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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 12-26-2006, 06:51 PM   #1
jpw23
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I use a lot of brown sugar in my rubs.....is there any way to dry this stuff out a bit......I have set it in the oven for hours at 150 and it helped some but, not as much as I would like.....any suggestions?
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Unread 12-26-2006, 07:00 PM   #2
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I'll have to check time & temp when I get home for the oven. Leave it out over night??
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Unread 12-26-2006, 07:10 PM   #3
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Did you spread it out on a cookie sheet first? If not, try that. It usually works for me just leaving it out for a few hours. A 150 degree oven should do it in an hour or less, I would think.

You'll still need to break it up after it has dried.

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Unread 12-26-2006, 07:14 PM   #4
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Quote:
Originally Posted by JimT
Did you spread it out on a cookie sheet first? If not, try that. It usually works for me just leaving it out for a few hours. A 150 degree oven should do it in an hour or less, I would think.

You'll still need to break it up after it has dried.

JimT
yeah....I did that and broke it up...it still seems a bit to moist to suit me, maybe its always gonna be that way. I might try running it through the food processor to get it a little more fine, that might help.
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Unread 12-26-2006, 07:18 PM   #5
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What about using Turbinado sugar instead. It's pretty much like the regular brown sugar only drier. I don't see alot of difference in taste between the two.
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Unread 12-26-2006, 07:25 PM   #6
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They make a product called granulated brown sugar that you should be able to find. I've bought it in a cardboard tube like the sugar for the office comes in. Here it is in a bag.

http://www.mybrandsinc.com/ShopOnlin...&ss=DOM&p=4827
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Unread 12-26-2006, 07:27 PM   #7
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I've not seen turinado around here....might need to do a little research.
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Unread 12-26-2006, 09:35 PM   #8
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I found some
http://www.barryfarm.com/our_store.htm
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Unread 12-26-2006, 09:40 PM   #9
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Quote:
Originally Posted by jpw23
A local supermarket may sell it under the brand name "Sugar in the Raw" or pure cane sugar etc. May be worth checking during your next trip food shopping before paying for shipping.
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Unread 12-26-2006, 09:59 PM   #10
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Quote:
Originally Posted by jpw23
I've not seen turinado around here....might need to do a little research.
I'm sure you've heard this but you can find turbinado in the supermarket as "Sugar in the Raw". I've used it but it has large granules that don't like to stay mixed with my rubs. When I'm shaking the rub onto the meat, the turbinado seems to seperate out.
Drying the brown sugar in the oven works but you have to spread it out, put it in the oven, crumble and repeat a few times to get it right. In order to crumble it up, I put it in a big ziplock bag and go over it with a rolling pin to crush the chunks. It comes out nice and dry, it won't clump and it's a bit finer due to all the rolling.

Edit: apparently you have heard this before..., from Vinny. How did you do that Vinny? It didn't take me 19 minutes to type out this post.
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Unread 12-26-2006, 10:03 PM   #11
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Hain makes a Tubinado and it usually carried in the "Natural or Health Foods" section of the grocery stores, it is more expensive than the "Sugar in the Raw" but the same as far as I can tell.
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Unread 12-26-2006, 10:44 PM   #12
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when I oven dry I constantly fiddle with it, spreading it around, breaking it up, stirring it. I've had good results. Put it in with a batch of rub and a week later no clumps.
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Unread 12-26-2006, 10:49 PM   #13
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Quote:
Originally Posted by Kirk
I'm sure you've heard this but you can find turbinado in the supermarket as "Sugar in the Raw". I've used it but it has large granules that don't like to stay mixed with my rubs. When I'm shaking the rub onto the meat, the turbinado seems to seperate out.
Drying the brown sugar in the oven works but you have to spread it out, put it in the oven, crumble and repeat a few times to get it right. In order to crumble it up, I put it in a big ziplock bag and go over it with a rolling pin to crush the chunks. It comes out nice and dry, it won't clump and it's a bit finer due to all the rolling.

Edit: apparently you have heard this before..., from Vinny. How did you do that Vinny? It didn't take me 19 minutes to type out this post.
I have had the same problem with turbinado. I tried grinding it with no luck. I am going to give the "brownulated" a shot though.
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Unread 12-26-2006, 11:20 PM   #14
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I hit meat with turbinado then rub, been doing it for a couple of years, works well.
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Unread 12-27-2006, 12:10 AM   #15
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I've used a coffee grinder to pulverize turbinado into almost dust.. give that a whirl.


yeah.. theres a pun in there. :)
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