CLilly

The Today Show was a blast. The KK performed great!! I think the main reason I get invited back so much is because the Today Show crew is always well fed when I leave...always cook extra!! There are many KK fans at the Today Show...It's always good when they ask me to bring my ceramic cooker.

I thought I would share a little video that was done during a VIP/press presentation at the BBG BBQ booth. It's a little bit about us...plus a little KK love!! Chris Lilly http://blog.smokeindaeye.com/2010/05/18 ... lilly.aspx

Well my new Kingsford Charcoal branded KK showed upon my doorstep less than a week before I left for the Memphis In May World Barbecue Cook-off. I fired it up with about 100,000 people who came out to enjoy a weekend beside the the Mississippi. The KK keeps getting better and better. Dennis makes improvements on things that I don't even notice until there different. The KK was the talk of the park and a great way to greet people as they came into my gate!!

Below is a link to more highlights from Kingsford University, along with a recipe of one of my favorite things to cook on my KK. There were many videos taken by press at the fantastic event in in Healdsburg, CA. This link has several including one that highlights the advantages of cooking on a KK. I hope you enjoy the recipe!! http://www.chezus.com/b-b-q/mushroom-cr ... enderloin/ Chris Lilly Big Bob Gibson Bar-B-Q

All of my California Friends, I will be playing in the BHC and cooking all week as well. KK forum's own Big Pappa was pivotal in pulling this gig together. I don't think they invited me because of my golf game!!!! Big Pappa will have one of his own personal KK's at the tournament and we will have it smok'in all week!! To pull this off I am bringing my right hand man, Ken Hess, to help with the pits during the week. Big Bob Gibson Bar-B-Q will have pulled pork sandwiches available all week for the public Wednesday-Sunday during the tournament. I will also be doing a short cooking school on Sunday at about 9:00 or 9:30am at Hope Square…samples available. Check out the link below…cool!! http://www.bhcc.com/2010-celebrities.html Always nice to get back to Cali!!! Palm Springs will never be the same... Best, Chris Lilly Big Bob Gibson Bar-B-Q

Hello All, I had one of the busiest years of my life in 09. One of the highlight was a Kingsford University Editors/writers event in Healdsburg, California. Seghesio vineyards was the perfect place to have a BBQ and wine blowout!! Highlights were: a wine mixing class, a seminar on making charcoal...I taught a class on blending spices and grilling pizza. youtube link below: Best in 2010!! Chris Lilly Big bob gIbson Bar-B-Q

Attached are a couple of KK pictures from the July 30th appearance. The cooker preformed flawlessly! Matt had a hard time leaving his rib but believe me he came back for a slab to go...

Anytime will be fine...Let the manager on duty know when you arrive. My son definitely plays the guitar!!!

My friend if you wind up in Dothan you will be out of luck...If you come to Decatur, AL, I will be glad to visit with you. I will be in town on Thursday, July 9th...leaving town on Friday. Have the manager on duty give me a shout when you arrive...safe travels

"Grill it and they will come" KK made an appearance on CMT today at 1:00cst...show called Southern Fried Flicks...the movie is Field of Dreams. Catch the reply tonight at 7:00cst.

The Big Apple BBQ Block Party was great fun and a huge success!! We cooked over 3000 lbs of pork butts, 400 total for this two day event... The black tiled KK, same unit that appeared on the Today Show, was filled to capacity twice during the two day event. For those of you who are interested, the KK can hold eight - 8 pound pork butts per cook. Below are a few pictures to share from the event...

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!!

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 their July 4th show. I'll let ya know how it goes My Best, Chris Lilly Big Bob Gibson Bar-B-Q Today_Show_1.jpg[/attachment:ctbnotk3] Today_Show_3.jpg[/attachment:ctbnotk3] Today_Show_2.jpg[/attachment:ctbnotk3]

KK took center stage at the South Beach Wine and Food Festival. I cooked an event called Bubble Q (Champaign and BBQ on the beach). The things I do to promote BBQ My menu was St Louis cut Pineapple Sweet Ribs with Barbecue Blackberry Sauce and Grilled Red Skin Potato Salad. The KK Dennis shipped me (my personal KK stayed on my back porch) performed flawlessly. I used it to finish ribs and char the grilled potatoes and onions over high heat. Chef Tom Colicchio told me personally, “I have to get me one of those!†The event and reviews were a success thanks to great help (FIU students) and fantastic cooking equipment. Check out a review: http://gagit.net/bubble-q-2009/ Also, I posted my first KK recipe on the cooking page. Let me know what you think. I will keep you posted this year on my traveling KK adventures and where you can find us. I wish everyone well. Chris Lilly Big Bob Gibson Bar-B-Q My KK Below:

Below was my first KK experiment along with a Holiday Turkey recipe I did for a Kingsford Charcoal Competition Briquette promotion (which by the way works great in the KK). Charcoal-Grilled Turkey With Fresh Herb Butter 1 whole turkey (12 pounds) Extra virgin olive oil Kosher salt Coarse ground black pepper Fresh Herb Butter 1 cup (2 sticks) butter 1/3 cup chopped Italian parsley 1/3 cup chopped green onion tops 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh basil 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 1/2 teaspoon garlic salt 1 1/2 teaspoon celery salt 1 teaspoon black pepper Gravy 2 cups turkey stock (as directed) 2 tablespoons water 4 teaspoons cornstarch Place the whole turkey breast side down on a cutting board. Remove the neck and giblets and set aside to make the turkey stock. With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely. Open the turkey and press it flat on the cutting board. Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers. It is a dark colored bone that is often called a keel bone because of its shape. This will enable the turkey to open completely flat. Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper. Build a charcoal fire for direct grilling. The heat over the coals should be hot, (approximately 450 to 500˚F). Melt the butter in a medium sauce pan. Add the remaining fresh herb butter ingredients, mix well, and keep warm until needed. To make turkey stock, add 3 1/2 cups water, 1 3/4 teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 ½ hours. Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter. Grill the turkey for 5-7 minutes or until the skin starts to turn golden brown and begins to crisp. Transfer the turkey to a 10â€x10†baking dish skin side up, place it back on the grill, and baste with fresh herb butter. Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees. Cook for 2 1/2 hours basting every hour with the remaining fresh herb butter. The internal temperature of turkey thigh should reach 175-180˚F while the breast meat should reach 160-165˚F. Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving. To make the gravy, scarp all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about 3/4 cup, into a small sauce pan. In a small bowl, whisk the 2 tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and 2 cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy. Serves: 10