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

Quote:

Originally Posted by JimmyDAL

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.

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!

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

Quote:

Originally Posted by Soulman1282

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.

11-25-2011, 10:26 PM	#1
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Opinions on FAB? 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! __________________ Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset

11-25-2011, 10:47 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

11-25-2011, 11:02 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

11-26-2011, 02:35 AM	#4
Crash is one Smokin' Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu) Downloads: 0 Uploads: 0	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. __________________ Crash - HIBarbeque.com

11-26-2011, 06:57 AM	#6
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	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. __________________ I need a 2009 kcbs member pin, help a brother out!

11-26-2011, 04:55 AM	#5
JimmyDAL Full Fledged Farker Join Date: 05-30-11 Location: New England Downloads: 0 Uploads: 0	Why don't you just cook 2 whatever's and do one with and one without in a practice run and you decide.

11-26-2011, 08:18 AM	#8
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO Downloads: 0 Uploads: 0	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? __________________ Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset

11-26-2011, 08:58 AM	#9
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	It's FABulous!!! I have won a lot of awards using FAB. 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. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

11-26-2011, 09:01 AM	#10
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

11-26-2011, 10:39 AM	#11
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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! __________________ Wine Country "Q" Competition BBQ

11-26-2011, 03:21 PM	#12
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	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). __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

11-26-2011, 07:04 PM	#13
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO Downloads: 0 Uploads: 0	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? __________________ Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset

11-26-2011, 07:41 PM	#15
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset

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