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Can I use a sugar substitute in marinade

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allsid
allsid Posts: 492
in EggHead Forum
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 
Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
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Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

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  • Richard Fl
    Richard Fl Posts: 8,297
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    will honey work on your low-carb project?
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  • allsid
    allsid Posts: 492
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    Richard Fl said:
    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-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • dlk7
    dlk7 Posts: 1,053
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    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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  • GrannyX4
    GrannyX4 Posts: 1,491
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    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 ave
    egger ave Posts: 721
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    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, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
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  • jlsm
    jlsm Posts: 1,011
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    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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