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

[chef jimmyj]

Guys like anything else on TV you see what they want you to see. On TV Mr. Trigg uses Parkay, Honey, Brown Sugar. On at least one episode he added Tiger Sauce to the mix and on another admitted that he uses Commercial Rubs because he likes the taste....Stanton says this stuff is not what he does to make $100K a year competing and won't go in to details out of respect for Mr. Trigg and having Paid for his Recipes...That OK!  Lots of guys get on here and brag about how good Jeff's Rub and Sauce are and nobody beat them up for not sharing...Because Jeff sell's the recipes and asks you not post them...

That being said if Stanton has some winning techniques that are his and he wishes to share...We will just have to wait and see, he is New here. If he just posts pretty pictures with no additional info that is his choice as well.

 

[daveomak]

[font=arial, helvetica, sans-serif]Personally, I do not agree with that statement.....   [/font]

 

[bamafan]

Tiger suace is a brand of hot sauce. Kinda has a sweet and sour taste to it to me. Our Walmart and Publix carry's it. Not a bad favor on Ribs.

 

[jp61]

Guys like anything else on TV you see what they want you to see. On TV Mr. Trigg uses Parkay, Honey, Brown Sugar. On at least one episode he added Tiger Sauce to the mix and on another admitted that he uses Commercial Rubs because he likes the taste....Stanton says this stuff is not what he does to make $100K a year competing and won't go in to details out of respect for Mr. Trigg and having Paid for his Recipes...That OK!  Lots of guys get on here and brag about how good Jeff's Rub and Sauce are and nobody beat them up for not sharing...Because Jeff sell's the recipes and asks you not post them...

That being said if Stanton has some winning techniques that are his and he wishes to share...We will just have to wait and see, he is New here. If he just posts pretty pictures with no additional info that is his choice as well...JJ

Interesting.....

 

[dls1]

[font=arial, helvetica, sans-serif]Personally, I do not agree with that statement.....   [/font]

Dave, with all due respect, I personally don't care at all. As most forums are, this one is non-partisan. Some contribute a lot, some contribute a little, some don't contribute at all, and some want to make some noise without substance. In this particular case it's the latter. Obviously the individual wanted to be heard and he has been. I recognize and acknowledge it for what it is and move on to something more significant. Who really cares that much to waste their time and get involved with the dialogue.

 

[smokeusum]

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• stanton
• Feb 17, 2013

Ok smokemusa, here is a box that got me first place. 

PICT0072.JPG

• stanton
• Feb 17, 2013

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?

;) only if you get my name right!
Here's my VERY FIRST SMOKE EVER

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• smokeusum
• Feb 17, 2013

I know, not ribs, but it was a huge piece of Salmon that was AWESOME.

Here's my first butt ever (never even seen one in the raw prior to this!)

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• smokeusum
• Feb 17, 2013

And here's last weekend's successes

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• smokeusum
• Feb 17, 2013

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• smokeusum
• Feb 17, 2013

Again, not ribs, but not bad for a newbie... The first Butt and Salmon where done the second weekend in January, the last set of photos are from last weekend.

Like I said, I'm new, but thanks to the crew here, I'm growing and getting better. Be easy on your comments and your tone. You might scare another newbie; he could be the next Einstein of Smoking!!

Smoking is a dying art :) and it is an art. We all have something to offer. And, in our own lives we all have our own "15 minutes" of fame and bragging rights. Yours just happens to be what we are all currently focused on :)

I look forward to sharing with you... And watch me, now, you just might be surprised to learn a thing or two from me :)

 

[chef jimmyj]

 

[diggingdogfarm]

~Martin

 

[chef jimmyj]

You know what, FINE. I'll Delete that which seem to be Misinterpreted by so many...JJ

 

[s2k9k]

Hmmmmmm

 

[scootermagoo]

I personally steer clear of Parkay or anything in that chemical family.  Leave it out in the sun once.  Bugs don't even eat the stuff!  It may be tasty, but it will kill you.  Couldn't actual butter be substituted for the liquid vinyl chemical concoction called Parkay?

 

[bruno994]

I personally steer clear of Parkay or anything in that chemical family.  Leave it out in the sun once.  Bugs don't even eat the stuff!  It may be tasty, but it will kill you.  Couldn't actual butter be substituted for the liquid vinyl chemical concoction called Parkay?

Parkay is the least of my worries...but in the world of competitive Q, Parkay, MSG, phosphates and numerous amounts of other stuff are used to amp up that 1 bite the judges are taking.  For my family, I wouldn't put MSG on my food, but for a judge, you bet your ass I will. 

 

[smoke happens]

So there are a lot of people who are "well informed". 

This was my fault, sorry, I was trying to be PC when I obviously should not have. What I meant to say was you seem arrogant and condescending in your posts, neither of which are welcome here. You may not actually be that way, but after reading your posts that's just the impression I am getting. I also realize I'm coming off like an a hole for even taking the bait from your posts, but hey sometimes I just can't help it when I see a post like yours.

I have learned some things by accident that have really helped me lately.  They are just plain common sense, but nobody ever taught them to me.  Am I the first guy to think of it?  I doubt it, but I have never heard anyone mention it, and I don't plan on sharing it either.

So if the ever more impressive Stanton had to learn them by accident, how do you now call it just plain common sense? And since no one ever showed you, and you had to learn the hard way, screw everyone else? WTH is your deal? I think in your internet search you got lost, hope you left a trail of bread crumbs or competition trophies to find your way back home.

The lesson to be learned is that there is no perfect method for BBQ, but there is a perfect method for you.

I thought that YOU were not sharing information, remember?

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. Agree with you here. Don't recall you being asked directly though, only weighing in on something that you intended never to contribute to anyway and coming off like a jack a$$ in the process.

I found this forum by accident looking for some information, and noticed that many are hung up on Johnny's rib recipe. I merely pointed out that the "a la Johnny'" recipes that are seen frequently are used by a number of teams, not just Johnny. And not one of them is what Johnny does. If you want to say I should not have posted here, then fine yes, I do. If you are insinuating that I am not what I say nope, not doubting you there, or have made up some stats, then you are mistaken.

Why does it bother you that someone on a forum knows a particular recipe, and won't share it out of respect for its' owner. When they brag about it or degrade others that are trying to replicate it by stating how much they know and little the other person knows. If you're not going to share information of VALUE on it then just resist the urge to type and keep browsing our forum. I have given some advice that can help you develope a method that can work as well as the one you are fruitlessly trying to copy Love when you insult a member like this and wonder why you get the responses that you do. There are literally hundreds of teams that use the same techniques, but different spices and rubs, and win every weekend.

Please feel free to point out anything that I have said that is incorrect.

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• stanton
• Feb 17, 2013

Ok smokemusa, here is a box that got me first place. 

PICT0072.JPG

• stanton
• Feb 17, 2013

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? NO, but nice looking Q

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.

Don't worry about what he does.  There are many methods, all very similar, that are highly effective.

Since taking his class I have come in Grand Champ or Reserve Grand 47% of the time.

Stanton

Do you go to every forum online that discusses Trigg's recipes and methods and brag about how you have beaten him at competition, taken his class on how to BBQ, but won't share a thing about you or your team except for a photo of a box that could be anybodys? Does that make you feel important in some way?

When I replied to this you had a whopping 13 posts to this forum, 1/2 of which were defending the first few you made. I'd like to hope that everyone here just got off on the wrong foot, and especially me - that I just read into your posts the wrong way. If you truly are the wealth of knowledge you portray yourself to be, then I certainly hope you can teach folks just getting into to BBQ (such as myself) a thing or two along the way without feeling ripped off because you spent $600 to learn some of it. May I suggest if it's a topic that you will not be able to divulge any information about due to ethical/competitive/proprietary reasons that you just refrain from participating in that thread all together.

I do have one last question for you though, do you use a water pan in your smoker or keep a dry chamber, and why or why not?

P.S. to Mods, sorry

 

[s2k9k]

Anyone notice on the episode where Johnny Trigg was mentoring the new kid on ribs and he was adding honey, brown sugar and some white stuff that was in a blue squeeze bottle. Anyone know what that stuff is???? Just got me curious when I saw that. I also saw the kid put the same white stuff in the blue bottle on his ribs last weekend when we was cooking Johnny's recipe.

The original question of this thread was a simple one that could and was answered with one word.....Parkay.....I don't know how it turned into 113 posts and got so far off topic but since the OP's question was answered I think it's time to move on to something else.