Labor Day is just around the corner, which means the last hurrah of summer barbecues. We thought this week would be the perfect opportunity to feature Big Bob Gibson's BBQ Book, a cookbook from the barbecue legend Big Bob Gibson.
Here's a little background on Big Bob: Bob was a big guy from Decatur, Alabama, with a natural talent for grilling. Back in 1925 he started serving barbecue out of a pit he dug in his backyard. People flocked from miles around, and his backyard barbecue eventually become so popular, he was able to quit his railroad job and open up a brick-and-mortar restaurant.
Since then Big Bob's has become a barbecue institution, with locations throughout Alabama and the Carolinas. Big Bob's has always been a family affair so it's no surprise that Chris Lilly, husband to Big Bob's great-granddaughter and winner of multiple barbecue competitions, chose to share some of some of the Gibson family's barbecue secrets in Big Bob's BBQ Book.
The book offers tons of invaluable barbecue wisdom especially for novices like myself. Different types of grills and woods are broken down, seasonings are discussed and cooking methods are explained in a straight-forward style. If you've ever wondered about direct versus indirect heat methods, Chris Lilly is your go-to guy.
Win 'Big Bob's BBQ Book'
To help you get ready for all of the weekend's impending cookouts, every day this week we be sharing a barbecue recipe from Big Bob's BBQ Book. If you've been to Big Bob's you'll surely be familiar with his Bar-B-Q Chicken with White Sauce and Bar-B-Q Coleslaw. We're going to be sharing those secret recipes and more, along with some great Southern sides such as Big Mama's Chow-Chow and Turnip Greens with Smoked Slab Bacon.
Thanks to the good folks over at Clarkson Potter, we are giving away five (5) copies of Big Bob's BBQ Book this week. All you have to do is tell us about the best barbecue you've even eaten in the comments section below.
Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Tuesday, September 8 at noon ET. The standard Serious Eats contest rules apply.