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Johnny Triggs Ribs

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Longo1908

Knows what a fatty is.
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Can anyone advise what he means by tiger sauce? Is it homemade or is it already bottled under that name? Lastly, does anyone know his actual recipe?
 
Around here there is a brand of sauce called tiger sauce. It tastes like a sweet hot sauce, and comes in a hot sauce bottle.

EDIT: jonboy beat me to it
 
You can buy tiger sauce anywhere.

Don't forget to add the heart attack in a bottle margarine to your trigg ribs.
 
Longo1908 said:
Can anyone advise what he means by tiger sauce? Is it homemade or is it already bottled under that name? Lastly, does anyone know his actual recipe?
Click to expand...

Netflix has first two seasons of BBQ Pitmasters.

Watch those and you'll get a pretty good idea.
 
Last year I went to visit some friends who were cooking at a comp and Johnny Trigg there was cooking as well. He was set up next to Rod Gray of Pellet Envy. Johnny Trigg was by himself and I went up to talk with him. He had just put his ribs on to cook. I can’t remember the time but it was early morning. We talked for about an hour and I was surprised he spoke with me for so long and nobody else came up. I said my good byes and headed to see my friends.

About two hours later I walked by his smoker and he called me over and asked me to give him a hand. We cleaned up his area and got ready to wrap his ribs. He pulled the ribs out and foiled them – he used brown sugar, honey and parkay – no liquid. I asked why and he said that “there will be enough liquid in there”. We put the ribs back on and sat back down. He kept talking to me so I just stayed – he pulled out water and gave me one. Now people kept coming up and I felt that I was in the way so I tried to leave – he kept calling me back. I was more than happy to stay. He later told me that he wanted me to carry his boxes in for turn in. As he placed his ribs in the turn in box he moved six aside. I told him those ribs look so good he should put a seventh in for the Table Captain. He said he did not give a damn about the table captain but he would put an extra one in anyway. When I turned the ribs in and came back he gave me 2 bones.

After the turn ins I told him I had to get back to my friends and he took a picture with me and helped him clean up. The funny part was when I got back to my buddies they wanted to know where I was and when I told they I was helping Johnny Trigg they thought I was BS them. At the awards call Johnny Trigg came by and slapped me on the back and said “thanks for your help today” and my buddie’s jaw dropped.

Two months later I saw him at Memphis in May cooking with a group – he waved at me but I don’t think he remembered me.

My brush with fame!
 
Cool story, bro. ^^^^^^^^^




Seems crazy that he'd leave turn-in to someone he just met? Trusty soul.
 
Like it says in the other thread, if you follow the same technique as Johnny don't be surprised you get different results. Basically Johnny has found the right flavor profile with his rub and foil concoction he has. With a different rub, you will most definitely get different results.
 
It was great but at first really awkward – I did not want to say something stupid but when we got into working I relaxed and really enjoyed the conversation. When I get home tonight I will try and find the picture.
 
Seems crazy that he'd leave turn-in to someone he just met? Trusty soul.
Click to expand...

I would like to think I have a "trusty turn in" face. Besides who would want to go through history as the guy who screwed up Johnny Trigg's turn in box. I don't treat my own turn in boxes like I did his.
 
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.
 
Does he use any BBQ sauce after he takes them out? What happens in his motorhome is also part of the unknown.
 
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.
 
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