Chris LillyBig Bob Gibson Bar-B-Q
Lilly emerged on the scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Pitmaster, and 4th generation partner.
Lilly is head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, and the winner of 16 World BBQ Championships in meat categories. He is the current Memphis in May Grand Champion, and holds a record 5 MIM Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship.
Lilly is a 2016 inductee into the Barbecue Hall of Fame. He’s been a guest chef at the South Beach Wine and Food Festival since day one, has appeared twice at the James Beard Foundation. Lilly is a Celebrated Chef of the National Pork Board and serves as a spokesperson for Kingsford Charcoal. His private catering jobs include work for companies like Nissan, NASCAR, and Microsoft. Lilly is a proud Ambassador for Smithfield and Yeti.
In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s second book titled: FIRE & SMOKE, A Pitmaster’s Secrets.