No sugar - Page 2

bbqbull · 10-17-2007, 05:05 PM

Here is mainley daves link, and lotsa pictures. I realize its used w/an electric smoker FWIW. BBQ with MainelyDave

vr6Cop · 10-22-2007, 10:02 AM

Here is a rub that I got from (of all things) a car site I go to. There is a community section with all different types of topics, including food. Someone posted this rub as one they found whilst searching for an Outback steak house style rub. They said it's an all-around rub to use on steak, chicken and pork, but cautioned that a little goes a long way.

I found it out the hard way last night when my tongue burned from the salt. I will probably cut the salt back when I make it again.

8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric

My wife's chicken was better than mine, because I used less rub on hers (as usual).

Paulie G. · 10-22-2007, 11:07 AM

I make my own rubs and for pork I purposely omit sugar. When I cook chickens, however, I add 3/4 cup of brownulated sugar to the rub.

smoke-n-my-i's · 10-22-2007, 06:31 PM

Quote:

Originally Posted by bbqbull

Can Splenda be used as a substitute for sugar?

If you google mainley dave, he made his own rubs using Splenda. This was for weight loss.

Just thinking out loud here, Good luck on your request.

I have heard of others using Splenda with good results.... I have toyed sampling it to see how it does. I have a buddy that loves my pork, but is also a diabetic, so I was talking to him about trying it. He told me to and he would let me know how it was.

Or, just leave it out! ! !

Bill

Bill-Chicago · 10-22-2007, 06:33 PM

Southern Flavor Cajun and SF Charbroil make a pretty good rub (just treat it as a season salt or you'll over do it.)

Love the Charbroil on brisket

www.southernflavor.com

Sledneck · 10-23-2007, 07:39 AM

Have you ever considered using Stevia?

Mo-Dave · 10-23-2007, 09:30 AM

Quote:

Originally Posted by Sledneck

Have you ever considered using Stevia?

I have used Stevia and have both powdered and leaf on hand. I would think it would be costly to use. A little goes a long ways and there could be a problem getting it to cover the meat evenly without a build up in spots which could be very harsh.

I cooked a butt, a chicken and two slabes of spares this weekend and used only salt, pepper and garlic, kind of a back to basics thing and I must say they were great. My bbq sauce provided all the sweetness the meat needed.
Dave

Sledneck · 10-23-2007, 09:38 AM

Quote:

Originally Posted by Mo-Dave

I have used Stevia and have both powdered and leaf on hand. I would think it would be costly to use. A little goes a long ways and there could be a problem getting it to cover the meat evenly without a build up in spots which could be very harsh.

I cooked a butt, a chicken and two slabes of spares this weekend and used only salt, pepper and garlic, kind of a back to basics thing and I must say they were great. My bbq sauce provided all the sweetness the meat needed.
Dave

What is your opinion of it? A little does go a long way. I tried the drops in a sauce. it is very sweet. I do like that it is all natural

Mo-Dave · 10-23-2007, 09:59 AM

Quote:

Originally Posted by Sledneck

Have you ever considered using Stevia?

Quote:

Originally Posted by Sledneck

What is your opinion of it? A little does go a long way. I tried the drops in a sauce. it is very sweet. I do like that it is all natural

I like it but for some reason I got away from it, I guess because at the time it was very expensive and hard to find around here, maybe thats changed. I never really cooked with it but use it mostly in drinks. I like the chopped leaves brewed as a tea.

I think part of the reason it is not used more is the Large sugar producers are afraid of it and lobby the FDA to keep it listed as a drug so it can't be sold and advertised as a sweetener like sugar, that sucks.
Dave

Mitch · 10-23-2007, 06:01 PM

I don't think Byron's has any sugar. Just salt and spices.

10-17-2007, 05:05 PM	#16
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Here is mainley daves link, and lotsa pictures. I realize its used w/an electric smoker FWIW. BBQ with MainelyDave __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

10-22-2007, 10:02 AM	#17
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Here is a rub that I got from (of all things) a car site I go to. There is a community section with all different types of topics, including food. Someone posted this rub as one they found whilst searching for an Outback steak house style rub. They said it's an all-around rub to use on steak, chicken and pork, but cautioned that a little goes a long way. I found it out the hard way last night when my tongue burned from the salt. I will probably cut the salt back when I make it again. 8 teaspoons salt 4 teaspoons paprika 2 teaspoons ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1/2 teaspoon coriander 1/2 teaspoon turmeric My wife's chicken was better than mine, because I used less rub on hers (as usual). __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

10-22-2007, 11:07 AM	#18
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	I make my own rubs and for pork I purposely omit sugar. When I cook chickens, however, I add 3/4 cup of brownulated sugar to the rub. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

10-22-2007, 06:33 PM	#20
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Southern Flavor Cajun and SF Charbroil make a pretty good rub (just treat it as a season salt or you'll over do it.) Love the Charbroil on brisket www.southernflavor.com __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-23-2007, 07:39 AM	#21
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Have you ever considered using Stevia? __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

10-23-2007, 06:01 PM	#25
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	I don't think Byron's has any sugar. Just salt and spices.