Explore by Tags

Entries tagged with 'Chris Lilly'

Interview: Pitmaster Chris Lilly from Big Bob Gibson Bar-B-Q

Joshua Bousel 8 comments

We sat down with pitmaster Chris Lilly from Alabama's Big Bob Gibson Bar-B-Q to talk barbecue and gather advice to help Serious Eaters navigate this weekend's Big Apple Barbecue Block Party in Manhattan this weekend. "Without a doubt the best barbecue festival out there," he says, and this man's been to quite a few. No one should leave the party without having some of his unbeatable pulled pork. Seriously. More

Photo of the Day: Art Smith, Chris Lilly, and Ted Lee Tweeting

Erin Zimmer 1 comment

From left: Art Smith, Chris Lilly, Ted Lee. [Photograph: Erin Zimmer] As the New York City Wine & Food Festival's "Down South Up North" dinner wrapped up last night, three of the featured hosts circled up to tweet about the Southern food-filled evening. It all started when Ted Lee (@TheLeeBros) snapped a Twitpic of his chili crab on the menu. (His brother Matt, the other half of the Lee Bros. duo, was somewhere nearby feasting on the crustacean.) Chef Art Smith (@chefartsmith) jumped in to type: "The Chefs and Twitter!!xooxArt." And barbecue pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q in Alabama just played along. He doesn't actually have a Twitter account.... More

Cook the Book: Slow-Smoked Beef Brisket

Serious Eats Caroline Russock 3 comments

[Photograph: Robyn Lee] Cookouts are, without fail, some of the most time-consuming get-togethers. Whether you are grilling some burgers and dogs or an entire pig, the meal inevitably hits the table much later than expected. Cooking on an open flame... More

Cook the Book: Big Bob Gibson Bar-B-Q White Sauce

Serious Eats Caroline Russock 3 comments

Big Bob Gibson was well-known for many reasons. First off, he was a big, friendly guy—six-foot-four and around 300 pounds, hence the nickname. Secondly, he had an unsurpassed gift for making some pretty amazing barbecue. But if you ask any... More

Barbecue Lamb Shanks

Serious Eats Caroline Russock 2 comments

The following recipe is from the September 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately... More

Cook the Book: Big Mama's Chow-Chow

Serious Eats Caroline Russock 1 comment

Until recently, I thought there was only one type of chow chow—the furry breed of Mongolian dog that Martha Stewart adores. As it turns out, there's another breed of chow-chow, differentiated by a mere hyphen. This one is a pickled... More

Cook the Book: Turnip Greens with Smoked Slab Bacon

Serious Eats Caroline Russock Post a comment

Greens have been experiencing something of a renaissance at my house recently. For some reason all we have been eating for the last few weeks are leafy greens, collards, kale, mustard, and dandelion greens. The usual preparation is a quick... More

Cook the Book: Barbecue Beef Short Ribs

Serious Eats Caroline Russock 3 comments

"Short ribs are notoriously tough and chewy if not cooked correctly but this hour-long steam makes sure they come out tender." The words "indirect heat" used to send shivers down my spine. But this weekend, I overcame my fear of... More

Cook the Book: 'Big Bob Gibson's BBQ Book'

Caroline Russock Closed

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.... More

Chris Lilly's Grilling Tips

Claire Sellers 1 comment

"Twist a chicken leg with your fingers. If it doesn't budge, it isn't done. If it spins like a roulette wheel in Las Vegas, it has cooked too long." This week's grilling tips come from Chris Lilly: vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama. Big Bob Gibson is a legendary name in the world of Bar-B-Q and the cooking team holds ten World BBQ Championships, six world titles at "Memphis in May," as well as the American Royal International Cook-Off and BBQ Sauce Competition. Fifteen years ago, Chris Lilly was hired by Big Bob Gibson Bar-B-Q to learn the art of barbecue from Bob Gibson himself. His meat mentor simply told him to... More

Behind the Pitmasters of the Big Apple BBQ Block Party: Ed Mitchell and Chris Lilly

Melissa Hall 3 comments

Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in! Photograph of Ed Mitchell by Amy Evans. If you're in the vicinity of Madison Square Park in New York City this weekend, June 7-8, your nose (and stomach) will likely lead you to the 6th Annual Big Apple BBQ Block Party. Follow that lead! And to wet your appetite, the SFA offers a BABBP insider's pass. If the history of this event tells us anything it's that the lines for Ed Mitchell's Whole Hog North Carolina BBQ will be long. Where Mr. Mitchell is concerned,... More

More Posts