drbbq said:Actually I never told them and they didn't ask.
It was Fab B mixed with water. The story and the whole recipe from that day is in my new book due out in May.
CarbonToe said:Fab B?
MilitantSquatter said:Damn..... the ingredient list of the FAB-B and the other varieties read like the back of a frozen dinner box....and we know how many Americans love to gobble that stuff up !!!!
I hate to say it, but that seems to be the ticket here in the midwest, good old MSG. We have a local team that just couldn't score in brisket early in the year....by year end, their in the top 3 every event. Jay introduced one of the team members to his "special" coffee, 6 cups later he's sharing his tips and tricks.....MSG gives me a headache, so I won't be using it.....but I know for a fact that it did help one team's overall performance last year!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.
drbbq said:You guys do know that MSG is made primarily from beets don't you?
rookiedad said:could the fab b be used as a base for other seasonings or is it used by itself? also, is yeast extract anything like vegamite? thanks.
phil
Jeff_in_KC said:I wasn't aware of that, Ray. I would like to learn the proper techniques in using MSG to my advantage. Phil pointed me in that direction at a contest last fall but I imagine there are all sorts of ways to utilize the stuff to improve your chances. The "wow" factor from the first bite has been discussed here several times. Is MSG a factor in that? My common sense says it would be but I'm interested to hear from some veteran guys who use it with success.