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Read online or Download Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint (Full PDF ebook with essay, research paper)
by Chris Lilly



Product Details

ISBN-13:
9780307408112
Publisher:
Potter/TenSpeed/Harmony
Publication date:
05/12/2009
Edition description:
Original
Pages:
256
Sales rank:
168,690
Product dimensions:
8.04(w) x 10.00(h) x 0.66(d)

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

Related Subjects

  • ">Barbecue cooking

    Read an Excerpt

     

     

    Big Bob Gibson's BBQ Book

    Recipes and Secrets from a Legendary Barbecue Joint
    By Chris Lilly

    Clarkson Potter

    Copyright В© 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 В© 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.

     



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