Smokin' Triggers Competition Cooking School
August 23-24th, New Orleans, LA
Johnny Trigg, the "Godfather of Ribs" hosts his annual Competition Barbecue Class in New Orleans, LA.
The fire starts at 3am
Johnny & Trish Trigg
Trimming a brisket
Note taking was fast and furious.
An inside Jamobo Pitat 275 degrees
First up, chicken thighs.
Shake, shake shake
Ready for the smoker
Ready to eat
Competition Chicken box ready for turn in.
Pork Shoulder
Keeping the fire at 250°
Note the pork loin "money muscle"
Lots of Parkay
Competition Pork box with pulled pork and two pork loins
Removing the bone side membrane
Starting with an Apple Juice rub.
Ready in 4 1/2 hours
Competition Rib box with eight ribs
Snake River Farms Prime Wagyu Brisket
Trimming excess fat down to 16 lbs.
Brisket "Point" muscle trimmed for Burnt Ends
Three briskets for the class lunch
Competition Brisket box with Burnt Ends
Johnny Trigg, Three time Jack Daniels World Champion