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Big Bob Gibson's BBQ book
2009
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Summary
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.
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Booklist Review
Lilly, the great-grandson-in-law of the Decatur, Alabama, founder of Bob Gibson's BBQ restaurant, documents his business history and growth and displays all the right cooking know-how. To Lilly, barbecue is a serious affair, starting with a view of the traditional time line (beginning at 5 a.m.), discussing the strategy of low and slow cooking (choose among indirect, flank, bypass, or encirclement), and laying out the elements of a great recipe. Tips are invaluable, highlighted throughout the text, such as the worth of drip pans and their content, and the newbie advice to use a mix of wood and charcoal, not just the former. The 100 recipes salute all types of barbeque and traditional side dishes; included as appropriate are cooking method, suggested wood, and injection and cooking time. Even better, the variety of dishes showcase the best of this all-American fare like a peach pork butt or a bare-naked brisket; whole pigs from Cuban to Hawaiian style; and accompaniments such as stacked cornbread vegetable salsa salad or corn-husk skewers that make this all-day task a joy.--Jacobs, Barbara Copyright 2009 Booklist
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