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.
From the Trade Paperback edition.
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Product Details
Author:
Chris Lilly
Paperback:
256 pages
Publisher:
Clarkson Potter
Publication Date:
May 12, 2009
Language:
English
ISBN:
0307408116
Product Length:
8.05 inches
Product Width:
0.67 inches
Product Height:
10.01 inches
Product Weight:
2.0 pounds
Package Length:
9.9 inches
Package Width:
7.9 inches
Package Height:
0.6 inches
Package Weight:
1.8 pounds
Average Customer Rating:
based on 58 reviews
Customer Reviews
Average Customer Review: ( 58 customer reviews )
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Most Helpful Customer Reviews
34 of 34 found the following review helpful:
Simply excellent Jun 08, 2009
By J. Fulton This book contains a variety of recipes along with ample history of Big Bob Gibson's barbecue.
At present, I have tried from the book: (1) the pork shoulder recipe, served with the Memphis style sauce (2) the whole butterflied chicken, served with Bob Gibson's famous white sauce.
Both were outstanding and each was easily worth the price of the entire book, particularly the white sauce-WOW.
both followed classic barbecue techniques and did not require excessive preparation or a half dozen steps.
In addition to covering the most common types of barbecue, the book also includes side dishes, an occassional dessert, and a variety of sauces--most derived from something done at Big Bob Gibson's or by Chris Lilly in competition.
There are lots of great barbeque books out there, what this book brings is (1) recipes that have routinely won awards at barbecue competitions-lots of awards, (2) some unique Bob Gibson sauces that are terrific (3) a enjoyable history of the man and the restaurant.
I look forward to trying more recipes in the future.
NOTE: I tried these on the big green egg, which is well suited for long cooking sessions. Even though the book does not address ceramic cookers, the recipes are not equipment specific. But the obviously amazing results possible (and amply described) with a true barbecue pit and 100% hickory make it clear there is another level of barbecue out there.
56 of 65 found the following review helpful:
Look carefuly before you buy. Aug 10, 2009
By Renaissance Consumer Chris Lilly is one of the best BBQ chefs in the country. However, I am disappointed with his efforts here. This book is true to the title. Most pages are about the history of Big Bob Gibson's BBQ joint. Lots of pictures. This part is interesting, but not helpful to someone who wants to cook. The recipes are some basics and some off-the-chart stuff with unusual ingredients. He doesn't disclose a lot of Gibson's recipes, but gives something close. He has 4 or 5 recipes for a whole hog, but nothing (or very little coverage) for some basics like a beef chuck shoulder and other cuts. He assumes you will BBQ indirectly on a Weber kettle. All in all, this is not a basic book. His coverage of rubs is great, but doesn't teach anything about other essential topics. After you've mastered BBQ smoking, get this for historical interest.
6 of 6 found the following review helpful:
The Best of The Best May 27, 2009
By CT Chris Lilly is simply the best there is. The man really knows his stuff and shares his award-winning secrets in this beautifully written book. Full of historical and personal anecdotes, it reads like a memoir at times. I couldn't put it down. The recipes are easy-to-follow with readily available ingredients, and complete with suggestions on cooking method, time, and type of wood to use. This BBQ book is so much more than one might expect, going beyond your smoked meats, rubs, marinades, and glazes, and sides of beans, potatoes, and coleslaw (and those delicious recipes are all included along with the whole pig roast for the purist). Keep turning the page and you'll discover appetizers or sides like Scallops with Burnt Ends; Grilled Fruit Skewers with Spicy Maple Cumin; Stuffed Red Bell Peppers with Maple Baked Beans, too.
Once a "rookie Q'er" who may have sat on a stump staring at a pit a few more times than he may care to count to learn the ropes, Chris Lilly now commands that very pit, pushing the envelope, and keeping it fresh and interesting at every turn. Buy the book...then buy it again for your friends. Y'all be glad you did!
8 of 9 found the following review helpful:
Q from the Bottom Up. Mar 16, 2010
By Tim The Foodman Kaylor
"Tim"
I'm from the South. That being said, I believe this to be one of the more complete books on barbecue. It's loaded with tips from a real, practicing pit master. There's page after page of recipes and practical information that both beginning and master barbecue enthusiasts can put to use. The price for this plethora of information is a very good value. Lots of color photos and instructions. There's lots of barbecue history, based mostly on the restaurant. Would I buy this book again? YES, Absolutely! In fact, I bought one for my step-son for his birthday. Buy it; you will not be disappointed.
5 of 5 found the following review helpful:
Great Book!!! Jul 05, 2009
By J. Santiago
"Jaemin"
I enjoyed this book a lot. I cooked Big Bob's famous chicken recipe with the white sauce...Awesome! I just started cooking bbq and this book is a great read for history, tips, and above all recipes. I also just finished cooking one of the pork shoulder recipes for the 4th of July and all I have to say is there were no left overs. I will definitely be busy for the next year trying all these recipes. Low and Slow is the way to go and Chris Lilly is the master.
based on 58 reviews
Look carefuly before you buy. Aug 10, 2009
By Renaissance Consumer
Q from the Bottom Up. Mar 16, 2010
By Tim The Foodman Kaylor
"Tim"
