Trigg Rib Shigg From "BBQ Pitmasters" - Page 6

Kevin · 02-13-2010, 04:26 PM

Quote:

Originally Posted by Boshizzle

Personally, I will share everything I know about BBQ even though it's not much compared to many. In fact, that, I believe, is why this forum is here. We are all on the same quest for that perfect BBQ. I share what I know, others share what they know and the next thing you know we are all cooking better BBQ.

Testify! I thank you for that

!

Boshizzle · 03-04-2010, 07:49 AM

Here is an update - word is that Johnny Trigg uses this rub for his ribs. This is the mystery rub, perhaps?

He uses Head Country on his briskets.

Scottie · 03-04-2010, 10:15 AM

Quote:

Originally Posted by Boshizzle

Here is an update - word is that Johnny Trigg uses this rub for his ribs. This is the mystery rub, perhaps?

He uses Head Country on his briskets.

Just fyi, you are getting and giving bad/wrong info.... So I'd suggest taking a class in shigging, so you can get all of the correct info. If you don't want to shig, then I'd suggest spending the $$ and attending one of Johnny's classes. But seeing that he won't be doing any this season because of Pitmasters. It seems you will still be guessing and reaching for straws.

Johnny also uses many of his rubs and seasonings in the exact same container. Color of lids is about the only difference. He has been known to put the wrong spice/seasoning on his products... As the containers are exactly the same.

So I would not believe everything that you see.

btcg · 03-04-2010, 10:28 AM

Quote:

Originally Posted by Scottie

Just fyi, you are getting and giving bad/wrong info.... So I'd suggest taking a class in shigging, so you can get all of the correct info. If you don't want to shig, then I'd suggest spending the $$ and attending one of Johnny's classes. But seeing that he won't be doing any this season because of Pitmasters. It seems you will still be guessing and reaching for straws.

Johnny also uses many of his rubs and seasonings in the exact same container. Color of lids is about the only difference. He has been known to put the wrong spice/seasoning on his products... As the containers are exactly the same.

So I would not believe everything that you see.

C'mon Scottie... he's not shigging. Triggs chose to allow the filming of his process... in fact... he was probably paid for doing it. So this is hardly the same as walking on to a cook site and stealing info.

Scottie · 03-04-2010, 10:33 AM

Quote:

Originally Posted by btcg

C'mon Scottie... he's not shigging. Triggs chose to allow the filming of his process... in fact... he was probably paid for doing it. So this is hardly the same as walking on to a cook site and stealing info.

I disagree. He is going out of his way to find out information on a specific cook.

Jorge · 03-04-2010, 10:34 AM

I think Scottie's point was that you couldn't count on that information being accurate.

Boshizzle · 03-04-2010, 11:24 AM

Quote:

Originally Posted by Scottie

Just fyi, you are getting and giving bad/wrong info.... So I'd suggest taking a class in shigging, so you can get all of the correct info. If you don't want to shig, then I'd suggest spending the $$ and attending one of Johnny's classes. But seeing that he won't be doing any this season because of Pitmasters. It seems you will still be guessing and reaching for straws.

Johnny also uses many of his rubs and seasonings in the exact same container. Color of lids is about the only difference. He has been known to put the wrong spice/seasoning on his products... As the containers are exactly the same.

So I would not believe everything that you see.

This was SPOKEN PUBLICLY by Trigg himself. So, I feel confident believing what I hear from Trigg.

Boshizzle · 03-04-2010, 11:27 AM

Quote:

Originally Posted by Scottie

I disagree. He is going out of his way to find out information on a specific cook.

EVERYTHING in this thread is publicly available information. EVERYTHING! So, at the risk of having the BBQ Police show up at my house and hauling me off in a box car, I think some people over react.

There is plenty that I know about Trigg's process that I haven't shared since Trigg hasn't made it public. When or if he does, I will post that info too. If he doesn't, I won't post it.

Scottie · 03-04-2010, 11:49 AM

Quote:

Originally Posted by Boshizzle

This was SPOKEN PUBLICLY by Trigg himself. So, I feel confident believing what I hear from Trigg.

Have you given any consideration that maybe, just maybe that Johnny has a sponsorship agreement with Head Country? Just as Johnny leaves a big jug of Head Country and a bottle of Head Country sauce laying around his RV. He wants to have people see it...

luke duke · 03-04-2010, 11:51 AM

Quote:

Originally Posted by Scottie

I disagree. He is going out of his way to find out information on a specific cook.

Methinks that your opinion would be different if you hadn't taken his class.

btcg · 03-04-2010, 11:52 AM

Quote:

Originally Posted by Scottie

Have you given any consideration that maybe, just maybe that Johnny has a sponsorship agreement with Head Country? Just as Johnny leaves a big jug of Head Country and a bottle of Head Country sauce laying around his RV. He wants to have people see it...

Don't get it Scottie.

First you call Joe's observations "shigging."

Now you ask if he's considered the fact that Triggs may have wanted it seen.

???????

Scottie · 03-04-2010, 12:58 PM

Quote:

Originally Posted by btcg

Don't get it Scottie.

First you call Joe's observations "shigging."

Now you ask if he's considered the fact that Triggs may have wanted it seen.

???????

I'm not responding anymore. But I encourage you to look at what the title is from this post. If he didn't think it was "shigging" then why would he call it that?

Boshizzle · 03-04-2010, 01:46 PM

Quote:

Originally Posted by Scottie

I'm not responding anymore. But I encourage you to look at what the title is from this post. If he didn't think it was "shigging" then why would he call it that?

I am all for discussion and disagreement. However, I think all of your "concerns" have been addressed in this thread. If using information that Johnny Trigg himself made public is "shigging" then shigging isn't the evil thing that you seem to think it is.

Secondly, I don't believe Trigg lies for money. He uses Head Country, that is a fact. He has made it known to the public at least twice and has even said so with his own mouth that he uses Head Country. He may not use HC for his ribs, but he does use HC.

If you want to know why I call it "shigging" just read the whole thread. If you don't do that, please don't criticise something that you haven't read.

As far as taking the class, I suppose that if someone paid a lot of money for a class and then found out that the person who gave the class made some of the info available to the public for free, they might want to make accusations too. I don't know, just saying.

If you've taken the class, goody for you. You have a great wealth of BBQ knowledge that was spoon fed to you for a fee. This thread, on the other hand, is what it is and that's all it will ever be. If you don't like it, that's fine. A lot of us are having fun with it.

Jorge · 03-04-2010, 01:58 PM

Quote:

Originally Posted by luke duke

Methinks that your opinion would be different if you hadn't taken his class.

I've taken the class, and know Johnny somewhat. Yes he made some of what he does available via the show. Frankly I'm not pleased about watching folks here, and elsewhere try to duplicate what he does simply because they can. I'm sure he knew what he was doing when he taught people his method and gave them his ingredients. At the same time, he's still cooking, as are many of the folks that took his class. Just because something can be done, doesn't make it right. A lot of folks call him The Old Man out of respect, that he's earned, and I'm one of them.

Cooks will gossip about what somebody else may be doing like nobodies business, but it's done privately and with respect most of the time. There's a difference between that process and what I see going on here and on other forums.

Harmening · 03-04-2010, 02:13 PM

He put himself on a TV show, I think things like this are to be expected.

It's not like someone's givin' out the secret code to a nuclear bomb in a secret underground lair.

03-04-2010, 07:49 AM	#77
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Here is an update - word is that Johnny Trigg uses this rub for his ribs. This is the mystery rub, perhaps? He uses Head Country on his briskets. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

03-04-2010, 10:34 AM	#81
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I think Scottie's point was that you couldn't count on that information being accurate. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

03-04-2010, 02:13 PM	#90
Harmening On the road to being a farker Join Date: 04-11-07 Location: West Okoboji, IA	He put himself on a TV show, I think things like this are to be expected. It's not like someone's givin' out the secret code to a nuclear bomb in a secret underground lair.