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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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 Posted: Mar 09 2007 Post subject: FAB B |
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It has come to my attention that the only source for FAB B is currently recouperating. Anyone know of anywhere else to pick some up. The Ingredient store is the only place I have seen it and I would really like to get some to try it out...Looking for Fab B lite.
Oh and does anyone else use this stuff? or actually want to admit that they use this stuff? |
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mds2
BBQ Super Pro
Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska
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| Posted: Mar 09 2007 Post subject: |
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Never even heard of it. what is it?
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Mar 09 2007 Post subject: |
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| mds2 wrote: | | Never even heard of it. what is it? |
nothing you want to get involved with...once you start you can never turn back....trust me the less you know the better...
I already have the taste...
actually it is just some marinde/injection that you can use on stuff...I want to try it out...some folks like to use it...others dont...some probably use it and dont like to talk about it...
I just want to give it a shot... |
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David
BBQ Super Fan
Joined: 24 Mar 2006
Posts: 452
Location: Central Oklahoma
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| Posted: Mar 09 2007 Post subject: |
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In my market we have a very similar produt . The main noticable differance is mune has more of a beef flavor.
How much do you buy at a time? We sell ours for $5.00 per pound. Packaged up in what ever size you need. If you want to try some call me and we can talk. 405-205-3270. |
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Mar 09 2007 Post subject: |
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Sorry Dawg,
They're the only makers of it I know of. Have you contacted them lately and nothing available? |
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Mar 09 2007 Post subject: |
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| SmokinOkie wrote: | Sorry Dawg,
They're the only makers of it I know of. Have you contacted them lately and nothing available? |
yeah they are having some issues right now. Basically the dad wasd running the store. He had some health issues and now the sons are trying to run the store in their spare time and things arent going so smoothly...everyone on thebbqforum.com seems to think that they are on the up and up, and the son was on there today, but he said that orders should be out by summer...which is a little too long for me to wait.
I might have to try the other product, but I have never tried fab b so I wouldnt know what to compare it too... |
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mrcustomsteel
BBQ Super Pro
Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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| Posted: Mar 09 2007 Post subject: |
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I am familiar with the FAB products. Out of the jar, they taste like boullion. They are basically a MSG conduit. I know of a few teams up here who use them ,mainly I Smell Smoke who advertises them on their trailer, and they do well with them. It seems like you could make it yourself with beef stock powder and MSG, Accent.
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D. Tillery
Texan transplanted in Billings, MT
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | | It seems like you could make it yourself with beef stock powder and MSG, Accent. |
The ingredients you mentioned have nothing to do with why FAB works other than the MSG for flavor enhancing. What FAB does that makes it special is that it causes the meat to remain very moist.
I have a substitute for FAB finished and ready for sale. I'm just working on putting a website together. It will be available by the pound. So you can order any amount you need. The best part about our product is that it will have no flavor at all. It can be used with any meat you choose. You won't need to buy a different one for chicken or pork. The product won't have any of the nasty bouillon flavor that everyone seems to hate. But it has all of the active ingredients of the FAB. The fact that it has no flavor means you use the liquid of your choice to make the flavor your own. If you want a beef flavor for injecting add a good beef stock and so on. I have a company that is coming out with a full line of products (non bbq) including a Cajun Seasoning and several injection products for Wild Game. I developed this product for myself because I didn't like the flavor or the smell of the FAB. I just recently found out that people were having trouble getting FAB so I decided to sell what I make to the public. I'm thinking about making it available through EBAY till I get my website up and running.
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Apr 11 2007 Post subject: |
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| mrcustomsteel wrote: | | I am familiar with the FAB products. Out of the jar, they taste like boullion. They are basically a MSG conduit. I know of a few teams up here who use them ,mainly I Smell Smoke who advertises them on their trailer, and they do well with them. It seems like you could make it yourself with beef stock powder and MSG, Accent. |
isnt there also some phosphate portion of the stuff that makes it retain water....I tried a different product that I found over the weekend and used it on one brisket while the other was without...couldnt really tell a hole lot of difference... |
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | isnt there also some phosphate portion of the stuff that makes it retain water....I tried a different product that I found over the weekend and used it on one brisket while the other was without...couldnt really tell a hole lot of difference...
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The Phosphates are part of the active ingredients but there are several others that all work toghther to cause it to retain moisture.
I have been working on this for several months. As most of you know I'm an average competition bbq cook at best. I have used it twice in comps so far and we took a RGC in our first event and 3rd in shoulder in a MIM event the second time. The moisture in the brisket was something like I have never been able to do before that. It works just as well on pork and chicken as on brisket.
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Apr 11 2007 Post subject: |
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| Bigjim4x wrote: | | Quote: | isnt there also some phosphate portion of the stuff that makes it retain water....I tried a different product that I found over the weekend and used it on one brisket while the other was without...couldnt really tell a hole lot of difference...
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The Phosphates are part of the active ingredients but there are several others that all work toghther to cause it to retain moisture.
I have been working on this for several months. As most of you know I'm an average competition bbq cook at best. I have used it twice in comps so far and we took a RGC in our first event and 3rd in shoulder in a MIM event the second time. The moisture in the brisket was something like I have never been able to do before that. It works just as well on pork and chicken as on brisket. |
well send me a pound of it then... |
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | well send me a pound of it then...
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I hope to be up and running on EBAY by the end of the week. I'm still working on my company website but thats going to be a few months away. I'll let you know as soon as it's up on ebay.
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mrcustomsteel
BBQ Super Pro
Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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| Posted: Apr 11 2007 Post subject: |
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I guess this is just the tip of the iceberg since there is now so much money on the line at contests. I'm sure this will come full circle when the sanctioning bodies will have to address which chemicals we can use on our competition meats. I wonder if we will someday have to include a sample to be drug tested.
Heck, I'd like to sample it too. Is it a product you will use every week feeding your family or is it just for competitions?
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D. Tillery
Texan transplanted in Billings, MT
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | Heck, I'd like to sample it too. Is it a product you will use every week feeding your family or is it just for competitions?
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I have no problem using it on a weekly basis. It does have MSG in it. I don't have a real problem with that. Heck MSG is made from sugar beet's anyway and it doesn't bother me. But if your eating competition BBQ your getting your fair share of MSG anyway.
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Old Dave
BBQ Pro
Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana
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| Posted: Apr 11 2007 Post subject: |
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I just got my order of Fab products about a week ago and it took about 10 days from placing the order to get to my house. I know of other teams that are now getting their shipments but I still don't know if all their orders have been filled.
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Old Dave
Ribs & Bibs BBQ Team
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Apr 11 2007 Post subject: |
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that is good to hear.
I dont think that we will see drug testing or anything like that, but what I do think that we will see is a backlast to the flavor and taste of meats that have been drugged...does that make sense...like if a certain flavor becomes super common with everyone then the judges might start to think that is ordinary and then the guy not drugging is going to standout? |
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | | I dont think that we will see drug testing or anything like that, but what I do think that we will see is a backlast to the flavor and taste of meats that have been drugged...does that make sense...like if a certain flavor becomes super common with everyone then the judges might start to think that is ordinary and then the guy not drugging is going to standout? |
That's what's starting to happen right now with the FAB B. So many people are using it that the judges are starting to recognize that flavor. Which is one of the reasons I'm making my product without any flavor. That way you can change it up on them and still get the benefits of the moisture retention.
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mrcustomsteel
BBQ Super Pro
Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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| Posted: Apr 11 2007 Post subject: |
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Tell us more about the phosphates and how they help in moisture retention. I'm no chemist.
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com |
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Bigjim4x
BBQ Fan
Joined: 14 Mar 2006
Posts: 192
Location: Ville Platte LA
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| Posted: Apr 11 2007 Post subject: |
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| Quote: | Tell us more about the phosphates and how they help in moisture retention. I'm no chemist.
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As I stated earlier the phosphates are part the active ingredients in the mix there are others as well. As far as how it all works together. That's a little more than I want to reveal. But I will say that's it's a similar process as used in sausage making.
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David
BBQ Super Fan
Joined: 24 Mar 2006
Posts: 452
Location: Central Oklahoma
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| Posted: Apr 11 2007 Post subject: |
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| Your right, anyone that pumps meat blocks knows to use a product called cold phaosphate or the sausage binder for flavor is a sure gelitan that has cold phosphate in it. Either product is flovorless in itself. So just contact your local meat spice supplier and by it in bulk. We keep it on hand and use it weekly when doing hams and wide selection of sausages. |
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