Ron G.
TVWBB Wizard
I know that in a previous post, you mentioned that certain regions / comps seem to really like sauces and/or rubs to be sweet.
Could you share your thoughts on different types of sweeteners that you like to use and why?
I read somewhere that Natural / Turbinado type sugar is less prone to burning / blackening. Have you done any experimentation on this?
Could you share your thoughts on different types of sweeteners that you like to use and why?
I read somewhere that Natural / Turbinado type sugar is less prone to burning / blackening. Have you done any experimentation on this?