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  • Big Bob Gibson's BBQ Book
  • Written by Chris Lilly
  • Format: Trade Paperback | ISBN: 9780307408112
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  • Big Bob Gibson's BBQ Book
  • Written by Chris Lilly
  • Format: eBook | ISBN: 9780307885814
  • Our Price: $15.99
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Big Bob Gibson's BBQ Book

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Recipes and Secrets from a Legendary Barbecue Joint

Written by Chris LillyAuthor Alerts:  Random House will alert you to new works by Chris Lilly

eBook

List Price: $15.99

eBook

On Sale: October 27, 2010
Pages: | ISBN: 978-0-307-88581-4
Published by : Clarkson Potter Crown Illustrated
Big Bob Gibson's BBQ Book Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Excerpt

Synopsis

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.

From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.

Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.


From the Trade Paperback edition.

Excerpt

Big Bob Gibson Bar-B-Q White Sauce

Makes 4 cups

People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white. For more than eighty years Big Bob Gibson’s has been dunking its golden-brown birds, fifty at a time, into a vat of this tangy, peppery white sauce. The steaming, glistening chickens are then cut to order for our customers.

For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe, which was made each day before the day shift arrived. However, even without doing the math, I can tell you that hundreds of cooks have passed through the pitrooms of Big Bob Gibson Bar-B-Q, so I don’t think you can describe this recipe as “closely guarded” anymore.

I do know that Big Bob’s techniques and recipes, including his white sauce, have influenced the flavors of regional barbecue in Alabama. The great thing about passing secrets is that every time they are shared they change slightly. There is now a large number of “authentic” versions of Big Bob’s original secret recipe and cooking method—all different from one another. This is one of my favorite examples.

• 2 cups mayonnaise
• 1 cup distilled white vinegar
• 1/2 cup apple juice
• 2 teaspoons prepared horseradish
• 2 teaspoons ground black pepper
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper


In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
Chris Lilly

About Chris Lilly

Chris Lilly - Big Bob Gibson's BBQ Book
CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won ten World BBQ Championships, six world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.
Praise

Praise

“Now anyone can accomplish the terrific BBQ of Big Bob Gibson’s. Chris Lilly demystifies the downright mouthwatering art of low-and-slow cooking.”
—Bobby Flay

“If barbecue is your religion, then Chris Lilly is your High Priest. Say Amen and Hallelujah. And pass the Wet-Naps.”
—Al Roker

“This is the reaffirmation of why Chris is a world champion ten times over. Great recipes, great book.”
—Ozzie Smith, hall-of-fame shortstop, St. Louis Cardinals
 
“Chris Lilly is the latter-day Big Bob Gibson and the present-day sultan of smoke. With this book, he’s given barbecue lovers a remarkable gift–generously sharing every single secret, tip, and hard-earned lesson he’s learned while shouldering his way to the top of the pit!”
—Danny Meyer, co-owner, Blue Smoke

“Fourth generation pitmaster Chris Lilly talks the talk, walks the walk, and shows you how to smoke the competition–not to mention make perfect ribs, pork butts, whole hogs, and of course Big Bob's iconic barbecued chicken with white barbecue sauce.”
—Steven Raichlen

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