Where's WhiteTrash BBQ?

Join us for an exclusive luncheon where champion grill masters Chris Lilly and Ray Lampe spill saucy secrets during live grilling demonstrations. From dry rubs to glazes and sauces to slathers, we’ll share expert tips for grilling the perfect, flame-kissed rack of ribs this summer.

Photo of Ray and Chris courtesy of Hoss's BBQ and Catering Company

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.

BBQ Recipes: Beer Basted Pork Sliders

This recipe can into my in box today. It was created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal and looks damn good. What better way to celebrate the return of daylight savings time?

Beer-Basted Pulled Pork Sliders

Makes: 12 servings
Prep time: 20 minutes
Cook time: 7 hours

Ingredients:

• 1 7 to 8 pound pork butt
• 24 slider buns
• 1 bottle KC Masterpiece® Original Barbecue Sauce

Dry rub

• 1 tablespoon dark brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon paprika
• 4 teaspoons kosher salt
• 3½ teaspoons garlic salt
• ¾ teaspoons chili powder
• ¼ teaspoon oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper

Baste

• 1 bottle (12-ounce) dark beer
• 1¼ cup cider vinegar
• 1¼ cup distilled white vinegar
• 1 cup (2 sticks) butter
• ½ cup Worcestershire
• ¼ cup soy sauce
• 1½ tablespoon fresh lemon juice
• 3 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoons sugar
• 2 teaspoons black pepper
• 2 teaspoons dry mustard
• 2 teaspoons paprika
• 1 teaspoon ground cumin

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.

While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.

Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.

Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.

Recipes: Charcoal-Grilled Turkey

My friend, well I've met him a few times anyway, Chris Lilly a 10-time world BBQ champion, owner of Big Bob Gibson Bar-B-Q restaurants in Decatur, AL, official pitmaster for Kingsford Charcoal and one of my inspirations created this recipe for Kingsford and it looks damn good.

Charcoal-Grilled Turkey with Fresh Herb Butter

Makes: 10 servings
Prep time: 20 minutes
Cook time: 3 hours, 45 minutes

Ingredients:

• 1 whole turkey (12 pounds)
• Extra virgin olive oil
• Kosher salt
• Coarse ground black pepper

Fresh Herb Butter

• 1 cup (2 sticks) butter
• ⅓ cup chopped Italian parsley
• ⅓ cup chopped green onion tops
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1½ teaspoon garlic salt
• 1½ teaspoon celery salt
• 1 teaspoon black pepper
  

Gravy

• 2 cups turkey stock (as directed)
• 2 tablespoons water
• 4 teaspoons cornstarch
  

Place the whole turkey breast side down on a cutting board. Remove the neck and giblets and set aside to make the turkey stock. With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely. Open the turkey and press it flat on the cutting board. Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers. This will enable the turkey to open completely flat. Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper.

Build a charcoal fire for direct grilling. The heat over the coals should be hot, (approximately 450 to 500 degrees F).

Melt the butter in a medium sauce pan. Add the remaining fresh herb butter ingredients, mix well, and keep warm until needed.

To make turkey stock, add 3½ cups water, 1 ¾ teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1½ hours.

Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter. Grill the turkey for 5 to 7 minutes or until the skin starts to turn golden brown and begins to crisp. Transfer the turkey to a 10”x10” baking dish skin side up, place it back on the grill, and baste with fresh herb butter. Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees F. Cook for 2½ hours basting every hour with the remaining fresh herb butter. The internal temperature of turkey thigh should reach 175 to 180 degrees F while the breast meat should reach 160 to 165 degrees F. Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving.

To make the gravy, scrape all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about ¾ cup, into a small sauce pan. In a small bowl, whisk the two tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and two cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford charcoal