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

[cooknhogz]

Elmers glue.

Liquid Nail works as a good binder to...lmao

 

[cricky101]

That stuff is surprisingly good. Every couple months I crave it and have to make up a batch!

You Yankees say the strangest things. My oh my!
I'll post a real chili recipe for y'all over on the "What is Chili?" thread.

I'm all stocked up on real chili recipes (had some leftovers for lunch today actually), but that Cincinati chili is something all in its own category.

 

[cliffcarter]

can you say PARKAY, it just looked white

Squeezable Parkay - lots of comp teams use it.

yep Parkay,,,

mantequilla

no butter

mantequilla

no butter

mantequilla

Parkay

It was Parkay in a squeeze bottle. 
 

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.

Parkay easy squeeze my man

It's Parkay:

Its squezze butter

       ^Almost, but not quite^

I think it was well established 2 years ago when this thread was started that Johnny Trigg uses Parkay when he foils his ribs.

And just for the record Tiger Sauce is a common sight on store shelves in Maine, if that is so then it most likely available everywhere.( points for the first person to correctly phrase the hypothesis in the last sentence)

 

[stanton]

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 the ingredients. The amount of each spice, the time for cooking out of foil and in the foil. The type of sauce, the amount of sauce, and the right time to sauce are all factors in the end product.

The amount of sugars in the foil wrap have almost no effect on the sweetness of the end product. Very little of the sugars are absorbed into the meat during the cooking process. The sweetness is primarily determined by how much of the syrup remains on the rack after it is removed from the foil, and how much sauce is brushed on the rack. The heat counters the sweet. More sauce(hot sauce), less sweet. Less sauce, more sweet. The key is finding the balance between the two. Every " a la Johnny" recipe that mentions Tiger Sauce in this thread is over doing it. I am not saying the end product isn't good, It just isn't what Johnny does.

 

[mneeley490]

I have not been able to find Squeeze Parkay in my area, so this recipe has been on hold for a while.  

 

 

[chef jimmyj]

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 the ingredients. The amount of each spice, the time for cooking out of foil and in the foil. The type of sauce, the amount of sauce, and the right time to sauce are all factors in the end product.

The amount of sugars in the foil wrap have almost no effect on the sweetness of the end product. Very little of the sugars are absorbed into the meat during the cooking process. The sweetness is primarily determined by how much of the syrup remains on the rack after it is removed from the foil, and how much sauce is brushed on the rack. The heat counters the sweet. More sauce(hot sauce), less sweet. Less sauce, more sweet. The key is finding the balance between the two. Every " a la Johnny" recipe that mentions Tiger Sauce in this thread is over doing it. I am not saying the end product isn't good, It just isn't what Johnny does.

OK, I'll bite...What does Mr. Trigg use? It is reasonable that what he does in front of the camera is only remotely similar to his actual award winning technique. I understand you can pay $750 to Myron Mixon to learn his techniques but I will bet Dollars to Donuts that you never get the true and Complete details to his secrets either...JJ

 

[dls1]

I have not been able to find Squeeze Parkay in my area, so this recipe has been on hold for a while.  

 

Parkay has a store locator on their site. Fred Meyer Stores in Everett and Marysville as well as the Walmart Super Center in Marysville carry it.

 

[bruno994]

OK, I'll bite...What does Mr. Trigg use? It is reasonable that what he does in front of the camera is only remotely similar to his actual award winning technique. I understand you can pay $750 to Myron Mixon to learn his techniques but I will bet Dollars to Donuts that you never get the true and Complete details to his secrets either...JJ

You are right on there Chef Jimmy!  That is the exact reason I don't bite on these cook books by Myron and Chris Lilly and many others.  They are not going to give you the exact amounts of each spice in a rub, the exact amount of additives for wrapping and such.  When these guys are being filmed on Pitmasters, they are only letting you see what they want you to see.  Find what you like, cook it and eat it.    

 

[stanton]

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

 

[stanton]

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 cook team.

Stanton

 

[chef jimmyj]

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

47% of the Time! That is awesome...Guess you will be the winningest man in BBQ. I don't believe old Myron takes Grand or Reserve anywhere near 1/2 his outings...JJ

 

[bruno994]

What he said!

Stanton...what is your teams name?
 

 

[mneeley490]

Parkay has a store locator on their site. Fred Meyer Stores in Everett and Marysville as well as the Walmart Super Center in Marysville carry it.

I have discovered that store locators on product sites are very, uh, "imaginative". I think they want folks to believe they sell to a wider audience than they actually do. I have been to every store in the area, including those you listed. Nada.

 

[rexster314]

tiger sauce.png

• rexster314
• Feb 16, 2013

Here you go

 

[stanton]

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
 

 

[stanton]

You are right on there Chef Jimmy!  That is the exact reason I don't bite on these cook books by Myron and Chris Lilly and many others.  They are not going to give you the exact amounts of each spice in a rub, the exact amount of additives for wrapping and such.  When these guys are being filmed on Pitmasters, they are only letting you see what they want you to see.  Find what you like, cook it and eat it.    

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. I think the real Myron is the guy who helped Holla an Swolla on Pitmasters, not the jerk that TLC portrays on every other episode. Reality TV isn't all that real. I have seen numerous teams take over barrel heads and have him sign them.

 

[smoke happens]

What he said!
Stanton...what is your teams name?

 

X2? You seem to be, uh, we'll informed?

 

[BGKYSmoker]

X2? You seem to be, uh, we'll informed?

Like said before.

Whats your teams name?

 

[kathrynn]

I am crossing fingers to get to help with a comp in May...Whistle Stop in Huntsville AL.  Several friends of mine do comps...mainly for fun.  Ben Howard with Rocket City Grillers is the guy I have been asked to help out. 

Could care less about the comps...but it will be fun to be "in on the know" of how ones goes.

Kat

 

[smokeusum]

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.

I hate to sound REALLY BASIC but I'm pretty sure it's a meat tenderizer. I for my life can't recall the base, but I was totally thrilled when I found it in bulk at an organic market a couple of weeks ago, exclaiming to my husband "Ha! Now I know where I can get it nice time I ran across a recipe call for it!!"

If it weren't still freezing out (black ice issue, here, never a good thing in the South) I'd run over and snap a pic for ya!