By Chris Lilly
Winners of the area Championship BBQ Cook-Off for 6 years in a row and with 1000's of different contest ribbons to boot, no one does barbeque larger than enormous Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, govt chef of massive Bob Gibson Bar-B-Q and great-grandson-in-law of massive Bob himself, now passes at the kin secrets and techniques during this vital advisor to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly supplies the lowdown on giant Bob Gibson Bar-B-Q's award-winning seasonings and combos. You’ll research the original flavors of alternative woods and you’ll get insider tips about developing the best heat—be it in a charcoal grill, domestic oven, or yard floor pit. Then, get the inside track on pulled beef, smoked red meat brisket, pit-fired fowl, and, after all, ribs.
Complete the ceremonial dinner with facets like red-skin potato salad and black-eyed peas. And definitely you’ll are looking to shop room for Lilly’s dessert recipes resembling titanic Mama’s Pound Cake. Loaded with succulent images, easy-to-follow directions, and colourful tales, Big Bob Gibson’s BBQ booklet honors the legacy of massive Bob Gibson—and of significant barbeque.
From the alternate Paperback edition.
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Extra resources for Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
I love a juicy medium-rare burger, say “yes” to soft-cooked eggs, prepare home made mayonnaise with a raw egg, and eat cheese made with raw milk. Although salmonella bacteria are not a concern when consuming sea food, certain parasites are. This applies to eating salmon raw or cured, the technique explored in this chapter. It also applies to eating salmon below the FDA’s recommended temperature for cooking fish to 145°F [63°C]. In my opinion, and in the opinion of most chefs I know, cooking fish to that high a temperature ruins its texture and moistness.
3 In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. ) Cover the pan and poach the salmon for 5 minutes. 4 Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan.
Spoon into martini or margarita glasses and garnish each serving with a lime wedge. Raw an d C u r e d 47 SALADE RUSSE 2/3 cup [165 ml] mayonnaise 1 Tbsp Champagne or white wine vinegar LEMON OIL– CURED SALMON, SALMON ROE, AND SALADE RUSSE 1 Tbsp finely snipped fresh chives I’ve taken liberties with an oldfashioned main-course salad and made it an all-vegetable dish. The original luxe presentation, which the French call salade russe and included both lobster and caviar, was created in 1860 by celebrated French chef Lucien Olivier of the Hermitage restaurant in Moscow.
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly