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Frequent Questions

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 is designed to enhance 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 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.
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How do I use FAB?
FAB can be injected, or it can be used as a soak, tumble or vacuum marinade.

Our "FAB cookbook" has a number of own personal methods. Feel free to download and share: http://www.theingredientstore.com/fab/FAB-cookbook.pdf

The ratio of FAB to liquid is a personal choice. Some folks like more, some like less. Mix FAB anywhere from 2:1 to an 8:1 ratio by weight, for best results. For a 2:1 mix, for example, mix 1 cup (139 grams) of FAB with 4 cups (906 grams) of water or other liquid.

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.

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.

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 will 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 is designed to enhance 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.
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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 and the biggest competitions. When BBQ Pitmasters was airing, we heard a lot of calls for FAB users. FAB users include World Championship (Jack Daniels) Grand Champions, American Royal winners (open and invitational), and top ten finishers in the KCBS points run going back for a while. FAB simply dominates a lot of regional contests.
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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.
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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.
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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.

Even distribution can be hard to achieve, especially in meats like brisket. Good injection technique, along with flexing the meat back and forth helps to avoid streaking and discoloration. If you are seeing dark streaks, this means that FAB has not fully penetrated all the meat, so you're not getting the full benefit! Be sure to inject slowly, no more than an inch apart. Use the grain of the meat to your advantage.

You can also use FAB B Lite, which is lighter in color, with a slightly milder flavor. It still contains all the flavor enhancers of FAB B.
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Can I use a single hole injector?
No. 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 stabbing. Don't do that.
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I'm sensitive to MSG. Can I use FAB?
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".
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I ran out of FAB B, can I use FAB P instead?
Yes! 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, with only a slightly milder flavor.
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Is FAB kosher?
Yes! It's made in a certified kosher facility and it's certified kosher.
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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.
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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!
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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.
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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.
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The other guys say they have all the same ingredients as FAB!
No they don't.

FAB is unique!

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!

Note that there are other products that call themselves "injections", and despite their claims, they are not similar to FAB. Read the ingredient labels and compare.
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Does FAB contain food additives?
FAB contains 100% food additives. Use by experienced cooks is highly recommended for excellent barbecue, grilled and braised meats.
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My question isn't answered here...
Drop us a line or ask us on Facebook. http://www.facebook.com/theingredientstore
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