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VIDEO: Chris Lilly (of Big Bob Gibson's) on Chicken (1hr:14m)

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  • Meathead
    BBQ Whisperer, Mythbuster
    • May 2014
    • 1207
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    VIDEO: Chris Lilly (of Big Bob Gibson's) on Chicken (1hr:14m)




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    Chris Lilly emerged on the barbecue scene in 1992 when he began working for the Big Bob Gibson Bar-B-Q restaurant in Decatur, AL, recognized by The Wall Street Journal as having the best pork barbecue in the country and named the "Best Barbecue Restaurant in Alabama" by the Birmingham News. Lilly is now vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q and Big Bob Gibson Bar-B-Q Franchises operating two company-owned restaurants and a franchise in Monroe, NC.

    Lilly is also head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of 11 World BBQ Championships in several barbecue categories, three Memphis in May Grand Championships, the American Royal International Invitational, the Grand Championship at the 2003 International Jamaican Jerk Barbeque Cook-off, and in 2012, he won the title of "King of the Smokers" at an invitational competition organized by Sterling Ball.

    Lilly has been a guest chef for 11 years running at the Food Network's South Beach Wine and Food Festival and has served twice as guest chef at the James Beard Foundation and the American Institute of Wine and Food. Lilly also consults with Kingsford Charcoal as a national spokesperson, the National Pork Board, KC Masterpiece, NASCAR, and Ritz Carlton.

    Lilly has appeared on "Live with Regis and Kelly," "The Today Show," "The Martha Stewart Show," "ESPN College Football Live," and "ESPN Game Day," as well as numerous Food Network programs. In addition to the television appearances, his cooking has been featured in Southern Living, People, Food and Wine, Food Network Magazine, The New York Times, Men's Health, The Wall Street Journal, and Maxim Magazine. Lilly was the co-creator of the nine eppisode "The All-Star BBQ Showdown" for The Outdoor Life Network (OLN) in 2005. In 2006 he was co-creator and executive producer of the "BBQ Championship" series on Versus Network.

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    In 2009, Lilly authored a compilation of recipes, stories, and expert advice on outdoor cooking: "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint ". The National Barbecue Association awarded it "Book of the Year" and it is now in its 7th printing. It has also earned a gold medal from this website.

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    His second book, "Fire and Smoke: A Pitmaster's Secrets ", came out in May 2014.
    For his Seminar, we will focus on chicken. If you've been around barbecue surely you have heard about how Big Bob created the signature white sauce for chicken that is oft imitated but never duplicated (heaven knows, I've tried). If you visit the restaurants, you must order it. He has also created a very popular dish called Loaf Pan Chicken, in his book. We'll talk about selecting birds, preparing them, grilling, smoking, rotisserie, spatchcock, and how competition cooks do it.

    For homework, check out his books and read my article attempt to replicate his Big Bob Gibson's Bama Birds with White Barbecue Sauce.

    In this Seminar we talked about his famous white sauce for chicken, his wonderful loaf pan chicken, airline chicken, turkey, some of his other recipes, and more.
  • bbcoops
    Former Member
    • Aug 2014
    • 10

    #2
    Go Chris Lilly & Big Bob Gibson!

    Marshall Cooper
    Last edited by bbcoops; February 15th, 2015, 05:04 PM.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1050
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      I know it is a chicken talk but maybe you could ask about why they use hickory...

      Comment

      • _Keith
        Former Member
        • Jul 2014
        • 187

        #4
        Only slightly off-topic: the family and I took a weekend road trip to the North Carolina location and the staff was wonderful to us. They told us they were out of chicken, and we were disappointed because we'd come so far primarily for the chicken. After we placed our orders, the waitress came back out and said that they discovered that they had one chicken left after all, and they gave it to us. Gratis. It didn't occur to us until later that that chicken was almost certainly some staff member's dinner. They also gave us a couple bottles of their sauce, so I played them a few fiddle tunes. It was a great time!

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9760
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          Meathead I read a whole chicken recipe in the Big Bob Gibson BBQ cook book by Chris Lilly and he said to place the chicken on the void side of the cooker. Will you ask him where the "void" side of the cooker is? Thanks

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            That is the indirect side, the side void of coals.

          • DWCowles
            DWCowles commented
            Editing a comment
            Meathead thanks for the clarification now I will try the recipe
        • jmott7
          Charter Member
          • Dec 2014
          • 168
          • Woodland Hills, CA
          • PBC
            Weber Performer
            Rotisserie Ring
            Rotisserie Basket
            Smokenator
            Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
            Thermoworks Pocket Thermometer
            Three Bricks

          #6
          He means the side void of fire. Indirect cooking.

          Comment

          • Meathead
            BBQ Whisperer, Mythbuster
            • May 2014
            • 1207
            • Chicago area
            • Remember, no rules in the bedroom or kitchen
              Meathead

            #7
            I have just posted the video of my Seminar with Chris Lilly above.

            Comment

            • W.A.
              Charter Member
              • Sep 2014
              • 723
              • Kingwood, TX
              • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

              #8
              Love the new theme song!

              Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9760
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #9
              Great seminar Meathead I really enjoy it. The wife and I will be planning on a special trip to Decatur,Al very soon. BTW, I have both of those books.
              Last edited by DWCowles; March 1st, 2015, 08:44 PM.

              Comment

              • Gunderich_1
                Founding Member
                • Jul 2014
                • 207
                • Paris, TN
                • 1-Slow N Sear
                  2-Smoke EZ
                  1-Smokenator
                  1-Vortex
                  2-Pit Barrel Cookers
                  1-Weber Gold 22.5"
                  2-Weber Silver 22.5"
                  1-Master-Built Cabinet Electric Smoker
                  1 Kingsford Barrel Style Grill/Smoker
                  1 Brinkman Master Bullet Smoker

                #10
                Another winner Meathead! The videos just keep getting better and better! Way to go. And many thanks to Chris Lilly for doing this for us.

                Comment


                • Gunderich_1
                  Gunderich_1 commented
                  Editing a comment
                  Meathead, Just wanted to let you know that I liked the seminar so much that I ordered both books through the sight. I am looking forward to learning from these books.....
              • Dewesq55
                Founding Member
                • Jul 2014
                • 1324
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                  Thermometer:​​​​​​
                  Fireboard with Drive cable and 20 CFM fan
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4 x 2

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings
                  Beef Ribeye​Ribeye steak

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                #11
                Nice production value! The seminar was good as well.

                Comment


                • Meathead
                  Meathead commented
                  Editing a comment
                  Thanks. I'm a slow learner but I'm climbing the video editing ladder.
              • bbcoops
                Former Member
                • Aug 2014
                • 10

                #12
                Fantastic video with Meathead and Chris Lilly! Great conversation, cook tips, recipies and stories ...

                Comment

                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4924
                  • Near my cookers...Pensacola FL
                  • Hardware
                    Slow 'N Sear Deluxe Kamado.
                    Weber Kettles: 2-22" & 1-26".
                    Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
                    Chimney starters.
                    PartyQ.
                    Joule.
                    GrillGrates, GrateGriddles.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks)
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                    Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                  #13
                  I just watched the video and it is chocked full of great information. Thanks Meathead and Chris Lilly! I think Meathead had a good time with this video, and as others have said, great job on the production. I also ordered both books - Kindle.

                  Comment

                  • Fire Water Music
                    Charter Member
                    • Feb 2015
                    • 18

                    #14
                    Meathead, the look on your face was awesome when Chris started talking about putting brisket drippings in a bloody mary. I thought you were about to explode!

                    Comment

                    • BGWolf
                      Founding Member
                      • Jul 2014
                      • 135
                      • Central Pennsylvania
                      • Central Pennsylvania

                        XL Big Green Egg
                        Smokeware Cap
                        Ceramic Grill Store Woo & Stone
                        Thermapen
                        MAPP Torch

                        Charcoal: Rockwood, Wicked Good
                        Rubs: Memphis Dust, Mrs. O'Leary's Cow Crust, Dalmatian Rub
                        Sauces: Adam Perry Lang BBQ Sauce, Alabama White Sauce

                      #15
                      I watched this video last night. Another fantastic video Meathead, definitely worth joining the pit masters club for these seminars alone. The video inspired me to whip up a batch of the white sauce using the recipe on this site. All we had were boneless skinless breasts, but, WOW, this stuff is amazing! We used almost the entire batch on 4 small chicken breasts. My wife and boys (14 & 17) loved the stuff. I can't wait to make a double batch with a couple of spatchcock chickens.

                      Thanks again for another great seminar.

                      Comment

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                      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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