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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 01-02-2013, 02:24 PM   #31
Lake Dogs
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Quote:
Originally Posted by mawil1013 View Post
IMHO, comp is so far removed from q that it ain't q. Real comp should be, here is your stack of logs, your whole hog, let's see what you can do. comp is commercialized, seems the only purpose of comp is to sell a restaurant or a sauce. But, that's just my personal opinion.

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You've been to the wrong comps, IMHO. Yes, plenty like you mention, but plenty aren't like this at all. My favorites have you cook whole pork shoulders (usually in the 20# range each) and whole hog in addition to ribs. Not everyone uses a "stack of logs", but most of us do. Most of us dont sell sauces nor are we promoting anyones restaurant.

To the original poster, it all comes down to personal taste and preference.

I dont "mix sugar in my rub", but that's because I use my rub on most everything from pork, to ribs, to beef, etc. and I find sugar in my beef rub fairly disgusting. I do, however, add in a small amount of turbinado sugar when cooking ribs, and even a smaller amount on pork (butts, shoulders, picnics, hams). The reason, for me, is that I like to eat BBQ without any sauce, and without any sauce could use a slight hint of sweet. Like I said, I dont use much. I dont care for "candied" bbq. This aside, both in competitions and at home, I offer BBQ sauce on the side, and for ribs I'll have at least 2 sauces that are fairly sweet, one being liquid pig candy...

Personal preference...

Note to mawil1013: Some competitions (some sanctioned ones) allow the competitor to present sauce on the side, and others allow multiple sauces to be presented on the side. F Y I.
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Unread 01-02-2013, 02:27 PM   #32
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Use sugar or don't use it. The Q will be fantastic either way. If no sugar makes you happy, be happy. Some folks may add sauce at the table and they will be happy too.
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Unread 01-02-2013, 04:27 PM   #33
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Quote:
Originally Posted by QDoc View Post
Why?
Because I like it.
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Unread 01-02-2013, 04:28 PM   #34
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I use sugar for two different and rather specific uses. One is for the obvious taste it can give meat. This is most important when I am doing a butt or chicken, where the sweetness can really complement the meat. I find the sugar can perk up the natural sweetness of the pork

I also add a little, and I mean, less than 5% of the total weight of sugar to beef rub. I do not want to taste the sugar at all, it is there for the chemical property is brings in assisting in creating a pellicle on the meat, which I believe aids if moisture, texture and bark. But, it is meant to have no flavor impact at all.
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Unread 01-02-2013, 05:21 PM   #35
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Quote:
Originally Posted by RW View Post
Too many people drinking too many soft drinks all of their lives. Sweet has become the normal taste of all foods and drinks.
Exactly right. The judges like it because they are a cross section of the general population.
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Unread 01-02-2013, 05:24 PM   #36
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Quote:
Originally Posted by Lake Dogs View Post
Every day presents an opportunity to learn something new. Today, for example, I learned that Bo went to high school....
I didn't say I finished!
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Unread 01-02-2013, 05:32 PM   #37
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Why? Because salt+sugar+fat is the (un)holy trinity of cooking.

I believe a study was done on lab rats a few years ago and found that sugar+salt+fat was only slightly less addictive than heroin.
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Unread 01-02-2013, 07:00 PM   #38
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Bark & Balance...
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Unread 01-03-2013, 10:54 PM   #39
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I use Splenda in my rubs because it tastes good.

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Unread 01-03-2013, 11:16 PM   #40
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Saltwater taffy, pulled pork, pulled taffy.
Face it, they go together.
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Unread 01-03-2013, 11:17 PM   #41
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Bark.
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Unread 01-03-2013, 11:19 PM   #42
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Bite!
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Unread 01-04-2013, 04:15 AM   #43
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I like to smoke my sugar first hot and fast. Gives a whole new flavor profile. I call it delicious others call it burnt.
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Unread 01-04-2013, 08:01 AM   #44
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I had to look this up again, as I recalled something from my HS Chemistry days.

The Mallard Reaction: amino acids and reducing sugars combine with heat to produce hundreds of smell and flavors.


Without additional sugars, the naturally occurring sugars will combine with the amino acids (I recall these might be part of what makes up fat) forming the bark.

I don't think the addition of sugar in the rub adds as much "candy sweet" taste as it does the more complex salty/acidic/sweet flavors of the mallard reaction (think bacon!!!!)
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Unread 01-04-2013, 08:08 AM   #45
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Quote:
Originally Posted by El Ropo View Post
If you google for popular rib rubs, many of the recipes contain more than 70% sugar. Alton Brown's recipe is closer to 80% sugars. I lost all respect for him after seeing one of his BBQ episodes.

He actually stated in the show that cooking ribs above 230 F would result in rib jerky. Where did he get that BS from?
Hey hey hey..... that recipe is what got me started on the path to que.
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