ಚಿಕನ್
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 03-16-2010, 09:38 PM   #1
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default Brown Sugar as a flavor profile?

On ribs, more that butts, how do you use brown sugar in your rubs or added during the cook to enhanse the flavor? Just curious about using brown sugar as a spice or more of an extra flavor. Thanks everyone.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 03-16-2010, 09:42 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

I will use some light brown sugar in a rub as an accent, bearing in mind, I do not like really sweet ribs. In any case, it would only be about 15% total of the rub at most. I like the taste of brown sugar.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 03-16-2010, 11:03 PM   #3
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Tastes good up in the nooks and crannies
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 04-03-2011 at 03:31 PM..
barbefunkoramaque is offline   Reply With Quote


Thanks from: --->
Unread 03-16-2010, 11:19 PM   #4
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

That is impressive response bro! I understand the taste...thanks.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Unread 03-17-2010, 12:02 AM   #5
BurntFinger_Jason
Full Fledged Farker

 
BurntFinger_Jason's Avatar
 
Join Date: 10-07-08
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default

Try sprinkling dark brown sugar across the slab when you're wrapping them in foil. You may also need to brush sauce and/or honey onto the slab so that the brown sugar will stick to meat a little easier. Once wrapped, the steam will melt the sugary molasses flavor into the meat without it scorching.
__________________
Jason
Burnt Finger BBQ on Facebook
www.bbqaddicts.com/blog/

Rebel 28
Good-One Rodeo
Good-One Open Range
22.5" Weber Kettle
BurntFinger_Jason is offline   Reply With Quote


Unread 03-17-2010, 06:51 AM   #6
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BurntFinger_Jason View Post
Try sprinkling dark brown sugar across the slab when you're wrapping them in foil. You may also need to brush sauce and/or honey onto the slab so that the brown sugar will stick to meat a little easier. Once wrapped, the steam will melt the sugary molasses flavor into the meat without it scorching.
This is the perfect caption for Funkmaster South's photo.
__________________
James
Kuya's Kitchen - my culinary adventures in the rural Philippines

IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
KuyasKitchen is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Comp Chicken Flavor profile WineMaster Competition BBQ 9 08-26-2011 12:40 PM
Flavor Profile: Go Big? Or Go Bland? Q-Dat Competition BBQ 11 04-22-2011 01:16 PM
New Flavor Profile scm1226 Competition BBQ 0 11-05-2010 01:59 PM
question on a flavor profile... hath Q-talk 10 03-17-2010 10:52 AM
First attempt at Glazing...another flavor profile? Kevin Garceau Q-talk 2 01-24-2010 01:58 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 12:57 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.