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Old 04-19-2006, 07:32 PM   #32
The_Kapn
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Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default 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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TIM
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