Your thoughts on sweet-stuff


 
Slap Yo Daddy BBQ Classes

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?
 
I have experimented and used the following: white sugar, brown sugar, turbinado, molasses, white corn syrup, brown corn syrup, maple syrup, agave nectar, clover honey, lychee honey, orange honey, honey powder, and coconut sugar. They all have different characteristics and flavors. I would suggest you taste them to see what you like. The fun of BBQ is to try various combinations to see what works.

Turbinado is less prone to burning. You are correct. I've experimented extensively with it and have had good results. It's not currently part of my repertoire. But I often change recipes like socks in my quest to get to first place.
 

 

Back
Top