| Johnny Trigg has been cooking barbecue, and | | | | $5,000 and a Kingfisher Kooker valued at $1,700. |
| winning, for some years now. Infact, so far he has | | | | Things have only move onward and upward for Trigg |
| managed to bag over $550,000 dollars in prize money | | | | since then, as he also won the Jack Daniel's |
| as he has worked his way through a myriad of BBQ | | | | Championship in 2000 and 2003 and so far, has taken |
| events while claiming a whole slew of titles along the | | | | over 40 Grand Championships nationwide. |
| way. | | | | Much like Tuffy Stone, the relatively laid-back Trigg |
| Featured in the TV show BBQ Pitmasters that has | | | | who is often called "The Grandfather of BBQ", favors |
| aired over the last few weeks on TLC, Johnny has | | | | the use of a 26" offset Jamie Geer built Jambo Pit |
| been fortunate enough to escape a great deal of | | | | that he has used with great success since he started |
| anguish that the other competitors have (see the | | | | competing seriously over a decade ago. |
| power outage that affected Lee Ann Whippens | | | | Johnny Triggs Smokin' Triggers BBQ Grilling Tips |
| rottiserie). | | | | 1. Purchase quality meats. |
| Alvarado born Texan, Johnny Trigg is well known for | | | | 2. Use a rub or spice that will bring out the flavors. |
| his top quality ribs, winning solid placements in events, | | | | 3. Do not overcook the meat. Use a temperature |
| and was named Grand Champion in the 15th annual | | | | gauge to check the doneness of the meat. |
| Pork Checkoff-sponsored Great Pork BarbeQlossalTM | | | | 4. Use lump charcoal instead of bricks. |
| way back in 2002. | | | | 5. Do not soak wood chunks. It will add too much |
| At the time, his winning team, Smokin Triggers, | | | | smoke flavor. |
| earned cash and prizes including the grand prize of | | | | |