KCquers ROADMAP to the QTALK Forum

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/showthread.php?t=17135&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=13010&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=12721&page=2&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."
__________________
Jim
--------------------------------------------------------------------
TIM
 
You must log in or register to reply here.

Similar threads

bigabyte
ROADMAP to the THROWDOWN Forum
Replies
19
Views
4K
SmokinOkie
SmokinOkie
R
  • Sticky
KCquers ROADMAP to the COMPETITION Forum (AKA our FAQs)
Replies
15
Views
72K
Ron_L
Ron_L
K
WSM thread for the Roadmap
Replies
2
Views
724
kcquer
K
Jorge
Where's the meat
Replies
7
Views
603
roknrandy
roknrandy
bigabyte
ROADMAP - Cooking a Tri-Tip like a Brisket like a Chucky like...WTF is going on here???
Replies
14
Views
4K
bigabyte
bigabyte
Back
Top