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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 07-26-2006, 01:58 PM   #46
Westexbbq
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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,
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Unread 07-27-2006, 08:55 AM   #47
Mrs. Sawdust
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Wow...great study.
BTW are you related to Alton Brown
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Unread 08-09-2006, 03:00 AM   #48
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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!

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Unread 08-09-2006, 03:21 AM   #49
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Holy Shmoly!!!
Iím gonna print it, Then Iím gonna frame it.
Great reference material.
Thanks.
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Unread 08-09-2006, 05:26 AM   #50
NorthernQ
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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?
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Unread 08-09-2006, 07:17 AM   #51
brdbbq
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Made this A Sticky. Good Stuff
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Unread 08-09-2006, 01:29 PM   #52
bigabyte
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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!
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Unread 08-09-2006, 07:18 PM   #53
FatDad
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Quote:
Originally Posted by brdbbq
Made this A Sticky. Good Stuff
Thanks Brian !!

Awesome stuff Chris !
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Unread 08-01-2010, 06:34 PM   #54
Frey
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I am pretty sure you could get some sort of government grant for highly Important work like this.
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Unread 08-01-2010, 07:46 PM   #55
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well done... very helpful
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Unread 08-01-2010, 07:47 PM   #56
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Just stumbled upon this, worth the price of admission in it's self.

Great Work!
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Unread 08-01-2010, 08:10 PM   #57
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That is some great work. Fantastic job.
Todd
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Unread 08-01-2010, 10:33 PM   #58
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Some good info.... And some good research ..... Thanks ...
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Unread 08-02-2010, 04:51 AM   #59
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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.
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Unread 08-02-2010, 06:28 AM   #60
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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!
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Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients

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