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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-09-2007, 08:42 PM   #1
MilitantSquatter
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Default Big Apple BBQ Cook w/ Chris Lilly & Big Bob Gibson Bar-B-Q

Guys - I am posting this here in Q Talk, eventhough another thread is in Road Trips since I actually cooked and thought more would actually be able to enjoy the pics and cooking overview here.

I cooked at the Big Apple BBQ Block Party with my friend Chris Lilly and the Big Bob Gibson Bar-B-Q team. Owen Lilly (Chris' brother) and John Marcus (excutive producer of the BBQ Championship TV series on OLN Network who is also a competitive cook here in the Northeast under Central Pork West team) along with myself rounded out Chris cooking team. It was a great chance to catch up with them as Phil and I cooked with these guys at the Kingsford promo event a few months back. Don McLemore (Chris father in law and owner of the Big Bob Gibson enterprise) and his wife Carolyn ran the serving operation with hired help. They are two of the nicest people I have ever met and made me feel like part of their family from the moment I arrived.

70 whole pork shoulders (butt/picnic) were cooked on three Jedmasters (two on Chris' trailer and then another Jedmaster on John's trailer which is not pictured) which was approx. 1400 lbs. just for the Saturday crowd (same for Sunday). I estimate enough was made for 4000 servings of pulled pork sandwiches with cole slaw for Day 1 (12-6PM). Chris is an absolute master of BBQ. Extremely detail oriented which helps for a consistent product. He also puts on quite a show as we pulled the meats. All the butts that were chopped were done with a large Forscher machete style carving knife. Pork was flying all over the trailers and into the crowd each time the knife cut through the pork and hit the cutting boards.

During the early part of the day, much of my time was coordinating the amount of pulled pork that Don and the servers had out front to ensure they had enough meat in the aluminum trays but without having too much where it would start getting cold. I'd then tell Chris how many open and covered trays were still left and how much time we had to get another butt in the trays.

When Chris took some time off in the afternoon, John, Owen and I took over with pulling the meat off the jedmaster, chopping and spritzing with the vineagar based mop. We did about 25-30 of them.

All of the pork shoulders were cooked to perfection and the comments from the crowd proved it. A ton of work, but a lot of fun to hang with Chris and team again and a great opportunity to learn from Chris.

After serving was done at 6 PM, we headed across the street for a few drinks and a sampling of appetizers at the restaurant Tabla on. Madison Ave.

Here are some pics. I will post general event pictures in the Road Trips section from the event.
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Unread 06-09-2007, 09:29 PM   #2
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Ya know I would really like to meet Chris Lilly and the Big Bob Gibson crew. I am putting this on my list of people I want to meet. I tihink that he is a class act. I hope I am right.
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Unread 06-09-2007, 10:02 PM   #3
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That would have been a blast. Were the butts injected??
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Unread 06-09-2007, 10:36 PM   #4
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Wow! That is too cool! Nice pics, Vinny! Is this an annual affair? I guess we'll be seeing you on the next BBQ Championship Challenge???

Brian
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Unread 06-09-2007, 10:38 PM   #5
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I feel very proud to be assoiciated with vinny
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Unread 06-09-2007, 11:12 PM   #6
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"Don McLemore (Chris father in law and owner of the Big Bob Gibson enterprise) and his wife Carolyn ran the serving operation with hired help. They are two of the nicest people I have ever met and made me feel like part of their family from the moment I arrived."

I got to cook with a friends team at last years Royal, and my friend Randy of Burbank's Bad Boys, had gone back to see and observe Chris cook at the Best of the Best in GA in 2005. He looked Chris up at the 2006 Royal and while he was speaking to Chris, Mr. McLemore was sitting in the front of the site. He told me to sit down and chat, you would think the man had known me for years! Hey, lets face it, in BBQ I am a nobody, and this guys is treating me like I had just won the Royal. He was a very pleasent man!
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Unread 06-10-2007, 06:59 AM   #7
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Very nice, Vinnie. I'll bet you won't forget the experience for a long time. When you getting your own show?
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Unread 06-10-2007, 07:08 AM   #8
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Brian - Yes.. it's an annual event...this was the 5th year. I was surprised to see how many people in attendance came in from out of state just to visit and sample.

Wayne - Yes.. all the shoulders were were injected .. My lips are sealed.
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Unread 06-10-2007, 07:21 AM   #9
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Quote:
Originally Posted by MilitantSquatter View Post
Wayne - Yes.. all the shoulders were were injected
Ah, injected twice!
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Unread 06-10-2007, 07:58 AM   #10
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You guys are all over the net on your cook in NY comments like the meat is so good you'll cry......now thats pretty damn good congrats. Vinny!!
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Unread 06-10-2007, 08:03 AM   #11
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WOW! That's awesome!
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Unread 06-10-2007, 01:21 PM   #12
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Looks like a great day, Vinny! I spent some time with John and Chris at Memphis in May. Really nice fellows.
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Unread 06-10-2007, 02:59 PM   #13
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We have Chris Lilly coming out to do his competition cooking class in California in late July Really a great guy to deal with a few spots still available
LOL Thats a plug for a 501c3 non profit boys
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Unread 06-10-2007, 05:47 PM   #14
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Congrats Vinny. Hey are you still gonna talk to us peons at the comps?
Really, though I'm very happy for you. You are a class act yourself and deserve it all.
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Unread 06-10-2007, 06:19 PM   #15
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Very nice Vinny. You are getting to be a BBQ Celebrity!
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