Johnny Trigg is an American celebrity chef and barbecue pitmaster. He is a three-time world champion barbecue cook and has appeared on numerous cooking shows, including BBQ Pitmasters and Chopped. He is also the author of two cookbooks, Smokin' with Myron Mixon and Smokin' in the Boys Room.
What is the most famous quote by Johnny Trigg ?
A basic all-purpose rub: mix together one or two tablespoons equal parts black pepper, granulated garlic, grilled onion, and onion powder. That will give you real good base for any kind of meat. Just increase the amount if you're grilling large quantities.
— Johnny Trigg
What can you learn from Johnny Trigg (Life Lessons)
- Johnny Trigg's work shows that hard work and dedication can lead to success. He has been competing in BBQ competitions for over 40 years and has won numerous awards for his food.
- Johnny Trigg's journey also shows that it is important to stay humble and open to learning and trying new things. He has continued to learn and refine his techniques over the years, which has helped him to stay at the top of his game.
- Finally, Johnny Trigg's work is a reminder that the best way to achieve success is to focus on the process, not the outcome. He has always kept his focus on the craft and the quality of his food, not the awards or accolades.
The most beautiful Johnny Trigg quotes that may be undiscovered and unusual
Following is a list of the best Johnny Trigg quotes, including various Johnny Trigg inspirational quotes, and other famous sayings by Johnny Trigg.
Gas grills are a no-no. Gas is a petroleum product. Rather than a smokey flavor, it will add a a petroleum-based weird taste into your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.
I like to have a spray bottle filled with apple juice to spray onto my meat.
Whether it's pork, chicken, or beef, it adds flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black.
There are a lot of barbecue sauces. But I've been using Head Country barbecue sauce for 20 to 25 years, which is manufactured in Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.
Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.
For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder.
A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.
The more natural the charcoal, the better your food will taste.
Rather than briquettes, use lump charcoal, which is is all-natural. Lump charcoal will cause your grill to get much hotter than briquettes. Also, briquettes have chemical filler which holds saw dust together and can change the taste of the food.
Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.
Creative quotes by Johnny Trigg
If your fire begins to flame, don't spray water on it, which most people do.
Instead, just close your dampers and the fire will go out because fire must have oxygen.
A meat temperature gauge is a priceless tool.
You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.