Big Bob Gibson S Bbq Book

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 9780307885814
Size: 18.77 MB
Format: PDF, ePub
View: 34

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.

Big Bob Gibson S Bbq Book

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 9780307408112
Size: 15.83 MB
Format: PDF, Kindle
View: 60

The first cookbook from the six-time winners of the World Championship BBQ Cook-Off passes on family secrets for making great barbecue, including dry rubs, glazes, sauces, and slathers, as well as recipes for side dishes and desserts. Original.

Big Bob Gibson S Bbq Book

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 0307408116
Size: 18.89 MB
Format: PDF, ePub, Docs
View: 18

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.

Barbecue Road Trip

Author: Michael Karl Witzel
Publisher: Voyageur Press (MN)
ISBN: 0760327521
Size: 15.14 MB
Format: PDF
View: 72

The all-American food as it's never been seen before--histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue's four major regional styles.

Fire And Smoke

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 9780770434403
Size: 15.26 MB
Format: PDF, Kindle
View: 13

Grill like a pro with the expert recipes and tips in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly. World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.

Peace Love And Barbecue

Author: Mike Mills
Publisher: Rodale
ISBN: 9781605292540
Size: 10.42 MB
Format: PDF
View: 27

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivaled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants." Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

Paul Kirk S Championship Barbecue

Author: Paul Kirk
Publisher: ReadHowYouWant.com
ISBN: 9781458768803
Size: 12.48 MB
Format: PDF, ePub, Mobi
View: 72

The secret's in the sauce! Every backyard chef yearns to be known for that special brew that earns him or her a reputation as a barbecue pro. Paul Kirk's Championship Barbecue Sauces gives the outdoor cook a tasty head start. At its heart are over 50 sauces, from Granddad's Hotshot Sauce, Sweet Kansas City Sauce, and The Rib Doctor's Sauce to Smoky Peach Sauce and Berry Berry Sauce. Dozens of marinades get any food ready for the fire, and a bounty of rubs and mops will turn the most casual griller into a certified pitmaster. For extra pleasures once the food is served, there are zesty salsas and relishes, and even homemade mustards and ketchups. Each recipe points to the meats, fish, or vegetables it complements best. And, in several sections called ''Master Classes,'' readers learn how to concoct their own signature rubs and sauces out of the basic components: sugars, salts, acids, and spices.