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Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Jointby Chris Lilly
Synopses & Reviews
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.
The first cookbook from the six-time winners of the World Championship BBQ Cook-Off passes on family secrets for making great barbecue, including dry rubs, glazes, sauces, and slathers, as well as recipes for side dishes and desserts. Original.
About the Author
\Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, CHRIS LILLY oversees the two company-owned restaurants as well as their new chain of franchises.
Table of Contents
Getting ready — Ode to pork — Beef: big and bold — Pit-fired poultry — Four hooves and a fire — Rack of ribs — Sauces and slathers.
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