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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.


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Old 10-17-2007, 06:05 PM   #16
bbqbull
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Here is mainley daves link, and lotsa pictures. I realize its used w/an electric smoker FWIW. BBQ with MainelyDave
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Old 10-22-2007, 11:02 AM   #17
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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).
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Old 10-22-2007, 12:07 PM   #18
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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.
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Old 10-22-2007, 07:31 PM   #19
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Quote:
Originally Posted by bbqbull View Post
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! ! !

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Old 10-22-2007, 07:33 PM   #20
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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
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Old 10-23-2007, 08:39 AM   #21
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Have you ever considered using Stevia?
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Old 10-23-2007, 10:30 AM   #22
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Quote:
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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.
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Old 10-23-2007, 10:38 AM   #23
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Quote:
Originally Posted by Mo-Dave View Post
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
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Old 10-23-2007, 10:59 AM   #24
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Quote:
Originally Posted by Sledneck View Post
Have you ever considered using Stevia?
Quote:
Originally Posted by Sledneck View Post
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
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Old 10-23-2007, 07:01 PM   #25
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I don't think Byron's has any sugar. Just salt and spices.
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