Is cane sugar the same as turbinado? Check my brisket recipe!

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dabills

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Original poster
Jul 24, 2017
25
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I made this rub and put it on my St. Louis ribs and 12 lb brisket. They're sitting in the fridge right now. Tell me what you think:

1/2 cup salt
1/2 cup butcher pepper
1/2 cup organic cane sugar
1 cup Cajun seasoning
1/2 cup granulated garlic
1/2 cup onion powder

How does it sound? Is cane sugar the same as turbinado? Thanks!
 
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A couple years ago I researched sugars for making homemade Kahlua.  Here is what I learned.   

Organic cane sugar is basically no different than white sugar.  Organic often refers to how it is grown, not how it is processed.  Chemically it is exactly the same as white sugar but some forms may contain more molasses.  Claims of higher nutrient value are exaggerated to inflate prices.  Much of the "organic" sugar is processed exactly the same way as white sugar. 

Brown sugar is just white sugar with molasses added back into the sugar that was extracted during processing.  It is basically 95% white sugar.  

Turbinado sugar is less processed and still contains much of the molasses.  It gets its name from the crystals that form when the cooked cane juice is run through a centrifugal process called a "turbine."  In rubs, you can break down the crystals by putting it in a blender, spice mill, or mortar and pestle. 

Piloncillo sugar, aka Mexican sugar, is just cane juice cooked to evaporate water then poured in cone-shaped forms to harden.  It is hard as a rock, but can be softened in a microwave, cut up, cooled, then run through a blender to break it down.  I believe it is the most natural form of cane sugar you can buy that isn't in a syrup form, containing the minerals and nutrients that aren't eliminated by excessive processing.  This is what I use in my Kahlua recipe. 

Brown, turbinado and piloncillo have a higher moisture content than white sugar.  They can cause clumping if not dried before using it in a rub you plan to store. 

As you move from white sugar, to raw organic, to brown, turbinado, and piloncillo, the taste of the molasses comes into play.  Personally I like the taste and use either dark brown or piloncillo sugar when I add sugar to rubs and baking recipes.   

Your recipe looks good.  Basically SPOG with the sugar and Cajun seasoning added.  I'm not a fan of sugar on smoked beef, except for jerky.  For pork, St. Louis Ribs, etc, that would work GREAT!   
 
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Wow thank you for the informative post! I wasn't sure about this sugar (disregard organic label) because it is larger pellets and is more brown in color. Bought it at BJ'S. I gotta hear more about that kahlua! How'd that turn out?
 
Technically it isn't Kahlua the way I make it, but folks recognize that name.  What I make is actually Mexican Coffee Liqueur.  Every Christmas I like give a homemade gift to family and friends.  I've given smoked nuts, home-cured Canadian bacon, BearCarver's Peanut Butter Meltaways, homemade vanilla extract, and Mexican Coffee Liqueur.  All have been hits with those who received it.  Folks request the nuts and the liqueur most often.  Hats off to Foamheart here at SMF for the inspiration.  You can easily substitute just about any distilled liquor for the tequila.  Rum, whiskey, vodka, brandy all work and change the flavor accordingly.  Just depends on your tastes. 

Like everything, the Mexican Coffee Liqueur is a work in progress.  In the past I've made it with Cold Brewed Italian Roast Coffee.  This year I'll make it with either fresh ground Cold Brewed Dark Roast Mexican coffee beans, or Moka Pot Brewed Dark Roast Mexican coffee.  I'll test it later in the year to see which I like best.  Below is the recipe I used previously.

It is amazing to use making Mexican coffee, white Russians, black Russians, or just poured over vanilla ice cream.  It is so simple to make and I've only got about a cup left in the cabinet.  Time to make some more!  Looks like I'll be able to test the new coffee type real soon. 

Edit: if you want to make your own vanilla extract, here's the link.  You have to read closer to the end to get the best source of vanilla beans to make your own.  The beans I used at the beginning of the link were not anything I'd use again. 

http://www.smokingmeatforums.com/t/188646/making-homemade-vanilla-extract

Mexican Coffee Liqueur

This recipe was inspired by Foamheart but I changed his recipe to give it a Mexican flare.  I also use coffee concentrate whereas he uses instant coffee crystals. 

The coffee concentrate makes about 3 cups.

Final result is 20% alcohol if using an 80 proof tequila.

Ingredients for Coffee Concentrate

3/4 cup course ground Italian Dark Roast coffee
3 1/2 cups tepid spring or filtered water (85-90°F)

Ingredients for 750 ML bottle of Mexican Coffee Liqueur
2 cup Italian Coffee Concentrate
1 cone Mexican Sugar Cone
1 cup Zapopan Reposado Tequila (Trader Joe's - $12 Liter)
1 1/2 caps Vanilla Extract

Ingredients for 1 Liter bottle of Mexican Coffee Liqueur
2 1/2 cups Italian Coffee Concentrate
1 cone Mexican Sugar Cone
1 1/4 cup Reposado Tequila
2 caps Vanilla Exract

Directions for coffee concentrate

1. Add the ground coffee to a four cup coffee press.  Slow pour in the water to get the grounds completely wet.  The coffee will float on the top of the water.  Do NOT insert the plunger, just cover with plastic wrap and seal.  Leave it on the counter for 24 hours.  Stir a couple of times during the brewing time to ensure the all the ground coffee is exposed to the water.

2. After 24 hours remove the plastic wrap and slowly put the plunger in the press.  Push the press down slowly, avoiding any spills.  Then put a coffee filter in a funnel and pour the coffee concentrate through the coffee filter into a container you can store in the refrigerator.  You may have to change filters halfway through the pour.  Store for up to a week until ready to use.

Directions for the Mexican Coffee Liqueur

1. In a sauce pan combine coffee concentrate and Mexican sugar cone.  Warming the cone for 30 seconds in the microwave helps it dissolve more quickly.  Heat the concentrate/sugar until the sugar has gone into solution. Remove from heat.  Allow to cool.  Check the coffee for solids.  Sometimes the Mexican sugar can have chaff in it.  If that's the case pour the sweetened coffee concentrate through a coffee filter in a funnel into a container then into a bottle.  You may have to change the filter halfway through the pour.

2. Add tequila and vanilla.  For 1 liter bottle, add equal amounts of coffee and tequila to top off. Shake bottle to mix well.

3. Serve.
 
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Wow, I'm definitely going to make that around Christmas time. I love the direction this thread turned! Thanks for the recipe.
 
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