World champion pitmaster, Chris Lilly is the executive chef of Decatur, Alabama’s Big Bob Gibson’s Bar-B-Que. Founded in 1925, Big Bob Gibson’s is a fixture in northern Alabama and is credited with the creation of the Alabama “white” BBQ sauce.
Married to the great-granddaughter of Big Bob himself, Lilly shares some of the long held secrets of Big Bob’s success. Although the recipes that range from sauces and desserts to pig and chicken are excellent, it’s the process that is the true family secret. Low and slow, with proper preparation is the underlying method for award winning barbecue. Mr. Lilly repeatedly stresses that point, similar to how Big Bob must have taught him.
Although the recipes as a whole may not be earth-shattering, it’s what’s between the lines that will put you on track to quality barbecue. If you’re a novice in barbecue, Big Bob Gibson’s BBQ Book is a great place to start. You’ll learn about wood, grill set-up, seasonings, sauces and just about everything you’d need to produce quality barbecue. These are the tips you’re looking for. Practicing what Chris Lilly preaches will soon take your barbecue skills to the next level. The resource section is also a great addition. From cookers, wood, spices and meat, Chris sets you up with everything you might need.
Even an old pro will find historical value in this book. With sprinklings of the Big Bob story throughout, this book takes us through the journey of Big Bob’s dream. From a small smoke shack in 1925 to the barbecue icon that it is today, Big Bob’s story also inspires. It almost seems as if I now know Big Bob, himself. With that being said, I believe Big Bob would be proud that he passed his old hickory stump on to Chris Lilly.
Now, if you’ll excuse me, I’m dying to try the Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce.
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