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… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
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… — Johnny Trigg Copy Share Image
For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder. — Johnny Trigg Copy Share Image
A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little… — Johnny Trigg Copy Share Image
A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will… — Johnny Trigg Copy Share Image
Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But… — Johnny Trigg Copy Share Image
