Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

fishawn · Jan 30, 2010

I like honey, brown sugar & butter when foiling ribs.... "Tiger Sauce" I have seen as the bottled stuff they sell as a "steak sauce" by the Heinz 57 kinda stuff and have also seen "Tiger Sauce" referred to as a mixture of Mayonaise & Horseradish, which is really fantastic with beef. But I don't think that is what you are referring to. Just an observation....

bbqhead · Jan 30, 2010

I believe its bottled hot sauce.

scpatterson · Jan 30, 2010

Tiger sauce is a very flavorful hot sauce, alot like Thai chili sauce. Its very good and you can get it in the South at almost any store. If you cant find any let em know and I will mail you some when I get in

http://www.google.com.sg/imglanding?...NoCpvM&start=1

flyfishjeep · Jan 30, 2010

I like adding the dry tiger seasoning to hand cut fries. Mmmm...

fire it up · Jan 30, 2010

I've seen the Tiger Sauce several times at our local grocery stores but never even grabbed a bottle to see what it was, guess I'll pick one up and give it a try.

grillin_all_day · Jan 30, 2010

Isn't it funny how easy it is to get "roped" into trying new things?

smokeringer · Sep 25, 2010

Margerin is used because it has a high burn temperature. Regular butter will burn up black to quick.

steel hauler · Jun 1, 2012

I did a rack of spare ribs "a la Trigg" last weekend and they turned out awesome. I grew up on Louisiana Hot Sauce, but had never had Tiger Sauce. I got a bottle for about $3 at the grocery store and now I am hooked. It is delicious. The stuff is made in New Orleans and is a mix of hot sauce, worchesteshire sauce, and vinegar.... plus a few extras I'm sure. Anyways Triggs method is to rub the ribs down then 3-2-1. When he foils he puts Parkay, brown sugar, honey, and Tiger Sauce on both sides. The ribs I cooked were delicious and I will be sticking to his method.

chef jimmyj · Jun 1, 2012

My Foiling Juice was inspired by watching Mr Trigg. I use Butter and it works great...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, to make it Tangy

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Glaze the Ribs for presentation or service.

southernsausage · Jun 1, 2012

The Tiger Sauce in a bottle around here is the red chile spicy pepper hot sauce. Pour it over a block of philadelphia cream cheese and serve with Ritz crackers for appetizers. Add jalapenos! Many other uses too...

ybfm · Jun 2, 2012

Steel Hauler said:
I did a rack of spare ribs "a la Trigg" last weekend and they turned out awesome. I grew up on Louisiana Hot Sauce, but had never had Tiger Sauce. I got a bottle for about $3 at the grocery store and now I am hooked. It is delicious. The stuff is made in New Orleans and is a mix of hot sauce, worchesteshire sauce, and vinegar.... plus a few extras I'm sure. Anyways Triggs method is to rub the ribs down then 3-2-1. When he foils he puts Parkay, brown sugar, honey, and Tiger Sauce on both sides. The ribs I cooked were delicious and I will be sticking to his method.

Hey Steel.....about how much did you put on? The Tiger Sauce I've seen is a pretty small bottle and it doesn't seem like it would go very far. Did he just drizzle the Parkay and honey or really pour it to it. Thanks!

Rich

chef jimmyj · Jun 3, 2012

As I said, my Foiling Juice was inspired by Johnny Trigg but I never actually tried his procedure. Yesterday I gave it a shot but with Butter, there is a Law against Chefs cooking with Margarine.

...It was good but very sweet and some of the sugar didn't melt so there were Crunchy spots. The Mrs. said I need to stick with my method of foiling...JJ

supercenterchef · Jun 3, 2012

Looks good JJ...will have to try it!

BGKYSmoker · Jun 3, 2012

mantequilla

no butter

mantequilla

no butter

mantequilla

Parkay

sally768 · Jun 21, 2012

It was Parkay in a squeeze bottle.

smokinhusker · Jun 21, 2012

I use softened clarified butter...no margarine in this house.

dls1 · Jun 21, 2012

It's Parkay Squeeze. Smart Balance makes a very similar product but, in the end, you can't tell the difference. I've put out some pretty good ribs over the years, but the Trigg method/recipe has been my "Go To" for the past 3 years. As always, I've made a few minor tweaks, but keep true to the basic ingredients and procedure. It's a winner.

Tiger Sauce is readily available in the Southeastern part of the U.S, but not too easy to find elsewhere.

raastros2 · Jun 21, 2012

Parkay easy squeeze my man

sarnott · Jun 22, 2012

Tiger sauce is a cajun sauce with vinegar, pepre and other things. You can buy it in some Walmarts, I don't know where else. I've added it to some store bought sauces to add a little zing when I'm to lazy to make my own. Here's a link: http://www.cajungrocer.com/tryme-tiger-sauce.html

Scott

Hampton, VA

tom walker · Jun 22, 2012

White BBQ Sauce?

Is that from Cincinnati?
I've heard they have "White Chili" there.

(That's gotta be some kind of Yankee trick for us Southern boys.)

(White Chili! Yeah, Right! And I'm your Huckelberry, too.)

White BBQ sauce?
I can't believe it' snot butter.
Tiger Sauce is wonderful stuff but my own brand Walker's Biohazard Extreme Heat Sauce is better. (But I'm out of stock right now.)

I'll give it a shake with squeeze Smart Balance, brown sugar & apple sauce at foilin' time.

Anyone know what the white stuff is that Johnny Trigg puts on his ribs?

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