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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-12-2006, 12:03 PM   #1
DeanC
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Default FAB Storage

Anybody happen to know the shelf life of this stuff? I wanted to buy some in bulk but didn't know how long it would last. I was thinking about vacuum sealing it and tossing it in the freezer. Thanks.
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Unread 12-12-2006, 12:12 PM   #2
The_Kapn
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That will help Dean.
My next batch I am going to portion out, vac-u-suck, and probably not freeze. Although that might be OK also.
It will pick up moisture if left unsealed
Don't ask me how I know that

TIM
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Unread 12-12-2006, 12:15 PM   #3
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I just re-closed mine with the bread tie and kept in the cabinet all season. I'll probably be more cautious with it next season.
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Unread 12-12-2006, 12:18 PM   #4
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Quote:
Originally Posted by Jeff_in_KC
I just re-closed mine with the bread tie and kept in the cabinet all season. I'll probably be more cautious with it next season.
Next season?? You gonna use that stuff again next season too? WooHOO!! I'm still gonna win, I'm still gonna win!!
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Unread 12-12-2006, 12:22 PM   #5
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Quote:
Originally Posted by Solidkick
Next season?? You gonna use that stuff again next season too? WooHOO!! I'm still gonna win, I'm still gonna win!!
You'd still win regardless, Gary! But don't get TOO excited... we aren't doing the BC Fair this coming season.

Actually, it would be cheaper to mix brown gravy mix, beef broth and a chitload of MSG in a bowl and call it FAB B!
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Unread 12-12-2006, 12:45 PM   #6
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Quote:
Originally Posted by Jeff_in_KC
Actually, it would be cheaper to mix brown gravy mix, beef broth and a chitload of MSG in a bowl and call it FAB B!
Not really. A lot more in FAB than that.
But, the stuff you mentioned would probably make a good injection

TIM
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Unread 12-12-2006, 12:51 PM   #7
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FAB??? What is that stuff?
And, if ya got good meat, a good rub and a decent smoker, why would ya use that stuff?
Just me asking stupid questions.
Smoke On!!!!!!
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Unread 12-12-2006, 12:54 PM   #8
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Quote:
Originally Posted by kickassbbq
FAB??? What is that stuff?
And, if ya got good meat, a good rub and a decent smoker, why would ya use that stuff?
Just me asking stupid questions.
Smoke On!!!!!!
ED--try a search.
The pros and cons have been beat to death here.
Personal preference to use or not.

The question is about storage.

TIM
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Unread 12-12-2006, 12:57 PM   #9
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Quote:
Originally Posted by kickassbbq
FAB??? What is that stuff?
And, if ya got good meat, a good rub and a decent smoker, why would ya use that stuff?
Just me asking stupid questions.
Smoke On!!!!!!
In addition to the answer you got from The_Kapn I'll add the fact that the owner is good people. For those that haven't checked it out take a look at http://theingredientstore.com/ . If you don't want any of the Fab products there is plenty of other stuff of interest.
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Unread 12-12-2006, 02:02 PM   #10
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Quote:
Originally Posted by DeanC
Anybody happen to know the shelf life of this stuff? I wanted to buy some in bulk but didn't know how long it would last. I was thinking about vacuum sealing it and tossing it in the freezer. Thanks.
It has peanut oil in it so it can go rancid. I store FAB in my garage beer/brisket fridge.
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Unread 12-12-2006, 02:12 PM   #11
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Quote:
Originally Posted by ique
It has peanut oil in it so it can go rancid. I store FAB in my garage beer/brisket fridge.
Chris,
Am I missing something?

From the website:
FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.

As to storage, I have never had any problem with rancid.
Just with it turning into a wet mush if not sealed back up properly.
Sucks up moisture.

On Edit--I found the reference to Peanut Oil down with FAB P and C.
P has never gone bad on me (never stays around long).
I do not use FAB C.


FAB C Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.

FAB P Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.


Thanks,

TIM
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Unread 12-12-2006, 02:38 PM   #12
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Quote:
Originally Posted by The_Kapn
Chris,
Am I missing something?

FAB P Contains: cottonseed and peanut oils


TIM
Yeah, I spoke to Joe Ames and he suggested the fridge. Shouldnt be a problem now, but a hot trailer or garage over the summer may not be a good idea. Otherwise it should last just as long as any other rub or seasoning... after awhile it will get stale and lose some of the flavor.
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Unread 12-12-2006, 03:19 PM   #13
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Sorry. I was just being stupid as usual.
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Unread 12-12-2006, 04:15 PM   #14
DeanC
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I guess that vacuum sealing it and putting it in the freezer would amount to nearly the same thing as putting it in the refrigerator. Thanks for the comments.
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Unread 12-12-2006, 06:08 PM   #15
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Quote:
Originally Posted by Jeff_in_KC
You'd still win regardless, Gary!
I take that as the ultimate compliment! But I've learned it all here!

Bellys aren't playing music as much this year, so you may see more of us....

BOT.....I think the vac-u-suc and freezing or refridgerating sound like a great idea!
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