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Entries tagged with 'Big Bob Gibson's BBQ Book'

Grilling: Pecan-Crusted Pork Pinwheels

Serious Eats Joshua Bousel 13 comments

Armed with the last slices of my Bacon of the Month Club and a bottle of South Carolina mustard sauce, I set out to grill something insanely delicious using both—and that's exactly what these pork pinwheels are. The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. 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

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