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Lumpy brown sugar

post #1 of 12
Thread Starter 
Having hard time making rub due to lumpy brown sugar have to put it in blender. Any suggestions.
post #2 of 12

Howdy bishgeo,

 

Spread your brown sugar out on a baking sheet and place it into a slow oven. ( lowest setting on temp. 170 or so)  Stir it around about every ten minutes or so til good and dry. It has collected moisture from the air, this helps dry it out again so it will not gum up your rub or your blender. Place rub into an air tight container or bag suck it, if you have a vacuum sealer. 

post #3 of 12

Mrs. Retread stores brown sugar with a piece of bread inside the bag.  I don't really know how it works, but it surely does.

post #4 of 12
Thread Starter 
Yea it's straight from the store damp. Tried flour sifter won't go thru. Could be good excuse to put it and paprika in smoker.
post #5 of 12
Quote:
Originally Posted by Retread View Post
 

Mrs. Retread stores brown sugar with a piece of bread inside the bag.  I don't really know how it works, but it surely does.

 

Yep.  Works.  That's what we do. 

post #6 of 12
Quote:
Originally Posted by bishgeo View Post

Yea it's straight from the store damp. Tried flour sifter won't go thru. Could be good excuse to put it and paprika in smoker.


If it isn't rock hard, try forcing it through a coarse sieve. That's what I do when I use it for baking something.

post #7 of 12

Marshmallows work also.

post #8 of 12

A tightly sealed plastic bag kept in a sealed container works for me.

 

If that fails, I add a piece of bread.

 

Good luck and good smoking.

post #9 of 12
Quote:
Originally Posted by Retread View Post
 

Mrs. Retread stores brown sugar with a piece of bread inside the bag.  I don't really know how it works, but it surely does.

yeahthat.gif

 

We do that also, it keeps the Brown Sugar in great shape.  Over the life of a bag, you may have to change the bread once or twice though.

post #10 of 12

I've had good luck putting lumpy or hard brown sugar in the microwave for 20 sec. at a time, until it softens enough to crumble it into a measuring cup.  

 

At that point, I put the measured sugar in a coffee grinder (can only do a half cup at a time) and pulse it to break the crystals into powder.  Don't grind it continuously, or the heat will make the sugar gummy.  Once I've got a powder, I make my rub as usual.  

 

BONUS:  The finished left over rub doesn't get lumpy, and it's much easier to sprinkle the rub on meat.

post #11 of 12
Thread Starter 
Found a flour sifter today that has like a beater bar in it that rotates Gona try that and see how it does.
post #12 of 12

One other thing, if you get some crumbles that won't go through, you can save them for a sugar crumb topping on muffins or a pie, etc.

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