Download Ebook Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, by Chris Lilly
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Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, by Chris Lilly
Download Ebook Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, by Chris Lilly
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Amazon.com Review
Book 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. 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. Ingredients 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) Directions 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.
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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.
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Product details
Paperback: 256 pages
Publisher: Clarkson Potter; Original edition (May 12, 2009)
Language: English
ISBN-10: 0307408116
ISBN-13: 978-0307408112
Product Dimensions:
8 x 0.7 x 10 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
250 customer reviews
Amazon Best Sellers Rank:
#23,699 in Books (See Top 100 in Books)
High quality, very informative and has some incredible looking recipes. I have not yet had the opportunity to try the recipes but will soon. There are recipes for numerous BBQ sauces....This is rare as most are closely guarded secrets.
Northern Alabama is one of the great capitals of American barbecue. Big Bob Gibson's BBQ restaurant in Decatur, Alabama is like ground zero for this style of cooking. With this excellent cookbook Chris Lilly shares with the reader how they do BBQ at Big Bob Gibson's.Mr. Lilly instructs you how to build fires, construct BBQ rubs, and make delicious sauces. However, like a good teacher he encourages you to do whatever works best for you.Recipes include traditional BBQ items like pork shoulder, beef brisket, brined chicken, turkey breast, and pork ribs. There are also some unusual recipes like head of beef, grilled rabbit, and barbecue goat.Chris Lilly includes some excellent side dishes like coleslaw, turnip greens, and Brunswick stew. Desserts are also included like "Big Mama's Apple Nut Cake" and apple rolls.Big Bob Gibson's BBQ Book has totally changed my eating and cooking habits. I can no longer enjoy chicken without Alabama White Sauce. If you're looking for a Holy Grail of BBQ cookbooks there isn't one. However, if I had to have just one barbecue cookbook in my collection then Big Bob Gibson's BBQ Book would be it!
Great book for a recreational smoker like me. One of the things I like the most is that it pretty much only has the tried and true recipes, which means you tend to get one recipe for each cut and type of meat. That way it limits your choices and encourages you to tweak the recipes if they are not to your liking rather than browse a wide array of possibilities.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.
By far the best book for learning how to BBQ successfully. Well written, entertaining and insightful. Not a "do it this way" guide, more a "we do it this way because..." and "if you want to do this, we recommend this approach, because...". We've gained a tremendous amount of knowledge from reading this book and working through the recipes which have been uniformly outstanding. If you are looking for diverse, high quality, delicious recipes for rubs, sauce and mops this book will not disappoint. It also provides you with the knowledge to develop your own signature rub and/or BBQ sauce if that's something you feel the need to do. We will never, ever buy BBQ sauce from a grocery store again. The preperation time for an average rub is 10 minutes and an average BBQ sauce is 30 minutes. Once they're made they tend to be good for a couple of weeks making it easy to prepare these for later in the week. This book is very much focused on traditional "low and slow" BBQing. As a result cooking times can be long, 2 to 12 hours depending on the size of the cut, but the flavor and tenderness of the resulting meat is to die for.If you have never used indirect heat (typically 225 degrees)and smoke to cook food before you are in for a treat. This book provides the guidance many of us need to get the most from our existing outdoor grill or BBQ. If you decide to invest in a new BBQ the information provided here will help you to find one which best suites you and your lifestyle.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.......
If you're into BBQ, than this is you're book. I've made countless recipes out of this book and they have all been excellent. You can really travel the globe via the recipes you find here. The only thing I wish Chris would have covered more was Korean BBQ. Although he does include many variations of bbq outside of the US. This book has helped me craft some of my own flavors successfully. Thanks!
The book is entertaining to read with stories about Bob Gibson and Chris and the families. The history of the restaurant is great for context and history.The recipes are in most cases appliances to any kind of smoker or charcoal barbecue.The rib recipes appealed to me most.
I'm new to "low and slow" BBQ and recently purchased a Weber Smoker Mountain smoker. I have a handful of BBQ books and this is by far my favorite. Chris Lilly weaves interesting history, gorgeous pictures and classic recipes into a very concise and user friendly manual. You even get the feeling he's (almost) giving away family secrets. I have smoked up a few of his recipes to date (Gibson's baby back ribs, whole chickens with white bbq sauce) and they came out great. We even made his bbq sauce from scratch and his fantastic red-skin potato salad.What's remarkable is the simplicity of many recipes. Plus, this book doesn't overwhelm you with 20+ ways to cook ribs, etc. Instead, the focus is on a handful of the most popular, or successful recipes, from each major meat category - plus quite a few classic side dishes and his famous sauces and rubs. Along with the Weber smoker online community, I feel this book allowed me to quickly jump into bbq with pretty good results.
I have so much respect for Chris Lilly. Not only is he an accomplished BBQ competitor, but he's portrayed as being a genuine, intelligent, and giving person who sincerely wants to help others achieve similar success. Not only does the book provide great recipes, but it also educates you along the way so that you can branch off and start your own creations with confidence when you're ready. He also provides background information on the restaurant and philosophies of Big Bob Gibson, which ultimately ties everything together and gives you some insight into why BBQ is done the way it is today. In summary, this is one of the best books I've ever purchased (on any subject), and there is no way you can go wrong by buying this book.
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