Tag Archives: Legendary

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Texas BBQ: Platefuls of Legendary Lone Star Flavor

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Experience flavor as big as the Lone Star State itself!

Texans aren’t shy to proclaim that the nation’s best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender pink center of the state’s signature slow-cooked brisket, pulled pork tacos so spicy they curl toes and handlebar mustaches, and sublime side dishes accented with flavorful influences brought by German, Spanish, and Czech settlers, TEXAS BBQ, is the long-anticipated, mouthwatering roundup to over 100 of the best smokehouse recipes the state has to offer.

Inside you’ll find:

  • Over 100 authentic recipes from the state of Texas along with gorgeous full-color photography that include enticing appetizers, heirloom side dishes, an indulgent desserts
  • Tips and tricks to help you master the art of barbecue with easy how-tos from expert pitmasters
  • An exploration of the unique history of the Lone Star State and the roadside barbecue pit stops worth visiting
  • BBQ basics, including a guide to selecting a grill, smoking basics, and how to prepare charcoal and much more

Whether you’re a native Texan or someone who just wants to grill like one, Texas BBQ will become your definitive resource for creating ‘cue with the distinctive flair of the Lone Star State.
 

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Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue

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Signature recipes and wisdom from the country’s foremost pitmaster

Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert.
 
Praise the Lard, named after the Mills’ popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.

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Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint

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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 the Trade Paperback edition.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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