Trigg Rib Shigg From "BBQ Pitmasters" - Page 4

armor · 02-10-2010, 04:50 AM

that's it in a nutshell.

Boshizzle · 02-10-2010, 12:47 PM

Quote:

Originally Posted by cruzmisl

Does he use a sauce or is the honey/parkay, tiger sauce and brown sugar the sauce?

He may use some other kind of sauce but that's all that has been gleaned from the BBQ Pitmasters episodes so far.

Boshizzle · 02-10-2010, 12:49 PM

Quote:

Originally Posted by bingo1912

It's a mixture of sugar,cayenne pepper and Tiger urine,,, at least thats what it tastes like to me,,,lol I don't care for it, but I'm sure some people do.

I haven't tried Tiger Sauce on ribs, so I don't know how it tastes after it cooks on.

Out of the bottle, to me it tastes a lot like a sweet version of tabasco sauce.

Boshizzle · 02-10-2010, 12:50 PM

Quote:

Originally Posted by DubSmoke

dang nice write up, must have taken some time to document all that

Thanks, I'm just trying to make a contribution to the board to pay back some of those who have shared some great info.

Boshizzle · 02-10-2010, 01:16 PM

Here is an update - It looks like Trigg puts a glaze on his ribs. You can see the saucepan in the first pic and in the second pic you can see Paul (who claims he cooks "Trigg ribs") is putting a sauce from a saucepan on his ribs.

Jorge · 02-10-2010, 01:19 PM

The secret is what's in the pan.

Boshizzle · 02-10-2010, 01:23 PM

Quote:

Originally Posted by Jorge

The secret is what's in the pan.

I'd like to know. My best guess is that it's the drippings from the foil.

WBBQ · 02-10-2010, 02:47 PM

Quote:

Originally Posted by Boshizzle

I'd like to know. My best guess is that it's the drippings from the foil.

Could it be Head Country? On the episode that Paul was experimenting with his ribs and tried a sauce that someone told him Johnny uses on his ribs, I noticed that he had a few different bottles of sauce sitting on his prep table. One was Blues hog, another was Head Country, and I can't remember the other. Then I noticed in a shot of Johnny at his pit (from above and at a distance) ....it looked like he had a bottle of Head Country sitting on the shelf on his pit, or a least the same shape bottle. I'm not sure that he was using it on ribs or not. Not sure? Also, I've heard of people cutting their sauce with the drippings in the foil.

Weldon

Proud owner of a WSM 22 1/2"
Visit my Blog: http://backyard-barbeque.blogspot.com/

Boshizzle · 02-10-2010, 07:27 PM

Good question. I'd love to take a class that Trigg teaches. He is a master at his craft, that's for sure.

Nomanerz · 02-10-2010, 09:17 PM

Has anyone tasted his ribs?

DoubleC · 02-11-2010, 01:11 AM

I have had his ribs and I know how he cook's them. My advise to everyone would be to take a class to learn how to do it the right way. One thing I'll say about Tiger Sauce, is it can ruin a rack of ribs in a heartbeat if used the wrong way.

cruzmisl · 02-11-2010, 12:50 PM

Quote:

Originally Posted by DoubleC

I have had his ribs and I know how he cook's them. My advise to everyone would be to take a class to learn how to do it the right way. One thing I'll say about Tiger Sauce, is it can ruin a rack of ribs in a heartbeat if used the wrong way.

Well then share the wealth. No point in ruining a ton of ribs with Tiger Sauce.

Goddahavit · 02-11-2010, 12:52 PM

Quote:

Originally Posted by DoubleC

I have had his ribs and I know how he cook's them. My advise to everyone would be to take a class to learn how to do it the right way. One thing I'll say about Tiger Sauce, is it can ruin a rack of ribs in a heartbeat if used the wrong way.

OK, I cant find anything about a Trigg class, got any info?

Thanks, Eric

Boshizzle · 02-11-2010, 12:59 PM

Pellet Envy offers classes taught by Trigg from time to time.

http://www.pelletenvy.com/

Jorge · 02-11-2010, 01:15 PM

I've taken the class, and sampled some of his ribs at a comp. He's doing the same thing that he's teaching. With that being said, I'm not going to be the guy to spill the beans on something he may be teaching in a future class. Rod and Johnny charged a fair price for their class, and it's not my place to publish their material. I will say that if you have a chance to take a class with either, or goth, of them in the future that it will be well worth it.

02-10-2010, 04:50 AM	#46
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	that's it in a nutshell. __________________ Mike Risk is the price you pay for opportunity. SUPPORT OUR TROOPS!

02-10-2010, 01:16 PM	#50
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Here is an update - It looks like Trigg puts a glaze on his ribs. You can see the saucepan in the first pic and in the second pic you can see Paul (who claims he cooks "Trigg ribs") is putting a sauce from a saucepan on his ribs. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-10-2010, 01:19 PM	#51
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	The secret is what's in the pan. __________________ 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!!!!

02-10-2010, 07:27 PM	#54
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Good question. I'd love to take a class that Trigg teaches. He is a master at his craft, that's for sure. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-10-2010, 09:17 PM	#55
Nomanerz On the road to being a farker Join Date: 03-08-09 Location: Parkville, MO	Has anyone tasted his ribs? __________________ [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=black]Artie Inouye[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=blue]THREE BROTHERS[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=#0000ff](Different Mothers)[/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS]Haulmark Competition Trailer[/FONT][/LEFT] [LEFT][FONT=Comic Sans MS]American Barbecue Systems Pit Boss[/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS][COLOR=black][/COLOR][/FONT][/COLOR][/FONT][/LEFT] [LEFT][FONT=Comic Sans MS][COLOR=black][FONT=Comic Sans MS]OTP, OTG, 2 Snailesque UDS's Traeger Junior[/FONT][/COLOR][/FONT][/LEFT]

02-11-2010, 01:11 AM	#56
DoubleC Is lookin for wood to cook with. Join Date: 06-10-09 Location: Midland TX	I have had his ribs and I know how he cook's them. My advise to everyone would be to take a class to learn how to do it the right way. One thing I'll say about Tiger Sauce, is it can ruin a rack of ribs in a heartbeat if used the wrong way.

02-11-2010, 12:59 PM	#59
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Pellet Envy offers classes taught by Trigg from time to time. http://www.pelletenvy.com/ __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-11-2010, 01:15 PM	#60
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I've taken the class, and sampled some of his ribs at a comp. He's doing the same thing that he's teaching. With that being said, I'm not going to be the guy to spill the beans on something he may be teaching in a future class. Rod and Johnny charged a fair price for their class, and it's not my place to publish their material. I will say that if you have a chance to take a class with either, or goth, of them in the future that it will be well worth it. __________________ 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!!!!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
"Trigg Finish" attempt results in black tar... where did I go wrong?	Ground Pounder	Q-talk	22	03-29-2011 09:44 PM
BBQ Pitmasters Ep. #5 Sept. 16, "Turducken"	BBQ Bandit	Q-talk	201	09-18-2010 04:12 PM
BBQ Pitmasters Season 2 a "Go"	jmarkus	Q-talk	194	05-26-2010 08:50 PM
BBQ Pitmasters - now "On Demand"	BBQ Bandit	Q-talk	15	01-22-2010 08:15 PM