TODAY SHOW - Komodo Kamado

[CLilly]

Cooking on the Today Show is always a blast...cooking on a KK on the Today Show made it extra special. I did a few recipes from my new Book...Big Bob Gibson's BBQ Book...Memphis Dry Ribs and Loaf Pan Chicken. The hosts, producers, and crew were treated to some of the best Q I could cook!!! It must have worked because I got an invite back for thier July 4th show. I'll let ya know how it goes

My Best,
Chris Lilly
Big Bob Gibson Bar-B-Q





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[TheNakedWhiz]

You gotta be kidding! After that "wet girl/dry girl" comment, I thought you might be banned forever, LOL!!!
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[jdbower]

[JeffB]

I had my copy of Big Bob Gibson's BBQ Book show up last Friday and I actually read it cover to cover over the weekend. I have never done that before with a cooking book. I loved the background given for each recipe and of course the Gibson story was fascinating. With such fantastic story telling and great recipes it is no wonder you were invited back. Congratulations.

[spartanvet88]

This is the first cookbook I've read cover to cover also and I've tried 5 different recipes so far and they have not disappointed! A big favorite were the sweet potatoes with maple butter.

[CLilly]

Thanks for the kind words!!!

I am packing today for the Big Apple BBQ Block Party...non-stop Q'ing all weekend. There will be over 120000 people wanting BBQ at the event. It is labor intensive (cooking about 350 pork butts or 2800 pounds in two days) but very gratifying work.

I will have the same black KK that I used on the Today Show at the event...I'll let you know the maximum capacity of pork butts in a KK!!

[Fetzervalve]

[DennisLinkletter]

[DennisLinkletter]

I just made up Chris' Today Show dry rub and it was awsome.. When he talks about complex he's serious. The recipe calls for 14 ingredients! I added a half tablespoon of finely ground, very hot, sun dried Thai chilies.. Hey I'm in Asia..
When you taste a pinch it's really multi dimensional!
If that makes sense..

I did a 3+ hour brine to plump them up a bit and give them a lil' acidic zing..
1 quart apple juice or apple cider
2 quarts water
2 cups apple cider vinegar

2 cups coarse salt

2 cups packed brown sugar
1 cup packed palm sugar (3 cups brown sugar ok too)

Rinse very well..

• 2 slabs St. Louis-cut pork spareribs
• 10 tablespoons dark brown sugar
• 3 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic salt
• 2 tablespoons kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried parsley
• 1/4 teaspoon white pepper
• 1/2 teaspoon of finely ground, very hot, sun dried Thai chilies.. My Addition!

• 1 cup white vinegar

I did not do the vinegar water dip but will next time..

Had a best friend here from Atlanta and neglected to take photos..
But they were more than great..
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Please use Email to send requests and inquiries to me not the forum's PM.. Thanks VERY BIG

"Barbecue is not a cuisine; it's an obsession!"--Anthony Bourdain

[DavidS]

What no pictures. Must not have happened.
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Meat or poultry should not have flavor enhanced BS added before purchased.

[jdbower]