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Can I use a sugar substitute in marinade

Have been doing a lo-carb thing lately, and wondering if anyone has had good luck with artificial sweeteners in marinades in place of brown sugar, turbinado sugar, etc.  I am curious if it will do strange things when put under searing heat?

Has anyone tried a sugar substitute and if so, has it worked out?

Thanks- P 
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Comments

  • Richard FlRichard Fl Posts: 7,864
    will honey work on your low-carb project?
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  • allsidallsid Posts: 410
    will honey work on your low-carb project?
    It would be wonderful if it did, but the internet just told me Honey has 17.3 grams of carbs per tablespoon.  I am keeping it under 30 grams per day so it probably is a no go.  Great idea tho-
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  • dlk7dlk7 Posts: 1,003
    I've been using Splenda as a sugar substitute in several glazes and marinades and I can't tell the difference from real sugar.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • GrannyX4GrannyX4 Posts: 1,458
    If you are using honey or sugar in the marinade you will be throwing most of it away. Some will burn off and you are not eating everything that is marinated. So bottom line is you will end up with about 1-2 grams of carbs. I have tried the substitutes and I would rather go without than use them. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • egger aveegger ave Posts: 580
    I use  Splenda brown sugar in my curing mixes. Can't tell the difference in the taste. Like GrannyX4 says, most of the marinade is thrown away. Sauces can be a different story though. I can't tolerate most carbs these days so I make my own without sugar or use Splenda when sugar is required. You can  always go 50/50 with sugar to start.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • jlsmjlsm Posts: 849
    In rubs, the sugar serves mainly as a browning agent. Without it, your meat will not brown as it would with it. +1 with GrannyX4 on the marinades.
    *******
    Owner of a large and a beloved mini in Philadelphia
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