Big Bob Gibson’s BBQ Book – Memorial Day Menu

Recipes and Secrets From A Legendary Barbecue Joint

Chris Lilly, a world champion pitmaster and executive chef of Big Bob Gibson’s in Decatur, Alabama just published “Big Bob Gibson’s BBQ Book”.  Loaded with beautiful photos and recipes, this is a must for any serious BBQ-er.

My Memorial Day weekend will include 2 recipes from this book – Memphis Dry Ribs and chicken with Big Bob’s White Sauce.

Memphis Dry Ribs

I’ve cooked dry rub ribs before, but they are always… well, dry! Then I saw Chris Lilly on the Today show, pulling his Memphis Dry Ribs off the grill, and dunking them into vinegar and water, and finishing them with more rub, and thought THAT’S what I’m going to do next.  Here’s the video of Chris on the Today show – (the ribs are near the end at the 3:00 minute mark).

Big Bob Gibson Bar-B-Q White Sauce

Apparently, white bbq sauce is unique to Northern Alabama. I first found this recipe in Peace, Love and Barbecue by Mike Mills, but this version by Chris is probably more current. (He admits there are many versions of this recipe floating around.)

People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white… For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe… hundreds of cooks have passed through the pit-rooms of Big Bob Gibson’s Bar-B-Q, so I don’t think you can describe this recipe as “closely guarded” anymore… There is now a large number of “authentic” versions of Big Bob’s original secret recipe… this is one of my favorite examples. – Chris Lilly

Makes 4 cups:

  • 2 cups mayonnaise
  • 1 cup distilled white vinegar
  • 1/2 cup apple juice
  • 2 tsp prepared horseradish
  • 2 tsp ground black pepper
  • 2 tsp fresh lemon juice
  • 1 tsp (kosher) salt
  • 1/2 tsp cayenne pepper

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

MOINK Balls (Moo-oink)

We’re also doing a big batch of MOINK Balls. Cocktail size meatballs, wrapped in bacon, dusted with a favorite BBQ rub, grilled or smoked, then glazed with a pepper jelly at the end. Candy from the grill! More to come.

What are YOU cooking this weekend?

BBQ Grills and Equipment Used at HotSauceDaily.com

Love the Weber Products

Currently, I’m only using Weber products and I’m strictly a charcoal guy for now.

The Kettle Grills

My main grill is the Weber 22.5″ One Touch Gold Kettle grill. That’s the “Blue Devil” pictured above.

It’s a classic, and the Gold version includes the no rust aluminum removable ash catcher. Very handy.

(Skip the One Touch Silver anything … it has the old style flat pan underneath to catch the ash. Messy and not convenient.)

I just learned they now have a 26.75″ Gold. What is up with Weber and the odd sizes?  Father’s Day is coming!

joe
My Smokey Joe Silver does indeed have the simple ash tray underneath, but it has served as a great starter for coals, or a warming chamber for the food. I’ve never actually grilled anything on it yet. It’s only a 14.5″ surface. It’s my lil’ warming buddy.

Weber Smokey Mountain Cooker 18.5"

Smoking on the Weber Smokey Mountain

My smoker is the Weber Smokey Mountain Cooker. A water/bullet smoker. The original 18.5″ size.

This baby holds a steady temp, with 2 18″ grates for plenty of room for food.

Weber Chimney Charcoal Starter

Grillin’ Tools and Incidentals

I have 2 Weber Chimneys I use to start the charcoals.

Maverick Redi-Check Remote Thermometer – food probe and air temp probe

I also keep a supply of cheap aluminum pans for liquids.

Kingsford Competition Briquets

Fuels Used Include Kingsford Competition Briquets

I’m  a big fan of the Weber Firestarters cubes. Way better than newspapers, and much less mess.

My charcoal of choice is now the new Kingsford Competition Briquets.

I also use Lump Charcoal from either Cowboy, or Royal Oak.

Smoking with Wood Chunks or Chips

Oak is my favorite, followed by cherry, apple, and hickory.

Mesquite can be harsh, I’ve not used it yet.

The Family

Here’s the Family out for a Sunday Cook: Click on the pic for the full panorama shot.
Panorama of the Family of Cookers

Well, that’s it. Those are my toys. If you have Weber grills and want to talk about them, leave me a Comment below.

Some great Weber resources are:
WeberNation.com
VirtualWeberBullet.com

Blackened Blue Cheese Burgers Recipe

Blackened Blue / Bleu Cheese Burgers on the Grill

One of my favorite versions of burgers to order out is something usually called a Blackened Bleu / Blue Cheese Burger.

I decided awhile ago to learn to make these at home, and here’s what I came up with.

Old Bay Blackened SeasoningSince Old Bay Seasoning in burgers was always a hit with me, I like to use Old Bay with Blackened Seasoning for the Blackened Bleu. There are others out there, like Chef Paul Prudhomme’s, and Zatarain’s Blackened Seasoning, as well as dozens of homemade versions (which I vow to try someday), but for now, the Old Bay version works great for me.
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Barbecue Blogs & BBQ Sites to Follow on Twitter

Great Barbecue Blogs & Sites on Twitter

To launch “May is National Barbecue Month” on HotSauceDaily.com, I’d like to share with you some of the great BBQ people and sites I’ve been following on Twitter.com – think of this as an expanded #followfriday #bbq !
I’m really looking forward to the best BBQ season ever, thanks to the Twitter community.

tw_porkbarrelbbq
@porkbarrelbbq – Pork Barrel BBQ is a BBQ company that believes no matter what your political party we can add bipartisan flavor to your next meal.
http://www.porkbarrelbbq.com/

tw_isbbq
@isbbq – KCBS Certified BBQ Judge/Competitor and All Around Food Lover – Web/BizTalk/Cocoa Developer – Christian American Citizen
http://isbbq.com/wordpress

tw_smokinmanbbq001@SmokinManBBQ -Greenville, NC – Eastern Carolina’s full service bbq caterer offers services for weddings and rehearsal dinners, corporate and social parties, on-site barbecues and more…
http://smokinmanbbq.com/

tw_ddogsbbq002@ddogsbbq – Queen Creek, AZ – Our BBQ rubs and sauces are some of the greatest stuff on the planet!
http://ddogsbbq.com/

tw_lowcountrybbq004@LowcountryBBQ – Charleston, SC – Finding you the best BBQ the Lowcountry has to offer! We’re also a social bunch and organize MEATUPs every month or so – all are welcome, just come hungry. http://lowcountrybbq.org/

tw_noexcusesbbq003@noexcusesbbq – Battle Ground, WA – BBQ, tech, real estate investing, and insatiable curiosity. Throw in music, Macs, and family; that pretty much covers it http://noexcusesbbq.com/

tw_the_grilldog027@The_Grilldog – San Diego, CA – Host, most distributed show on Public Access TV
http://www.grilldog.com/

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May is National Barbecue Month 2009

May Brings a New Season of Grilling and a New Look for HotSauceDaily.com

2009_nbm_small

Since May is National BBQ Month, I can’t wait to share even more BBQ sauce reviews and recipes with you.

Of course, hot sauce will always be my passion, but it’s time to get grillin‘ too!

I’m also very proud to present the new look of HotSauceDaily.com.

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Bar Be Que Model Brings in the Biz – video

KT’s Barbecue Uses Busty Girl to Bring ‘Em In

Kenny Tessel, owner of KT’s Barbecue in Cinncinatti, OH, keeps a busty girl out front to lure in new customers. And surprise! It’s working.
[Update: 05/04/09] – “busted”
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Where are the Hot Sauce Reviews? – Update

People Are Asking “Where are the Hot Sauce Reviews?”

hot_crap

Photo by Editor B

I’ve been writing a lot about BBQ lately, probably because I’ve got Spring Fever and with the “every-other-day” of warm weather here in Maryland, I’m getting jazzed about cooking and barbecueing and smoking outside.

I’m planning a full month of BBQ reviews, recipes and goodies for a “May is National BBQ Month” series. If you’d like to be included with your recipe, or pics, or website, leave a Comment below. Maybe you could be a Guest Blogger!

But I assure you, dear friends and chileheads, I have lots of Hot Sauce reviews up my sleeve too.

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BBQAddicts.com Venture to the Blue Ribbon Bacon Festival

Creators of the Bacon Explosion, Aaron and Jason of BBQAddicts.com, went to the 2nd Annual Blue Ribbon Bacon Festival to cook up more than 30 Bacon Explosions for 300+ bacon fans in Des Moines, Iowa.

bacon-festival

They have a great video of Aaron and Jason making the Explosions for the crowd, which includes the ceremonious Bacon Explosion Parade featuring the Dancing Bacon Girl.

While they were cooking the 30+ chubs of Bacon Explosions, the crowd dined on … yes, bacon! Bacon Cheeseburgers with Bacon Wrapped Jalapenos and Tater Tots, bacon breakfast sandwiches and bacon. Oh, and lots and lots of beer.

[singlepic=167,320,240,,left]

As someone who’s made a few Bacon Explosions, which are awesome and so easy, I’d like to point out that each one includes 3 – 4lbs of pork! One to 2 lbs bacon and about 2lbs of sausage! We’re talking about 128 pounds of pork goodness! Des Moines will never be the same.

Links for this amazing story / event:

If you’ve never heard of the Bacon Explosion, then start here. Now!

Here’s the link to the full story on BBQAddicts.com about the Festival.

The 2nd Annual Blue Ribbon Bacon Festival

The Original Post That Started It All – Bacon Explosion: The BBQ Sausage Recipe of All Recipes