Thanks Chris Lilly!

imaisufan · 05-24-2011, 07:36 AM

Been pounding through recipes from the Big Bob Gibson BBQ Cook Book. I highly recommend this book ~ especially to those new(er) to BBQ. Great stuff. A couple nights ago for dinner:
Pork Tenderloin and Bacon pinwheels (coated with mustard bbq sauce and coated with pecans)
Sweet potatoes cooked right on the coals with butter, maple syrup, cayenne, and pecan glaze
(not pictured) Warm Big Mama's apple nut cake with a scoop of vanilla Ice cream.

SmokinAussie · 05-24-2011, 07:50 AM

Looks good to me! Dang, I was hoping I could see that pie though!

Cheers!

Bill

Frank Grimes · 05-24-2011, 08:58 AM

I got the book last year and the first recipe I tried was the pinwheels. They turned out great and were a big hit with the family, and the mustard sauce was very easy to make.

mwmac · 05-24-2011, 11:39 AM

Great looking meal

One thing to look out for as you go thru the recipes in Chris Lilly's book; I believe the World Championship pork shoulder recipe is way off in its measurements for the dry rub. Peace Love and Barbecue has the same recipe but with what I believe are more realistic rub measurements for a whole shoulder. Anyone else notice?

swibirun · 05-24-2011, 12:15 PM

Definitely one of my favorite BBQ books, stuffed with great recipes all through out.

gtr · 05-24-2011, 12:18 PM

I've had great luck with that book. The sides are great - the honey/balsamic veggies and especially the sweet taters with maple pecan butter - now that's some good stuff!

Militant83 · 05-24-2011, 01:23 PM

Looks good man, I actually just ordered that book yesterday..cant wait to try some of the recipes out.

Big George's BBQ · 05-24-2011, 01:31 PM

Looks and sounds Great Would love to see that pie

Grafixgibbs · 05-24-2011, 01:37 PM

Looks great.

I made his Airline Chicken the other day and it was yummy. I had to do it in the oven as it was raining outside and I couldn't get my charcoal lit. I think it will be better when I do it on a cooker.

Shiz-Nit · 05-24-2011, 03:34 PM

Lookin good indeed

E Mellow · 05-24-2011, 03:52 PM

Great pictures, thanks for sharing! I would agree that the book is worth picking up.

I did a variation these for a party once (12 tenderloins worth) had the butcher slice them for me before I picked them up. Also threw some fresh spinach and herbs in the mix. Tenderloin, bacon, herbs and spinach all stacked up before rolling, finished it with a brandy cream sauce. This is a fun recipe to play around with. Have thought about doing something asain flavored with it but havent gotten around to it.

NBBD · 05-24-2011, 03:56 PM

I enjoy this book and find myself reading it over and over again... but can't say if we have ever actually cooked a recipe from it!... your Pics is making think maybe I should this week...

Bacon_99 · 05-24-2011, 10:58 PM

Interesting book - I liked it at first but haven't found many of the recipes have worked for me but have only tried a few - stopped using it after the white bbq sauce disaster of 2010... That stuff is nasty IMHO - but the mustard BBQ sauce is awesome - especially on roasted potatoes oddly enough.....

toddrod · 05-25-2011, 12:53 AM

The white BBQ sauce is all I will put on my chicken now. I love that stuff.

ZouBBQ · 05-25-2011, 07:23 AM

White bbq sauce? I've never heard of such a thing.

05-24-2011, 07:50 AM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Looks good to me! Dang, I was hoping I could see that pie though! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

05-24-2011, 11:39 AM	#4
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	Great looking meal One thing to look out for as you go thru the recipes in Chris Lilly's book; I believe the World Championship pork shoulder recipe is way off in its measurements for the dry rub. Peace Love and Barbecue has the same recipe but with what I believe are more realistic rub measurements for a whole shoulder. Anyone else notice? __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

05-24-2011, 12:15 PM	#5
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	Definitely one of my favorite BBQ books, stuffed with great recipes all through out. __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

05-24-2011, 12:18 PM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I've had great luck with that book. The sides are great - the honey/balsamic veggies and especially the sweet taters with maple pecan butter - now that's some good stuff! __________________ 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?

05-24-2011, 01:23 PM	#7
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks good man, I actually just ordered that book yesterday..cant wait to try some of the recipes out. __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

05-24-2011, 08:58 AM	#3
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	I got the book last year and the first recipe I tried was the pinwheels. They turned out great and were a big hit with the family, and the mustard sauce was very easy to make.

05-24-2011, 01:31 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks and sounds Great Would love to see that pie

05-24-2011, 01:37 PM	#9
Grafixgibbs is one Smokin' Farker Join Date: 12-18-09 Location: Fort Mill, SC	Looks great. I made his Airline Chicken the other day and it was yummy. I had to do it in the oven as it was raining outside and I couldn't get my charcoal lit. I think it will be better when I do it on a cooker. __________________ CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer

05-24-2011, 03:34 PM	#10
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Lookin good indeed __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

05-24-2011, 03:52 PM	#11
E Mellow On the road to being a farker Join Date: 11-11-09 Location: St. Louis, MO	Great pictures, thanks for sharing! I would agree that the book is worth picking up. I did a variation these for a party once (12 tenderloins worth) had the butcher slice them for me before I picked them up. Also threw some fresh spinach and herbs in the mix. Tenderloin, bacon, herbs and spinach all stacked up before rolling, finished it with a brandy cream sauce. This is a fun recipe to play around with. Have thought about doing something asain flavored with it but havent gotten around to it.

05-24-2011, 03:56 PM	#12
NBBD is one Smokin' Farker Join Date: 05-12-10 Location: Perkasie PA	I enjoy this book and find myself reading it over and over again... but can't say if we have ever actually cooked a recipe from it!... your Pics is making think maybe I should this week...

05-24-2011, 10:58 PM	#13
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital...	Interesting book - I liked it at first but haven't found many of the recipes have worked for me but have only tried a few - stopped using it after the white bbq sauce disaster of 2010... That stuff is nasty IMHO - but the mustard BBQ sauce is awesome - especially on roasted potatoes oddly enough..... __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

05-25-2011, 12:53 AM	#14
toddrod On the road to being a farker Join Date: 04-13-08 Location: Vacherie, LA	The white BBQ sauce is all I will put on my chicken now. I love that stuff. __________________ From the land of Swamp People, South Louisiana

05-25-2011, 07:23 AM	#15
ZouBBQ On the road to being a farker Join Date: 05-04-11 Location: St. Louis, MO	White bbq sauce? I've never heard of such a thing.

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