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.


  1. That class sounds great! Food looked and sounded excellent!

  2. This was awesome. I know that you enjoyed it, and felt inspired when you got home.
    I am glad you took us along on your bbq journey.

  3. I gain weight every time I come here.

  4. Looks like a great time Chris! One thing I noticed (besides the food) is the fact that you guys both have a better tan than I do and I live in Florida, what's up with that?!

  5. Always great to learn from the pros! Thanks for sharing what looks like a great time.

  6. Looks like so much fun Chris! Great pictures. :)

  7. I would LOVE to take a BBQ class - but unfortunately none are offered anywhere up here until late summer...and then I'm going to sign up the boy and me...since he's my outdoor sous chef - figure it's time he learned! The white BBQ sounds interesting - was it? Looked like a lot of fun...and some darn fine eating!

  8. Oh man, feel free to email me all of his secrets. What a great opportunity to meet, learn and taste the food of one of the best BBQ cooks in the world. Yes, scimitars are very nice.

  9. Chris,

    Great to see you yesterday. Really enjoy your blog and the fantastic shots from the class. Keep on Q'ing!

  10. What a great time - I bet you loved it. The basil stuffed shrimp sounds really tasty.

  11. I want your throwaways while you practice perfection, okay? Nice to spend time with others that share your passion and I noticed that, while he cuts like a pirate, you dressed like one. :) Loved the post!

  12. What a great time you had! Thanks for all the photos. Now can you send him west?

  13. Looks like he shared a lot of great recipes. I love that cookbook.

  14. Great shots! Would love that book! Husband would too - I'll be back!!!

  15. Whoa. That knife is BADASS!

  16. What a wonderful post, Chris!Thank you for all the pictures.

  17. I want a super huge pirate knife! Sounds like an awesome class. Did he talk like a pirate while using it?

  18. I had to learn the meat is done by the touch on the hand technique and my son still practices- if its bleeding then its not done, how simple is that! LOL

    You are just learning learning learning, you are going to be the smartest redneck in TN boy! SSSSSSSSSSSSSSSs, is what you will hear when some one touches your arm, your sizzlin!

  19. That is so awesome. I am so very jealous. What a blast you must of had. I am a little wary of that white sauce.

  20. Totally jealous of your cooking class. Not very many bbq classes up here in the north. I see Chris was using his Kingsford, Kamodo grill. He had that fired up during Memphis in May. It is not quite an egg, but heck it was free.

  21. You look so happy in that last pic. I am glad the class was valuable. I can't imagine you have much to learn in this realm... but I admire your drive to be the best! I use that steak doneness trick myself! GREG


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