Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ $3.99 shipping
+ $3.99 shipping
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint Paperback – May 12, 2009
|New from||Used from|
Garth Brooks: The Anthology Part 1 | Limited Edition
A great gift for country music fans, The Anthology Part 1 includes CDs containing the music of Garth's first five years, and behind-the-scenes photographs and stories never before made public. Learn more
Frequently bought together
Customers who bought this item also bought
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 Big Bob Gibson's BBQ Book: White Sauce
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
(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.
From 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. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
The other great part is that it talks a lot about the practical things you need to do for a successful smoke, as well as addressing many of the pitfalls and challenges.
The book contains more than just great barbecue recipes. It intersperses that with the history of Big Bob Gibson BBQ, from the restaurant's beginning as a backyard labor of love to its present level of success as a world-renowned maker of barbecue food, sauces and rubs and competitive barbecue team. The story of Big Bob Gibson and his restaurant help barbecue chefs of any experience level remember the most important lesson of great meat - patience. Like great barbecue, Big Bob's personal quest to perfect his craft proves that the best results take time, effort and practice.
Any cook book can provide recipes and any chef can follow directions. But Chris Lilly gives you more than just recipe directions in this book. He masterfully explains the other things; the little details that recipes can't teach you but that are crucial to their success. He tells you what only a true pit master would teach you.
Don't let this endorsement scare you if you consider yourself a novice or too inexperienced to benefit from such sage advice. There are recipes in this book I have made with grade school children helping me. They are simple to read and understand but take a time and practice to master. This is a great resource for starting that quest.
I can't stress this enough. If you want a barbecue cook book, I can't imagine how this book could possibly disappoint you!
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.
P.S. We highly recommend the recipes for the Memphis Red and White BBQ sauces. We were wary of the latter but once we tried it.......
Most recent customer reviews
recipes are killer especially the rubs & sauces