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Fire bricks where to buy?
What is the purpose of he brick? Is it for temp stability, or are you lining a firebox? If temp stability, you can use regular brick since it won't be exposed to high temperatures. If you are lining your firebox, then you will want to use firebrick.- stanton
- Post #4
- Forum: Charcoal Smokers
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Money muscle
When you buy a two pack of butts, the money muscle is usually positioned away from each other in the packaging. If you are looking at a single butt, there are three sides that are cut, and one side with a rounded edge. On that edge are chevron shaped striations. That edge is the money muscle... -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
Ok smokemusa, here is a box that got me first place. These were also first place, but I didn't really think that they were my best. In fact, after they called fifth place, I figured I was out of it. The pictures were from two different contests. S Now can we be friends? -
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- stanton
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- Album: Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
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- stanton
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- Album: Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
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Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
Look, Johnny and others supplement their income by teaching classes, and I am not going to share. If you want to pay the money to him and then come on here and blab away the recipe, then go right ahead. I found this forum by accident looking for some information, and noticed that many are hung... -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
There are lots of people who are well informed. Johnny, Harry Soo, Myron, Plowboys, FEC, Pellet Envy, Chris Marks, Diva Q (and the list goes on for a long time) all teach classes. The class sizes vary from 20 to 60 people. So there are a lot of people who are "well informed". Some of these... -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
I haven't read Myron's book, so I can't say, but I doubt that Myron would publish in a $20 book the information that he charges $750 to watch in person. There are probably some great recipes in it. I find him to be a great guy. I have only spoken with him twice, and he was as nice as can be... -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
I don't compete as much as Myron does. I doubt I could carry that kind of average if i did 30 a year, but thanks for the compliment. I would never have guessed I would be that fortunate. Stanton -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
My point about cookin "a la Johnny" is that you don't know what his seasoning are, and that the method refered to as Johnnys is used by at least 50% of competitive cookers. Without knowing the seasonings, times, and sauces, you are just cooking BBQ. Good BBQ, but not a style of any particular... -
Pulling Silver Skin from ribs
I believe that Famous Daves puts their ribs on the grill to crisp up the silver skin. That is one way of taking care of it. I still prefer to remove it. S- stanton
- Post #29
- Forum: Meat Selection and Processing
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Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
I have watched him cook and have seen it all. If you want to know what he does, you will have to pay $600 to take the class. I have beaten him in every meat category, so what he teaches must be useful. When the student beats the teacher, it is a reflection of the quality of the teacher... -
Pulling Silver Skin from ribs
Paper towels is the easiest way I know. I spend about 30 per rack. Once in a while I run into a particularly challenging rack, but that is rare. If I am going to spend 5 hours cooking them, I might as well spend the 30 seconds it takes to make the best product I can.- stanton
- Post #27
- Forum: Meat Selection and Processing
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First Boston Butt is off but there's no bark!
Bigger is better! Don't forget your friends. They like BBQ too. Use an 8 to 10 lb. butt. Give it a good coat of Lawreys, garlic salt, and a light coat of coarse pepper. You should not be able to see much if any meat through this coating of spices. Cook it fat side down at 265. Spray... -
1st Pulled Pork - Need some input
I noticed a couple things in your post. First off, it looks like you sliced your brisket with the grain. Brisket is sliced across the grain. The smoke ring looks real nice on the brisket. The brisket and pork looks very dark. Did you wrap either? The meats only take smoke for about 4 to 5... -
Anyone know what the white stuff is that Johnny Trigg puts on his ribs?
I can tell you that there isn't a single recipe in this thread that is anywhere close to what Johnny does. Even if I told you the rubs and sauces, you would still have a hard time getting an end result that could be described as being similar to what he produces. There is far more than knowing...
