A Quote by Johnny Trigg

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

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Johnny Trigg
Born: 1938

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

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

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

Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside from burn. Yet occasionally, a condiment comes along that's like a black hole, compressing physics-defying amounts of flavor in a tiny package. Such is the case with Auria's Kitchen sambal sauces.

Chris Morocco

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

When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.

Mario Batali

I have spent a good part of my life looking for the perfect barbecue. There is no point in looking in places like Texas, where they put some kind of ketchup on beef and call it barbecue. Barbecue is pork, which narrows the search to the South, and if it's really good pork barbecue you are looking for, to North Carolina.

Charles Kuralt

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Roy Choi

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Tom Douglas

(The baby sneezed. Wulf jumped as fire shot out of its nostrils and almost singed his leg.) Excuse me. I almost made Dark-Hunter barbecue, which would be really sad ‘cause I ain’t got no barbecue sauce with me. (Simi)

Sherrilyn Kenyon

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

William Allen White

We don't really want to work for a corporation; however, we do aspire to one day make a barbecue sauce that doubles as a cologne, and we would like to promote that ourselves. We would like to create a cologne barbecue sauce benchmark of success.

Charles Lincoln Neal

Walmart has stores in almost every city in North America. When they go to same-day delivery, they don't have to build warehouses across North America like Amazon has to do. It is so much cheaper for Walmart to use existing stores as distribution centers.

John Layfield

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

Marisol Nichols

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

A Quote by Johnny Trigg

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