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Johnny Trigg Biography

Author

Johnny Trigg, born in 1938, is of an unknown profession category. Limited information is available regarding his life experience, achievements, and impact.

Related Quotes

“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.”

Ifs Two Ends Lasts Three Waiting Sides Fire Minutes Cooking Add Cooks Flames Meat Sauce Barbecue Barbecue Sauce

Author:Johnny Trigg

“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.”

Real Helping Black Color Filled Add Golden Meat Apples Chickens Bottles Flavor Juice Beef Spray Pork Mahogany

Author:Johnny Trigg

“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.”

Littles Black Equal Add Flavor Sauce Onions Powder Hamburgers Peppers Barbecue Garlic Barbecue Sauce Black Pepper

Author: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.”

Ifs Giving Kind Two Real Together Purpose Black Amount Equal Increase Meat Quantity Onions Powder Peppers Garlic Grilling Black Pepper

Author:Johnny Trigg

“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.”

Two Country Three Sells Add Woods Stores Smoke Meat Sections Coal Flavor Oaks Supermarkets Chunks Barbecue Mellow Walmart Pecans

Author:Johnny Trigg

“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.”

Wells Done Helping Tools Determine Stores Mediums Meat Internals Goods Temperature Priceless Steak Well Done Pork Hardware Gauges Inexpensive

Author:Johnny Trigg

“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.”

Years Littles Country Use Found White Cities Originals Stores Smoke Labels Cooks Heat Classic Flavor Sauce Barbecue Oklahoma Walmart Barbecue Sauce

Author:Johnny Trigg

“For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder.”

Littles Light Bits Black Sweet Little Bit Brown Sugar Onions Powder Peppers Garlic Black Pepper Brown Sugar

Author: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.”

Ifs Products Taste Add Woods Smoke Meat Gas Rolling Flavor Chips Tin Petroleum Foils

Author:Johnny Trigg

“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.”

Use Together Causes Natural Saws Taste Dust Chemicals Lumps Hotter Charcoal Fillers

Author: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.”

People Ifs Water Fire Flames Oxygen Spray

Author:Johnny Trigg

About the Author

Born: 1938
Known for: Author
Quotes: 11

Books & Sources

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