CBBQA Institute Presents Chris Lilly - Summer 2007

From CBBQAwiki

Class Overview

From Chris Lilly:

The evening classes will focus of preparation of pork butt, pork shoulder and beef brisket. I will show the attendees what I do in competition and explain my methods in depth. We will also use this period as a question and answer session discussing the pros and cons of different BBQ philosophies. We will then begin the cooking process of the pork and beef. I will follow with a private visit to all individuals who are attending to give the more "confidential" advice.

We will begin the day with chicken and rib preparation. We will try out several methods of chicken preparation I have used in competition including the chicken used to win the American Royal. We will complete the cooking process of chicken and ribs. The day classes will also focus on finishing the large cuts of meat and will include wrapping, resting, and finishing techniques. During the day I will visit attendees individually to discuss BBQ procedure.

Garnish and box presentation will also be addressed in depth. I will be available to critique presentation and flavor profile of all attendees until I am fat with BBQ and unable to move.

Basically I will treat the weekend like a contest and cover everything.

I want to make it clear to everyone that cooking and bringing your equipment is only an option. The benefit of cooking is it will give us a chance to critique and brainstorm together about flavor profiles and cooking techniques. Don't feel like this is a must. I believe you will be able to pick up much useful information just by observing and taking part in BBQ discussion.

Whichever option you choose I will try to make it worth your weekend!

Chris Lilly

Chris Lilly Bio

courtesy of http://www.otherwhitemeat.com/

Chris Lilly, husband and father of three children, is one of America’s best-known barbecue pitmasters. Although Lilly prefers to prepare his barbecued pork “low and slow,” he also knows that his kids aren’t going to wait 16 to 20 hours, the amount of time it typically takes to create his infamous barbecue dishes, to get dinner on the table. So, Lilly has teamed up with the National Pork Board to devise some quick and easy mealtime solutions to help home cooks deliver the same mouth-watering flavors he’s known for creating, but in a fraction of the time.

Lilly emerged on the barbecue scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Ala. Recognized by The Wall Street Journal as having the best pork barbecue in the country and named the “Best Barbecue Restaurant in Alabama” by the Birmingham News, Lilly is now vice president of Big Bob Gibson Bar-B-Q.

Lilly also is head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of four Memphis in May World Championships and eight state barbecue grand championships across the Southeast.

Lilly is widely recognized as one of the top pitmasters in his field. This year, he has been asked to serve as an honorary chef at the James Beard Foundation, the American Institute of Wine and Food and he will be a presenter at the Low-Country and Caribbean Food Conference at Johnson and Wales University.

Lilly also has appeared on numerous Food Network programs, including “Cooking Live with Sara Moulton,” “Fire in the Soul - The Barbecue Movie” and “Martha Stewart Living” and has made countless special appearances on local stations nationwide. In addition to his television appearances, Lilly has been featured in Food and Wine, The New York Times, Southern Living, Travel and Leisure, The Wall Street Journal and The Washington Post.

In 2001, Lilly hosted a championship barbecue video series demonstrating how to prepare pork ribs, shoulder and whole hog on the ‘cue. The videos have become a necessity for novice grillers who wish to expand their skills and the standard for competition cooking teams across the country who are looking to gain an edge in cook-offs.