Big Bob Gibson's BBQ Book
Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook
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4.0 • 39 Ratings
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- $13.99
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- $13.99
Publisher Description
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.
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.
Customer Reviews
Great
My favorite BBQ book of all time. Must have for a BBQ enthusiast!
Read it twice the day I bought it!
To be honest, as they tell you in this book, "No book will teach you how to BBQ"... But this book is very informational on the Southeast style BBQ of Memphis. It contains plenty of direction on how to master the slow cooking American BBQ that most of us know and love. To be honest the history of an influential BBQ "Pit-Master" was enough to buy this book alone, but adding the technique of wood burning and and stories shared between two pro's that spread over 80 years and THE RECIPES... I've read plenty of cooking and BBQ books, and this book is an all time great!