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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-28-2007, 01:21 PM | #1 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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YardBird Rub, Fab C and Fab B Lite
I just wanted to give a field report back to the Brethren. We recently competed in our third KCBS comp and tried a few different things that greatly increased our scores. Our cooking techniques and where we got our meat from remained the same, just a change in spices/rubs injections.
First off Chicken: In this catagory we saw the second most improvement, and were pleased the most personally from the finished product. We were brining our chicken, using a homemade rub and then saucing with a sweet thick red sauce. For this comp we injected with FAB C, used Plowboys' Yardbird Rub and the same thick sweet red sauce. The FAB C basically did what brineing was doing with half the effort. The chicken was some of the most moist we have ever done. Our final thoughts on the FAB C was that it was worth the money to save us the time of brining at a comp. For home use we will probably stick with brineing. We swapped over to YardBird Rub and couldn't be happier. The flavor layers that rub has really showed up in the finished product we loved it and the judges did as well. We will be using a lot of this stuff in the future and I would reccomend trying it out. We finished 21st out of 72 teams. We were estatic with those results considering we had been placing in the 40s and 50s. Brisket: This is where we really made some leaps and jumps, to our suprise. We thought the brisket was OK, but not great. The judges gave us a 17th out of 72. That is the highest we've placed in any meat event and knocked our socks off. We beat Mike Davis and Lotta Bull, that was something on my personal 'to do list' and I never expected it to come this quick. We cooked two briskets both from our butcher, Angus, Choice dry aged. Both were rubbed with the same rub. One was injected with FAB B Lite and one was not. At the end of the cook the inject brisket was way, way juicer and also was darkened by the injection. The non injected brisket had a better look to it, and sliced easier. Whe collected the juices from the injected brisket and painted them on to the prettier (slightly drier) slices from the non injected brisket and turned in a box using the non injected brisket slices painted with fab b lite brisket juice and chunks from the point of the Fab B Lite brisket. Again, the judges thought higher of this than we did, but we may end up doing the same thing at our next comp. I guess at the end of the day out of the new things we tried, the one I wouldn't compete without is the YardBird Rub, that stuff is just great on chicken, and not to shabby on other stuff as well. Hope someone gets some good out of this, just wanted to report back after a comp.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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08-28-2007, 03:02 PM | #2 |
Knows what a fatty is.
Join Date: 05-18-07
Location: Brookline, NH
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Congratulations! Great results.
What did you mix your Fab's with to make the inject? Would you change what you used to mix it? --Larry
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[B]RumplePigSkin[/B] BWS Upgraded Party Weber Smokey Mountain Weber Genesis Silver B Weber Smokey Joe Weber Q Weber 18" Kettle |
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08-28-2007, 03:04 PM | #3 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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We used Apple Juice for both the FAB C and FAB B Lite
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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08-28-2007, 09:41 PM | #4 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Was the sauce on your chicken a commercial sauce or something you made?
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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08-29-2007, 06:05 AM | #5 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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A comerical sauce, I'll give you a hint.... Its GLUTEN FREE.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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08-29-2007, 07:35 AM | #6 |
is One Chatty Farker
Join Date: 08-17-06
Location: Albany, NY
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where can you purchase Yardbird Rub?????
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[B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I] [B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B] [B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B] [B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B] [B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B] [B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B] [B][I]OK Joe 84" Offset [/I][/B] [B][I]Meadowcreek PR -72 Trailer[/I][/B] |
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08-29-2007, 07:54 AM | #7 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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Shoot Plowboy a PM and he can hook you up. First class guy to deal with.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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08-29-2007, 08:19 AM | #8 |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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Hawgeyes carries it now also..... https://asp6.secure-shopping.com/haw...000&path=10000
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Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited. |
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01-02-2008, 10:30 PM | #9 | |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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Quote:
Thx!
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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01-02-2008, 10:35 PM | #10 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Bone Suckin' Sauce is gluten free. I don't much care for it but have done well in comps with it.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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01-03-2008, 07:41 AM | #11 | |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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Quote:
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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01-03-2008, 09:46 AM | #12 |
On the road to being a farker
Join Date: 06-12-07
Location: Denver
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Good report, congratulations on your comp results! I am just now using my first container of yardbird rub and am really liking it as well.
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Andy in Denver |
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01-03-2008, 12:13 PM | #13 |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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AGB - I got to try some of the Yardbird rub on a big roaster that I cooked on the kettle rotis, and I'm glad that you recommended it in the thread a couple of weeks ago - outstanding product!
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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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