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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 01-20-2007, 08:06 PM   #46
MilitantSquatter
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I just found this place on the web that sells it... Need to buy 3 case minimum for bulk food items though... Each case contains ( 1lb. packages...

http://www.foodservicedirect.com/ind..._Gravy_Mix.htm
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Unread 01-20-2007, 08:06 PM   #47
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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.
Le Gout
Contains: Salt, Autolyzed yeast extract, Sugar, whey(from milk), hydrolyzed soy protein, corn starch, caramel color,
monosodium glutamate, onion powder, corn syrup solids, dextrose, natural flavors, thiamine, hydrochloride, partially hydrogenated soy bean and cottonseed oils, disodium guanylate, disodium inosinate.

It ain't the same but it works. Plus a 4oz package costs $1.85.


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Unread 01-20-2007, 08:07 PM   #48
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Quote:
Originally Posted by MilitantSquatter
I just found this place on the web that sells it... Need to buy 3 case minimum for bulf food items though...

http://www.foodservicedirect.com/ind..._Gravy_Mix.htm
That's the gravy. Not the Au Jus mix. They are different.
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Unread 01-20-2007, 08:14 PM   #49
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To quote Jim Minion from the RoadMap:

" The injection that is being used by many out there now days is more than a flavor thing. When the animal is slaughtered and goes into rigor it takes the natural phosphates out of the meat. Fab B replaces those phosphates lost in rigor meaning you increase moisture retension and yield. You will find that shrinkage is much less. This product does have a flavor factor also, it was a factor in the reason for DrBBQ's win in TX on Chris Lilly's show. I talked with Ed Roith and he made it clear that Doc's brisket had much more beef flavor than the other two briskets.

There are a number of Tx cooks I have met that are cooking brisket in high heat short cooks, Johnny Trigg and James Rice are two examples of cooks that use these techniques and win on a regular basis."
____________

So, if a gravy or broth mixture does that for less money--go for it.

Test it and see for yourself.

TIM
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Unread 01-20-2007, 10:32 PM   #50
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Never tried it. In fact I checked the "what is it" when I voted. I might give it a try on the next brisket. I also do not compete. Strictly a backyard guy that loves to smoke up a good meal.
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Unread 01-24-2007, 04:34 PM   #51
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Default OK, FAB lovers...

FAB B or FAB B lite? Any preferences? Can anyone tell a real difference?
thanks guys!
Nancee

Quote:
Originally Posted by bbqpigskin
OK I'll ask. What is FAb b?
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Unread 01-24-2007, 07:14 PM   #52
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Quote:
Originally Posted by nancee
FAB B or FAB B lite? Any preferences? Can anyone tell a real difference?
thanks guys!
Nancee
Taste wise they are very close. Color wise they are very different. FAB-B is dark and FAB-B Lite is a much lighter color. If you do not inject with the grain there is a possibility you could get your brisket slices with visible stains when useing FAB-B. It does not happen with the Lighter FAB-B Lite.
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Unread 03-17-2007, 11:15 AM   #53
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I cooked a Picnic with Fab B last night.
Mixed a cup Fab B, cup Cranberry Juice and a cup of water together.
Injected all of it in the Picnic. I don't remember the weight, but it was not huge.
Let it sit for an hour, then poured some rub on top and smoked it to 180 degrees.
Turned out REALLY good, even if I say so myself.

One of the guys at the table said....What did you inject this with?
So I got the Fab B out.
He smelled it and said...Well....I wouldn't have believed that....Because this stuff doesn't smell very....Good.

But he ate thirds, and that's a compliment!

Rick
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Unread 03-17-2007, 11:20 AM   #54
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They make a Fab P, which I have not tried. On my last order I went with the B-lite. Was hoping it would show up this weekend.
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Unread 03-17-2007, 11:22 AM   #55
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Quote:
Originally Posted by Bigmista
That's the gravy. Not the Au Jus mix. They are different.
So is the Au Jus used the same as Fab? Is that your results? I can probably get it from SYSCO For half the money?
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Unread 03-17-2007, 11:48 AM   #56
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Quote:
Originally Posted by Bigmista
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.
Le Gout
Contains: Salt, Autolyzed yeast extract, Sugar, whey(from milk), hydrolyzed soy protein, corn starch, caramel color,
monosodium glutamate, onion powder, corn syrup solids, dextrose, natural flavors, thiamine, hydrochloride, partially hydrogenated soy bean and cottonseed oils, disodium guanylate, disodium inosinate.

It ain't the same but it works. Plus a 4oz package costs $1.85.

Almost the same ingredient as Lawry's Au Jus

http://www.lawrys.com/products/produ...ngmixes&id=704
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Unread 03-17-2007, 02:34 PM   #57
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Don't have a farkin clue!@!!
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Unread 03-17-2007, 05:08 PM   #58
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I've given up on my order. May try the Lowrys though.
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Unread 03-17-2007, 05:33 PM   #59
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There probably slightly different but just an FYI.... Lawry's and Le Gout are both brand names under the Unilever family.

http://www.unileverfoodsolutions.us/company/brands
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Last edited by MilitantSquatter; 03-17-2007 at 08:32 PM..
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Unread 03-17-2007, 09:53 PM   #60
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I personally do not like the taste of it. It does win though.
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