Big Bob Gibson's BBQ Book

Pappy · 09-24-2011, 10:33 PM

I just got my copy of Big Bob Gibson's BBQ Book by Chris Lilly. I think this is the BBQ book I have been looking for. Has a lot of recipes that I will want to try. They're not exotic, just down home southern BBQ.
"Recipes and secrets from the legendary BBQ joint". I think I made a good buy with this book. BTW I ordered it from wally world and it arrived in 2 days. Dang thats fast!

JMSetzler · 09-24-2011, 10:35 PM

I have enjoyed that one as well. The only recipe I have tried from it so far is the 'Bare Naked Brisket'. I made that wet rub and used it on a 7.5lb flat and it was quite tasty.

Randbo · 09-24-2011, 10:39 PM

I love the story in the book and lots of the recipes. The brisket is my go to, the one that has you foil it. The pineapple ribs are awesome!!!! Only thing I don't love is when they try to sell you there sauce base to mix with other stuff for a recipe. We all gotta make a living though. If you like that book I think you would like" peace ,love and BBq", By Mike Mills and his daughter. My second favorite right now. enjoy your new book!

Pappy · 09-24-2011, 10:45 PM

I'm trying the Memphis Dry Ribs tomorrow. I have 4 racks of STL spares. Made a triple batch of the Memphis rub today and a triple batch KC Red BBQ sauce for on the side (I put that stuff on everything). I find it interesting that after the ribs are finished smoking you give them a quick dip in white vinegar (not apple) and add a little more Memphis rub and serve. Cant wait to try it.

gtr · 09-24-2011, 11:53 PM

I've really liked everything I've made out of that book so far - and don't overlook the sides - the sweet po's with maple pecan butter, the grilled veggies with, um, I can't remember what right now - as well as the main dishes - great stuff!

That book is easily one of my favorites.

nucornhusker · 09-25-2011, 12:05 AM

Same opinion here. If I had to keep only one BBQ book, it would be Chris'. Nothing feels intimidating or off the wall. I have tried several of the recipes and enjoy them all.

HeSmellsLikeSmoke · 09-25-2011, 01:58 AM

Thanks for the reviews everyone. Just put the book on my wish list.

Pappy · 09-25-2011, 06:39 AM

Quote:

Originally Posted by nucornhusker

Nothing feels intimidating or off the wall.
I have tried several of the recipes and enjoy them all.

Good testimony and poem.

BigTony · 09-25-2011, 08:40 AM

I have this book as a reader for days I can't cook...also read Mixon,Kirk,and America's Test Kitchen.
But the recipes I use mostly come from here.
I love following the story of Big Bob,and wish I'd been there back in the day after looking at the pictures!T

Westexbbq · 09-25-2011, 10:49 AM

It is a very good addition to the library, I refer to it often.

Mister Bob · 09-25-2011, 10:52 AM

Definitely one of my 'go to' books too.

nucornhusker · 09-25-2011, 11:19 AM

Quote:

Originally Posted by Pappy

Good testimony and poem.

I was a poet and didn't even know it.

DirtyDirty00 · 09-25-2011, 11:48 AM

I use the rib rub recipe on almost all my ribs. I also use the bare naked brisket wet rub on all my briskets. Makes the best most tasty bark and burnt ends EVER.

btcg · 09-25-2011, 03:14 PM

Quote:

Originally Posted by Pappy

I just got my copy of Big Bob Gibson's BBQ Book by Chris Lilly. I think this is the BBQ book I have been looking for. Has a lot of recipes that I will want to try. They're not exotic, just down home southern BBQ.
"Recipes and secrets from the legendary BBQ joint". I think I made a good buy with this book. BTW I ordered it from wally world and it arrived in 2 days. Dang thats fast!

Been on the road with the wifey these past few weekends, and almost pulled the trigger and bought that. Price was a bit just too high, IMO.

AND... Myron don't like Chris. He told us so.

Dave Russell · 09-25-2011, 03:33 PM

Chris' book is my favorite bbq book and I have WAY TOO MANY. If you don't really care about crisp chicken skin but like it juicy, his loaf pan chicken is fantastic. Just make sure the bird isn't any larger than about 3.5 lb. and I like to flip the birds midcook for better smoking and browning. The peach butt is great, too, but you've gotta make some BBG sop mop...my favorite vinegar sop for sure.

Of course, the white sauce chicken is great too, but you don't want to hold him to his temps/times. Like I mentioned in a thread the other day, I couldn't figure out why he said to do the chicken at 325* for three hours, but I think it was because he was simply going by how they did it at the restaurant with FIFTY birds at a time, and a baste/flip/baste/pepper midcook. Also, it looked like their pit therm was in the lid so the grate temp would probably be lower.

Like I said though, it's my favorite bbq book and I can't wait to try more recipes in it. Oh yeah, the slaw he came up with for Martha Stewart is really good...just use half the called for onion amount if it's very strong. Regardless though, it's simply the best I've tried, whether on a fork or pulled pork sandwich.

09-24-2011, 10:33 PM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Big Bob Gibson's BBQ Book I just got my copy of Big Bob Gibson's BBQ Book by Chris Lilly. I think this is the BBQ book I have been looking for. Has a lot of recipes that I will want to try. They're not exotic, just down home southern BBQ. "Recipes and secrets from the legendary BBQ joint". I think I made a good buy with this book. BTW I ordered it from wally world and it arrived in 2 days. Dang thats fast! __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-24-2011, 10:35 PM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	I have enjoyed that one as well. The only recipe I have tried from it so far is the 'Bare Naked Brisket'. I made that wet rub and used it on a 7.5lb flat and it was quite tasty. __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

09-24-2011, 10:39 PM	#3
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	I love the story in the book and lots of the recipes. The brisket is my go to, the one that has you foil it. The pineapple ribs are awesome!!!! Only thing I don't love is when they try to sell you there sauce base to mix with other stuff for a recipe. We all gotta make a living though. If you like that book I think you would like" peace ,love and BBq", By Mike Mills and his daughter. My second favorite right now. enjoy your new book! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

09-24-2011, 10:45 PM	#4
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	I'm trying the Memphis Dry Ribs tomorrow. I have 4 racks of STL spares. Made a triple batch of the Memphis rub today and a triple batch KC Red BBQ sauce for on the side (I put that stuff on everything). I find it interesting that after the ribs are finished smoking you give them a quick dip in white vinegar (not apple) and add a little more Memphis rub and serve. Cant wait to try it. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

09-24-2011, 11:53 PM	#5
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I've really liked everything I've made out of that book so far - and don't overlook the sides - the sweet po's with maple pecan butter, the grilled veggies with, um, I can't remember what right now - as well as the main dishes - great stuff! That book is easily one of my favorites. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

09-25-2011, 12:05 AM	#6
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Same opinion here. If I had to keep only one BBQ book, it would be Chris'. Nothing feels intimidating or off the wall. I have tried several of the recipes and enjoy them all. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

09-25-2011, 01:58 AM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Thanks for the reviews everyone. Just put the book on my wish list. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-25-2011, 08:40 AM	#9
BigTony On the road to being a farker Join Date: 08-28-11 Location: Indianapolis,IN	I have this book as a reader for days I can't cook...also read Mixon,Kirk,and America's Test Kitchen. But the recipes I use mostly come from here. I love following the story of Big Bob,and wish I'd been there back in the day after looking at the pictures!T __________________ (2)22.5 Weber Silvers,22.5 WSMC,CharBroil 940X,purple thermapen

09-25-2011, 10:49 AM	#10
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	It is a very good addition to the library, I refer to it often. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

09-25-2011, 10:52 AM	#11
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Definitely one of my 'go to' books too. __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

09-25-2011, 11:48 AM	#13
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY	I use the rib rub recipe on almost all my ribs. I also use the bare naked brisket wet rub on all my briskets. Makes the best most tasty bark and burnt ends EVER. __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

09-25-2011, 03:33 PM	#15
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee	Chris' book is my favorite bbq book and I have WAY TOO MANY. If you don't really care about crisp chicken skin but like it juicy, his loaf pan chicken is fantastic. Just make sure the bird isn't any larger than about 3.5 lb. and I like to flip the birds midcook for better smoking and browning. The peach butt is great, too, but you've gotta make some BBG sop mop...my favorite vinegar sop for sure. Of course, the white sauce chicken is great too, but you don't want to hold him to his temps/times. Like I mentioned in a thread the other day, I couldn't figure out why he said to do the chicken at 325* for three hours, but I think it was because he was simply going by how they did it at the restaurant with FIFTY birds at a time, and a baste/flip/baste/pepper midcook. Also, it looked like their pit therm was in the lid so the grate temp would probably be lower. Like I said though, it's my favorite bbq book and I can't wait to try more recipes in it. Oh yeah, the slaw he came up with for Martha Stewart is really good...just use half the called for onion amount if it's very strong. Regardless though, it's simply the best I've tried, whether on a fork or pulled pork sandwich. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

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