Competition barbeque Secrets By Bob Gibson

Max 350 to 45  people can BBQ better than Big Bob Gibson, who runs his own BBQ restaurant in Decatur, Alabama. Thanks to his partnership with his grand-son-in-law Chris Lilly, he has produced a quintessentially Southern style tome of BBQ magic.

The book contains everything for the novice and intermediate BBQ chef to take on board and use in their day-to-day cooking including a large selection of glazes, sauces, slathers and spicy dry-rubs.

The reader has the opportunity to learn from the guru’s decades of experience in both personal and competetive barbecue. where he and Chris Lilly impart their vast knowledge of BBQ food, recipes and cooking techniques.

Amongst the many topics contained within the book, wood flavors are covered in detail, revealing what type of woods work best with certain types of food, how to use the correct heat, whether you are using a charcoal or gas grill, or even a ground-based BBQ pit.

The recipes contained within the book are much more than the re-iterations of run-of-the-milll barbecue recipes found in other publications, and a short while spent reading through them will reward the reader with a wealth of hints and tips that unlock the secrets to cooking the best tasting pork, beef brisket, poultry and ribs.

The book contains everything for the novice and intermediate BBQ chef to take on board and use in their day-to-day cooking including a large selection of glazes, sauces, slathers and spicy dry-rubs.

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