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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 Big Bob Gibson's BBQ Book: White Sauce
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.
(Makes 4 cups)
DirectionsIn 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.
A great pulled pork and BBQ sauce recipe which is why I bought the book. My pork shoulders have turned out outstanding. I've got to work on the ribs yet. Read morePublished 1 month ago by Mark
great recipes including the tradition of classic barbecue in the SouthEastPublished 2 months ago by william j sennett
Great book for those interested in learning great BBQ techniques and recipes from an award-winning pitmaster.Published 2 months ago by Stan Winter
I used this book along with the SMOKIN one to prepare smoked ribs last weekend. They turned out "FANTASTIC!"
The best I've ever had!!!! Read more