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, which uses hickory smoking wood.
Sugar coated steak?!!
edited November -1
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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