Fab b - Page 2

Greendriver · 01-18-2007, 09:54 AM

Quote:

Originally Posted by YankeeBBQ

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
New Holland (72 teams) 1st brisket
Lowell MA 3rd Brisket
NEBS Brisket Team of the year

I'd say that's a pretty good endorsement. Now, when and where are them classes gonna be at exactly?

SmokeInDaEye · 01-18-2007, 10:08 AM

I had ordered some back in November to try out but never came. Just checked with Joe at the Ingredient Store and he's had a heck of a couple weeks with surgery, a gradchild, software issues, etc. Hope to check it out soon.

YankeeBBQ · 01-18-2007, 10:25 AM

Quote:

Originally Posted by Greendriver

I'd say that's a pretty good endorsement. Now, when and where are them classes gonna be at exactly?

March April or May not sure yet in the Boston Mass area.

Bigmista · 01-18-2007, 10:56 AM

I found something that has most of the same ingredients that I can get locally and alot cheaper. Got 2 second places with it so far.

bbqpigskin · 01-18-2007, 10:59 AM

OK I'll ask. What is FAb b?

frognot · 01-18-2007, 11:36 AM

Quote:

Originally Posted by bbqpigskin

OK I'll ask. What is FAb b?

Check out: http://theingredientstore.com/genera...etails/888.htm

Another thread is http://www.bbq-brethren.com/forum/sh...&highlight=fab

Joe's lobster juice comment was there.

LostNation · 01-18-2007, 04:00 PM

I love it. My brisket scores aren't near as good as Steve's but;

New Hampshire 6th
Bel Air 5th
Harpoon 8th
Wildwood 1st
Asbury Park 6th
Lake Placid 5th
Salisbury 9th

I hope to take Steve's class and improve to his level

Sawdustguy · 01-18-2007, 06:37 PM

Quote:

Originally Posted by LostNation

I love it. My brisket scores aren't near as good as Steve's but;

New Hampshire 6th
Bel Air 5th
Harpoon 8th
Wildwood 1st
Asbury Park 6th
Lake Placid 5th
Salisbury 9th

I hope to take Steve's class and improve to his level

I love it too. My brisket scores aren't near as good as Steve's and Rich's but;

oh never mind

I hope to take Dr. BBQ's class and improve to Steve's and Rich's level.

SP · 01-18-2007, 06:39 PM

I have had a fair about of 5-10 calls and want to see about getting over that hump if possible. So I was thing that fab might be it.

HoDeDo · 01-18-2007, 06:57 PM

Quote:

Originally Posted by Bigmista

I found something that has most of the same ingredients that I can get locally and alot cheaper. Got 2 second places with it so far.

Do tell... what is it? and think it is in KS anywhere?

tony76248 · 01-18-2007, 07:11 PM

Quote:

Originally Posted by Bigmista

I found something that has most of the same ingredients that I can get locally and alot cheaper. Got 2 second places with it so far.

Yeah spill! What and where?

ique · 01-18-2007, 07:52 PM

Quote:

Originally Posted by pigmaker23

The secret is what to mix it with and how much to use.

Bingo.

I Like it.

Sledneck · 01-18-2007, 07:57 PM

Quote:

Originally Posted by tony76248

Yeah spill! What and where?

Its a secret shhhhhh. just like what to mix it with

DeanC · 01-18-2007, 08:05 PM

I like it, FAB B Lite especially. I cut it with water and a lot heavier than the package suggests.

The_Kapn · 01-18-2007, 08:13 PM

Ain't no secret as to other fluids.
Broths, Fruit Juices, Water, and others work fine.
Add spices or rubs to taste.
Just make the flavor "your own" through experimentation.

TIM

One of the Q-Talk Moderators needs to add this into Post #32 on the RoadMap as at least the 4th major thread on FAB.

View Poll Results: Do you use fab?
Like it	46	21.40%
Hate it	14	6.51%
Never have but want to	43	20.00%
Never have	49	22.79%
What is it?	63	29.30%
Voters: 215. You may not vote on this poll

01-18-2007, 10:08 AM	#17
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	I had ordered some back in November to try out but never came. Just checked with Joe at the Ingredient Store and he's had a heck of a couple weeks with surgery, a gradchild, software issues, etc. Hope to check it out soon. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

01-18-2007, 10:56 AM	#19
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I found something that has most of the same ingredients that I can get locally and alot cheaper. Got 2 second places with it so far. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

01-18-2007, 10:59 AM	#20
bbqpigskin Full Fledged Farker Join Date: 01-31-06 Location: Auburn, Ca Downloads: 0 Uploads: 0	OK I'll ask. What is FAb b? __________________ Mike Bar-B-Chef offset Ancient Weber Kettle Weber Kettle Gold Proud owner of "The Hog"

01-18-2007, 04:00 PM	#22
LostNation Full Fledged Farker Join Date: 12-15-05 Location: Essex Jct. Vermont Downloads: 0 Uploads: 0	I love it. My brisket scores aren't near as good as Steve's but; New Hampshire 6th Bel Air 5th Harpoon 8th Wildwood 1st Asbury Park 6th Lake Placid 5th Salisbury 9th I hope to take Steve's class and improve to his level __________________ Rich Decker www.lostnationvt.com

01-18-2007, 06:39 PM	#24
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	I have had a fair about of 5-10 calls and want to see about getting over that hump if possible. So I was thing that fab might be it. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

01-18-2007, 08:05 PM	#29
DeanC Full Fledged Farker Join Date: 07-23-05 Location: Kansas City, Missouri Downloads: 0 Uploads: 0	I like it, FAB B Lite especially. I cut it with water and a lot heavier than the package suggests. __________________ FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org

01-18-2007, 08:13 PM	#30
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Ain't no secret as to other fluids. Broths, Fruit Juices, Water, and others work fine. Add spices or rubs to taste. Just make the flavor "your own" through experimentation. TIM One of the Q-Talk Moderators needs to add this into Post #32 on the RoadMap as at least the 4th major thread on FAB. __________________ "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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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