Drying Brown Sugar

ddog27 · 12-19-2005, 01:31 PM

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?

homebbq · 12-19-2005, 01:49 PM

I would recommend using granulated brown sugar, or some places call it golden granulated.. And yes, without the moisture it will not clump.

qman · 12-19-2005, 02:31 PM

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.

ggeilman · 12-19-2005, 02:43 PM

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!

homebbq · 12-19-2005, 03:46 PM

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.

LostNation · 12-19-2005, 04:46 PM

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.

homebbq · 12-19-2005, 05:25 PM

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...

qman · 12-19-2005, 08:11 PM

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?

Jeff_in_KC · 12-19-2005, 10:32 PM

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.

homebbq · 12-20-2005, 06:09 AM

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...

Ron_L · 12-20-2005, 08:09 AM

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...

Killersmoke · 07-22-2012, 07:49 PM

Thats hilarious Ron!!

cameraman · 07-22-2012, 10:01 PM

I'll put some on a plate and stick it in the fridge overnight. Then hit it with a mortar and pestle.

12-19-2005, 01:31 PM	#1
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	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? __________________ D-dog’s BBQ Rubs, So Good they’re better than Ketchup! [url]http://ddogsbbq.com[/url] [url]http://www.facebook.com/pages/D-DOGS-BBQ/30997079547?ref=ts[/url] [url]http://www.myspace.com/ddogsbbq[/url] [url]http://twitter.com/ddogsbbq[/url]

12-19-2005, 01:49 PM	#2
homebbq Full Fledged Farker Join Date: 02-21-05 Location: Oviedo, FL Downloads: 0 Uploads: 0	I would recommend using granulated brown sugar, or some places call it golden granulated.. And yes, without the moisture it will not clump. __________________ Kevin HomeBBQ.com www.homebbq.com www.bbqstore.co www.outdoorcookingchannel.com

12-19-2005, 02:31 PM	#3
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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. __________________ qman Para Bellum

12-19-2005, 02:43 PM	#4
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX Downloads: 0 Uploads: 0	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! __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer

12-19-2005, 08:11 PM	#8
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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? __________________ qman Para Bellum

12-19-2005, 10:32 PM	#9
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	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. __________________ Big Creek BBQ Competition Team* KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

12-20-2005, 06:09 AM	#10
homebbq Full Fledged Farker Join Date: 02-21-05 Location: Oviedo, FL Downloads: 0 Uploads: 0	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... __________________ Kevin HomeBBQ.com www.homebbq.com www.bbqstore.co www.outdoorcookingchannel.com

12-20-2005, 08:09 AM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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... __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-22-2012, 07:49 PM	#12
Killersmoke Got Wood. Join Date: 01-09-11 Location: Kaysville, Utah Downloads: 0 Uploads: 0	Thats hilarious Ron!!

07-22-2012, 10:01 PM	#13
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	I'll put some on a plate and stick it in the fridge overnight. Then hit it with a mortar and pestle. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Dry Your Brown Sugar	Shooody	Q-talk	11	10-22-2011 09:15 AM
Drying / dehydrating brown sugar - help	Prairie Smoke	Q-talk	8	06-29-2010 07:20 PM
Brown Sugar or Turbinado??	gotwood	Q-talk	3	09-29-2008 01:46 AM
Help w/Homemade Brown Sugar	ZBQ	Q-talk	6	08-04-2007 07:02 PM
More Brown Sugar in the Rub?	RevZiLLa	Q-talk	1	07-29-2007 11:30 AM