Trigg Rib Shigg From "BBQ Pitmasters"
- Thread starter Boshizzle
- Start date
Boshizzle
somebody shut me the fark up.
This was SPOKEN PUBLICLY by Trigg himself. So, I feel confident believing what I hear from Trigg.
Boshizzle
somebody shut me the fark up.
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
Quintessential Chatty Farker
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
is Blowin Smoke!
btcg
Babbling Farker
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
Quintessential Chatty Farker
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
somebody shut me the fark up.
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.
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.
Boshizzle
somebody shut me the fark up.
Everything I posted about Johnny Trigg's cooking is PUBLIC KNOWLEDGE. It has been declared loudly for all to hear on radio programs and for all the see and hear on a TV program. Did you read the first post in this thread? Probably not. If you did, you didn't take the time to understand what is plainly written.
If you don't like the thread, that's fine and good. However, taking swipes at me and other people who are having fun with the thread is not.
btcg
Babbling Farker
Taking swipes?
You two basically called Joe a thief. I think his response was constrained.
I too, revere Johnny Trigg. What he did for Paul demonstrated what a good man he truly is.
But I'd wager, if you suggested to Johnny that someone who watched that segment and took notes was "shigging"... he'd laugh.
I can almost hear Myron's response:
"Of course he took some damn notes. Shows he's smart."
Boshizzle
somebody shut me the fark up.
The top of the thread states that this thread is nothing more than a glimpse into how Trigg cooks BBQ. It's not substitute for his class and it certainly isn't exhaustive in content. It's just a glimpse. Most people that I know hold Trigg in high regard just as I do. If anything, this thread is a tribute to him and his contribution to BBQ.
Everything in this thread was made available to us freely through the good will and generosity of Johnny Trigg. If someone can improve their ribs from the tips that Trigg has shared, It think that's a great thing. If someone decides that honey and Tiger sauce is too sweet and won't use Parkay, that's OK too. This isn't an evangelism thread to convert anyone to sweet ribs or using margarine and foil.
As it says in at the top of the thread, it's just a glimpse into how a champion cook makes award winning BBQ.
So, can we all just agree on that?
Everything in this thread was made available to us freely through the good will and generosity of Johnny Trigg. If someone can improve their ribs from the tips that Trigg has shared, It think that's a great thing. If someone decides that honey and Tiger sauce is too sweet and won't use Parkay, that's OK too. This isn't an evangelism thread to convert anyone to sweet ribs or using margarine and foil.
As it says in at the top of the thread, it's just a glimpse into how a champion cook makes award winning BBQ.
So, can we all just agree on that?
MilitantSquatter
Moderator
Bohizzle - For what it's worth at this point, I'm undertstanding your perspective to a degree.
Some will have opposing views for varying reasons (ex. paid for the class, friend of instructor or some who don't think it's right to spread info that may not have been intended to be spread) and that's understandable and OK too.
You're posts have not broken any rules (here) and you are not divulging anything more than anyone else could have gathered if they wanted to. You've chosen to do your homework based on publically available info. In some ways similar to an opposing NFL football team that studies hours of game film of their competition every week trying to get an edge. The only real difference is you're sharing what you've uncovered with others that didn't.
You also noted in the last sentence of your original post " What Trigg didn’t share was his skill. If you try this and don’t have the same results Trigg has had, don’t be surprised."
Long and short of it, is that there's no right or wrong here.. only opinion.
Some will have opposing views for varying reasons (ex. paid for the class, friend of instructor or some who don't think it's right to spread info that may not have been intended to be spread) and that's understandable and OK too.
You're posts have not broken any rules (here) and you are not divulging anything more than anyone else could have gathered if they wanted to. You've chosen to do your homework based on publically available info. In some ways similar to an opposing NFL football team that studies hours of game film of their competition every week trying to get an edge. The only real difference is you're sharing what you've uncovered with others that didn't.
You also noted in the last sentence of your original post " What Trigg didn’t share was his skill. If you try this and don’t have the same results Trigg has had, don’t be surprised."
Long and short of it, is that there's no right or wrong here.. only opinion.
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R
Rick's Tropical Delight
Guest
do those ribs taste like pork? i'm just sayin
C
cruzmisl
Guest
You can show all the "technique" you want, I tried them with tips from this and other threads and they tasted like sh!t. Wasted a good rack of ribs. Oh well it was worth the effort but if people think you can beat Trigg by following some snaps of BBQ pitmasters you're crazy. Just my 2 cents.
Cocophone
Well-known member
Only if the pig ate Parkay for the last 6 months of their life!
Speed
Found some matches.
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.
This is what I use on my ribs, very good rub. I had to add 1tsp cayenne though just to give it a little more pop.
417bullelk
Full Fledged Farker
Before Paul was trained by Trigg, this is what he said he was told Trigg uses to glaze his ribs-
OK....this is clearly a staged shot. Labels aligned perfectly with Paul framed just right to fill in the rest of the frame.
