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View Full Version : Fab b,p vs Bucther


bam
06-05-2009, 06:36 PM
Plan on injecting brisket and butts which brand do you use? For those who have tried both which one do you like best?

Sledneck
06-05-2009, 07:07 PM
I like the finished product better with fab/ I like the price better with the butchers

Ron_L
06-05-2009, 07:11 PM
Is this for home or competition? For home I don't use either. I make my own brisket injection out of beef stock, garlic, onion and whatever rub I am going to use on the outside. Tastes great and very cheap.

Bbq Bubba
06-05-2009, 07:14 PM
I personally like the Butchers but then again, I'm biased.

Any form of Fab sent me running to the bathroom.

BBQchef33
06-05-2009, 08:19 PM
i like the butchers. The FAB is too strong for my taste. Even at a thinner dilution.

House
06-05-2009, 08:21 PM
I prefer Butcher's.

RobKC
06-05-2009, 09:46 PM
I haven't tried Butcher's yet, but I will soon. I do like diluted Fab-B and have had good results with it.

ThomEmery
06-05-2009, 09:54 PM
We use Butchers

Neal
06-05-2009, 10:09 PM
Butcher for several reasons:
Price
Customer service
...and most importantly, the product that it helps produce when cooking.

bam
06-05-2009, 10:33 PM
Plan on using for competitions.Thanks for the info.

ssbbqguy
06-06-2009, 06:34 AM
What Neal said says it all. Steve.

T.K.
06-06-2009, 07:00 AM
I haven't tried Fab or Butchers but thought about trying Butchers for comps. I have been using a beef stock injection that I make. Has anyone tried using an strong au jus injection or is the butchers still better?

Thanks

Big Ugly's BBQ
06-06-2009, 07:24 AM
Trying Butchers this weekend for a practice cook. Used Fab P and placed decent on Pork, but haven't used Fab on Brisket. More when the meats done.........

Smokin' Gnome BBQ
06-06-2009, 08:04 AM
butchers is good stuff.

Greg60525
06-06-2009, 04:29 PM
What does Fab or Butcher's do for a brisket that a beef broth based injection doesn't? I'm just curious.........never used these products before?

Does it change the flavor, intensify it, add more moisture, etc..

Thanks

txschutte
06-06-2009, 04:49 PM
Butcher's. So easy a kid can use it.:cool:

http://i242.photobucket.com/albums/ff194/txschutte/th_ButchersBBQReview.jpg (http://s242.photobucket.com/albums/ff194/txschutte/?action=view&current=ButchersBBQReview.flv)

Neal
06-06-2009, 07:48 PM
What does Fab or Butcher's do for a brisket that a beef broth based injection doesn't? I'm just curious.........never used these products before?

Does it change the flavor, intensify it, add more moisture, etc..

Thanks

Beyond taste, it helps the meat retain moisture.

Bbq Bubba
06-06-2009, 10:09 PM
Butcher's. So easy a kid can use it.:cool:


I owe that kid a T-shirt!

YankeeBBQ
06-07-2009, 09:55 AM
Fab is the original injection and works great.

bam
06-07-2009, 04:19 PM
Think I will try both thanks to the brethren going to try bucthers first. Now where can I get some?

Bbq Bubba
06-07-2009, 04:42 PM
Think I will try both thanks to the brethren going to try bucthers first. Now where can I get some?

http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=11

barbefunkoramaque
06-07-2009, 04:49 PM
If I do... and I am not saying I ever did... but I did like the results when I did. but i never did...

I use an injection you can neither make up or buy and that the 12 of us swore we would never reveal at a Denton team meeting back in 1993. In fact... I swore to murder anyone that used it that I found out about or even thought might have stumbled across the concept at any tasting or competition.



Plan on injecting brisket and butts which brand do you use? For those who have tried both which one do you like best?

Bbq Bubba
06-07-2009, 05:17 PM
If I do... and I am not saying I ever did... but I did like the results when I did. but i never did...

I use an injection you can neither make up or buy and that the 12 of us swore we would never reveal at a Denton team meeting back in 1993. In fact... I swore to murder anyone that used it that I found out about or even thought might have stumbled across the concept at any tasting or competition.

Now thats some great advice.

Merl
06-08-2009, 12:21 AM
BAM,
Glad you asked that question. I think its great when newbies want help to make the right choice. You can see from the response that most are using Butcher, but I would not take their word for it.

I would look at the Grand Champion list for this year and see how many of the 2009 GC'sare using Butcher. (at lest in the midwest and southwest the answer is clear.) Then order both and make your own decision.

Merl

Heavy D
06-08-2009, 08:17 AM
For those of you who used Butcher's on pork, did you buy the separate pork injection? Or just use the brisket one? Is there much difference? I have the brisket injection. Thanks

ZILLA
06-08-2009, 08:18 AM
I prefer Butchers hands down. The taste is so much better.

Jacked UP BBQ
06-08-2009, 08:41 AM
I have never used butchers before so I have no review. I have used FAB for the last year and my results are much much better. I would not fix it if it is not broken.

Sledneck
06-08-2009, 08:51 AM
For those of you who used Butcher's on pork, did you buy the separate pork injection? Or just use the brisket one? Is there much difference? I have the brisket injection. Thanks
I used the butchers brisket injection on pork and the results were not good

Smokin' Gnome BBQ
06-08-2009, 09:00 AM
For those of you who used Butcher's on pork, did you buy the separate pork injection? Or just use the brisket one? Is there much difference? I have the brisket injection. Thanks

I use the 2 different products on the 2 different meats....

Sal

Merl
06-08-2009, 10:03 AM
For those of you who used Butcher's on pork, did you buy the separate pork injection? Or just use the brisket one? Is there much difference? I have the brisket injection. Thanks

The flavor profile is different in each product. That is why there are two different products.

The Butcher products are intended to not mark the meats and to enhance the flavors not change the flavors.

Merl

bayoustylebbq
06-08-2009, 10:05 AM
I have used both products... The end of last year I switched to Butchers products and seem to get a more consistent result. Butchers products seem to "enhance" the meat more rather than try to change the flavor profile, with the FAB products. (IMHO)

Both are good products, I just think the Butchers products work better for our team's flavor profiles... I would suggest you try a little of both and see what works best for y'all...

Scottie
06-08-2009, 10:07 AM
BAM,
Glad you asked that question. I think its great when newbies want help to make the right choice. You can see from the response that most are using Butcher, but I would not take their word for it.

I would look at the Grand Champion list for this year and see how many of the 2009 GC'sare using Butcher. (at lest in the midwest and southwest the answer is clear.) Then order both and make your own decision.

Merl

Well, now that isn't really fair... Isn't that where all the contests have been so far? :icon_shy I know of a 1st place brisket at a certain contest in Indio California that used Fab and took home $1000 because of it... :twisted:

ThePluckers
06-08-2009, 10:16 AM
I am looking forward to trying both (just ordered both a couple days ago). I have been using something I found locally, but the results vary from great to not all that good. I thought it was me at first. I kept notes and realized I was doing everything the same, but the results were not the same. I am glad to hear that you can get some consistent results from the Butchers.

Divemaster
06-08-2009, 03:25 PM
I've tried both and to be honest, wasn't all that impressed with either... Does that mean that I'll never inject with one of them? No.

In general, I have not found a need to inject but times (and flavor profiles) do...

ThomEmery
06-08-2009, 05:56 PM
Well, now that isn't really fair... Isn't that where all the contests have been so far? :icon_shy I know of a 1st place brisket at a certain contest in Indio California that used Fab and took home $1000 because of it... :twisted:

Hummm Who could that have been?

Merl
06-08-2009, 08:04 PM
Well, now that isn't really fair... Isn't that where all the contests have been so far? :icon_shy I know of a 1st place brisket at a certain contest in Indio California that used Fab and took home $1000 because of it... :twisted:

Gosh Scottie I was using my best political speach. I said look at all the GC's, see what they use, then order both and make your own choice. Should I have said more?

One 1st place in Indio is not all its cracked up to be. What did the double GC at indio use. I think it was not the same as yours.
Merl

Jeff_in_KC
06-08-2009, 08:22 PM
Gosh Scottie I was using my best political speach. I said look at all the GC's, see what they use, then order both and make your own choice. Should I have said more?

One 1st place in Indio is not all its cracked up to be. What did the double GC at indio use. I think it was not the same as yours.
Merl

My first thought was that most people who win GCs regularly are going to produce a better brisket more consistently than most teams even without the injection so that's not a good way to base your choice. Secondly, I'd be surprised if most champions would even tell you what they use.

Scottie
06-09-2009, 10:32 AM
Gosh Scottie I was using my best political speach. I said look at all the GC's, see what they use, then order both and make your own choice. Should I have said more?

One 1st place in Indio is not all its cracked up to be. What did the double GC at indio use. I think it was not the same as yours.
Merl


OK... You got me... You did say GC's... I can't help it the judging and repping has been terrible,.... :shock:


***Yes I am kidding with a friend.....

musicmanryann
06-10-2009, 08:31 AM
We use both Butchers' products, and am very pleased with the product and customer service. Both times I have placed an order online I recieved it within two days.

Plowboy
06-10-2009, 08:34 AM
We use both Butchers' products, and am very pleased with the product and customer service. Both times I have placed an order online I recieved it within two days.

Then it is safe to say that both the GC and RGC at the 2009 Great Pork BarBeQlossal used Butcher BBQ pork marinades. :biggrin: This was the first year we used the pork marinade on our hog (3rd place) and loin (7th place). We'd NEVER placed in loin at the Qlossal until this year.

Woolf
06-19-2014, 06:15 AM
What does Fab or Butcher's do for a brisket that a beef broth based injection doesn't? I'm just curious.........never used these products before?

Does it change the flavor, intensify it, add more moisture, etc..

Thanks

According to the labels, the basic difference between the two is that Fab uses autolyzed yeast extract and disodium inosinate (E631) and disodium guanylate (E627). Autolyzed yeast extract is derived from yeast, and to me (and many others) it imparts a somewhat of a bouillon-like yeasty flavor that I'm not overly fond of when tasting the raw powder out the bag. It's a spice rather than a flavor enhancer, but it does produce a small amount of natural glutamate not unlike MSG. Theoretically, you can cut down on salt if you add yeast extract, but unfortunately it's not readily available in small quantities. You'll find it mainly used in processed foods like cereals and chips. If you do find it, use it in a ratio of 100:1.

Disodium inosinate (E631) and disodium guanylate (E627) are flavor enhancers (hence the "E" number) and are usually found in a combination of 1:1. It's pricey at about $25 a pound (hence the higher price for FAB), but it's usually used in a ratio of 1000:1, so a little goes a long way. This stuff is really strong! Using regular beef bouillon per instructions with just an 1/8 teaspoon of this stuff made me spit it out. It's not salty, it's just really magnifies the taste for the beef flavor of the bouillon, which doesn't work well when not mixed with soup or veggies or something else.

Sodium phosphate in both of these mixes "improves" texture by producing CO2 gas bubble during the cook that leave tiny spaces between the meat. It also balances pH, so not good for bark (you want a low pH). Xanthin gum acts as an emulsifier and stabilizer that makes the mix thick and suspends other ingredients more evenly when added to a liquid. It's tasteless really, but adding too much will give foods a slippery texture. Use in a ratio about 100:1.

**Just a note that sodium phosphates are used in constipation medication, so now we know why BBQ Bubba went running to the toilet.

So when choosing between the two, FAB will add a flavor to your profile that you may or may not want, while Butcher's is more just purely flavor enhancers.

Big George's BBQ
06-19-2014, 07:31 AM
I prefer the lite fab B

Roast Beast
06-19-2014, 09:05 AM
This thread was raised from the dead.

DR
06-19-2014, 09:16 AM
HAHAHAH Yeah it was over 5 years old.:doh:

sfisch
06-19-2014, 10:37 AM
I personally like the Butchers but then again, I'm biased.

Any form of Fab sent me running to the bathroom.

This is so true, I seen him at what we refer to as the "Denny's Incident"!

I have always liked Butchers products and see no reason to switch. You cant go wrong giving them a try.

CBQ
06-19-2014, 03:00 PM
New Brethren sport? Finding the oldest post you can to bring back from the dead!

Next up: I just saw someone smoking with pellets! Those can't possibly be allowed in a BBQ contest.

:becky:

BBQchef33
06-19-2014, 05:05 PM
This thread was raised from the dead.

HAHAHAH Yeah it was over 5 years old.:doh:

New Brethren sport? Finding the oldest post you can to bring back from the dead!

Next up: I just saw someone smoking with pellets! Those can't possibly be allowed in a BBQ contest.

:becky:

but to those starting out, this is useful and relevant information. Our archive goes back 11 years.. thats what makes us so special. :) :wacko:

Short Bus, here we are! :mrgreen:

DR
06-19-2014, 05:22 PM
Very true. We all start somewhere.

Woolf
06-19-2014, 10:01 PM
I didn't even realize the date on this thread. Was just trying to figure out how this guy out here was making pretty damn good brisket with a ****ty smoker, some crazy local wood I've never heard of, and no method at all. Found out he was using Fab injection mix, but he imports that stuff a few bags at a time. I found ever ingredient on the package and read quite a bit on the quantities to mix in.

The kicker, I've basically made nearly 14 lbs of the same stuff for USD$53. That's surely enough to raise the dead.

Smokin' Gnome BBQ
06-20-2014, 07:33 AM
I actually have tried the big three and for me the Fab product line fits best with the way I cook and the flavors I like. I don't mix as "heavy" as suggested and my pork injection is complicated, but FAB kicks it up a few notches for me. Moisture is never a problem with Fab.

Sal

Hawg Father of Seoul
06-20-2014, 11:54 AM
I didn't even realize the date on this thread. Was just trying to figure out how this guy out here was making pretty damn good brisket with a ****ty smoker, some crazy local wood I've never heard of, and no method at all. Found out he was using Fab injection mix, but he imports that stuff a few bags at a time. I found ever ingredient on the package and read quite a bit on the quantities to mix in.

The kicker, I've basically made nearly 14 lbs of the same stuff for USD$53. That's surely enough to raise the dead.

If it tastes worth a darn, that amount should do 4 or 5 entire cows!

Q-Dat
06-22-2014, 09:42 AM
I actually have tried the big three and for me the Fab product line fits best with the way I cook and the flavors I like. I don't mix as "heavy" as suggested and my pork injection is complicated, but FAB kicks it up a few notches for me. Moisture is never a problem with Fab.

Sal

What I'm curious about is whether anyone has tried an equal parts mixture of the big three brisket injections and how was it?

Butcher BBQ
06-22-2014, 05:52 PM
I was on page 2 before I realized the dates. Just goes to show you that BBQ cooking isn't like the technology based products. What was working 5 years ago still works today.