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Archive for July 12th, 2010

Johnny Trigg has been cooking barbecue, and winning, for some years now. Infact, so far he has managed to bag over $550,000 dollars in prize money as he has worked his way through a myriad of BBQ events while claiming a whole slew of titles along the way.

Featured in the TV show BBQ Pitmasters that has aired over the last few weeks on TLC, Johnny has been fortunate enough to escape a great deal of anguish that the other competitors have (see the power outage that affected Lee Ann Whippens rottiserie).

Alvarado born Texan, Johnny Trigg is well known for his top quality ribs, winning solid placements in events, and was named Grand Champion in the 15th annual Pork Checkoff-sponsored Great Pork BarbeQlossalTM way back in 2002.

At the time, his winning team, Smokin Triggers, earned cash and prizes including the grand prize of $5,000 and a Kingfisher Kooker valued at $1,700.

Things have only move onward and upward for Trigg since then, as he also won the Jack Daniel’s Championship in 2000 and 2003 and so far, has taken over 40 Grand Championships nationwide.

Much like Tuffy Stone, the relatively laid-back Trigg who is often called “The Grandfather of BBQ”, favors the use of a 26″ offset Jamie Geer built Jambo Pit that he has used with great success since he started competing seriously over a decade ago.

Johnny Triggs Smokin’ Triggers BBQ Grilling Tips

1. Purchase quality meats.

2. Use a rub or spice that will bring out the flavors.

3. Do not overcook the meat. Use a temperature gauge to check the doneness of the meat.

4. Use lump charcoal instead of bricks.

5. Do not soak wood chunks. It will add too much smoke flavor.

Johnny Trigg is set to perform well in TLC’s BBQ Pitmasters, among the stiff competition of Myron Mixon, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Tuffy Stone who are all competing for the $40,000 prize.

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About the Author:
I hope you enjoyed reading about Barbecue Pro, Johnny Trigg. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Johnny Trigg and Smokin’ Triggers and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of guides, barbecue recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.
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What’s far better than a rotisserie chicken? A rotisserie chicken cooked above charcoal on a Weber BBQ rotisserie. Home-cooked food is often far better than take-out and anything done on the rotisserie; ribs, chicken, turkey, is sure to be a treat. We grill out most nights during the summer because it helps continue to keep the inside of the house cool with no oven on and meals are a lot more like a picnic when we have them on the patio.

I’ve tried other rotisseries in the past but either they didn’t fit my kettle grill or the motor wasn’t strong adequate or even the rotisserie would be off balance and jam. Weber seems to have solved these issues and produced a rotisserie that’s set and forget. All you need to do is set your timer or thermometer and keep your stomach from growling too loudly!

I especially like rotisserie done over charcoal, which is why I like to use my kettle grill. The Weber 2290 fits my 22-1/2 inch kettle grill just perfect with no requirement to prop or fuss having the proper fit.

A feature I actually like with this rotisserie is the counterbalance control. If the meat is too heavy for your rotisserie, it will stop with the heaviest weight on top. From there, it is possible to adjust the counterbalance to the weight of the meat and the rotisserie will then turn at a steady pace cooking your dinner.

The motor on this rotisserie is also pretty quiet and extremely heavy duty. I roasted a 15-pound turkey on it as a test run and following having the counterbalance arranged, it ran with out a trouble. I never had to reset the counterbalance in the course of the cooking time.

Cleanup is usually a breeze as the 1-piece spit slides out of the motor and it as well as the skewers are usually wiped down with soap and water separately. I haven’t had anything at all burn or stick to them. The complete unit just gets hung up for your next use. Though I have to say it hasn’t been put away for long so farbecause the Weber BBQ rotisserie gets utilised so often.

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About the Author:
I love to try out new recipes on the grill and enjoy searching out new gadgets and recipes to use.  The Weber BBQ rotisserie is one of my newest and favorite.  Stop by my site http://rstonehouse.com/giftreview to see what great deals and gadgets I’ve found this week to make your grilling even tastier and easier.
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At first thought, a talking meat thermometer for the grill seemed pretty frivolous and then I tried it. After trying the Oregon scientific thermometers out over the 4th of July I have to say I’m hooked. Yes, I do love gadgets, but it was very useful as well.

I had a brisket on the smoker the day of the party that I wanted to be juicy and tender for a crowd. It’s hard for me to tell when meat on the smoker is done just right. The color isn’t an indicator and I don’t like to poke at it and release the juices I’m working so diligently to keep inside. I used to use a regular oven meat thermometer, but that also meant that I had to repeatedly picking up of the smoker or grill to check on the thermometer and that would let the heat out.

The wireless talking BBQ thermometer sounded like a fun solution. It has a 6 inch stainless steel probe to insert into the food that’s cooking. Stick the probe into the meat (or fish or whatever) and run the 40 inch wire outside the oven or grill. The sensor will display the current temperature of the meat ranging from 32 to 575 degrees. It’s easy to check it at a glance with no need to open up the oven or grill.

If you don’t want to hover around the oven or grill to keep checking on dinner, the remote measures 3-2/5 by 3-2/5 by 1-1/5 inches and can receive the signal from 330 feet away. I really liked that I spent more time visiting with friends and family than I did checking on dinner. With the remote in my pocket I didn’t feel like I had to keep such a close eye on things dinner to see how far along they were. The remote was set to tell me when the food was “almost done” and then “done”.

Of course, I had done a test run with the Oregon scientific thermometers before the party on a pork tenderloin on the grill. I was pleased to see how accurate it was and how tender and juicy the meat came out. With the testing out of the way, I felt relaxed to let the talking thermometer do the work at the party and tell me when the food was “almost done”, so I could get my platter, etc out to take the food off the smoker.

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About the Author:
I love to try out new recipes on the grill and enjoy searching out new gadgets and recipes to use.  The Oregon Scientific Thermometers are some of my newest and favorite.  Stop by my site http://rstonehouse.com/giftreview to see what great deals and gadgets I’ve found this week to make your grilling even tastier and easier.
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