Mad Science Experiment - Burning Rub Ingredients - Page 4

Westexbbq · 07-26-2006, 01:58 PM

Now I understand what a 5 star rated thread is all about!
Thanks Chris for a wealth of excellent information that I am sure all of us will use and reference for a long time.
Truly a gem.
On the road to the land of fark,
Wes

Mrs. Sawdust · 07-27-2006, 08:55 AM

Wow...great study.
BTW are you related to Alton Brown

Stachel · 08-09-2006, 03:00 AM

Holy Smokes! What excellent work Mr. bigabyte!

Understanding what you wrote helps give confidence to try things without having a recipe & feeling compelled to measure to the meniscus

This was the most interesting/surprising-to-me result:

Quote:

Originally Posted by bigabyte

Splenda - Had a complex sweet flavor, no burnt taste at all. Me likey!

Ate the whole piece.

I have some baking Splenda but haven't used it yet. Might give it a try!

Stachel

nonthink · 08-09-2006, 03:21 AM

Holy Shmoly!!!
I’m gonna print it, Then I’m gonna frame it.
Great reference material.
Thanks.

NorthernQ · 08-09-2006, 05:26 AM

Questions answered here for sure. Awesome piece of work ... definitely a keeper. Where do you find the time and the patience to do all this?

brdbbq · 08-09-2006, 07:17 AM

Made this A Sticky. Good Stuff

bigabyte · 08-09-2006, 01:29 PM

I cooked up an entire meal for my Dad who is diabetic. We had pulled pork sammies, beans, cloeslaw, and potato salad. The potato salad and coleslaw were from Sams, but the beans and the pulled pork were sugar-free using Splenda. I even made the Gates BBQ sauce recipe from the PL&BBQ book using Splenda, but I had to make my own ketchup with Splenda to do so. No big deal really. It was all F-A-N-T-A-S-T-I-C, so don't hesitate to try this if you have problems with sugar. My inject, rub and sauce all used Spelnda 1-1 in place of sugar, corn syrup, etc...

As for finding hte time to do this, I pick a time when I have a couple days at home by myself, which is few and far between. In lieu of 24x7 pornos, I BBQ. Then the pornos!

FatDad · 08-09-2006, 07:18 PM

Quote:

Originally Posted by brdbbq

Made this A Sticky. Good Stuff

Thanks Brian !!

Awesome stuff Chris !

Frey · 08-01-2010, 06:34 PM

I am pretty sure you could get some sort of government grant for highly Important work like this.

heiny · 08-01-2010, 07:46 PM

well done... very helpful

Jeff S. · 08-01-2010, 07:47 PM

Just stumbled upon this, worth the price of admission in it's self.

Great Work!

thedirtman · 08-01-2010, 08:10 PM

That is some great work. Fantastic job.
Todd

T-Man · 08-01-2010, 10:33 PM

Some good info.... And some good research ..... Thanks ...

SmokeJumper · 08-02-2010, 04:51 AM

This post sums up why I come to this forum. Thanks for sharing all this great info - it will inform how I make my rubs.

Stevesonfire! · 08-02-2010, 06:28 AM

I swear my wife and I just had a conversation yesterday about this very thing! We didn't know where to find this type of information. We've been interested in creating our own rubs, sauces and mops, but didn't know how different spices, sugars and such would act/interact with heat, each other ect.
Your work is a giant step for us.... so, here's a giant THANK YOU!

07-26-2006, 01:58 PM	#46
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Now I understand what a 5 star rated thread is all about! Thanks Chris for a wealth of excellent information that I am sure all of us will use and reference for a long time. Truly a gem. On the road to the land of fark, Wes __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-27-2006, 08:55 AM	#47
Mrs. Sawdust On the road to being a farker Join Date: 07-17-06 Location: Manorville, NY Downloads: 0 Uploads: 0	Wow...great study. BTW are you related to Alton Brown __________________ Michele (Brewmistress and Pitmistress) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery Equipment: "Barbra Q": Lang 84 Deluxe "Sam-I-Am: XL Big Green Egg "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

08-09-2006, 03:21 AM	#49
nonthink Full Fledged Farker Join Date: 07-18-06 Location: West Babylon, NY (long Island) Downloads: 0 Uploads: 0	Holy Shmoly!!! I’m gonna print it, Then I’m gonna frame it. Great reference material. Thanks. __________________ Killer Of Threads WSM w\ Stoker Char-Broil Silver Smoker Smokey Joe Gold Weber Kettle (18 in.) Kingsford Kettle (it came w\ the house) Kenmore Gasser (I've grown tired of being a charcoal purest)

08-09-2006, 05:26 AM	#50
NorthernQ On the road to being a farker Join Date: 02-17-06 Location: Temiskaming Shores, Ontario, Canada Downloads: 0 Uploads: 0	Questions answered here for sure. Awesome piece of work ... definitely a keeper. Where do you find the time and the patience to do all this? __________________ Peter Beer is proof that God loves us. ____________________________________ Crown Verity gasser Little gasser Meco bullet, CharGriller Refrigerator shelf, pile of rocks, stack of wood Former Klose owner (sob)

08-09-2006, 01:29 PM	#52
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I cooked up an entire meal for my Dad who is diabetic. We had pulled pork sammies, beans, cloeslaw, and potato salad. The potato salad and coleslaw were from Sams, but the beans and the pulled pork were sugar-free using Splenda. I even made the Gates BBQ sauce recipe from the PL&BBQ book using Splenda, but I had to make my own ketchup with Splenda to do so. No big deal really. It was all F-A-N-T-A-S-T-I-C, so don't hesitate to try this if you have problems with sugar. My inject, rub and sauce all used Spelnda 1-1 in place of sugar, corn syrup, etc... As for finding hte time to do this, I pick a time when I have a couple days at home by myself, which is few and far between. In lieu of 24x7 pornos, I BBQ. Then the pornos! __________________ 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

08-09-2006, 07:17 AM	#51
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Derry NH Downloads: 0 Uploads: 0	Made this A Sticky. Good Stuff

08-01-2010, 06:34 PM	#54
Frey Found some matches. Join Date: 07-01-10 Location: Smithville, MO Downloads: 0 Uploads: 0	I am pretty sure you could get some sort of government grant for highly Important work like this.

08-01-2010, 07:46 PM	#55
heiny On the road to being a farker Join Date: 04-23-10 Location: Cincinnati, Ohio Downloads: 0 Uploads: 0	well done... very helpful __________________ If God didn't want us to eat meat then why did he make cows out of steak?

08-01-2010, 07:47 PM	#56
Jeff S. Full Fledged Farker Join Date: 04-20-10 Location: Coeur d alene, Idaho Downloads: 0 Uploads: 0	Just stumbled upon this, worth the price of admission in it's self. Great Work! __________________ Sweet Blue Que Trailer'd LownSlo 48" x 20" with a Char-Broil Grill Hinged Dome UDS, Weber Kettle lid UDS Weber Performer Red (Super Lightning Fast)Lithium-Ion powered ThermoPen 2 Modded ET-73's 2 stock '73's IGrill WSBA, PNWBA, KCBS, KCBS CBJ It's the I behind the Eye that see's

08-01-2010, 08:10 PM	#57
thedirtman Full Fledged Farker Join Date: 09-15-08 Location: severna park, MD Downloads: 0 Uploads: 0	That is some great work. Fantastic job. Todd

08-01-2010, 10:33 PM	#58
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	Some good info.... And some good research ..... Thanks ... __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

08-02-2010, 04:51 AM	#59
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	This post sums up why I come to this forum. Thanks for sharing all this great info - it will inform how I make my rubs. __________________ Rob 26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!! Got crabs with SmokinAussie! Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)

08-02-2010, 06:28 AM	#60
Stevesonfire! On the road to being a farker Join Date: 06-14-10 Location: Pekin IN Downloads: 0 Uploads: 0	I swear my wife and I just had a conversation yesterday about this very thing! We didn't know where to find this type of information. We've been interested in creating our own rubs, sauces and mops, but didn't know how different spices, sugars and such would act/interact with heat, each other ect. Your work is a giant step for us.... so, here's a giant THANK YOU! __________________ Hi my names Steve, I have a problem........

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