does work. It helps develop good bark, and solves the clumping issue.

Do you agree that drying brown sugar does not affect the taste?
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Unread 12-19-2005, 10:32 PM   #9
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I've not noticed a taste difference between moist and dried brown sugar and I've dried 4-5 pounds of it over the course of this year! I just spread 2-3 cups out on a large cookie sheet and put in the oven at around 150 - 200*. Stir it around about every 20 minutes or so. Takes a little while longer doing this much but I make a lot of rub at a time. It's difficult to tell when it's dry too because it will have the texture of moist brown sugar until it cools off. Works great! I just sift it out so all I get are the nice small grain and I give my daughter a few of the crunchy clumps to munch on! She loves 'em.
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Unread 12-20-2005, 06:09 AM   #10
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Actually I prefer the commercial granulated brown sugars... They seem to have a bit more flavor in the end result, than drying it or cooking it in the oven. And when they hit the meat they seem to rehydrate a little quicker and more completely than the home made type...

So to answer your question, I guess I feel it does effect things a bit...
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Unread 12-20-2005, 08:09 AM   #11
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Here's the sure fire way to dry brown sugar...

Have your teenage daughter make a batch of brownies to take to school, and its guaranteed that the brown sugar will be out on the counter, open, in the morning...
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Unread 07-22-2012, 07:49 PM   #12
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Thats hilarious Ron!!
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Unread 07-22-2012, 10:01 PM   #13
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I'll put some on a plate and stick it in the fridge overnight. Then hit it with a mortar and pestle.
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