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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-25-2011, 10:26 PM   #1
Soulman1282
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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!
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Unread 11-25-2011, 10:47 PM   #2
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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.
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Unread 11-25-2011, 11:02 PM   #3
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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.
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Unread 11-26-2011, 02:35 AM   #4
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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.
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Unread 11-26-2011, 04:55 AM   #5
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Why don't you just cook 2 whatever's and do one with and one without in a practice run and you decide.
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Unread 11-26-2011, 06:57 AM   #6
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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.
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Unread 11-26-2011, 06:59 AM   #7
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Quote:
Originally Posted by JimmyDAL View Post
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.

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Unread 11-26-2011, 08:18 AM   #8
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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?
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Unread 11-26-2011, 08:58 AM   #9
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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.
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Unread 11-26-2011, 09:01 AM   #10
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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.
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Unread 11-26-2011, 10:39 AM   #11
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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!
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Unread 11-26-2011, 03:21 PM   #12
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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).
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Unread 11-26-2011, 07:04 PM   #13
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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?
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Unread 11-26-2011, 07:09 PM   #14
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Quote:
Originally Posted by Soulman1282 View Post
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.

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Unread 11-26-2011, 07:41 PM   #15
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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.
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