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lucky8926
03-02-2010, 02:09 AM
I was listening to some old Podcast of the BBQ Central show (the Brisket round table episode) and they were talking about Fab B. This is the first time i've heard of it and a search here came up with nothing but I googled it I found a few things. Anyone used it, if so what is you opinion???

Butt Lover's
03-02-2010, 03:53 PM
It's okay and some people prefer it. I personally think there are some newer injections that work better than Fab B.

SmokyOkie
03-02-2010, 07:07 PM
A fellow by the name of Joe Ames was a food scientist that developed food additives for the commercial food industry for most all his career. Joe died a while back and now Joe Jr runs The Ingredient Store (http://store.theingredientstore.com/fab-b.aspx)

you can find out about all their products there.

I have never used Fab B, but I have used other of their products with great success.

BluDawg
03-02-2010, 10:50 PM
Inquiring minds all over the world tonight want to know,"Do food research R&D Chemists have to be embalmed or do they have a shelf life built in after working in that industry??"

lucky8926
03-03-2010, 12:07 AM
It's okay and some people prefer it. I personally think there are some newer injections that work better than Fab B.

Such as?

Joneser
03-03-2010, 07:00 AM
Butcher BBQ makes a great injection for brisket. Had it for the first time at a friends house a couple weeks ago and was really impressed!
http://www.butcherbbq.com/

Butt Lover's
03-03-2010, 07:29 AM
Such as?

Kosmo and Butcher both have good products.

lucky8926
03-03-2010, 12:02 PM
I've been contemplaing using Butchers for a butt. Right now I use Big Bob Gibsons recipe which is:
3/4 Cup Apple Juice
1/2 Cup water
1/2 cup Sugar
1/4 Cup Salt
2 Tbsp Worcestershire Sauce
I sub the 1/2 cup water and use beer instead then throw some rub in there too. Works really well, but as most of us on here we're always looking for something new that might be better....

SmokyOkie
03-03-2010, 12:03 PM
And they are made in Oklahoma by my friends too.

If you look, you will see that David of Butcher BBQ is now a supporting vendor for the Joint. I have used his product and received many awards for the results. While I don;t inject for home use, the reasons to inject for competitions are many.

SmokyOkie
03-03-2010, 12:17 PM
I've been contemplaing using Butchers for a butt. Right now I use Big Bob Gibsons recipe which is:
3/4 Cup Apple Juice
1/2 Cup water
1/2 cup Sugar
1/4 Cup Salt
2 Tbsp Worcestershire Sauce
I sub the 1/2 cup water and use beer instead then throw some rub in there too. Works really well, but as most of us on here we're always looking for something new that might be better....

Look here (http://www.kcbs.us/team-of-2009-pork.php)

and here (http://www.kcbs.us/team-of-2009-brisket.php)

for Butcher BBQ and then you decide whether or not you want to try the products.:shrug:

lucky8926
03-03-2010, 01:03 PM
And they are made in Oklahoma by my friends too. Man you have friends in every facet of BBQ!!! LOL



If you look, you will see that David of Butcher BBQ is now a supporting vendor for the Joint. I have used his product and received many awards for the results. While I don;t inject for home use, the reasons to inject for competitions are many.
Yeah I saw he was, he even replied to some of my questions pretty quick. Customer support is a big deciding factor in my choice of products. I've heard a lot of people say they prepare comp meat different than that of something they're doing for home consumption. From what i've read basically a comp piece of meat is almost too rich to eat a lot of and will be somewhat overwhelming. Right???



Look here (http://www.kcbs.us/team-of-2009-pork.php)

and here (http://www.kcbs.us/team-of-2009-brisket.php)

for Butcher BBQ and then you decide whether or not you want to try the products.:shrug:
Proof enough for me!!!!

SmokyOkie
03-03-2010, 02:32 PM
Man you have friends in every facet of BBQ!!! LOL


Yeah I saw he was, he even replied to some of my questions pretty quick. Customer support is a big deciding factor in my choice of products. I've heard a lot of people say they prepare comp meat different than that of something they're doing for home consumption. From what i've read basically a comp piece of meat is almost too rich to eat a lot of and will be somewhat overwhelming. Right???



Proof enough for me!!!!

Part of that is that the meat has to still be good after sitting in a turn in box for as long as 20 or 30 minutes.

Another part is that while the judges are tasting a lot of different turn ins, yours may only get one bite to impress them.

Hopefully, your will be the one that makes them want to go back and finish it.

It is a tough and thin line.

If you stand out too much, then a lot of judges will not like it for that reason.

On the other hand, if it doesn't stand out, well, it doesn't stand out.:shrug:

lucky8926
03-03-2010, 02:37 PM
Glad I don't do comps. My family are my judges and they always pick mine!!! :msn-wink:

SmokyOkie
03-03-2010, 04:17 PM
By all means, do not let anyone tell you that the only way to know if your Q is really all that is to cook competitions.

ButcherBBQ
03-07-2010, 08:10 AM
Look here (http://www.kcbs.us/team-of-2009-pork.php)

and here (http://www.kcbs.us/team-of-2009-brisket.php)

for Butcher BBQ and then you decide whether or not you want to try the products.:shrug:

Wow I already forgot about this. Its time for this year. If anyone ever has questions about my product they can contact me thru PM here or contact me thru my web site. I will get back to you as so as possible.

lucky8926
03-07-2010, 10:34 PM
Wow I already forgot about this. Its time for this year. If anyone ever has questions about my product they can contact me thru PM here or contact me thru my web site. I will get back to you as so as possible.
Yep, he sure will!!! :thumbs up: