Johnny Trigg Quotes

• A meat temperature gauge is a priceless tool. You can get a very inexpensive one at most hardware or sporting goods stores, which will easily help you determine the temperature of your meat so it is not over or undercooked. Pork is normally done at about 160, internal temperature. Steaks are cooked medium rare from 145 to 150. 165, medium. Well done is about 175, internal temperature.

  Johnny Trigg

  Gauges, Tools, Done

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• 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 cause your grill to get much hotter than briquettes. Also, briquettes have chemical filler which holds saw dust together and can change the taste of the food.

  Johnny Trigg

  Dust, Together, Use

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• 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 your meat. However, if you already have a gas grill, you can bring in some smoke flavor by tightly rolling wood chips in tin foil really tight and placing them on the top of your burners.

  Johnny Trigg

  Meat, Rolling, Tin

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• Wait until the end, like the last two or three minutes of cooking, to add barbecue sauce, so it cooks into your meat. But if you add it too early, it will make your fire flame up. You don't have to slather on the sauce. Just lightly paste each side.

  Johnny Trigg

  Flames, Two, Fire

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• A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor.

  Johnny Trigg

  Black, Add, Onions

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• Me gusta tener una botella de spray llena de zumo de manzana para rociar la carne. Ya sea cerdo, pollo o ternera, añade sabor. Además, ayuda a mantener la carne de un color caoba dorado y evita que se ennegrezca.

  Johnny Trigg

  Real, Color, Apples

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• 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 go out because fire must have oxygen.

  Johnny Trigg

  Fire, Oxygen, Flames

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• Adding two or three chunks of wood to the coals adds a great smoke flavor to meat. I prefer pecan wood, which adds a mellow smoke flavor, but any good wood will work. And most barbecue sections in stores and supermarkets around the country, like Walmart, sell hickory wood, which adds a heavier smoke flavor. Oak is also a good option for a mellow smoke flavor.

  Johnny Trigg

  Country, Two, Add

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• Un aliño básico multiuso: mezcle una o dos cucharadas soperas a partes iguales de pimienta negra, ajo granulado, cebolla asada y cebolla en polvo. Eso le dará una base realmente buena para cualquier tipo de carne. Aumente la cantidad si va a asar grandes cantidades.

  Johnny Trigg

  Real, Dos, Dar

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• 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 Ponca City, Oklahoma. It's just awesome and has tremendous flavor. Many professional cooks use it and it can be found at Kroger and Walmart stores around the country. I use the Original, which has a white label and is a classic. But there's also a hickory flavor, called Hickory Smoke and one that has a little heat.

  Johnny Trigg

  Country, Oklahoma, Years

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• Para un aliño con sabor dulce: mezcle sólo un poco de azúcar moreno ligero con pimienta de ajo, pimienta negra y cebolla en polvo.

  Johnny Trigg

  Sweet, Light, Black

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