Originally Posted by bcis93
Anybody used FAB C on chicken thighs? If so, what dosage and what were your results. Please dont make this a debate to use or not to use.
I have used FAB C and did not like it at all.
If I remember correctly, I felt it produced a "sour" flavor. Could be wrong.
Sent the balance of the supply to a brother.
I do use and believe in the FAB B and FAB P though.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.