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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: Do you use fab?
Like it 47 21.76%
Hate it 14 6.48%
Never have but want to 43 19.91%
Never have 49 22.69%
What is it? 63 29.17%
Voters: 216. You may not vote on this poll

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Unread 01-17-2007, 08:30 PM   #1
SP
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Default Fab b

Ive read some post about it, both good and bad. So I want to take a poll and get comments. What do you do ex. cut it with certian liquids, setting times whatever. So tell me what you can without give too many secrets, unless you want to.
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Unread 01-17-2007, 10:47 PM   #2
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I have tried both the Fab B, and Fab B lite.... and tried cutting with other liquids.... I chose "like" above only because I don't "hate" it. Jury is still out for me. I have had both good and bad results. Regardless of taste - I think it can make the slices appear "dry" - even though they are not. Hard to explain, other than to show it to you. Jeff has seen what I am talking about too -- Jeff, got a good discriptive way to describe what the Fab does when it makes the slices look dry?

I'm still playing with it, but have not found a consistant return from it.
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Unread 01-17-2007, 11:11 PM   #3
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I've never tried it...I 've heard some interesting things about it though....
I will say that most of the people I know of that have used it ,are very opinionated about it one way or another...strange effect this concoction seems to have on people.....maybe vodoo ...hehehe
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Unread 01-17-2007, 11:16 PM   #4
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Is it still being made?
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Unread 01-17-2007, 11:45 PM   #5
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As far as I know it is still in production. www.TheIngredientStore.com sells it
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Unread 01-18-2007, 05:28 AM   #6
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Too much MSG for the wife's ticker. Makes her heart beat wierd.
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Unread 01-18-2007, 05:52 AM   #7
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must be a yankee thang. you know those dallas folks will use anything? just kidding
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Unread 01-18-2007, 06:58 AM   #8
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We use both products in competition.

I don't use is at home...too farkin' expensive. Also, it does leave an aftertaste in the meat - especially if you save the meat and freeze it.
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Unread 01-18-2007, 07:06 AM   #9
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Use it love it and I'm even sponsored by the Ingredient Store. If you want to know how I use it you'll have to take my bbq class in the spring. Here are my results using the product.

Salisbury MD 6th Brisket
Rhode Island State Championship 1st brisket
Peters Pond 3rd Brisket
Lake Placid 1st Brisket
Harpoon 3rd Brisket
Hudson valley 2nd brisket
Lincoln NH 1st Brisket
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Unread 01-18-2007, 07:14 AM   #10
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I cant say that I hate it, or even like it. I am indifferent to it. From a comp standpoint I think it is a good product. For eating purposes I think it does something to my stomach, could just be me...
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Unread 01-18-2007, 07:20 AM   #11
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I have used it at least five times with good results, the secret is what to mix it with and how much to use.
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Unread 01-18-2007, 07:49 AM   #12
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I was thinking of trying it, but as stated above it is not the cheapest thing so I wanted get your current thoughts. Ok should I get reg or light. And does it come with recommendations on amount to use etc.
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Unread 01-18-2007, 09:12 AM   #13
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Since I don't inject, I really have no use for it.
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Unread 01-18-2007, 09:17 AM   #14
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Quote:
Originally Posted by bbqjoe
Since I don't inject, I really have no use for it.
Do you compete ?
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Unread 01-18-2007, 09:17 AM   #15
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I picked hate but I'm like hodedo the jurry is still out for me not sure if I like the after taste
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