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FAB Meat Enhancers for
Injection & Marinating



Click to buy

  •  FAB B - For Beef

  •  FAB B Lite - For Beef and Veal

  •  FAB C - For Chicken and Poultry

  • NEW!  FAB C Dark - for chicken thighs and dark meat

  •  FAB P - For Pork

  • Trial sizes available!

 

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 your 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:

  • Enhance natural meat flavors
  • Make your meats juicier
  • Improve texture for better slicing and taste
  • Increase yields

It's not a rub...
It's not a marinade...
It has no spices or "flavor profile"...

So what is FAB?

FAB is a meat enhancer.

FAB enhances flavors - flavor enhancers magnify the flavors that are already there. They make everything more flavorful without altering them.

FAB retains natural juices - retains and adds lost juices, even through cooking. Water is returned to the muscle cells where it belongs, locking it in.

FAB adds natural meat flavor - layers of natural beef, chicken and pork flavor complement your cooking.

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. FAB makes it better!

Read Frequently Asked Questions about FAB

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. FAB'ed 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.

Looking for information on injecting? How-to info on injectors and needles here.

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

 


 

FAB B lite

Beef/ Veal enhancer mix.
Everything you love about FAB B,
but a bit lighter flavor and color.



 

FAB B

Enhancer mix for beef.

Competition teams please note:
FAB B may cause dark streaks in the finished product,
with improper injection technique.
If streaking is a concern,, use FAB B Lite, above


 


FAB C

Enhancer for chicken (white meat or whole birds)


 

NEW! FAB C Dark

Specially formulated for competition-style
chicken thighs and dark meat.
 


FAB P

Meat enhancer mix for pork and ribs.


 


 

FAB free

Everything you love about FAB P,
but no added MSG.


 

How do I use FAB?

  • Mix two to eight parts liquid with one part FAB. (one cup of FAB per quart of liquid, recommended)
    Customize your mixture and experiment!

  • Stir well with moderate agitation until the mixture begins to thicken slightly.

  • Try a variety of liquids like wine, apple juice, balsamic vinegar for your own custom blend.

  • 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 as a soak, without injection.

  • Injection technique is important--please refer to our how-to guide for injecting bbq

  • 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.

  • Injections should be done at about two to three inch intervals throughout the meat surface, or you may use a checkerboard pattern.

  • Allow to marinate at least 4-6 hours under refrigeration, turning occasionally to assist in even distribution.
    Use your vacuum sealer or tumbler for faster action.

  • Cook at 220 F. or higher, depending on what you are preparing, until an internal temperature of at least 160 F. is reached. 

  • Allow meat juices to equalize for about one half hour (or more) after cooking is finished and prior to slicing.

  • 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 and butchered, 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. It's not a rub or a spice. That is, it only enhances the flavor of meat, 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.

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
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.*

* Please note that FAB free has no added MSG, but it contains ingredients (HSP, autolyzed yeast extract, for example) that have naturally occurring glutamates, as do almost all food proteins. It is simply not possible to formulate a meat enhancer like FAB without glutamates. That would be akin to making hamburgers without using any protein. If you are concerned about MSG, please contact us.

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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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