A Quote by Johnny Trigg

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

Quote Topics

Adding Adds Also Any Around Barbecue Chunks Country Flavor Good Great Heavier Like Meat Mellow Most Oak Option Prefer Sections Sell Smoke Stores Supermarkets Three Two Walmart Which Will Wood Work

Quote Author

Johnny Trigg
Born: 1938

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

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

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.

Jose Andres

Lee Ritenour

Well, Smoke n' Mirrors has very much a world music flavor and it doesn't park itself in one country. It borrows heavily from the Brazilian angle, which is dear to my heart, and I recorded several albums with that flavor. Probably even more so than the Brazilian flavor, there's an African, South African and West African influence and on a couple of other tracks there's some Latin flavor and there's some Indian tables on one track, all centered around my jazz guitar and acoustic guitars, and very much a Lee Ritenour sound.

Lee Ritenour

Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.

Tom Douglas

We think the fire eats the wood. We are wrong. The wood reaches out to the flame. The fire licks at what the wood harbors, and the wood gives itself away to that intimacy, the manner in which we and the world meet each new day.

Jack Gilbert

October, here's to you. Here's to the heady aroma of the frost-kissed apples, the winey smell of ripened grapes, the wild-as-the-wind smell of hickory nuts and the nostalgic whiff of that first wood smoke.

Ken Weber

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 flavor. Also, it helps keep your meat a real golden mahogany-looking color and prevents it from turning black.

Johnny Trigg

Ooo, let’s see, I need to get my spicy barbecue sauce. Definitely some oven mitts, ‘cause he’s gonna be hot from being flame-broiled. I need to get a couple of them apple trees to make wood chips so the meat be nice and appley tasting. Give it that extra yumminess, ‘cause I don’t like that Daimon flavor. Ack! (Simi)

Sherrilyn Kenyon

I smoke on the mic like Smokin' Joe Frazier, The hell raiser, raisin' hell with the flavor.

Inspectah Deck

I've weaned myself down to about, on a great day, on a really great day, three cigarettes. For a nicotine junkie the essential cigs are three: the first-of-the-day cigarette smoked after lunch, the after-dinner cigarette and then the one taken whenever you want - the luxury-wild-card smoke. It used to be quite a bit more. It used to be, I'd smoke the table. I'd smoke the patch. I'd smoke the gum. So I feel good about it.

Johnny Depp

Man, the flavor of a pineapple is 100 times more powerful than the flavor of meat.

Jose Andres

September is the time to begin again. In the country, when I could smell the wood-smoke in the forest, and the curtains could be drawn when the tea came in, on the first autumn evening, I always felt that my season of good luck had come.

Eleanor Perenyi

Can a woodchuck chuck wood? Because the question is, "how much wood could a woodchuck chuck if," so you haven't established or proved without any shadow of a doubt that a woodchuck could chuck wood. Frankly, I believe that they chew wood. I don't think they can chuck wood at all! I take offense to the whole chucking question.

Tim Allen

I feel like I'm on crutches when I have to go by the dialogue sheet. I want the artiste's natural, spontaneous reaction and vocabulary so that it adds a genuine flavor to the scene without which the sequence becomes entirely cinematic.

Vignesh Shivan

A Quote by Johnny Trigg

Quote Topics

Quote Author

Related Quotes

Related Authors