Turbinado Sugar to make a crust?

Kyle

I am trying to come up with a method of having a nice crust on steaks, pork chops and the like.[p]I am considering painting them with mustard and then sprinkling raw sugar (turbinado) lightly to provide a surface that will burn a little.[p]Any thoughts will be appreciated.[p]Kyle

Nature Boy

Kyle,
That should work pretty well. You might also consider adding flour or cornmeal to your rub.
Happy searing!
Chris

Nature Boy

I don't like the color mustard imparts to the meat, so I would personally go with olive oil. But that's just me. [p]Gonna go load up the large and medium eggs in Hatch's truck, then off to the kids soccer game, then onto Wooland!
Have a good one.
Chris

Unknown

Nature Boy,[p]I've heard sugar is nasty if higher temps are used. Wouldn't steak temps / searing make for nasty sugar taste ??[p]Best,[p]CTB

Nature Boy

CTB,
Sorry for the delay, but I just returned. Highly processed sugar (white or brown) has a particularly nasty flavor if burned. Turbinado (raw sugar) can also get a bit bitter, but you really have to burn it up pretty good. With some controlled blackening it holds up pretty well. I notice a huge difference and use it often in higher temp cooks as well as low.
Best back!
Chris

Unknown

Nature Boy,[p]
Much thanks! I did not know hi temps would be ok. I'll give it a try.[p]And much thanks for your DP too![p]CTB