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Author Topic: Piloncillo Sugar  (Read 962 times)

bigalcal

  • Happy Cooker
  • Posts: 5
Piloncillo Sugar
« on: March 05, 2014, 07:34:04 AM »
I have just returned from Mexico and I picked up some Piloncillo sugar. It is a brown unrefined sugar. Has anybody tried it in rubs or sauces?
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MacEggs

  • WKC Performer
  • Posts: 3477
Re: Piloncillo Sugar
« Reply #1 on: March 05, 2014, 07:41:04 AM »
I have used raw cane sugar / Turbinado in rubs and sauces with great success.
I have read that it has a higher burn temperature compared to regular white sugar - I agree.

I have also used coconut sugar in rubs and sauces. It's good stuff, too.

Give it a go. Should be fine.
« Last Edit: March 05, 2014, 07:42:40 AM by MacEggs »
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MacEggs

  • WKC Performer
  • Posts: 3477
Re: Piloncillo Sugar
« Reply #2 on: March 05, 2014, 07:41:51 AM »
 ???
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Q: How do you know something is bull$h!t?
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DoppelBock

  • WKC Ranger
  • Posts: 1030
Re: Piloncillo Sugar
« Reply #3 on: March 05, 2014, 08:08:15 AM »
Had to Google that one. Looks interesting though, give it a try as a rub for a shorter smoke so it doesn't burn. I'll be curious to hear how it does and tastes.
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