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does anyone use sugar substitutes?

KristinnnKristinnn Posts: 133
edited June 2012 in EggHead Forum
does anyone use sugar substitutes in their rubs or sauces?  like splenda, xylitol, stevia etc?  I'm curious if they act the same when it comes to this stuff.
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Comments

  • GA_DawgsGA_Dawgs Posts: 273

    I don't.  You could probably get away with it in a sauce.  However I wouldn't put it in a rub because the sugar is not only in rubs to change the flavor profile but also because slowly caramelizes and helps create a good bark which I would not think the artificial sweetener does. 

    Might be neat to do a side by side though and see what you think and report back. 

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  • KristinnnKristinnn Posts: 133
    ill probably try that out once i figure out a good recipe
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  • rickHPrickHP Posts: 49
    Some sugar substitutes don't stand up to heat. I think Splenda does.
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  • mountaindewbassmountaindewbass Posts: 1,700
    Is there a reason you want to substitute the sugar? My sister always says that if you want sugar.. Eat sugar. Same goes for butter vs margarine.
    Sister is a dietitian
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  • gdenbygdenby Posts: 4,359
    I've used powdered stevia once in my rub. Worked fine, but use sparingly.  Not knowing the equivalence between stevia and sugar, I found that 1 Tbl of stevia made the rub way sweeter than 2 Tbl sugar.
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  • sharhammsharhamm Posts: 254
    I used liquid sucralose in sauces in place of brown sugar.  Worked fine.
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  • allitnilsallitnils Posts: 109
    Hi Kristinnn..
    I used (use) stevia mostly when I cook, and splenda when I need to sweeten bad coffee.
    Stevia works well, and has similar characteristics to sugar.
    Though as it's been suggested, you might want to look up a conversion technique that will work for you.
    Something like this is fairly close to reality:
    http://www.stevia.net/conversion.html

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  • KristinnnKristinnn Posts: 133
    Is there a reason you want to substitute the sugar? My sister always says that if you want sugar.. Eat sugar. Same goes for butter vs margarine.
    Sister is a dietitian
    well everyone has their own view on diets.. i eat primal/paleo.  so all the raw oraganic butter and grassfed fat i can eat and veggies but no processed carbs/food or sugar.  I do eat some sugar and have been with the current rubs i have but its always nice to try to find a better way.
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  • KristinnnKristinnn Posts: 133
    I've used powdered stevia once in my rub. Worked fine, but use sparingly.  Not knowing the equivalence between stevia and sugar, I found that 1 Tbl of stevia made the rub way sweeter than 2 Tbl sugar.
    yeah stevia is not my fav.  kind of has an off taste when you add too much in baking!  ideal which is xylitol has a brown sugar substitute i might try 
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  • KristinnnKristinnn Posts: 133
    Thanks everyone i will just do a little experimenting with stevia as many have suggested and ill have to try it with xylitol which is my fav
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  • Z_EggineerZ_Eggineer Posts: 560
    Let us know what you find out.  In a few months, I might have to BBQ for some diabetics and need to know.  We do NOT like the taste of Stevia at all.  I think Splenda is temp stable up to 350 to 450 so it should work for low and slow perhaps.
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  • KristinnnKristinnn Posts: 133
    will do
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  • DavekatzDavekatz Posts: 761
    I use stevia in my coffee, but not for cooking as I don't like the flavor.

    Try turbinado/raw sugar - a teaspoon of turbinado sugar is 11 calories, while granulated sugar is 16, and it tastes great.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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  • fishlessmanfishlessman Posts: 16,392
    if i were limiting the sugar or maybe using a substitute, i would probably go with a vinegar style sauce that doesnt have much sugar to start with, something that the flavor profile isnt based on sugar
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  • WolfpackWolfpack Posts: 1,252
    Truvia is the best I have found- actually need to use a little more than when using sugar
    Greensboro, NC
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  • gdenbygdenby Posts: 4,359
    From the perspective of eating a paleo diet, I would suppose xylitol or Splenda (tm), are just not right. While current evidence seems to indicate that refined carbohydrates are a problem, a paleo diet would seem to me to be just food that could be made without much fuss. Raw, or w. minimal cooking. I suppose honey can be dried and powdered. But for a pork butt, why not make incisions, and poke in raisins, or slices of dried apple? Or figs or dates.

    I've read advertising blurbs that say something like "made from sugar, so natural."  Hmm, Henry Ford found a way to make auto bodies out of soybeans. Anyone want a bite?
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  • KristinnnKristinnn Posts: 133
    well xylitol is made from birch and splenda a chemical process.. so i use xylitol more so and it doesnt mess with your blood sugar levels as regular sugar would.  Sure they say to sweeten things with say a medjool date or something but i personally still have to tweak it to make myself happy as anyone tweaks recipes or anything else in their lives to make it work for them.  I will probably stick with normal rubs and so on but i like to experiment.  i figured someone in here has messed around with it but maybe not.  

    when it comes to this diet and things being "no fuss" i can tell you there is no way i am eating raw food.  you can make it no fuss if you want but i like to have fun with it :)
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  • allitnilsallitnils Posts: 109
    From the perspective of eating a paleo diet, I would suppose xylitol or Splenda (tm), are just not right. While current evidence seems to indicate that refined carbohydrates are a problem, a paleo diet would seem to me to be just food that could be made without much fuss. Raw, or w. minimal cooking. I suppose honey can be dried and powdered. But for a pork butt, why not make incisions, and poke in raisins, or slices of dried apple? Or figs or dates.

    I've read advertising blurbs that say something like "made from sugar, so natural."  Hmm, Henry Ford found a way to make auto bodies out of soybeans. Anyone want a bite?
    I like the idea of using rasins/apple and its fructose to get the sweet flavor infused in meats.
    I've been cooking with rasins/currants/dried apricots for years..

    I've recently found agave nectar which is brilliant. 
    Agave is a pure, unrefined, natural sweetener that is harvested from plants in the high desert region of Central Mexico. It is gluten and allergen free, and has a low glycemic index, which makes it one of the safest blood sugar foods because it will not over stimulate the production of insulin or cause sudden blood sugar spikes (like honey and refined sugars do).
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  • mountaindewbassmountaindewbass Posts: 1,700
    Is there a reason you want to substitute the sugar? My sister always says that if you want sugar.. Eat sugar. Same goes for butter vs margarine.
    Sister is a dietitian


    well everyone has their own view on diets.. i eat primal/paleo.  so all the raw oraganic butter and grassfed fat i can eat and veggies but no processed carbs/food or sugar.  I do eat some sugar and have been with the current rubs i have but its always nice to try to find a better way.
    Yeah thats the general consensus. Using various substitutes make some peopke feel/perform better on a day to day basis. There has yet to be any proof that it aids in better overall health or life longevity. So as long as its not for those reasons.
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