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

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

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by Chris Lilly
     
 

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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

Overview

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.

Editorial Reviews

From the Publisher
“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

When you've won the World Championship BBQ Cook-Off for six years in a row, you have every right to grab a fistful of napkins and go off and gloat. But Chris Lilly, the executive chef at Big Bob Gibson Bar-B-Q of Decatur, Alabama, thinks that it's time to pass on the time-honored lessons of four generations of barbecue master cooks. Big Bob Gibson's BBQ Book dispenses the restaurant's best-kept secrets about everything from dry rubs and glazes to sauces, cooking temperatures, combinations, and sides. Readers will learn everything they need to know to feast on first-rate pulled pork, smoked beef brisket, pit-fired poultry, and ribs. Succulent wisdom.
Publishers Weekly

Lilly, a world-champion pit master and executive chef of Alabama's Big Bob Gibson's Bar-B-Q, shares long-held family secrets from the restaurant's founder in this homage to pure barbecue tradition. Lilly covers the process from beginning to end, starting with the setup, varieties of grills and cookers, wood selection and seasoning. Throughout, he provides valuable tips on everything from temperature gauges to positioning chicken on the grill. As acknowledgment that flavor is important but the true measure of barbecue is the tenderness and moistness of the meat, many of Lilly's recipes focus on slow cooking and include more than meat. Bell pepper bundles, big mama's pound cake, honey-garlic tomato sauce and grilled marinated mushrooms show the breadth of his expertise. Beef, pork and chicken are, as expected and deserved, the focus of much of his attention. Mushroom-crusted beef tenderloin, pork shoulder and barbecue ribs are among the gems he includes. 75 full-color photos. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9780307408112
Publisher:
Potter/TenSpeed/Harmony
Publication date:
05/12/2009
Edition description:
Original
Pages:
256
Sales rank:
95,725
Product dimensions:
8.04(w) x 10.00(h) x 0.66(d)

Related Subjects

Read an Excerpt

Big Bob Gibson's BBQ Book

Recipes and Secrets from a Legendary Barbecue Joint
By Chris Lilly

Clarkson Potter

Copyright © 2009 Chris Lilly
All right reserved.

ISBN: 9780307408112

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.

Continues...

Excerpted from Big Bob Gibson's BBQ Book by Chris Lilly Copyright © 2009 by Chris Lilly. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet 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.

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Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint 4 out of 5 based on 0 ratings. 22 reviews.
Anonymous More than 1 year ago
This book was very useful and had lots of excellent recipes. I gave it to a friend who enters a lot of barbque competions and he loved it! He can't wait to try some of the new rubs and side dish recipes. I tried a few myself and found the directions easy to follow, all measurements very clear and best of all - the results were tasty. Whether you are just starting out learning how to get the most out of your bar b que grill or you're already a master - you'll find something useful in this book. This is a very good gift choice for friends and family and I really enjoyed it.
mtheele More than 1 year ago
It is not all about putting a pork butt on a smoker and taking it off in 12-14 hours, although the peach injected pork butt was fabulous. There are other recipes too...apple cranberry glaze, Michigan Cherry Sauce to put on a pork loin. The beef brisket (the one in foil) was easily the best I have ever made. Great recipes, very informative.
LAHamm More than 1 year ago
Do you love to cook with wood, charcoal, and smoke? This is the book for you. The story of Big Bob Gibson's eponymous BBQ joint is good reading, but the real value is in the techniques and recipes. Who would ever have thought of WHITE barbecue sauce? Mayonnaise-based, it is the to-die-for seasoning for BBQ chicken in Alabama. Big Bob dreamed it up, and made it famous. Chris Lilly continues the tradition, winning BBQ cooking contests and now, writng it all down for BBQ enthusiasts. Get this book; it is the real deal.
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This is delious!
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kayakchef73 More than 1 year ago
Once being a professional chef and now an instructor of culinary art, it is very had for me to purchase a cook book. I found this book very helpful in explaining BBQ techniques to my students, and actually using a few of the helpful tips have made my BBQ a lot better. I found some of the recipes very refreshing not to mention found several interesting recipes that I have and will be trying out. Although this book does not give you the per pound, heat & time scale (apparently not many BBQ books do) I found it very useful.
Anonymous More than 1 year ago
DB65 More than 1 year ago
Big Bob Gibson recipes are terrific. I have only made one of the recipes, but I have made it three times, and everyone loves it. The pictures are mouth watering - they will make you want to become a pit master. The recipes are easy to follow. Almost every thing you need to prepare the food is already in your house or easy to find at your local grocer. No trips to specialty stores searching for expensive ingredients. Big Bob's story is weaved throughout the book. His history is a fun read.
Anonymous More than 1 year ago
I got this for him for a father's day gift and he has read it every night since. He says that he likes the stories that are in the book and that it is definately one of the better recipe books that he has read.
ReaderWA More than 1 year ago
great book- wonderful sounding recipies- great photos- bought this for my husband but I am enjoying this as well!!
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