Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which… — 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… — 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
