Johnny Triggs Ribs - Page 2

peaspurple · 02-07-2013, 03:18 PM

great story!

JS-TX · 02-07-2013, 03:24 PM

Good story, maybe he thought he knew you?!

John Bowen · 02-07-2013, 03:35 PM

I don’t know but I think it was timing – he needed help - I was there and I would like to think I did not look or act insane though my wife might disagree.

My point though was I did not see him use Tiger Sauce and his sauce was in unmarked bottles. When I ate the ribs I do not have the vocabulary to tell you how perfectly “balanced” the taste was. Nothing really stood out – it was like it all fit perfect. Savory with no back taste at all. I did not taste any real heat. The other thing that stood out to me was how “wet” his sauce was like it was almost set but not dripping.

I know some comp cooks go for that “impact” bite but not these ribs. Smooth – very smooth taste.

GrillsGoneWild · 02-07-2013, 03:48 PM

Does he use any BBQ sauce after he takes them out? What happens in his motorhome is also part of the unknown.

John Bowen · 02-07-2013, 04:02 PM

He wasn’t cooking in his motor home this comp and he said he slept in the Hotel across the street the night before because the group across from him was really loud.

He sauced his ribs twice – once after he unwrapped them and again about 20 minutes before he cut and boxed them. I think he let his smoker run on down because the length of time he kept them in there sauced seemed to me should have burned the sauce at cooking temps.

Trumpstylz · 02-07-2013, 05:01 PM

Awesome.

Gig'em99 · 02-07-2013, 05:55 PM

This has been a fun read! I'd love to meet him.

PaPaQ · 02-07-2013, 06:52 PM

Great story!

Longo1908 · 02-07-2013, 07:34 PM

Great story. So he didn't use the Tiger Sauce?

Toast · 02-07-2013, 08:35 PM

I think it was the first season of BBQ Pitmasters when Trigg took that young gun under his belt to teach him. I remember him saying that bottled sauce has been perfected and that he uses a mixture of these on his ribs. Of course he did not say what that mixture was.

Boshizzle · 02-07-2013, 08:43 PM

I know Trigg's recipe and I know Tuffy's recipe and I can tell you that there is more of Trigg in his recipe and Tuffy in his recipe than can be reproduced. You can get close, but you won't nail it no matter how much honey, brown sugar, Parkay, or Tiger sauce you use.

Homebrewed Q · 02-07-2013, 08:52 PM

Absolutely cool all the way around. I use Tiger Sauce occasionally in my foiled ribs, depends on the comp, or on the guests I'm having over at the house.

nucornhusker · 02-07-2013, 09:09 PM

Quote:

Originally Posted by Boshizzle

I know Trigg's recipe and I know Tuffy's recipe and I can tell you that there is more of Trigg in his recipe and Tuffy in his recipe than can be reproduced. You can get close, but you won't nail it no matter how much honey, brown sugar, Parkay, or Tiger sauce you use.

True mark of a champion. He can give away all of his secrets, and people will pay BIG money to get them, but they still won't be the same.

I'd like to think the same of myself, but I haven't given away any recipes yet. Maybe when I start winning.

Oldhoss · 02-07-2013, 09:25 PM

That is a great story - any show I have ever watched with Johnny Trigg in it he seemed like a stand-up fella. I read a few threads talking about Trigg's rib recipie and all of them featured the Tiger Sauce. Being a fan of the sauce myself I have tried the Trigg method twice and been very satisfied each time.

Limp Brisket · 02-07-2013, 09:38 PM

I know Triggs recipe and have cooked them a thousand times if I've cooked them once. I've nailed them exactly once. I've won a few bucks and trophies with being close though! The time I nailed em I got 1st of 62 with nobody close in points.

02-07-2013, 03:18 PM	#16
peaspurple is one Smokin' Farker Join Date: 01-26-09 Location: Georgia transplant in odenton, md Downloads: 0 Uploads: 0	great story! __________________ A Wonderful Family Chargriller Acorn Kamado UDS Redhead Mini Homer Simpson WSM Smokey Joe Gold Green performer 22.5" Redhead 18.5" OTG with pro q stacker 22.5" WSM 22.5" OTS Fire pit convert weber fireplace 18" Discada Fish Fryer Clay Pig Grill Belson Trailer Mounted BBQ Pit

02-07-2013, 03:48 PM	#19
GrillsGoneWild Full Fledged Farker Join Date: 08-30-10 Location: Rockwall, TX Downloads: 0 Uploads: 0	Does he use any BBQ sauce after he takes them out? What happens in his motorhome is also part of the unknown. __________________ Picking it up and throwing it down on a Backyard Bomber MJH....

02-07-2013, 05:55 PM	#22
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX Downloads: 0 Uploads: 0	This has been a fun read! I'd love to meet him. __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box Baby Arm BBQ

02-07-2013, 06:52 PM	#23
PaPaQ is One Chatty Farker Join Date: 02-07-07 Location: Midland, NC Downloads: 0 Uploads: 0	Great story! __________________ CTO SS-2 WSM 22.5" OTG / Cajun Bandit

02-07-2013, 07:34 PM	#24
Longo1908 Knows what a fatty is. Join Date: 01-14-13 Location: Staten Island, NY Downloads: 0 Uploads: 0	Great story. So he didn't use the Tiger Sauce? __________________ WSM / BWS Extended Party / KCBS

02-07-2013, 03:24 PM	#17
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Good story, maybe he thought he knew you?!

02-07-2013, 03:35 PM	#18
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	I don’t know but I think it was timing – he needed help - I was there and I would like to think I did not look or act insane though my wife might disagree. My point though was I did not see him use Tiger Sauce and his sauce was in unmarked bottles. When I ate the ribs I do not have the vocabulary to tell you how perfectly “balanced” the taste was. Nothing really stood out – it was like it all fit perfect. Savory with no back taste at all. I did not taste any real heat. The other thing that stood out to me was how “wet” his sauce was like it was almost set but not dripping. I know some comp cooks go for that “impact” bite but not these ribs. Smooth – very smooth taste.

02-07-2013, 04:02 PM	#20
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	He wasn’t cooking in his motor home this comp and he said he slept in the Hotel across the street the night before because the group across from him was really loud. He sauced his ribs twice – once after he unwrapped them and again about 20 minutes before he cut and boxed them. I think he let his smoker run on down because the length of time he kept them in there sauced seemed to me should have burned the sauce at cooking temps.

02-07-2013, 08:35 PM	#25
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	I think it was the first season of BBQ Pitmasters when Trigg took that young gun under his belt to teach him. I remember him saying that bottled sauce has been perfected and that he uses a mixture of these on his ribs. Of course he did not say what that mixture was. __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

02-07-2013, 08:43 PM	#26
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I know Trigg's recipe and I know Tuffy's recipe and I can tell you that there is more of Trigg in his recipe and Tuffy in his recipe than can be reproduced. You can get close, but you won't nail it no matter how much honey, brown sugar, Parkay, or Tiger sauce you use. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-07-2013, 08:52 PM	#27
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	Absolutely cool all the way around. I use Tiger Sauce occasionally in my foiled ribs, depends on the comp, or on the guests I'm having over at the house. __________________ BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer

02-07-2013, 09:25 PM	#29
Oldhoss Got Wood. Join Date: 01-20-13 Location: London Ontario Downloads: 0 Uploads: 0	That is a great story - any show I have ever watched with Johnny Trigg in it he seemed like a stand-up fella. I read a few threads talking about Trigg's rib recipie and all of them featured the Tiger Sauce. Being a fan of the sauce myself I have tried the Trigg method twice and been very satisfied each time.

02-07-2013, 09:38 PM	#30
Limp Brisket Full Fledged Farker Join Date: 07-20-09 Location: Native Texan Downloads: 0 Uploads: 0	I know Triggs recipe and have cooked them a thousand times if I've cooked them once. I've nailed them exactly once. I've won a few bucks and trophies with being close though! The time I nailed em I got 1st of 62 with nobody close in points. __________________ Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team