CLilly Posted June 8, 2009 Report Share Posted June 8, 2009 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] Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted June 8, 2009 Report Share Posted June 8, 2009 You gotta be kidding! After that "wet girl/dry girl" comment, I thought you might be banned forever, LOL!!! Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 8, 2009 Report Share Posted June 8, 2009 Re: TODAY SHOW - Komodo Kamado It must have worked because I got an invite back for their July 4th show. Congrats! Knowing how well my chicken came out last night I'm not surprised they invited you back after tasting yours! Quote Link to comment Share on other sites More sharing options...
JeffB Posted June 9, 2009 Report Share Posted June 9, 2009 Speaking of your book... 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. Quote Link to comment Share on other sites More sharing options...
spartanvet88 Posted June 9, 2009 Report Share Posted June 9, 2009 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. Quote Link to comment Share on other sites More sharing options...
CLilly Posted June 10, 2009 Author Report Share Posted June 10, 2009 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!! Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted June 10, 2009 Report Share Posted June 10, 2009 I'll let you know the maximum capacity of pork butts in a KK!! I've cooked 40 pounds once (4 butts) and around 50 pounds (5 butts). You may be able to squeeze a touch more but I'm not sure how... You need to leave some room for smoke!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 10, 2009 Report Share Posted June 10, 2009 a great Komodo Evangilist! 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!! Photos please! Thanks VERY BIG for the report and for being such a great Komodo Evangilist! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 20, 2009 Report Share Posted June 20, 2009 The Today Show Dry rub 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.. Quote Link to comment Share on other sites More sharing options...
DavidS Posted June 20, 2009 Report Share Posted June 20, 2009 What no pictures. Must not have happened. Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 20, 2009 Report Share Posted June 20, 2009 Re: The Today Show Dry rub it's really multi dimensional! Are you saying you need to be a mouse or other pan-dimensional being in order to fully enjoy it? Can't wait until my wife's Thai peppers start producing - she's got a ton of plants! Quote Link to comment Share on other sites More sharing options...
