Recent content by Tim_M

Well, one thing to keep in mind with splenda... The stuff in the packets is different than the stuff in the bulk containers. The bulk containers have extra filler material, so it's suppose to measure the same as sugar. The packets are suppose to add the same sweetness as a packet of sugar...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> If Derek and Tim in West Chester, PA know of anywhere around us to buy fruit wood, let me know. </div></BLOCKQUOTE> So far I've been using Lowes and HD woods, but later...

Thanks Dave, I actually did my first cook this past weekend using splenda in a rub and sauce, and no one knew the difference. I've been off sugar for two years now, so I know exactly what you mean about the need for less sugar. --T

What temp were you cooking at? I also did a first butt this weekend, and it was also a 9lb, but it took me 20 hours aiming for 225 grate temp. It turned out wonderful, BTW.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Daniel Shuflin: place the turkey in a brown paper bag, grocery bag... </div></BLOCKQUOTE> Ever try this with chicken? --T

I'm off sugar, so I'm looking at all these great recipes... I gotta try some of them. So with Rubs/mops/sauces, Is the sugar used primarily for the sweetness, or for its ability to caramelize? Since Splenda doesn't burn or caramelize, Can I just substitute, or am I bound for failure? Thanks...