Synopses & Reviews
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.
Synopsis
From dry rubs to glazes and from sauces to slathers, Lilly, the great-grandson-in-law of Big Bob Gibson, gives the lowdown on their award-winning seasonings and combinations and insider tips, along with easy-to-follow instructions.
Synopsis
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.
Synopsis
Bill and Cheryl Jamison, the and#8220;king and queen of grilling and smokingand#8221; (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce.and#160; Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any oland#8217; backyard cook the means to create championship-style BBQ with ease.
The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography,and#160;for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both.and#160; Seventy of the recipes are for smoke-cooked and#8216;Qand#8217;; 55 are for grilling; and the remaining 100 are for either oneand#8212;with specific directions on how to fine-tune the recipe for one or the other method.
Synopsis
An illustrated guide to mastering the art and technique of braising, barbecuing, and slow roastingand#160;at home from The Culinary Institute of America.
Synopsis
Low and Slow is the book for anyone whoand#8217;s ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, tooand#8212;together the three pillars of low and slow cooking. With
Low and Slow, youand#8217;ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume thatand#8217;s sure to become your go-to handbook for all things slow cooking.
Low and Slow explains what you need to know to make the most of every cut of meat, any time of year, whether youand#8217;re braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if youand#8217;re passionate about cooking meat, this may be the only cookbook you ever need.
About the Author
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appand#233;tit has pronounced the Jamisons and#8220;the king and queen of grilling and smoking.and#8221; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. andnbsp; Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. andnbsp; Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nationand#39;s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appandeacute;tit has pronounced the Jamisons andldquo;the king and queen of grilling and smoking.andrdquo; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Marketand#39;s five Texas locations.
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmersand#39; Market and the Northern New Mexico chapter of Les Dames dand#39;Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where and#39;barbecueand#39; was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Table of Contents
Acknowledgments
Introduction
Chapter 1: Getting Started
Chapter 2: Braising
Chapter 3: Barbecuing
Chapter 4: Slow Roasting
Chapter 5: Sides
Chapter 6: Sauces and Rubs
Glossary
Index