{"product_id":"big-bob-gibsons-bbq-book-isbn-9780307408112","title":"Big Bob Gibson's BBQ 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.\u003cbr\u003e\u003cbr\u003eFrom 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.\u003cbr\u003e\u003cbr\u003eComplete 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, \u003ci\u003eBig Bob Gibson’s BBQ Book \u003c\/i\u003ehonors the legacy of Big Bob Gibson—and of great barbeque.“Now anyone can accomplish the terrific BBQ of Big Bob Gibson’s. Chris Lilly demystifies the downright mouthwatering art of low-and-slow cooking.”\u003cbr\u003e—Bobby Flay\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“If barbecue is your religion, then Chris Lilly is your High Priest. Say Amen and Hallelujah. And pass the Wet-Naps.”\u003cbr\u003e—Al Roker\u003cb\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“This is the reaffirmation of why Chris is a world champion ten times over. Great recipes, great book.”\u003cbr\u003e—Ozzie Smith, hall-of-fame shortstop, St. Louis Cardinals\u003cbr\u003e \u003cbr\u003e“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!”\u003cbr\u003e—Danny Meyer, co-owner, Blue Smoke\u003cbr\u003e\u003cbr\u003e“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.”\u003cbr\u003e—Steven RaichlenCHRIS  LILLY is vice president, executive chef, and partner of Big Bob Gibson  Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won  more than ten World BBQ titles in pork, chicken, ribs, and beef, and  four World Grand Championships at “Memphis in May.” Lilly is married to  the great-granddaughter of BBQ legend Big Bob Gibson and is the author  of \u003ci\u003eBig Bob Gibson's BBQ Book\u003c\/i\u003e and \u003ci\u003eFire and Smoke\u003c\/i\u003e.\u003cb\u003eBig Bob Gibson Bar-B-Q White Sauce\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMakes 4 cups\u003cbr\u003e\u003cbr\u003ePeople 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.\u003cbr\u003e\u003cbr\u003eFor 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.\u003cbr\u003e\u003cbr\u003eI 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.\u003cbr\u003e\u003cbr\u003e • 2 cups mayonnaise\u003cbr\u003e • 1 cup distilled white vinegar\u003cbr\u003e • 1\/2 cup apple juice\u003cbr\u003e • 2 teaspoons prepared horseradish\u003cbr\u003e • 2 teaspoons ground black pepper\u003cbr\u003e • 2 teaspoons fresh lemon juice\u003cbr\u003e • 1 teaspoon salt\u003cbr\u003e • 1\/2 teaspoon cayenne pepper\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eIn 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.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302517395685,"sku":"NP9780307408112","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307408112.jpg?v=1767722579","url":"https:\/\/k12savings.com\/products\/big-bob-gibsons-bbq-book-isbn-9780307408112","provider":"K12savings","version":"1.0","type":"link"}