Quote:
Originally Posted by T.G
I wonder how much the different sugars found in corn syrup versus refined sugar play a part in the end product....
Where's Alton Brown when you need him, eh?
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@ alton.
I wondered also on if the hig fructose was a good thing or not, but it didnt seem to hinder the flavors and the meat was dripping in juice from inside to out, even after resting for 10 hours. I would love to get ahold of some syrup made with cane sugar, i bet it would give a great flavor.