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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Sugar coated steak?!!
Has anyone heard about sugar coating steaks? I friend mentioned it to me and it sounded interesting. Before I give it a go, I thought I'd see if it has been done by anyone on the forum.[p]Smokey
Smokey,[p] As a consultant for the government, I know more than my share about sugar coating things ;-). Seriously though, I would be a bit wary of putting a lot of sugar on something you're going to cook at high temperatures. Sugar will melt and burn at those temperatures. You'll probably get a blackened, nasty crust (I had an experience with some honey marinated chicken breasts that ended similarly). Having said this, I do believe that Char Crust has some sugar in it. My conjecture is that adding a bit of sugar gets you the crust part of the Char Crust. However, keep in mind that the product isn't 100% sugar.[p]MikeO
MikeO,[p]Along those lines, most rub recipes I've seen call for some type of sugar. Most in Smoke and Spice call for brown sugar while a few call for plain old white sugar. As MikeO points out, however, it's not 100% sugar. That being said, I'd imagine sprinking some amount of sugar similar to the amount specified in these rub recipes on a steak wouldn't be bad since we often sprinkle that same amount of sugar on things by virtue of using the rub.[p]Run-on-ingly yours,
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