Pittmasters - JohnnyTrigg's Parkay, Brown Sugar and Honey

Cal-B-Que

I know many of you have been watching this show and clued in on this technique for ribs; and I am assuming that these were the ingredients based on my visual interpretation.

Just curious what you folks think.

My first thought was MARGARINE?? WTF??

My 2nd thought was brown sugar (great), but now HONEY??? OVERKILL!!!

Of course, I, like most of you, am just a spectator. Johnny Trigg is a master

Any guesses/thoughts as to why margarine would be better than BUTTER?

Does all of the brown sugar and then honey seem like overkill????

rykymus · Posted: Jan 15 2010 Post subject:

That's what I thought too. I have no idea why the margerine, but I've tried it twice in the last week and served to at least 7 people and the results were amazing. The concoction formed a watery syrup, and surprisingly, they were not very sweet at all. Just a touch of honey sweetness to them, but very tender and moist. I found 2 hours to be overkill (falling off the bone) but 1 hour was just right. I couldn't find any parkay here, and had to use ICBINB. Good ribs though.

FingerlickinQ · Newbie Joined: 17 Jun 2009 Posts: 44 Location: Freehold,NJ

when i saw what there were dumping on those ribs i was like omg it looked like total over kill, but hey he is the master so obviously he is doing something right...did anyone else think what he was adding, quanity wise looked like overkill?

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

This method has been a "secret" for years it works and people score well with it. Others call it the Candied Rib Method.

The reason it's margarine, not butter is many of those guys that use it cook hot and fast and butter will burn or scorch at those temps.

Keep in mind, it's oil mostly.

There's already a topic on this one, you might want to read here:

http://www.thesmokering.com/forum/viewtopic.php?t=35125&highlight=

http://www.thesmokering.com/forum/viewtopic.php?t=34962

SierraScott · Posted: Jan 15 2010 Post subject:

Yes, it's all over kill. For what Johnny Trigg does he's considered a Pit Master, but how do you know that he's better than you at this? When he's not comp cooking and hanging out in his back yard, is there any guaranty that he's no better at cooking ribs than you? No. He has years of circuit cooking that have brought him renowned for his food. 99.5% of the rest of us do not. Weather it takes you 5 years or 5 months to master the technique of cooking ribs, once it's mastered then it's all a mater of opinion as to whose is better. Once you get into the circuit and start dumping everything under the sun on your ribs and foil wrap with squeeze fake butter and sugar out the arse, then it's no longer about mastered techniques for cooking great BBQ, it's about creating the illusion that yours are best so you can get a trophy. That's called being a sell out because these guys would never cook meat like this at home, and neither should any of the rest of us. I trust that these guys are bigger BBQ lovers than I could ever be, but I can't imagine doing what they do to the meat and then stand there and think to myself that I have a pit full of ruined BBQ and still hold a sense of pride when they hand me the trophy. I wouldn't put to much faith in gaining any real knowledge from this show. It's entertainment.
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SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

feldon30 · Posted: Jan 16 2010 Post subject:

Another day, another thread on the same subject, and another post attacking people who compete. Good morning to you too!!

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

JIM23 · BBQ Fan Joined: 01 Aug 2008 Posts: 193

I have never competed but I have been fortunate enough to take a class hosted by a gentleman who has won at the american royal 8 times in the ribs category. When we went over ribs he stressed to not overdue it with the smoke, rub, sauce, or anything whatsoever. You want to find that perfect mix of everything you've added so the judges can enjoy eating a great tasting rib. And when I think about what I seen in the class, and what I seen on tv, I tend to think that there was a little too much going onto his ribs.

Just my .02

RubThatButt · BBQ Pro Joined: 05 Oct 2008 Posts: 689

allsmokenofire · Posted: Jan 16 2010 Post subject:

4LittlePigs · Posted: Jan 16 2010 Post subject:

It's exactly he same thing in my restaurant. I am trying to cook items that my customers like. I wouldn't order everything I have on my menu. Most of it! But not all of it. Customers are like judges, you are trying to hit the largest majority of tastes. I see stuff on Diners, Drive-Ins and Dives that I would not touch! Shocked

But they are lining up for it. I personally don't think its a sellout to try and cook for your audience! Whether it s a comp or a restaurant its the same thing. Slap-Yo-Daddy, from California is getting their clock cleaned because they thought that judges in California like the same stuff as the people in Alabama or Kansas City. Just my .02 worth.
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SierraScott · Posted: Jan 16 2010 Post subject:

WOW! This is more fun than I thought. It's not hating on people who compete. It's about scratching my head over people who need to know how much hydrogenated soybean glop to put in the foil for they're BBQ. Really, ribs need that?
Now I was under the impression that the true secrets of good BBQ, as given out daily on this site, are about keeping it simple; not over seasoning, pay attention, take notes, good clean smoke and slow and low.
Call Me crazy but I don't understand the ideas that drive people to toss everything but the kitchen sink on their food. These guys may have the best techniques ever but winning comes down to the tricks and burying the ribs in endless crap. I guess I'm just stupid for thinking the meat and the smoke is where it's at. I'll just have to be the only one who thinks so. But that's ok, I can handle all the flaming darts I'll have to take for pissing on the sacred cow.
Have fun with the foil wrapped glop.
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Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker

Bedlam BBQ · Posted: Jan 16 2010 Post subject:

This thread should be moved to the competition section.

We've beaten this dead horse to death. As most competitors know, you cook at home differently than you do at comps (because of the audience).

Since this section is more about cooking at home, the comments made for competition cooking will not be received well by those that don't compete -- don't fight it.
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4LittlePigs · Posted: Jan 16 2010 Post subject:

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

JIM23 · BBQ Fan Joined: 01 Aug 2008 Posts: 193

Smokinokie, his name is Chris Marks. I'm sending this response from my phone so I can't provide a link to his site. But if you google his name along with his competition team name you will see a site for their restaurant. I believe his competition team name was "3 little pigs". there is a list of his awards on there. Can't remember exactly how many but I do remember seeing several Grand and Reserve Grand Champion trophies though. Hope this helps.

BigOrson · Posted: Jan 16 2010 Post subject:

It really amuses me to learn that the key to championship rib nirvana was trans fats all along.

SierraScott · Posted: Jan 16 2010 Post subject: