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. <p/>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 flavours 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. <p/>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 colourful stories, Big Bob Gibson's BBQ Book honors the legacy of Big Bob Gibson--and of great barbeque.
"If barbecue is your religion, then Chris Lilly is your High Priest. Say Amen and Hallelujah. And pass the Wet-Naps." --Al Roker
"This is the reaffirmation of why Chris is a world champion ten times over. Great recipes, great book." --Ozzie Smith, hall-of-fame shortstop, St. Louis Cardinals
"Chris Lilly is the latter-day Big Bob Gibson and the present-day sultan of smoke. With this book, he's given barbecue lovers a remarkable gift-generously sharing every single secret, tip, and hard-earned lesson he's learned while shouldering his way to the top of the pit!" --Danny Meyer, co-owner, Blue Smoke
"Fourth generation pitmaster Chris Lilly talks the talk, walks the walk, and shows you how to smoke the competition-not to mention make perfect ribs, pork butts, whole hogs, and of course Big Bob's iconic barbecued chicken with white barbecue sauce."