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Barbecue, Sausages, Marinades and Curing
Featuring
FAB
Injection Marinades
  
Click to buy
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FAB B
- For Beef |
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FAB
B Lite - For Beef
and Veal |
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FAB C
- For Chicken and Poultry |
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FAB P
- For Pork |
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FAB
free
- No added MSG |
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.
FAB
is designed to:
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Enhance
natural meat flavors |
| Make your meats juicier |
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Improve texture
for better slicing and taste |
| Increase yields |
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Use no added salt,
easy to use |
What is FAB?
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.
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Beef/ Veal injection marinade mix.
Everything you love about FAB B,
but a bit lighter flavor and color.
The choice for competition brisket.
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Marinade mix for beef.
Competition teams please note:
FAB B may cause dark streaks in the finished product.
For competition, use FAB B Lite, above
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Marinade mix for chicken
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Marinade mix for pork and ribs.
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Everything you love about FAB P,
but no added MSG.
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How do I use FAB?
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Mix two to
eight parts liquid
with one part FAB by volume. |
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(By
weight, a 2:1 mix would be approximately 72% water/liquid to 28% dry mix)
Customize your mixture and experiment!
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Stir well with moderate
agitation until the mixture begins to thicken slightly.
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Try a variety of liquids
like wine, apple juice, balsamic vinegar for your own custom blend. |
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Inject
slowly, with at least 10% of
the total weight of the raw meat, about 2 oz. per pound.
Thinner cuts (about an inch or so) can marinate directly,
without injection. |
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Injections should be
done at about two to three inch intervals throughout the meat surface.
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Allow to
marinate at least 4 hours under refrigeration, turning
occasionally to assist in even distribution.
Use your vacuum sealer or tumbler for faster action.
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Cook at 220 F. or
higher, depending on what you are preparing,
until an internal
temperature of at least 160 F. is reached. |
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Allow meat juices to
equalize for about one half hour (or more) after
cooking is finished and
prior to slicing. |
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Use only
injectors with holes that inject sideways, as opposed to
injectors that only have a single hole at the tip. Inject
slowly, so the meat can absorb the mixture. |
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While your
mileage may vary, one pound of FAB is enough for about 3-4
briskets or up to 10 racks of ribs. |
FAB can be injected into large cuts of meat like ribs and
brisket, but it can also be used to soak into smaller cuts like chicken wings or
flank steak. FAB will penetrate about an inch into a cut of meat, so the choice
is yours. To get excellent results, inject FAB about every inch with an injector
that has multiple holes on each side along the length of the syringe, like our
Monster Marinade Injector, and avoid injectors that only have a single hole at
the tip—they will not give sufficient distribution of FAB. Some of our customers
even use tumblers to get the best, most even distribution. Give it a try and see
which method achieves the results that work best for you. 
FAB works a little magic
When an animal is alive, certain compounds keep the muscles
tender and allows them to retain fluids within the meat. When the animal is
slaughtered, these compounds break down—which is why freshness is so important.
The same thing happens when animals grow faster than they should, like those
six-week-old chickens. FAB returns these compounds to meat, in effect, reversing
the process. Some companies simply pump water into meat to make it heavier when
you but it, but this disappears when cooking. By returning natural compounds to
the meat, FAB locks in natural juices throughout the cooking process. FAB makes
it juicier and more tender.
What FAB is not
FAB does not add or change the flavor profile or your rubs or seasonings. That is, it isn’t designed to give a flavor to
meat other than a savory sensation, or what the Japanese call “umami”. FAB makes
it better, not different.
Since FAB has no spices or flavor systems, feel free to add your favorite ginger
vinaigrette or apple vinegar and garlic marinade—whatever secret recipe works
best for you. FAB enhances the flavor of meat, but you can add even more with
your own rubs and marinades...or try one of our tried and true products in the
“flavorings” section of our store.
FAB is not steroids. Seriously! ...we get that question, probably because of
the fast and easy results you’ll see without the hard workouts. FAB is all-natural, kosher and vegan-friendly. There are no artificial chemicals in FAB, and for those sensitive to MSG, FAB-free is now available without added
MSG. Is FAB like “BBQ on steroids”? If by that you mean that it takes what you
already have and makes it better, feel free to make the comparison, but there
are no steroids in FAB.
Some of our competitors claim
that they have "all the ingredients of FAB". Rest assured, they do not, and the
results speak for themselves.
Want even more flavor?
Since FAB only enhances the natural flavor of your meats, feel free to
experiment with your own flavor systems and add your individual style. Try apple
juice instead of water, add spice blends or even one of our rubs. FAB works well
with curing products, too, like Morton’s Sugar Cure. You can make your own
Canadian Bacon or Corned Beef in a snap. Of course, nothing brings out the best
in FAB like BBQ, and our customers have had top finishes in a number of
competitions in all major categories.
FAB makes it better
FAB has no added salt, but just as it makes meat taste meatier, it also makes
salt taste saltier. This is a good thing! You can reduce the amount of salt and
added sodium that you would normally use in your rubs or at the table. FAB makes
your BBQ taste better with less salt.
- FAB B
Contains: Hydrolyzed soy protein, partially hydrogenated soybean and cottonseed oils, sodium phosphates, mono sodium glutamate, autolyzed yeast
extract, disodium inosinate and guanylate, xanthan gum.
- FAB B
Lite
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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 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 and cottonseed oils, sodium phosphates, mono sodium glutamate, autolyzed yeast
extract, disodium inosinate and guanylate, xanthan gum.
- FAB free
- Contains: Hydrolyzed soy protein, partially hydrogenated soybean and
cottonseed oils, sodium phosphates, autolyzed yeast
extract, disodium inosinate and guanylate, xanthan gum.
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