Book Review: Big Bob Gibson's BBQ Book

Big Bob Gibson's BBQ Book
Recipes and Secrets From A Legendary Barbecue Joint
Written by: Chris Lilly
Clarkson Potter/Publishers
Released: May 12, 2009

There's a great new cookbook coming on the market today from 10 time World BBQ Champion Chris Lilly. Big Bob Gibson's BBQ Book, Recipes and secrets from a legendary barbecue joint. This is a book I've been waiting for. This is the barbecue cookbook, you've been waiting for even if you already have a dozen. You'll want this book.

If any of you have been reading this blog for a while or have been around competition BBQ for a while or have been watching the barbecue shows on Food TV for a while, you know Chris Lilly.

Chris is the fourth generation of pitmasters at the legendary Big Bob Gibson BBQ in Decatur Alabama and the care taker of its famous Alabama White BBQ Sauce. He'll be on the Today Show on May 12, 2009 to promote the book. I've got my DVR set.

Chris is the 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. And so much more. You'll love this book.

I've put up a version of this sauce before that was published in Peace, Love and BBQ that I believed to be authentic, but here's the real deal direct from the horse's mouth.

Big Bob Gibson's Alabama White BBQ Sauce

• 2 Cups Mayonnaise
• 1 Cup Distilled White Vinegar
• 1/2 Cup Apple Juice
• 2 Teaspoons Prepared Horseradish
• 2 Teaspoons Ground Black Pepper
• 2 Teaspoons Fresh Lemon Juice
• 1 Teaspoon Salt
• 1/2 Teaspoon Cayenne Pepper

In a large bowl, combine all ingredients and blend well. Use as a marniade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.