Differences in Fab B, B lite, C & P

MilitantSquatter · 05-24-2006, 10:58 PM

I'm still on the fence about even attempting to use the FAB injections. I originally said it looked like the back of the ingredient list on a TV dinner box although other threads have since detailed what each ingredient is and it's purpose....

Still, my interest was sparked again after having several discussions with other competitors at the Bristol contest about the extent of it's use at at contests. Anyway, I looked at the ingredients closer and noticed they practically all look identical...

My question is not if this stuff is any good, as that has been discussed previously. I am just curious if anyone knows specifically how each of the four products differentiate and what makes each specific to a type of meat...Is it strictly ratio variations or a way to sell more product ?

FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB B Lite Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB C Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB P Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum.

LostNation · 05-25-2006, 05:05 AM

Vinny, Joe Ames, owner of The Ingredient Store, was at the Bristol contest. If you email him he'll answer any and all your questions, he's a great resource about any ingredients you may ever need or use. His address is on his web site.

drbbq · 05-25-2006, 07:33 AM

Ditto, contact Joe. He's very open, honest and informed about his products.

MilitantSquatter · 05-25-2006, 07:21 PM

Thanks guys... I will send Joe an e-mail just so I better understand what the differences are....and get his insight behind the product.

Sledneck · 05-25-2006, 07:24 PM

Dont do it!

Samichlaus · 05-25-2006, 07:27 PM

I would guess the differences are there to enhance that type of meat, like a chicken rub & a rib rub might have a bunch of similarities but tweeked to that specific thing, keep in mind this is pure speculation.

I've only used Fab B on a couple of briskets and chuck rolls. I am really pleased with the product.

jgh1204 · 05-25-2006, 08:51 PM

I used it for the first time this past weekend. Everyone loved the chuck roast that I used it on. Definitely made the meat darker and gave it a real beefy taste.

Sawdustguy · 05-25-2006, 09:10 PM

Quote:

Originally Posted by Sledneck

Dont do it!

Why Steve?

Sledneck · 05-25-2006, 09:31 PM

Go all natural! We have enough crap in our systems

05-24-2006, 10:58 PM	#1
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Differences in Fab B, B lite, C & P I'm still on the fence about even attempting to use the FAB injections. I originally said it looked like the back of the ingredient list on a TV dinner box although other threads have since detailed what each ingredient is and it's purpose.... Still, my interest was sparked again after having several discussions with other competitors at the Bristol contest about the extent of it's use at at contests. Anyway, I looked at the ingredients closer and noticed they practically all look identical... My question is not if this stuff is any good, as that has been discussed previously. I am just curious if anyone knows specifically how each of the four products differentiate and what makes each specific to a type of meat...Is it strictly ratio variations or a way to sell more product ? FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB B Lite Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB C Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. FAB P Contains: Hydrolyzed soy protein, partially hydrogenated soybean, cottonseed and peanut oils, sodium phosphates, mono sodium glutamate, autolyzed yeast extract, disodium inosinate and guanylate, xanthan gum. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

05-25-2006, 05:05 AM	#2
LostNation Full Fledged Farker Join Date: 12-15-05 Location: Essex Jct. Vermont Downloads: 0 Uploads: 0	Vinny, Joe Ames, owner of The Ingredient Store, was at the Bristol contest. If you email him he'll answer any and all your questions, he's a great resource about any ingredients you may ever need or use. His address is on his web site. __________________ Rich Decker www.lostnationvt.com

05-25-2006, 07:33 AM	#3
drbbq is One Chatty Farker Join Date: 10-26-04 Location: Saint Petersburg, Florida Downloads: 0 Uploads: 0	Ditto, contact Joe. He's very open, honest and informed about his products. __________________ Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t.

05-25-2006, 07:21 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Thanks guys... I will send Joe an e-mail just so I better understand what the differences are....and get his insight behind the product. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's Last edited by MilitantSquatter; 05-25-2006 at 09:17 PM..

05-25-2006, 07:24 PM	#5
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Dont do it! __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

05-25-2006, 07:27 PM	#6
Samichlaus is one Smokin' Farker Join Date: 09-22-04 Location: Huntington Beach, California Downloads: 0 Uploads: 0	I would guess the differences are there to enhance that type of meat, like a chicken rub & a rib rub might have a bunch of similarities but tweeked to that specific thing, keep in mind this is pure speculation. I've only used Fab B on a couple of briskets and chuck rolls. I am really pleased with the product.

05-25-2006, 08:51 PM	#7
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	I used it for the first time this past weekend. Everyone loved the chuck roast that I used it on. Definitely made the meat darker and gave it a real beefy taste. __________________ Wannabe BBQ Illuminati

05-25-2006, 09:31 PM	#9
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Go all natural! We have enough crap in our systems __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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