Johnny Triggs Ribs

[frognot]

Very cool story.

i'm doing ribs for Valentine's Day for my sweet patootie, our daughter & my MIL. Think i'll try Johnny's rib recipe.

[dmprantz]

Originally Posted by John Bowen

Last year I went to visit some friends who were cooking at a comp and Johnny Trigg there was cooking as well.

Were your friends from Swina? I was at that comp, and you can see my vehicle on the Pitmasters episode. The funny thing about it was that when he was cutting his ribs for turn-in, there was a crowd of ppl around his EZ-Up, I'd guess 45 or more, and he was just going along. On my way back from turning in my ribs, while he was still cutting, I jawed with him briefly about it being a free class. I saw him again at a different comp and asked Trish why they didn't bring sidewalls to keep out the crowds, and she said they took up too much space. To be fair, I learned at my next comp that even sidewalls don't keep out persistent annoyances:(

dmp

[jimbloomfield]

I have been to the class and Tiger sauce is a part of the process and is available at Big Poppa Smokers a brethren member as are most of the components used in the Trigg recipe. Honestly if I didn't see how Johnny did it a recipe would not have helped.

[Bigmista]

He may not remember your name, but he remembers you. Trust me.

Originally Posted by John Bowen

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!

[John Bowen]

Were your friends from Swina? I was at that comp, and you can see my vehicle on the Pitmasters episode. The funny thing about it was that when he was cutting his ribs for turn-in, there was a crowd of ppl around his EZ-Up, I'd guess 45 or more, and he was just going along. On my way back from turning in my ribs, while he was still cutting, I jawed with him briefly about it being a free class. I saw him again at a different comp and asked Trish why they didn't bring sidewalls to keep out the crowds, and she said they took up too much space. To be fair, I learned at my next comp that even sidewalls don't keep out persistent annoyances:(

When he was cutting his ribs I was the one holding the cord of his electric knife out of the way – wearing a light blue shirt and a ball cap. I have seen Johnny Trigg hire a security guard at some comps – he did at Jack Dainels this past year.

I know some of the guys from Swina but they are more of a Memphis team and they are a large group – a couple from Tupelo cook with them.

Are you coming back to Tupelo this year???? It is going to be big and we are cooking in it.

[dmprantz]

Swina, some of them being from Tupelo, had a LOT of friends visit them last year. We were setup next to them and had the pleasure of hearing their party into the wee hours:) Really nice bunch of guys, and I was really happy for their finish at MIM. It was a good contest, and a great way to see a lot of friends that I hadn't seen since Cumming. I will not be cooking Tupelo this year.

dmp

[John Bowen]

Were you the husband / wife team in the brand new white pop ups? What was your team name?

[dmprantz]

Not sure who the husband/wife team was, but not us. We were The Q-Team and were right next to PRoS, on the Trigg/Gray/McFrankenboo/Quau side. They wanted all those big names right next to filming, and close enough to help cook for the VIP party friday night.

Something I just remembered about that comp: I forgot to bring something, so I started to walk down Main St, looking for a store. A mile later I found Kroger, and another team called me to get some beer. I have a hard time refusing friends, so I carried a 24 pack of swill back to the comp. fun:)

dmp

[John Bowen]

Okay - you were next Romie's a local resturant - they were the ones who partied hard all night. I am sure Swina gave them a run for their money though.

You did walk a good bit - Palmer's store was to the east on Main about half the distance. Sorry you want be there this year.