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02-02-2005, 06:52 PM
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#1
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Muscovado Sugar
I'm kind of an ingredient freak, and, at the suggestion of a friend on another board, I picked up some Muscovado sugar @ www.igourmet.com .
The stuff was $6.00/lb, but has incredible flavor. It is kind of like EVOO in that it is the least refined of the sugars with the highest molassas content. Burn temp is the highest also. I am planning on using it in the wrapping (foiling) process on ribs and briskets , and, in some rub applications in place of turbinado. I'll let ya'll know how it goes! WM
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"I was born to cook for people"
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02-03-2005, 06:48 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Wow 
And to think, I used to think sugar was just sugar.
But I am 'all about' the Turbinado sugar. 
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-03-2005, 07:07 AM
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#3
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Dude, So was I , but now turbinado is so , like, "yesterday." Been there, done that!!
__________________
"I was born to cook for people"
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02-03-2005, 07:54 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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WoodCool , I can't keep up. 
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-03-2005, 08:07 AM
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#5
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Administrator
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,176
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I dry brown sugar for hours on end...it's that labor of love thing!
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02-03-2005, 08:16 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Greg Rempe
I dry brown sugar for hours on end...it's that lobor of love thing! |
Sort of like me and this website. 
It's a LOBOR of love thing, too.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-03-2005, 08:26 AM
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#7
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Administrator
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,176
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Sorry! Man, can't even get an inch of space!
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02-03-2005, 08:02 PM
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#8
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Quote:
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Originally Posted by redneck cooker
Woodman, We use Muscavado sugar on ribs with hoeny for the final glaze |
I saw you guys do that in Flatonia, but I didn't realize that's what the powder was! Now I got a secret weapon! Woody
__________________
"I was born to cook for people"
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02-25-2005, 10:32 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Susan Z
Anyone have any idea why I also ordered a big can of goose fat as well?
:-k
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I can't reply to that question... in this section of the forum. ](*,)
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-25-2005, 12:00 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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That's why.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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