Johnny Trigg

[eap0510]

I judged SC Festival of Discovery in Greenwood, SC this past weekend in which Johnny Trigg competed. Overall he finished 28 out of 67 teams. Not a bad showing but I would have figured he would have came in higher ranked that 28.

I have seen him compete in other competitions around the southeast and I have yet seen him crack the top 15. So my question is why would I want to take a class from someone who appears to not being winning anymore?

I know that he won Pitmasters but was it a fluke or was it that he cooks differently on Pitmasters? With over a grand plunked down for entry fees, meat, fuel, and hotel I would think that he would be trying to knock it out of the park each event.

I personally have not been impressed with his cooking. He is a very nice person to speak with and will take the time to say hello. Of course mean while his wife is working like a banchee out of hell cleaning up.

-Eric

[rand]

I know I am new and all but I would think he offers enough in just experience alone to learn a great deal from.

[masoncat1]

[eap0510]

This is just my opinion but I would rather hook up with a team that is winning and learn from them that does not carry a big name. This way I would learn what is winning and I would not fork out $600 to take a class from someone with a name.

I know that there are some teams in my area that charge $100 - $200 dollars for their class. This is a far cry from $600 and these are the teams that are winning around here.

Being from Ga Myron is another one that I have not seen fair so well around here as well. Again I would have thought he would be knocking it out of the park at KCBS competitions. I know that he does a lot of MBN contests so he may be kicking butt over there but I do not follow MBN that closely.

-Eric

[gmholler]

Ahhh, youth. Pass the Geritol, please!

Both Johnny and Myron have been around BBQ for a long, long time. Don't forget your history, and don't think that placing in KCBS is all there is in the BBQ world. Don't let what you see on TV of those two gentlemen shape your opinion of them, either.

If you think that paying for a class equates with winning, you're missing the point. Yes, that's the ultimate goal, but there's a LOT more to it. And what you get out of a class depends not on how much you pay, but on YOU. Listen to what others have to say about this or that class and take what you feel suits YOU best.

You are fortunate to be involved with something with as rich and colorful a history as BBQ - look into it. As far as Johnny Trigg goes, look into his history in Texas BBQ. - I think that will be rather enlightening!

Lynn H.
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[DawgPhan]

You ever cook or just eat at bbq contest?

I dont think that Trigg or Myron are the top of the heap right now in competition cooking, they ain't slouches either.

Trigg won a grand a couple of weeks ago and finished top 5 in DC. Myron also finished in the top 5 in DC and has a couple of grands this year.

What teams in your area (my area as well) are charging $100-$200 for a class?

[bam]

Most of the teams that are winning now have taken their classes or some other class. Students beating the teacher.
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[SoEzzy]

So you will only be taking classes from no name winning teams that give them!

Probably going to be a very short list to work from then, and often changing!

If you look at those folks that not only give classes, but that have worthwhile classes worth taking, they are all names.

I would take Triggs or Myrons class at the drop of a hat, and the requisit $1,000 to get me there and get me in.

I'd also take Harry Soo's, Kelly Wertz, Rod Grays, and a great long list of names. I've taken one class so far, Brent & Kim Walton QN4U, it was a great class, and with Brent's sad passing not a repeatable event, but I know of winning BBQ teams that took their class a number of times and were still learning from them.

I see all classes as needing several things.

1) A name... because without a name why are you paying them for a class?
2) Proven ability to win over time.
3) Teaching skills.
4) Applicable equipment and techniques
5) Successful students

There are things to be learned from any BBQer, but what you are paying a teacher of a class for is to shortcut your learning curve, part of that includes respect, because if you can't respect your teacher you won't bother to learn from them.

So pick a no name that you respect and go for it, and good luck to your learning experience.
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Here's a change Robert.

I still work here!

[masoncat1]

[eap0510]

Do to limited fund I have not had the privilege of competing in a contest. My goal is to shoot for my first contest next fall.

If funds were of no object I would definitely take Trigg or Myron's class. And I am sure without a doubt that I would learn a ton of information. I have spoke with both men and they are great guys to speak with.

Just my 2 cents but I would be more eager to take their classes if I saw them tearing up the circuit. Harry Soo and Tuffy Stone are definitely people that I would take a class from. I see them all the time winning and I would not mind plunking down the big bucks for their class.

-Eric

[INmitch]

Uh....Johnny took GC just a couple weeks ago in NM. His class is worth every penny.
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I'm simple & I can prove it.

[Garry]

Nobody wins them all. We competed against Johnny two weekends in a row. He kicked our ass in Artesia, NM and we finished ahead of him the next weekend in Rio Rancho. That's the nature of the game. In KCBS contests one big factor is the luck of the draw as to which tables your entry lands on. Judging is all over the place and if your entry lands on a table with a couple of conservative scoring judges you are at a disadvantage.
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Eat first, ask questions later!

[Garry]

By the way, don't expect to learn to cook barbecue at a competition cooking class. There is very little barbecue cooked at competitions these days.
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Eat first, ask questions later!

[EastTennQcrew]

Money is tight these days. And taking a class before competiting may not be the way to go. I would do a few comps and see how things go for you. Then look into taking a class.

The first class I took was Johnny's and Rod Grey's class together. Two for one, with different styles being shown. It was great, and both Rod and Johnny are great guys.

Cooking a comp can be very hard work and you have to stay on top of all the details for the whole comp. Losing track of just one item can really hurt your score in an area.

They commented that Johnny was 73, just one year yonger than my dad. I am willinig to cut him some slack for not winning like he used to. But he is out there most every week.

RandyE
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[Rocko-la]

I took Kelly Wertz's class then the following year, my wife sent me to Myron's class for a Christmas gift. I wanted to see two totally different methods of cooking. Do I copy them exactly? no, I still do it the way I do it. I did come away with a lot of tips and tricks to improve my method.

Not just the actual class, but if you get to talking to the other students, you can get a lot of information from their own experiences.

[TOM BURNS]

[brdprey]

tuffy seemed frustrated the last one i watched, he even went as far as to purchase an old jacks and attempt to copy myron. however i see tuffy throwing myron into the fire someday. the look on his face is that of "when this camera goes off im taking you out"- jmho

[BigRedsBarbecue]

I competed in the Festival of Discovery this past weekend as well. I have been competing for about a year and a half and I have to admit, I was a little intimidated when I saw the lineup. There were a few teams there that have been on Pitmasters and there were several top 25 teams in the nation. I finished 20 of 67 with a 4th place call in ribs. I must say though, my scores were a little hard to swallow. When you have variations ranging from 9-6 especially on apperance I'm not sure what to think.

I felt my brisket was the best I've ever cooked by a long shot, I had a guy from Texas tell me "I've eaten a lot of Brisket in my day and this is the best I've ever tasted" and a judge that left a comment saying the "pull/tenderness was perfect, the smell when the box opened was wonderful, felt as if I were eating a fine steak" but I placed 34th(i think).

Its hard to figure out what the judges are looking for but I am going to keep at it.
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[Chvymtl3]

I too am still new in competing. I took a KCBS judging class and that taught me a ton. I hope to take one of myrons classes soon. I would suggest a judging class and it is a LOT cheaper!
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[TOM BURNS]