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Unread 05-01-2007, 10:54 AM   #1
swamprb
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Default Fab-B and Meat Tenderizer Question

This past weekend I Judged my first comp, and I was exposed to a lot of very different tastes/flavors most pleasing and some not so, besides the 4 meats I judged Salmon and sauce.
After the Awards ceremony I overheard some cooks talking about some of the comment cards they received and one exclaimed in response to a dry brisket comment, that he might try some Fab-B next time. I realize that some people use it, MSG or other tenderizers for the comp meats, but would you ever use it on anything you cook at home? Just curious?

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Unread 05-01-2007, 12:22 PM   #2
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I quit using it at comps. Scored second place last weekend. FAB B is not the key to moist brisket... not overcooking it is. Last year when I did use it, I never used it at home.
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Unread 05-01-2007, 12:31 PM   #3
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I use it at home, for catering and in competition.

I know Jeff does well in brisket without it and there are some others but I also know some very good brisket cooks that swear by it.
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Unread 05-01-2007, 12:35 PM   #4
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I don't use it at home, but I do use it in comps. I agree with Jeff on the key to cooking a moist brisket but I do think that it adds something to the overall finished product. I don't use it at home because its fairly expensive, at least to me, and I am lazy. I would suggest trying it yourself before you use it at a comp. My scores improved slightly when I started using it, but I will take whatever I can get.
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Unread 05-01-2007, 01:00 PM   #5
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Orderd some about two weeks ago and plan on giving it a side by side taste test. We'll see.........
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Unread 05-01-2007, 02:47 PM   #6
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Ok dumb question but thats why were here right?? What is Fab B and how do you use it??
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Unread 05-01-2007, 03:38 PM   #7
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Now that I think I know better how to use it, I'll try it at home. I'll probably do a side by side test, one with, one without.

Jordan, Fab B is an injectable mixture that puts beef flavor and phosphates in brisket. You can get Fab P and Fab C for pork and chicken, too. The phosphates are a tenderizer so much as an aid in retaining/sucking up moisture.

I'd tried Fab B lite before, but mixed it wrong or without enough lead time and hated it... But after Ray's class, I have changed my mind about trying it again.
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Unread 05-01-2007, 03:43 PM   #8
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Another question. Does MSG have any effect on the human heart? Like make you feel as though you are having a angina attack or????????? Not a good thing if the judge or judges are sent to the hospital with chest pains.
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Unread 05-01-2007, 03:57 PM   #9
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This is an injection, correct? What do you mix with it? I used (Fab B) it this weekend and did not place, but the taste was not bad at all.
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Unread 05-01-2007, 04:08 PM   #10
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Speaking of taste. Does Fab B have a taste? or do you just mix it with your injection recipe for the flavor.
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Unread 05-01-2007, 06:47 PM   #11
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Quote:
Originally Posted by BadBoysBBQ View Post
Speaking of taste. Does Fab B have a taste? or do you just mix it with your injection recipe for the flavor.
FAB B has a very nice beefy flavor!
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Unread 05-01-2007, 06:53 PM   #12
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I'm not sure how Fab B helps moisture in briskets. HoDeDo told me last year that he thinks it actually aids in drying the brisket out. I disagreed for awhile. Now I think I lean in that direction as well. That being said, I think it would be fine if you are careful with it. You gotta stay on top of what you're doing a bit more closely IMO.
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Unread 05-01-2007, 07:05 PM   #13
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Quote:
Originally Posted by Pork Chop View Post
Another question. Does MSG have any effect on the human heart? Like make you feel as though you are having a angina attack or????????? Not a good thing if the judge or judges are sent to the hospital with chest pains.
I've been using FAB for a few years now and I haven't heard of a single judge going to the hospital with chest pains. Give me a break !
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Unread 05-01-2007, 07:31 PM   #14
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For a starting point here--from the RoadMap--
--------------------

Fab Products
Many of us use the FAB line of products in our Que.
Here are some of the best historical threads.

http://bbq-brethren.com/forum/showth...&highlight=FAB

http://bbq-brethren.com/forum/showth...&highlight=FAB

http://bbq-brethren.com/forum/showth...&highlight=FAB

And here is the post by the "one and only"--Jim Minion:

" The injection that is being used by many out there now days is more than a flavor thing. When the animal is slaughtered and goes into rigor it takes the natural phosphates out of the meat. Fab B replaces those phosphates lost in rigor meaning you increase moisture retension and yield. You will find that shrinkage is much less. This product does have a flavor factor also, it was a factor in the reason for DrBBQ's win in TX on Chris Lilly's show. I talked with Ed Roith and he made it clear that Doc's brisket had much more beef flavor than the other two briskets.

There are a number of Tx cooks I have met that are cooking brisket in high heat short cooks, Johnny Trigg and James Rice are two examples of cooks that use these techniques and win on a regular basis."
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As a current update from me--it is even more expensive than before and I will continue to use it for Comp.
But, not at home.
I love my neighbors, but....

Take the "best shot" you want on results--with or without is up to you!

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Unread 05-01-2007, 07:32 PM   #15
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Jeff, the theory is:

Phosphates In Meat Products
    • Stabilize Color
      • Polyphosphates (SMPH) provide pH 6.5-6.6 to retard oxidation of natural meat pigments that accelerate at the normal ph of meat (5.2-6.0
    • Increased Tenderness
      • Phosphates (SMPH, TSPP) cause dissociation of actomyosin and improve tenderness of all meats.
      • Action not associated with pH
      • Pyrophosphates combine with magnesium to give muscle relaxation and improve tenderness
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