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.
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 pitmasterChris Lillytalks the talk, walks the walk, and shows you how to smoke the competition not to mentionmake perfect ribs, pork butts, whole hogs, and of course Big Bob's iconic barbecued chicken withwhite barbecue sauce. Steven Raichlen"
Number Of Pages: 256
Published: 12th May 2009
Publisher: Random House USA Inc
Country of Publication: US
Dimensions (cm): 25.2 x 20.3 x 1.6
Weight (kg): 0.88