- Joined
- Jan 23, 2004
- Location
- DFW, San AntonioTx
I think Scottie's point was that you couldn't count on that information being accurate.
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.
I disagree. He is going out of his way to find out information on a specific cook.
This was SPOKEN PUBLICLY by Trigg himself. So, I feel confident believing what I hear from Trigg.
I disagree. He is going out of his way to find out information on a specific cook.
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.
???????
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?
:roll:
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.
So now you are taking swipes at Jorge?
I'll leave it at that. But you might want to notice the term "Moderator" under his name....
do those ribs taste like pork? i'm just sayin
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.
Before Paul was trained by Trigg, this is what he said he was told Trigg uses to glaze his ribs-