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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A Collection of Recipes, Memories, And Ephemera from a Mom & Pop Q Joint in the CatskillsWhen Frank and Cherie Davis started a small backyard BBQ party in 2009, they had no idea what lay ahead for them. By the end of the summer, they had a devoted fanbase, a book full of recipes and the insane idea of opening a restaurant. For the next 4 years, the Cha Cha Hut BBQ was the Catskills destination for slow-cooked Southern BBQ made from scratch and with love. The Hut closed in 2013 when Frank returned to Brooklyn to make Q there, but the legacy lives on in this book.These recipes include all of the Cha Cha Hut BBQ standards plus a few Hut inspired dishes. Learn how to make BBQ sauces, Smoked Mac & Cheese, Kickin’ Greens, or Tomatillo Chow. Other recipes give the inside scoop on the Hut’s waste-nothing approach: Trashcan Chili, Sloppy Brisket, Catskill Stew, and much more. Finish the meal with fun desserts: Dunk-A-Doo Balls, The Brookie, Pig Candy or an incredible Chocolate Chip Cookie.This is a true DIY labor of love project. Frank wrote, edited, tested and re-tested recipes he hadn’t made in five years. He scaled restaurant size yields down to something for a household. He discovered a “lost” bean recipe, found the original Hut R&D book, and a thumb drive with four years of digital ephemera. He designed this book much as he had designed all of the Hut materials – clean, simple, and black & white