The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-27-2006, 07:55 PM   #1
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default A Question About Dry Rubs

I've got a dilemma concerning my dry rub recipe. I prefer the flavor of "raw" Turbinado sugar, but the larger granules don't seem to melt into the meat as well, and can burn into tiny hardened pellets at the edges of the meat. Regular white sugar seems to work better, but the flavor is disappointing. Any suggestions on how o get the flavor of raw sugar without the big-granules problem associated with Turbinado?
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 08:11 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Brian,
Short (really short) bursts in a coffee/spice grinder.
or
Put in plastic bag and roll with rolling pin.
or
Mortar and Pestle it.

Hope one of these works

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 09-27-2006, 08:15 PM   #3
G$
is One Chatty Farker
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BrianBinOR
I've got a dilemma concerning my dry rub recipe. I prefer the flavor of "raw" Turbinado sugar, but the larger granules don't seem to melt into the meat as well, and can burn into tiny hardened pellets at the edges of the meat. Regular white sugar seems to work better, but the flavor is disappointing. Any suggestions on how o get the flavor of raw sugar without the big-granules problem associated with Turbinado?
I am curious what temperatures are you cooking at, and how close to an actual flame? I ask because I use Turbinado almost exclusively in my rubs, and do not see the 'globbing problem' you describe. In fact, I like the larger granules because they seem to slow down the melting process a little, and with such low temps burning does not seem to be an issue.

Bear in mind, there is a strong chance I have no idea what I am talking about, so take it with a grain of turbinado.
G$ is offline   Reply With Quote


Unread 09-27-2006, 08:18 PM   #4
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default

To be honest, until recently I was having trouble with my temperature -- too cool, actually, but at the same time too close to the flame. Maybe that was the problem.

And the granules don't GLOB for me, they stay intact.

But I'll try the spice grinder idea, see how that works. Thanks, gang.
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 08:36 PM   #5
FatDaddy
is One Chatty Farker
 
FatDaddy's Avatar
 
Join Date: 04-04-06
Location: Wichita Falls, Tx
Downloads: 0
Uploads: 0
Default

if u were to replace brownsugar in the rub for turbinado sugar what would be the conversion for that?> also putting it through the grinder works well. i do that for my rub so my brownsugar doesnt clump together.i run my rub through a food processor. just to get it mixed really well
__________________
HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

FatDaddy is offline   Reply With Quote


Unread 09-27-2006, 08:45 PM   #6
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default

Not sure the flavor would be the same, since brown sugar has molasses in it as well. But I'm glad to hear another vote for the grinder idea.
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 08:57 PM   #7
jminion
is one Smokin' Farker
 
jminion's Avatar
 
Join Date: 07-07-04
Location: Federal Way WA
Downloads: 0
Uploads: 0
Default

Brian
Turbinado sugar is the first squeezing of the sugar cane and the molasses is still present in the product. Turbinado also has a higher burning point than white or brown sugar so I think there is another problem. I believe your fire control is the problem.
What do you cook on and at what temps?
Jim
PS: we are having a cooking class up in Seattle on Oct 14-15 if your interested.
__________________
Jim
www.twoloosescrewsbbq.com
Ole Hickory EL/EDx
WSM
Primos
Klose
couple of Ranch kettles
jminion is offline   Reply With Quote


Unread 09-27-2006, 09:08 PM   #8
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Are you putting the rub on and going directly to the cooker? I always season and let it set for awhile in the fridge....I haven't had the same problem as you. My rub has turbinado in it for home use and competition use.
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 09-27-2006, 09:11 PM   #9
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default

Well, then, I stand corrected about the flavor difference. Thanks for the info.

I'm cooking on a Brinkmann Pitmaster Deluxe. I try to keep it around 250, but I'm guessing at it because the smoker didn't come with a thermometer, and using one set inside doesn't seem to be keeping an accurate reading, since I have to open the smoker to read it.

I'd love to attend, but between culinary school, being a full-time dad, and living on 1 1/2 incomes, that's just not in the cards.
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 09:12 PM   #10
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default

Mr. Kick,

That may be part of my problem too -- I'm taking it directly to the smoker.
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 09:16 PM   #11
butts
Full Fledged Farker
 
butts's Avatar
 
Join Date: 08-11-06
Location: landrum, sc
Downloads: 0
Uploads: 0
Default

What Kapn said:
Quote:
Short (really short) bursts in a coffee/spice grinder.
or
Put in plastic bag and roll with rolling pin.
or
Mortar and Pestle it.
__________________
Stumps GF223CM
Weber WSM and Kettle
CS 570
7' X 14' enclosed trailer
ButtsandBreastts BBQ
Facebook: Butts and Breastts
butts is offline   Reply With Quote


Unread 09-27-2006, 09:18 PM   #12
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Downloads: 0
Uploads: 0
Default

You might want to try Dominoes organic sugar. The granules aren't as big as the sugar in the Raw (turbinado) sugar. I like it a lot.
YankeeBBQ is offline   Reply With Quote


Unread 09-27-2006, 09:19 PM   #13
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

You got a drill? or Can you take the lid off to take someplace to have a hole drilled? If so, PM me your address, I'll buy you a door thermometer from Spicewine Ironworks and have it shipped to you. I know the guy personally, he's OK....has a problem holding his liqour, but he's OK....
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 09-27-2006, 09:22 PM   #14
BrianBinOR
Knows what a fatty is.
 
BrianBinOR's Avatar
 
Join Date: 09-24-06
Location: Springfield, Oregon
Downloads: 0
Uploads: 0
Default

Yankee,

Looks good, and there's a store a mile from me that sells a lot of organic products, I'm sure they have it.

Solidkick,

That's damned decent of you. Show up in Oregon and you don't pay for your beer. The smoker has a hole pre-drilled, there's currently a plug in it that just has to be knocked out to accommodate a thermometer.
BrianBinOR is offline   Reply With Quote


Unread 09-27-2006, 10:49 PM   #15
StLouQue
Guest
 
Downloads:
Uploads:
Default

"...there's a store a mile from me that sells a lot of organic products..."

See Brian, reason #106 why I should live in Oregon.
  Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Top 100 BBQ dry rubs.. devious Q-talk 36 12-20-2011 12:15 AM
Dry Rubs - Homemade vs. Commercial Bogus Chezz Hawg Q-talk 81 11-18-2011 02:52 PM
Dry Rubs and Sauces, Where ? Tom02 Q-talk 7 01-11-2011 08:30 PM
Favorite Dry Rubs Northwoods Smoke Q-talk 44 07-19-2009 12:44 PM
Keep Spices/Rubs dry BBQ Grail Q-talk 6 11-22-2008 02:42 PM

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

Loading



All times are GMT -5. The time now is 04:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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