Hi,

I have a recipe book ("All Fired Up") which gives some recipes that I
find a little odd. All the recipes are for grills.

Some of them use marinades containing sugars, and I don't have a
problem when the recipe calls for meats needing 15 minutes or less on
the grill (steaks, chicken portions etc), but some of the recipes use
marinades containing sugar for up to two hours.

So a large joint of meat (rib of beef etc) is marinated, then grilled
indirectly for a few hours. Won't the sugars burn? Or is low, slow
cooking not going to reach temperatures high enough to burn? Would the
marinade be wiped from the outside of the meat before cooking (it
doesn't say to do this in the in the book, but I can see that removing
the sugar form the outside may reduce burning)?

If anyone has answers I would appreciate hearing them.

Cheers.

In article .com>,
wrote:

> So a large joint of meat (rib of beef etc) is marinated, then grilled
> indirectly for a few hours. Won't the sugars burn? Or is low, slow
> cooking not going to reach temperatures high enough to burn? Would the
> marinade be wiped from the outside of the meat before cooking (it
> doesn't say to do this in the in the book, but I can see that removing
> the sugar form the outside may reduce burning)?
>
> If anyone has answers I would appreciate hearing them.
>
> Cheers.
>

I have had good luck using turbinado (raw, unrefined sugar) in my rub. I
used to use brown sugar, which is refined sugar with molasses added to
it, but it would often scorch and turn bitter. The turbinado doesn't
seem to have that problem, since it is unrefined.

--
Stan Marks

A waist is a terrible thing to mind.

wrote:
> So a large joint of meat (rib of beef etc) is marinated, then
> grilled
> indirectly for a few hours. Won't the sugars burn? Or is low, slow
> cooking not going to reach temperatures high enough to burn? Would
> the
> marinade be wiped from the outside of the meat before cooking (it
> doesn't say to do this in the in the book, but I can see that
> removing
> the sugar form the outside may reduce burning)?

Low & slow (225-235°F) and indirect should cause no sugar burnin. GEt
much higher than that tho and you'll get what ya don't want.
--
-frohe
Life is too short to be in a hurry

On 11-Jul-2005, "frohe" > wrote:

> wrote:
> > So a large joint of meat (rib of beef etc) is marinated, then
> > grilled
> > indirectly for a few hours. Won't the sugars burn? Or is low, slow
> > cooking not going to reach temperatures high enough to burn? Would
> > the
> > marinade be wiped from the outside of the meat before cooking (it
> > doesn't say to do this in the in the book, but I can see that
> > removing
> > the sugar form the outside may reduce burning)?
>
> Low & slow (225-235°F) and indirect should cause no sugar burnin. GEt
> much higher than that tho and you'll get what ya don't want.
> --
> -frohe
> Life is too short to be in a hurry

My Taylor Therm says that the hard crack temp for sugar is ~310°. If you
keep your pit under control, you ain't going to burn any sugar. Don't use
any on your grill though.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----