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

[daveomak]

Is this it...... found a blue bottle on Amazon................ WOW..... pic sure got big......   

 

[billsfan53]

I use wmart butter spray, it's cheaper and
Makes a big difference
Keeps every thing moist
Don't need to foil anything
225 - 250

 

[kathrynn]

OMG----that almost 'skert" me Dave!  Picture is huge!  haha

I have 4 bottles of Parkay Squeeze in my fridge.  Publix carries it...if they don't have it...ask the store Manager to order some.  Use it on my ribs...love the flavor.  That is what counts....I and the Family love it.

Kat

 

[pgsmoker64]

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

yeah....that

 

[chef jimmyj]

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!

Smoke, There may be some tenderizer in the rub, but the only White stuff (actually pale yellow) that come out of a Blue Bottle in that episode and others is...Parkay Squeeze margarine...JJ

 

[chef jimmyj]

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
 

Have you won any of the Big KCBS Comp, Memphis in May, Big Pig Jig, the Royal or do you do more of the local comps and Firehouse Fund Raiser type Cook Offs? There are some fairly large but not nationally sanctioned event in the PA, NJ, NY and MD area where I live that I would like to try some day...JJ

 

[stanton]

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

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 teams teach 6 to 10 classes a year.   If you want to be well informed, give any one of them a call, pay for the class, and go learn how they do their thing.  I am guessing half use a foiling method, and the other half don't.   The spices are all different, but all achieve great results. 

Many of the people Johnny has taught have beaten him.  So is he teaching everything he does?  I think he does.  There might be little nuggets of knowledge that he doesn't provide unless someone asks about it.  But does it really matter if the content that is taught will beat his?  Why would he teach a technique that will beat what he does and not use it himself?  It is all in what you do with it.

The lesson to be learned is that there is no perfect method for BBQ, but there is a perfect method for you.  It is executing your method the same way every time.  You first have to find your method.  Whether that be by taking a class or spending 5 years experimenting and documenting what you have done to find the things that work and the things that don't.

People get wrapped up in spices, rubs, honey, agave, Sweet Baby Rays, Bone Suckin...  Yes, the sauces and rubs are important, but technique is a huge player, as is timing.  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.  I was getting two meats in the top ten up to that point.  Once I got my third meat in the top ten, I started winning.

If you have no interest in comp BBQ, you don't need to take a class unless you just have to know what a particular team does, or just want to have some great techniques for cooking BBQ.  Then you can go modify it and make it yours.  That is what I have done.  And so far it has worked.  But the sun sets on everyone eventually, you just don't know when.

The other thing to remember is that no team does well at every contest, but they grind away all year long (not me, I still have to work to support my smoking habit).  I have seen some of the above mentioned teams come in at bottom 1/3.  It happens, and they just go on to the next contest.

My team name shall remain  unknown for now.  I may explain why at a later date.  But I will say this.  Everything I have posted is as accurate as it can be, to the best of my knowledge.

Stanton

 

[smokeusum]

My team name shall remain  unknown for now.  I may explain why at a later date.  But I will say this.  Everything I have posted is as accurate as it can be, to the best of my knowledge.

Stanton

I'm not trying to dig, but maybe you should just focus on just smokin', playin' and sharin' here instead of trying to close a barn door after you flung it wide open and let all the hogs out :)

I'm totally new to smoking. Heck, my husband had to darn near pin me down to make try bbq! In Lexington! The smoker I bought was for him! I use this forum because everyone is helpful, encouraging, and available. Whether I'm smokin a Butt, salmon, eggs or whatever else I can find in the fridge, if there's a question someone here can answer it!

A master isn't a master for knowing more than his students; he is a master because he possess the ability and awareness to know how much he does not know and the knowledge that can be gained from even his newest fledgling student.

 

[pgsmoker64]

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 teams teach 6 to 10 classes a year.   If you want to be well informed, give any one of them a call, pay for the class, and go learn how they do their thing.  I am guessing half use a foiling method, and the other half don't.   The spices are all different, but all achieve great results. 

Many of the people Johnny has taught have beaten him.  So is he teaching everything he does?  I think he does.  There might be little nuggets of knowledge that he doesn't provide unless someone asks about it.  But does it really matter if the content that is taught will beat his?  Why would he teach a technique that will beat what he does and not use it himself?  It is all in what you do with it.

The lesson to be learned is that there is no perfect method for BBQ, but there is a perfect method for you.  It is executing your method the same way every time.  You first have to find your method.  Whether that be by taking a class or spending 5 years experimenting and documenting what you have done to find the things that work and the things that don't.

People get wrapped up in spices, rubs, honey, agave, Sweet Baby Rays, Bone Suckin...  Yes, the sauces and rubs are important, but technique is a huge player, as is timing.  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.  I was getting two meats in the top ten up to that point.  Once I got my third meat in the top ten, I started winning.

If you have no interest in comp BBQ, you don't need to take a class unless you just have to know what a particular team does, or just want to have some great techniques for cooking BBQ.  Then you can go modify it and make it yours.  That is what I have done.  And so far it has worked.  But the sun sets on everyone eventually, you just don't know when.

The other thing to remember is that no team does well at every contest, but they grind away all year long (not me, I still have to work to support my smoking habit).  I have seen some of the above mentioned teams come in at bottom 1/3.  It happens, and they just go on to the next contest.

My team name shall remain  unknown for now.  I may explain why at a later date.  But I will say this.  Everything I have posted is as accurate as it can be, to the best of my knowledge.

Stanton

Sounds really good but here at the SMF we are about SHARING recipes and information not hording and bragging.

I'm just gonna have to throw out the 

 on this one and I don't usually do that.

Bill

 

[davidhef88]

I'm with Bill.

 

[pgsmoker64]

Is this it...... found a blue bottle on Amazon................ WOW..... pic sure got big......   

I'm pretty sure this is what Alicia was speaking of...

Alicia?

 

[jp61]

OK then........ 

 

[smokeusum]

No, I'm thinking of a powder...

 

[chef jimmyj]

Sounds really good but here at the SMF we are about SHARING recipes and information not hording and bragging.

I'm just gonna have to throw out the 

 on this one and I don't usually do that.

Bill

Bill, There are all kind of folks and levels of expertise here. You like many others Prove they know what they are talking about by posting What you make and How you make it, then others try your technique and get great results as well...Some just take longer to get comfortable with passing on what they know and some never do. So thanks for what YOU have Shared and keep up the good work...JJ

 

[pgsmoker64]

Bill, There are all kind of folks and levels of expertise here. You like many others Prove they know what they are talking about by posting What you make and How you make it, then others try your technique and get great results as well...Some just take longer to get comfortable with passing on what they know and some never do. So thanks for what YOU have Shared and keep up the good work...JJ

Point taken.  Thanks JJ.

 

[stanton]

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 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. If you are insinuating that I am not what I say, 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. 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. 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.

 

[smokeusum]

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. 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. There are literally hundreds of teams that use the same techniques, but different spices and rubs, and win every weekend.

Ok, enough. Apparently, my tactful way of "saying quit your bragging, no one really cares, stay anonymous if you like, most of US DO, but you brought it up, so don't get your nose out of whack if your challenged" didn't work.

I don't recall anyone asking for a true recipe, but rather a about a specific ingredient. I know I don't cook, smoke, grill, by recipe - just loose guidelines, enhanced by what I learn as I travel along.

I may be wrong, but I think PGSmoker was actually referring to sharing in general. Most of us are weekend smokers, spending most of the week planning, gathering, prepping for the weekend. We share our newest smoke, finding an obscure ingredient, a new place to get meat, and the object of our pride and joy coming out of the smoker.

In short, relax! Smoke something and show us how it turned out! Or find a newbie asking for guidance on a new post, encourage their efforts, give them a pat on the back for a job well done. And watch. You just might pick up something new.

 

[stanton]

PICT0042.JPG

• 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?

 

[cliffcarter]

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 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. If you are insinuating that I am not what I say, 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. 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. 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.

I've been following many of these "Trigg Ribs" threads on the forums for3+ years and I must say that, for all the fuss on this one, nothing is certain about Johnny Trigg's method except that he uses brown sugar, honey, parkay and maybe Tiger Sauce when he foils, even that may not be all that is in the foil. Everything else is open to debate or conjecture or however you want to phrase it. It has been suggested that he uses at least 2 commercial rubs plus other spices for his rub and at least 2 different commercial sauces plus other ingredients in his glaze.

As far as I am concerned your posts are reasonable.

 

[pgsmoker64]

I've been following many of these "Trigg Ribs" threads on the forums for3+ years and I must say that, for all the fuss on this one, nothing is certain about Johnny Trigg's method except that he uses brown sugar, honey, parkay and maybe Tiger Sauce when he foils, even that may not be all that is in the foil. Everything else is open to debate or conjecture or however you want to phrase it. It has been suggested that he uses at least 2 commercial rubs plus other spices for his rub and at least 2 different commercial sauces plus other ingredients in his glaze.

As far as I am concerned your posts are reasonable.

Agreed!

Let's just end this thread...it's getting way too much attention for ribs that can't be any better than mine...

  LOL