Best Gibson Recipes

BIG BOB GIBSON'S WHITE BBQ SAUCE COPYCAT

Steps:

• Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

Steps:

• Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
• Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

BIG BOB GIBSON'S WHITE SAUCE

Steps:

• Combine all ingredients in bowl and mix well.

GIBSON COCKTAIL

Steps:

• Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
• Garnish with pearl onions.

BIG BOB GIBSON BARBECUE RIBS

Steps:

• To prepare the rub: Combine all rub ingredients in a bowl and stir to mix.
• Preheat a grill or the oven to 250 degrees F.
• Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.
• Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Pour 1 cup apple juice over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with another 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
• In the meantime, mix together the barbecue sauce ingredients in a saucepan. Stir to mix and bring to a simmer and cook 10-15 minutes. Let sauce cool.
• To finish: Remove ribs from the grill or oven, paint with finishing glaze and cook for another 15 minutes. Cut and serve with additonal sauce.

BIG BOB GIBSON BBQ RIBS

Steps:

• Preheat a grill or the oven to 250 degrees F.
• Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
• Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

BIG BOB GIBSON'S BAR-B-Q BAKED BEANS

Steps:

• Heat oven to 350 degrees. Combine ingredients in a large, shallow baking dish or a bean pot. Stir to combine. Bake uncovered for 45 minutes. Stir, and cook for an additional 30 minutes. Serve warm.

GIBSON COCKTAIL

Steps:

• Start by making the garnish by charring the onions in a hot non-stick frying pan to obtain colour (about 4-5mins) then set aside to cool.
• Pour all of the ingredients into a mixing glass or jug, add cubed ice and stir for around 30 seconds to achieve the desired dilution. Strain into a chilled cocktail glass, or for extra flair pour it into a small glass bottle and sit it in an ice-filled tumbler to act as a mini ice bucket. Serve with a small liqueur or port glass on the side to pour it into.
• Thread the cooled onions onto a cocktail stick and use to garnish the drink.

BIG BOB GIBSON'S COLESLAW

Steps:

• Combine ingredients in bowl with tight fitting lid OR in a gallon zip bag. Allow to marinate, stirring or turning every 2-3 hours.

CHARLIE GIBSON'S ENCHILADA CASSEROLE

Steps:

• Preheat oven 375 degrees.
• Crumble 6 cups of Doritos with your hands into a large mixing bowl.
• Add onion, chili, enchilada sauce, tomato sauce and 1 -1/2 cups cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine.
• Place mixture into a 8 1/2 x 11 inch oven proof casserole dish.
• Bake for 30 minutes at 375.
• Remove from oven and spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining Doritos. Then add about a 1/2 cup of cheddar cheese.
• Bake for another 5 minutes.

VODKA GIBSON

Steps:

• Shake or stir vodka and vermouth with ice.Strain into a chilledmartini glass. Garnishwith cocktail onions.

BIG BOB GIBSON BAR-B-Q VINEGAR SOP MOP

Steps:

• In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks at room temperature.

BIG BOB GIBSON'S ALABAMA WHITE BARBECUE SAUCE

Steps:

• Place all ingredients in a very large blender or food processor.
• (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth.
• Pour sauce into a large bowl.
• Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
• This sauce is also great for dipping; set some sauce aside for passing at the table.
• Pour over those chickens you buy roasted at the grocery for a real easy treat.

BIG BOB GIBSON'S BAR-B-Q WHITE SAUCE

Steps:

• In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

THE GIBSON

Steps:

• Pack a mixing glass with ice. Add gin and vermouth. Stir for 30 seconds, until it is very cold indeed. Strain into a cocktail glass in which a cocktail onion awaits.

BIG BOB GIBSON BAR-B-Q WHITE SAUCE

Steps:

• In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks. Serve with grilled chicken.

GIBSON

Steps:

• In a mixing glass, combine 3 ounces gin and 1/2 ounce dry vermouth. Stir with ice for 30 seconds; let sit 1 to 2 minutes. Strain into a chilled martini glass and drop in a few cocktail onions.

THE GIBSON

Steps:

• Fill a cocktail shaker with ice; pour in gin and vermouth. Stir well; strain into a chilled glass and garnish with a cocktail onion.

BIG BOB GIBSON MUSTARD SLAW

Steps:

• In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine.
• In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.

BIG BOB GIBSON'S CHAMPIONSHIP PORK SHOULDER RECIPE - (5/5)

Steps:

• 1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside. 2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight. 3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside. 4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. 5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.