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View Full Version : Opinions on FAB?


Soulman1282
11-25-2011, 10:26 PM
Hey Brethren! I'm going to be competing in my first KCBS sanctioned competition this spring and I've heard and read some stuff about FAB. While I would like to have an edge going into this competition, I was wondering what some more experienced competitors thought about the product. I'm leaning towards not using it because I like to do things all natural and am concerned about MSG. I know I can taste MSG in a product like BBQ potato chips and I wonder if when judges taste it they score lower (kinda like it's cheating). I know they have an "no MSG added" variety but still don' like the idea of the other chemical type stuff in it. Do you think I'll place well without it, or is it almost necessary to do well? Any thoughts from you guys would be appreciated!

MilitantSquatter
11-25-2011, 10:47 PM
a high % of teams use products like Butcher's, Kosmo's or FAB injections, especially those who consistently perform well (but not all). You can be at a disadvantage by not using one of them.. but if you think you cook a great brisket, then go without it and see how it fares.

chad
11-25-2011, 11:02 PM
Put personal preferences aside when competing. The judges don't care what you prefer!! FAB is a good product and many top teams use it to enhance the moisture, taste, and tenderness of their products. However, you can win without it - but it is one extra "thing" about comps that new folks have to learn about.

Crash
11-26-2011, 02:35 AM
Remember that you are not cooking for your taste, you're cooking for the judges. We've been trusting our Butcher lately and it hasn't failed us yet. Whatever you use....I suggest using at least one of the Big 3 mentioned by MilitantSquatter.

JimmyDAL
11-26-2011, 04:55 AM
Why don't you just cook 2 whatever's and do one with and one without in a practice run and you decide.

Smokin' Gnome BBQ
11-26-2011, 06:57 AM
In competition bbq you need to do as much as you can to put yourself above the rest of the teams. Fab helps do that, not just flavor but in the moisture department. I think that Fab B does exactly what is was invented to do. I did a pork test run last weekend using Fab P and it was awesome. Give it a try and see what you think , you may just surprise yourself with the results.

The_Kapn
11-26-2011, 06:59 AM
Why don't you just cook 2 whatever's and do one with and one without in a practice run and you decide.

Sage advice.

I have used FAB, Butcher's, and Kosmo's.
All are great and I use them for comp meats--not backyard cooking due to cost.

TIM

Soulman1282
11-26-2011, 08:18 AM
Well it seems pretty unanimous! Guess I'll get some and see what all the fuss is about. I noticed something on the website saying that it may change cooking times because of moisture rentention. Anyone know about that?

Scottie
11-26-2011, 08:58 AM
It's FABulous!!! I have won a lot of awards using FAB. :becky: Is it the only one? No. Probably the original. But as someone else said. try FAB, Butchers and Kosmos to attain the flavors that you want for the judges, not the taste that you want. If you are cooking for yourself you will be making a mistake. Cook for the judges.

Scottie
11-26-2011, 09:01 AM
Also.. I am not sure if its released to the public yet. But the FAB C Dark for chicken is awesme. I've had the opportunity to play with it a bit and it's a winner as well.

JD McGee
11-26-2011, 10:39 AM
I have not tried FAB but have used Butcher's and Kosmo's with good success...like Scottie said...cook for the judges...not yourself! :thumb:

Hub
11-26-2011, 03:21 PM
I use Butchers and wouldn't cook without it. Much better moisture retention on brisket and much better meat flavor on both butt and brisket. MSG is a natural substance that gets a bad rap because a very small percentage of the population gets "Chinese Restaurant Syndrome (headaches) from it. I use it half strength (twice as much water).

Soulman1282
11-26-2011, 07:04 PM
What about the phosphates? do you use that in conjunction with the regular beef or pork injection? and if so does it make a big difference?

MilitantSquatter
11-26-2011, 07:09 PM
What about the phosphates? do you use that in conjunction with the regular beef or pork injection? and if so does it make a big difference?

FAB contains phosphates


CONTAINS: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.

Soulman1282
11-26-2011, 07:41 PM
I know that, just didn't know if more was better! They have the Ames triple phoshate on the site where they sell the FAB and I didn't know if you use both or just one or the other.

Kit R
11-27-2011, 07:54 AM
In competition bbq you need to do as much as you can to put yourself above the rest of the teams. Fab helps do that, not just flavor but in the moisture department. I think that Fab B does exactly what is was invented to do. I did a pork test run last weekend using Fab P and it was awesome. Give it a try and see what you think , you may just surprise yourself with the results.

Come on man don't hold back. I know that it's the moss tea that is doing it for you. Made from moss harvested from the north side of trees in moonlight of course. :heh:

Flavor Gangster
11-27-2011, 09:52 AM
Butchers, Fab and Kosmos are all great weapons for your meat. Just follow the directions. If you use too much it will over power the meat.
- Phosphates will give a soapy taste.
-All of the other ingredients are basic flavor enhancers. When used at the correct levels they work great. If used wrong, your meat will won't taste like meat anymore.

I would recommend the Big Black Needle from F Dick. You will get more even penetration of liquid into muscle tissue. The small needles are OK. We use the F- Dick in our Pilot Plant everyday on meat projects when starting off with new formulas.

My tip: Inject at least 2 hours prior to cooking. The Phosphates need time to settle into the muscle tissues inorder to achieve water retention.
-Beef broth is OK, I just dont care for any broth darker than the meat color after cooking. It leaves ugly brown spots in your slices.
Make your own White Beef Stock if you want to use beef flavor.

Have fun with it, experiment with what you like best and have your friends taste it!

Matt

Jacked UP BBQ
11-27-2011, 09:42 PM
Fab makes everything better!

southernstyle
11-28-2011, 08:17 PM
never tried fab, but butcher and kosmo is awesome

Boochie
11-28-2011, 09:50 PM
Where do you get that needle?

CBQ
11-28-2011, 11:09 PM
FAB contains phosphates


CONTAINS: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed oil, sodium phosphates, monosodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.



In addition to the phosphates for moisture retention (which I think all injections have), they also have glutamates to enhance the savory flavor of meats. They aren't just in MSG. Look at what's in the FAB:

Monosodium glutamate = glutamate
Hydrolyzed soy protein = glutamate
Partially hydrogenated soybean = glutamate
Autolyzed yeast extract = glutamate

Read the ingredients next time you buy stuff at the store. There are lots of code words for glutamates since food producers know people don't like to see MSG on the label.

Anyway, my point is that unless you are making your own sauces and rubs from scratch, you are probably already using some form of glutamates anyway.

BBQ Nuts
11-29-2011, 12:20 AM
If you have tried all 3 (FAB, Butcher, Kosmo) can you provide some info about any differences between them?

CivilWarBBQ
11-29-2011, 01:00 AM
Where do you get that needle?

He's referring to the F. Dick 90050 brine pump. JacksOldSouth.com sells them as well as some other places. It's a great injector for pork shoulder and I use it for that purpose, but I prefer something smaller like a Cajun Injector for thinner briskets.

Muzzlebrake
11-29-2011, 09:43 AM
trust your Butcher and check out Smoke on Wheels Pork Injection/Marinade

Soulman1282
11-29-2011, 05:04 PM
Actually I do make my own rubs and sauces from scratch! I didn't know, however, that those other ingredients were glutamates. I understand what you're saying about glutamates enhancing the savory flavor of meats. The japanese concept of "umami", which is refered to as savory or delicious, is actually naturally occurring glutamates in foods like tomatoes, asparagus, and soy sauce. I want my BBQ to have mega umami!