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FAB BBQ Marinade

Frequently Asked Questions, Tips and How-to
for FAB meat enhancers

FAB beef injection marinadeFAB chicken injection marinadeFAB pork injection marinade
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FAB is used by top competition BBQ teams...

FAB is the choice of champions. FAB users have won too many barbecue competitions to list (we wouldn't give away their secrets, anyway) with Grand Champion and 1st Place wins in all categories, including the American Royal, Jack Daniels and numerous regional competitions.

 

What is FAB?

FAB was designed by Joe Ames, Sr., a retired food technologist and member of the IFT (institute of food technologists). Joe was a US Navy cook and a master chef.

With more than 50 years of experience, Joe Ames designed FAB using state of the art meat enhancers and only the highest quality ingredients, sourced from his connections in the food industry. FAB is the best blend to improve the taste and texture of your BBQ and home cooking, as judged by certified judges in numerous sanctioned competitions.

FAB has only a mild flavor on its own, similar to bullion, but it's much more than bullion.

FAB enhances the natural flavor of meats, as well as spices, rubs, etc. that you add. In taste tests, most people stateed "it tastes meatier".

FAB helps to retain natural juices and improves slicing. It increases yields and improves the texture of meat.

FAB returns flavor...FAB Makes it Better!

Remember when meat had real flavor? When chicken tasted like chicken, and beef like beef? Modern farming techniques bring meat to market faster than ever, but those same methods have robbed meat of its flavor.

The use of growth hormones, selective breeding and other techniques have made meats more affordable, but they’ve lost something. The average chicken you buy in the store is only six weeks old, and a report by the Iowa State University in 2008 states that faster-growing pigs have lower juiciness and tenderness than their slower-growing counterparts. This confirms what many of us have known all along—meat just doesn’t taste like it used to.

FAB brings back that flavor through innovative use of select ingredients and flavor enhancers, matched in perfect balance. FAB enhances the natural flavor of meat, but it doesn’t overpower it. FAB complements and fortifies the natural meat flavor, and in taste tests, the number one comment is that ‘fabbed’ meat “tastes meatier”.

Simply put, FAB makes meat taste like it should, like used to...but there’s more to FAB than flavor. FAB also improves the texture of meat, making it juicier, more tender and easier to slice. It increases yield, too, by as much as 10% or more. By helping to retain the natural juices of meat, FAB locks in flavor.

How do I use FAB?

Be sure to download a copy of our FAB Cookbook, which has our favorite methods, hints and tips.

Since everybody's tastes are different, you may find that you like a thicker or thinner version of FAB. Use the directions below as a starting point.

FAB can be injected, or it can be used as a soak, tumble or vacuum marinade.

The ratio of liquid to FAB is a personal choice. Some folks like more, some like less. Mix FAB anywhere from 2:1 to an 8:1 ratio of liquid to FAB by weight, for best results. For a 2:1 mix, for example, mix 2 cups (453 grams) of water or other liquid with 1 cup (139 grams) of FAB.

For best results in meat over 2 inches thick, inject slowly, every two-three inches, until you've injected the entire piece of meat, or roughly 10% of the weight of the raw meat before injection. Avoid pockets, where FAB can pool up inside. Many of our customers use a checkerboard technique, where the injections are repeated at 90 degree angles.

As a soak, cover the meat with FAB in a container of your choice, stirring or shaking occasionally to ensure even distribution. Refrigerate for 4-6 hours to allow for complete marinating. This is not suitable for larger cuts like pork butts or brisket, but it can be used in addition to injection.

As a rule of thumb, inject brisket, pork shoulder/butt, ribs. Soak chicken breasts, wings and ribs. Ribs can be injected and/or soaked, as you prefer. It really depends on how meaty they are. With ribs, always remove or score the membrane, since FAB (and darned near nothing else!) can penetrate it.

Note: FAB holds onto juices, which may alter cooking times. You may need to adjust your cooking time or temperature when using FAB. Generally speaking, FAB increases required cooking times. If you are a "time and temperature" cook, bear this in mind. Also, FAB will magnify certain flavors, such as salt and some peppers. You may need to reduce certain ingredients in your flavor profile to compensate.

FAB has only a mild flavor on its own, similar to bullion. It is much more than bullion, though. It enhances the natural flavor of the meat, as well as the spices, rubs, etc. that you add. In taste tests, most people had a hard time identifying what it was about the fabbed meat they liked, but the overwhelming majority said that "it tastes meatier".

FAB uses powerful flavor enhancers, along with other ingredients that aren't commonly found in the kitchen. Because of this, you might find that it's a bit finicky in some situations. If you have a bad experience with your first trial of FAB, please write to us and we'll help you figure out the problem.

For FAB C Dark - use about a cup of FAB C Dark per quart of liquid, to taste. Add a tablespoon of turmeric, finely ground powder or cayenne for extra flavor! Inject using a small needle, then allow to marinate for 8 hours minimum--longer is better, up to 36 hours.

How is FAB C different from FAB C Dark?

FAB C Dark was designed especially for dark meat, like competition-style chicken thighs. Dark meat is naturally juicer than white meat, and it's flavor profile is slightly different. Use FAB C for white meat like chicken breasts, and use FAB C Dark for whole birds and thighs.

For FAB C Dark - use about a cup of FAB C Dark per quart of liquid, to taste. Add a tablespoon of turmeric, finely ground powder or cayenne for extra flavor! Inject using a small needle, then allow to marinate for 8 hours minimum--longer is better, up to 36 hours. Adding artificial soup base is redundant, but feel free to add extra flavor with real chicken base or your own broth.

Chicken and turmeric have become such a common pairing that it's almost expected. Turmeric is the primary flavoring of chicken soup, for instance. Add a tablespoon of ground turmeric to a cup of FAB for more "chicken soup" flavor.

How do I inject a marinade?

There's a special technique, and you need to be using the right kind of injector.
We've got a special page about selecting and using marinade injectors, here.

For chicken thighs, it's important to use a smaller needle, such as the 50cc variety found in farm supply stores--just make sure it's food grade! These smaller needles work well on other meats, but it will take longer to inject, for obvious reasons.

After injecting, allow the marinade to work for at least 4 hours. Longer is better.

How many teams have won using FAB?

Many! FAB is the choice of champions.

We take our customers' privacy seriously, so we don't announce who is and who isn't using FAB, but over the last ten years, the number of teams "in the money" is simply amazing. Our sponsored teams are a small fraction of our customer base. Frankly, we've lost count. Let's put it this way: if you want to be in the money, and you're not already there, you should use FAB.

FAB users dominate the calls, with big wins in the biggest competitions. You've seen FAB users on BBQ Pitmasters a lot. FAB users include World Championship (Jack Daniels) Grand Champions, American Royal winners (open and invitational), and KCBS Team of the Year. FAB users dominate a lot of regional contests, including a lot of 1-2-3 sweeps.

Can I freeze FAB?

Yes. Either dry or mixed. Once it's mixed with liquid, treat FAB like you would chicken or beef stock. If it's come into contact with raw meat, discard it after use.

How long does FAB last?

If kept in a cool dry place, FAB will last a long time, unopened. How long, we just don't know, but it's a long time! They are quite different, but think of FAB like vegetable oil. FAB will last about as long as vegetable oil in your cupboard, perhaps a bit longer.

Once opened, keep FAB dry. If clumps develop, no need to worry. Run them through a sieve and you're good to go. In extreme circumstances, we've had good results with a cheese grater. Freezing FAB will greatly extend its shelf life.

Once mixed with liquid, treat FAB like you would chicken or beef stock. You can even freeze it.

Once in contact with raw meat juices, discard any unused FAB. For this reason, it's best to mix only what you need. When injecting, keep a separate container available for the needle to avoid cross-contamination.

As always, follow common sense with FAB. If it seems "off", smells bad, or you just don't trust it, discard it.

I'm getting dark streaks in my brisket. What do I do?

This happens to some of our customers using FAB B, but not all. It depends on injection technique and the ratio of water to FAB. Inject in a checkerboard pattern at 1-inch intervals and allow the meat to marinate overnight for best results.

...but this is the reason we developed FAB B Lite. Use FAB B Lite for brisket if you've had problems with streaking. FAB B Lite has a lighter color, and slightly milder flavor, but contains all the flavor enhancers of FAB B.

Can I use a single hole injector?

Not recommended. FAB needs to be distributed evenly throughout the meat, so you need an injector with holes on the sides. Inject slowly. We have seen people on TV desperately, madly injecting brisket like it's a rabid animal they're trying to kill. Don't do that.

I'm sensitive to MSG. Can I use FAB?

FAB contains 100% food additives, which is what makes it work. It's all natural, and we don't harvest our ingredients from the hearts of dying stars. Don't want MSG? Use FAB Free! FAB free has no added MSG. We say "added" because MSG is naturally occurring, and there might be traces of it in certain ingredients. The simple answer is no, there is no MSG in FAB free, but the lawyers make us say, "added MSG".

I ran out of FAB B, can I use FAB P instead?

Try it! The flavor profile of FAB is relatively mild, compared to the meat enhancers, so you get the same benefits from any of our FAB mixes.

Is FAB kosher?

Yes! It's made in a certified kosher facility and it's certified kosher.

Is FAB vegan-friendly?

Yes! There are no ingredients that would offend even the most discriminating vegan. If you think you might be, please contact us with your concerns.

I tried FAB and I didn't like it. What's up with that?

FAB uses powerful flavor enhancers, along with other ingredients that aren't commonly found in the kitchen. Because of this, you might find that it's a bit finicky in some situations. If you have a bad experience with your first trial of FAB, please write to us and we'll help you figure out the problem. We're certain that after a few tweaks, you'll be satisfied.

Can I use FAB in other things?

Sure. Use FAB just like bullion, but be careful to adjust the salt and seasoning until after the FAB is in the pot. FAB makes salt taste saltier, and you might end up with too much if you add it afterward.

Can I get bulk rates for my catering business?

Yes! Drop us a line and tell us about your business. We offer FAB in 50# bulk containers, and we can work out custom arrangements for special requests.

The other guys say they have all the same ingredients as FAB!

No they don't.

Truth in packaging laws allow for a bit of wiggle room, which allows companies like ours to maintain trade secrets. There aren't many people who know the secret formula for FAB, and none of us are telling!

FAB was developed through food science. It's not a trial-and-error concoction, but a culmination of 40 years of industrial food science experience.

My question isn't answered here...

Drop us a line or ask us on Facebook.

 

 

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Books we recommend:
Dr. BBQ's "Barbecue All Year Long!" Cookbook

Dr. BBQ's
"Barbecue All Year Long!"
Cookbook

 Startin' the Fire

George Hensler's
Startin the Fire

Everything you need to know
about starting a
competition BBQ team

 

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