Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Try using Turbino sugar. I use it in all my rubs that calls for brown or white sugar.
If that's what he doesn't like about brown sugar... he should just dry it in the oven.Rich Decker said:Like Bill I also use Turbinato and I use Brownulated sugar, dried crystallized brown sugar. If I remember from Paul Kirks cooking class what he didn't like about brown sugar was the moisture content.
Rich Decker
Bob T said:I was looking at my P. Kirk book, and he said never to use brown sugar of any type. (I don't agree with that, but he has books out, and I'm asking the questions still lol) All of the rubs in the book are for white granulated sugar. Is there a conversion of white to brown sugar I can use to get it close?
1 cup white is equal to what in brown sugar? Come on Kevin, I know you can help me here! =D>
I love Texas rub, but I want to save the $$ and get one of my own I like.