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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 10-21-2011, 06:57 PM   #61
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nice work
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Unread 10-21-2011, 07:20 PM   #62
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Farken hell!

You even went alphabetical....
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Unread 10-22-2011, 04:59 AM   #63
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I can only imagine how long and how much money this cost you. Thanks for sharing!
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Unread 10-22-2011, 07:33 AM   #64
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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?
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Unread 10-22-2011, 09:18 AM   #65
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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!
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Unread 10-22-2011, 09:21 AM   #66
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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
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Unread 10-22-2011, 09:59 AM   #67
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Thanks for this post, it is people like you that bring so much value to this forum. A big hearty thanks.
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Unread 12-16-2011, 08:00 PM   #68
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This is awesome. Great work!
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Unread 12-17-2011, 11:06 AM   #69
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Wow , thanks for the info. You put alot of work into this.
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