The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-21-2011, 06:57 PM   #61
bbqchicken
is One Chatty Farker
 
Join Date: 07-23-11
Location: Ontario, Ca
Default

nice work
__________________
UDS, Smokey Joe
bbqchicken is offline   Reply With Quote


Thanks from:--->
Old 10-21-2011, 07:20 PM   #62
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Farken hell!

You even went alphabetical....
SmokinAussie is offline   Reply With Quote


Old 10-22-2011, 04:59 AM   #63
TomB
Full Fledged Farker

 
Join Date: 02-07-10
Location: Des Moines, IA
Default

I can only imagine how long and how much money this cost you. Thanks for sharing!
__________________
Tom
[B]Red Nose BBQ[/B]
WSM 22.5" x 2
Weber Smokey Joe
Weber Mini-WSM
Weber Genesis gas grill
Smokey Mountain gas smoker
TomB is offline   Reply With Quote


Thanks from:--->
Old 10-22-2011, 07:33 AM   #64
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

Thanks Chris! You're like the Lewis & Clark of Flavors. I just started using spices this year when I stated making my own rubs & BBQ sauces for home use. There are so many out there to try.

I have used splenda for a couple of years, instead of sugar. I like it too. I'm assuming that Brown Sugar Splenda would have your approval also. Have you tested it?
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Old 10-22-2011, 09:18 AM   #65
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Wow, talk about a blast from the past!

I haven't tried Brown Sugar Splenda because I haven't used any Splenda since about a year after posting this. I imagine it would be fine, but just can't say for sure. It wouldn't be hard to test on your own though. Just take a Country Style Rib and coat with some Brown Sugar Splenda and Salt, then cook it the way you normally cook.

This thread came up at the AR too, so I guess it was doomed to get bumped again!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 10-22-2011, 09:21 AM   #66
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Actually, I think this other thread below has the most complete list of ingredients I tested. The thread you are currently reading was just the first one I posted here on this subject. I made two other posts after testing some other things, with the one below being the most recent one.
http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

Also, you mentioned you were starting to make rubs. You may or may not find this spreadsheet helpful. In case you do find it helpful here's a thread with a "spice matrix" I built while studying and researching ingredients and flavor matches.

http://www.bbq-brethren.com/forum/sh...ad.php?t=80042
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 10-22-2011, 09:59 AM   #67
Cheech
Knows what a fatty is.
 
Cheech's Avatar
 
Join Date: 07-26-08
Location: Cutlerville Michigan
Default

Thanks for this post, it is people like you that bring so much value to this forum. A big hearty thanks.
Cheech is offline   Reply With Quote


Old 12-16-2011, 08:00 PM   #68
mike101521
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 03-08-11
Location: Chicago
Default

This is awesome. Great work!
mike101521 is offline   Reply With Quote


Old 12-17-2011, 11:06 AM   #69
vhram
Full Fledged Farker
 
Join Date: 03-02-11
Location: california
Default

Wow , thanks for the info. You put alot of work into this.
vhram is offline   Reply With Quote


Reply

Tags
Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mad Science Experiment - Ingredients in Rubs/Slathers bigabyte Q-talk 16 10-22-2011 09:42 AM
Mad Science Experiment - Spam bigabyte Q-talk 53 07-15-2011 08:00 AM
Mad Science Experiment - Fatties bigabyte Q-talk 28 02-03-2008 11:17 AM
Mad Science Experiment - Burning Ingredients bigabyte Q-talk 11 01-14-2008 10:39 PM
Mad Science Experiment - Salt vs MSG bigabyte Q-talk 2 07-04-2006 07:44 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:35 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts