Meat Enhancers for
Beef/ Veal enhancer mix.
Enhancer mix for beef.
Competition teams please note:
Enhancer for chicken (white meat or whole birds)
NEW! FAB C Dark
Specially formulated for competition-style
Meat enhancer mix for pork and ribs.
Everything you love about FAB P,
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.
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
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.
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.
* 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.
Become a fan of FAB on Facebook!
Books we recommend:
Copyright © 1996-2011 - The Ames Company - All
Rights Reserved - AmesPhos is a trademark of The Ames Company, Inc.
If you have comments or questions regarding this site,
please send email to: firstname.lastname@example.org