Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint:

Description: Big Bob Gibson's BBQ Book by Chris Lilly Nobody does barbecue better than Big Bob Gibson Bar-B-Q, winners of the World Championship BBQ Cook-Off for six years in a row. Executive chef Lilly now passes on the family secrets in this quintessential guide. Color photographs throughout. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description For fans of authentic Southern cuisine and BBQ fanatics; for the thousands who visit the famed Big Bob Gibson Bar-B-Q restaurants yearly; and the hundreds of thousands who have invested in a smoker/grill and are ready to step it up from burgers to brisket.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-Qs award-winning seasonings and combinations. Youll learn the unique flavors of different woods and youll 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 youll want to save room for Lillys dessert recipes such as Big Mamas Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibsons BBQ Book honors the legacy of Big Bob Gibson-and of great barbeque. Author Biography 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 more thanten World BBQ titles in pork, chicken, ribs, and beef, and four WorldGrand Championshipsat "Memphis in May." Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibsons BBQ Book and Fire and Smoke. Review "Now anyone can accomplish the terrific BBQ of Big Bob Gibsons. 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, hes given barbecue lovers a remarkable gift–generously sharing every single secret, tip, and hard-earned lesson hes 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 Bobs iconic barbecued chicken with white barbecue sauce."—Steven Raichlen Review Quote "Now anyone can accomplish the terrific BBQ of Big Bob Gibsons. 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, hes given barbecue lovers a remarkable gift--generously sharing every single secret, tip, and hard-earned lesson hes 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 Bobs iconic barbecued chicken with white barbecue sauce." Steven Raichlen Excerpt from Book 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 Gibsons 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 restaurants 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 dont think you can describe this recipe as "closely guarded" anymore. I do know that Big Bobs 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 Bobs 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. Details ISBN0307408116 Author Chris Lilly Short Title BIG BOB GIBSONS BBQ BK Language English ISBN-10 0307408116 ISBN-13 9780307408112 Media Book Format Paperback DEWEY 641.76 Year 2009 Residence US Imprint Random House Inc Place of Publication New York Country of Publication United States UK Release Date 2009-05-12 AU Release Date 2009-05-12 NZ Release Date 2009-05-12 US Release Date 2009-05-12 Subtitle Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook Narrator Tom Judd Illustrator Quentin Blake Birth 1974 Affiliation Associate Professor of Psychiatry, Bipolar Clinic and Reseach Program, Massachusetts General Hospital Position Associate Professor of Psychiatry Qualifications M.D. Pages 256 Publisher Random House USA Inc Publication Date 2009-05-12 Illustrations 75 4-COLOR PHOTOGRAPHS Audience General We've got this At The Nile, if you're looking for it, we've got it. 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