Sunday, May 23, 2010

Dead End BBQ: Chris Lilly's Cooking Class

I had a great time in Chris Lilly's class yesterday in Dead End BBQ's 2010 Cooking Series. It was fun, enlightening, and I feel that I got my money's worth.

In just under 5 hours, Chris Lilly, pitmaster of Big Bob Gibson's BBQ and world champion barbecue team, not only shared his immense live fire cooking knowledge, he demonstrated and served:
BBQ Bacon Wrapped Shrimp w/ Basil Stuffing
Pecan Crusted Pork Tenderloin Pinwheels
Big Bob Gibson's Bar-B-Q Chicken (Alabama White Sauce)
Slow Smoked Beef Brisket
Championship Pork Butt
Pineapple Sweet Ribs
Smoky Bourbon Peaches a la Mode

Not only was it good to learn from Chris and George, I also benefited from getting to talk with other local BBQ folks. Howard P and Ron F of the competitive team Bent Elbow and another Chris sat at my table and then Dan B to my left is a fellow Egg owner (as is Howard). So it was good to compare notes and exchange ideas about local resources with all of them.

Here are some photographs of the event.

Chris doesn't use a knife....he uses a Forschner Scimitar, which looks like something a pirate would use.This was a rather BBQ educated crowd, asking meaningful questions and taking notes.

Chris demonstrated the trick for determining the doneness of a steak by touch.
Chris discussing what to look for in selecting pork spare ribs.
Rubbing the rib.
George Ewart and Chris prepping the ribs to go back into the smoker.
Chris shows us how he picks out his briskets, marbling and thickness of the flat.
Chris demonstrates Big Bob Gibson's original - BBQ Chicken baptized in a white bbq sauce.
Chris talks about the time he had to deliver a baby in the middle of the restaurant. Just kidding, he was talking about briskets.
Speaking of briskets, of the two they made, one was good and one was great, despite being done the same way at the same time. Sometimes that just happens in BBQ. I'll cook three ribs all the same way at the same time, and one will be noticeably better or worse than the others.
Chris unleashes his Scimitar on the ribs.
Obligatory after class shot.For dinner last night I made the Big Bob Gibson's Bar-B-Q chicken. It was good but not as good as Chris'.....yet. I have to tweek a few things.

All of the recipes he made (and tons more) are found in Chris' book, Big Bob Gibson's BBQ Book.I have had it for a year but picked up an extra signed copy yesterday to give away as my June give away. Look for that giveaway in the first weekend in June as part of my Father's Day Grilling Gift Guide post.